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Slow Cooker Red Capsicum & Corn Chowder Recipe

Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Course: Main Course
Keyword: capsicum, chowder, corn, creamy, peppers, soup, winter recipe

Equipment

  • Slow Cooker

Ingredients

  • 2 Tbsp Olive Oil
  • 2 Cups Diced Onion (1 good medium size)
  • 1 Medium Red Capsicum - sliced and deseeded
  • 3 Medium White Potatoes - cubed (to make about 3 cups)
  • 1 Cup Green Lentils (canned) (Optional)
  • 4 Cups Frozen Corn kernels (or fresh)
  • 4 Cups Vegetable Stock (I use massels)
  • 1 tsp Grounded Cumin
  • 1/2 tsp Smoked Paprika
  • 1/8 tsp Cayenne
  • 1 tsp Salt
  • 1 Cup Almond or Soy Milk
  • Add more Salt & Pepper to taste

Instructions

  • Heat the oil in a pan over a medium heat. Then add in the onion and red capsicum and saute' until transparent and soft, around 5 minutes. Then transfer the onion and capsicum to the slow cooker. You can now also add the potatoes, 1 cup corn (save the other 3 for later), vegetable stock, cumin, smoked paprika, cayenne pepper, and salt.
  • Cook on low for around 8 hours or on high for 4 hours, until the potatoes are cooked.
  • Turn the slow cooker off and remove the lid to let some steam out and to allow it to cool a little. Using an immersion blender or working in batches with a regular blender, blend the soup till you get it to the consistency you like. Then return the soup back to the slow cooker and turn it back on.
  • Stir in the remaining 3 cups corn and almond milk. Cover the slow cooker and cook on low for around another 20 minutes or until heated through. Serve up and season with salt and pepper to taste.