Slow Cooker Roasted Red Pepper Corn Chowder

Ingredients

2 tablespoons olive oil

1 medium yellow onion, diced

1 medium roasted red bell pepper, diced

3 medium Yukon Gold potatoes, diced

2 cups frozen sweet corn kernels

4 cups vegetable broth

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

1 teaspoon kosher salt

1 cup soy or almond milk

salt & freshly ground black pepper

Instructions

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 roasted red bell pepper, potatoes, 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, add 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.

**I added about 1 cup leftover rice, also 1/4 teaspoon tumeric & 1/2 teaspoon chives

Red bell pepper seeded and sliced was roasted in oven with olive oil spray.