This sweet and spicy summer corn chowder is sure to hit the spot on those cooler summer nights. The slight spiciness from the jalapeno and the sweetness of the corn really compliments each other. Not to mention, for something so thick and hearty, it is surprisingly light since it’s completely oil-free.
I love eating this in a bread bowl, or serving it over rice. Some crackers or crusty bread would be great with this soup too.
Sweet Summer Corn Chowder [Slow Cooker & Oil Free]
Ingredients
- 1 Large White Onion chopped
- 1 Large Red Bell Pepper chopped
- 1 Large Carrot chopped
- 2 Stalks Celery chopped
- 4 Medium Red Potatoes chopped
- .5 Cup Red Lentils
- 5 Medium Cobs of Corn
- .5 Large Jalapeno Pepper
- 1 Can Canned Lite Coconut Milk
- 2 Cups Vegetable Broth
- 1 Tablespoon Cajun Seasoning
- 1 Tablespoon Salt
- 3 Bay Leaves
Instructions
- In a slow cooker, add in onion, bell pepper, carrot, celery, potatoes, jalapeno, and red lentils.
- Cut kernels off of the corn cobs. It should yield about 3 cups. Add this to the slow cooker
- Add in coconut milk, vegetable broth, and seasonings. Mix well
- Cook on low for 6-7 hours
- Remove bay leaves from mixture. With an immersion blender blend until mostly smooth. Make sure to not blend too much and leave some of the thick corn pieces whole.
- Serve in a bread bowl and top with some red peppers and green onion.
