Ingredients

The following ingredients have 5 Servings
  • 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
  • 1/2 teaspoon smoked paprika
  • 1/8 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)

Instruction

  • 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.