Corn chowder

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 1 celery rib, chopped
• 1 large yukon gold potato, peeled and diced
• 3 cups frozen corn, kernals
• 12 small yellow bell pepper, seeded and chopped
• 4 cups vegetable stock
• salt and pepper
• 1 large tomatoes, seeded and chopped
• 1 tablespoon snipped chives

1. Heat the oil in a large skillet over medium heat.
2. Add onion and celery, cover, and cook until softened, about 5 minutes.
3. Transfer the cooked vegetables to a 4 to 6 quart slow cooker.
4. Add the potato, corn, bell pepper, and stock; season with salt and pepper, cover and cook on low for 6 hours.
5. Ladle 2 cups of the soup solids into a food processor or blender and process until smooth.
6. Stir the puree back into the chowder and taste for salt and pepper.
7. To serve, ladle the soup into bowls and garnish with the chopped tomatos and chives (or other fresh herbs).

olive oil, yellow onion, celery, gold potato, frozen corn, yellow bell pepper, vegetable stock, salt, tomatoes, chives

Taken from www.food.com/recipe/corn-chowder-446780 (may not work)