Corn Chowder

So this one of the crock pot recipes I was just talking about. It's perfect on any day. I really like how it is creamy even though there isn't any dairy. The secret is a handheld immersion blender. It chops up all the vegetables and blends all the flavors. And since it's handheld, it's a lot easier to handle. I've found that if you stir the soup with it, you can blend it a lot easier. If you don't have an immersion blender, though, a regular blender will do fine, but you have to cool the soup first.

Ingredients:
1 yellow onion, diced
1 cup chopped carrots
1 red bell pepper, seeded and chopped
6 small white potatoes, peeled and diced
2 16 ounce bags frozen corn
2 quarts chicken broth
kosher salt
black pepper

Put onion, carrots, bell pepper, and potatoes in the slow cooker. Add frozen corn and chicken broth. Season with salt and pepper. Cook on low for 8 to 9 hours or on high for 4 to 5 hours. Use immersion blender to reach desired consistency.

Corn Chowder

I loved the creaminess of the chowder. The immersion blender perfectly blends the flavors. This is definitely a keeper.