Servings: 4 -6 servings
Calories: 351kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced (about 2 cups)
- 1 medium red bell pepper seeded and diced
- 3 medium Yukon Gold potatoes diced (about 3 cups, or 1 pound)
- 4 cups frozen sweet corn kernels divided (or fresh corn kernels - approx. 4 ears of corn)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 cup soy or almond milk
- Additional salt & freshly ground black pepper to taste
- Chopped red bell pepper corn kernels, and sliced scallions to garnish
Instructions
- Heat the olive oil in a medium saute pan over medium heat. Add the onion and cook, stirring occasionally, until transparent and soft, about 5 minutes. Transfer the onion to the slow cooker, along with the red bell pepper, potatoes, 1 cup corn, broth, cumin, smoked paprika, cayenne pepper, and salt.
- Cook on low for 8-10 hours or on high for 4-6 hours, until the potatoes are tender.
- Turn the slow cooker off and remove the lid. Allow the soup to cool slightly. Using an immersion blender or working in batches with a regular blender, puree the soup. Return it to the slow cooker and turn it back on.
- Stir in the remaining 3 cups corn and soy milk. Cover the slow cooker and cook on low for another 20-30 minutes, until heated through. Season with salt and pepper to taste.
- Serve topped with additional corn, diced bell pepper, and/or sliced scallions.
Notes
If you're going with frozen corn, I recommend Trader Joe's fire-roasted corn. It adds an extra note of smoky flavor that can't be beat.
Nutrition
Calories: 351kcalCarbohydrates: 63gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1615mgPotassium: 992mgFiber: 8gSugar: 13gVitamin A: 1996IUVitamin C: 74mgCalcium: 109mgIron: 2mg
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