Light & Fresh Slow Cooker Corn Chowder

Summery slow cooker corn chowder is finished with just a dash of heavy cream and topped with a bright and fresh relish.

PREP TIME: 10 minutes

COOK TIME: 8 hours

TOTAL TIME: 8 hours 10 minutes

SERVINGS: 4 to 6 servings

INGREDIENTS:

1 small Red Bell Pepper, diced

1 teaspoon freshly squeezed Lemon Juice ( from 1 lemon)

1 (32-ounce) bag Frozen Corn, divided

1 pound Yukon Gold Potatoes, peeled and diced

2 1/2 cups Low-Sodium Chicken Broth or Vegetable Broth

1 small yellow onion, diced

2 cloves Garlic, minced

2 sprigs Fresh Thyme

2 teaspoons Kosher Salt

1/2 teaspoon freshly ground Black Pepper

1/2 cup Half-and-Half or Heavy Cream

2 tablespoons Unsalted Butter

Chopped Chives, for serving

INSTRUCTIONS:

1. Place red bell pepper, lemon juice and 1/2 cup of the corn in a small bowl and stir to combine. Cover and refrigerate until ready to serve.

2. Place potatoes, broth, onions, garlic, thyme, salt, pepper and remaining corn into a 3 to 5 quart slow cooker and stir to combine. Cover and cook on the LOW setting until the potatoes are very tender, about 8 hours.

3. Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender and blend until smooth. Return the blended soup to the slow cooker. Add the half-and-half or heavy cream and butter and stir until the butter melts. Ladle into bowls and serve with the corn and red pepper relish topping and chives.

RECIPE NOTES:

**STORAGE: Refrigerate leftovers in an airtight container for up to 4 days.