Slow Cooker Corn & Red Pepper Chowder

• 2 tablespoons olive oil
• 1 medium yellow onions, diced or 2 cups diced yellow onions
• 1 medium red bell pepper, seeded and diced
• 3 3 cups yukon gold potatoes or 1 lb yukon gold potato
• 4 cups frozen corn kernels
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 cup soymilk or 1 cup almond milk
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

1. 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.
2. Cook on low for 8-10 hours or on high for 4-6 hours, until the potatoes are tender.
3. 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.
4. 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.
5. Serve topped with additional corn, diced bell pepper, and/or sliced scallions.

olive oil, yellow onions, red bell pepper, gold potatoes, frozen corn kernels, vegetable broth, ground cumin, paprika, cayenne pepper, kosher salt, soymilk, salt, fresh ground black pepper

Taken from www.food.com/recipe/slow-cooker-corn-red-pepper-chowder-517866 (may not work)