It’s been beyond frigid here lately…like I don’t even want to get out of bed its so cold. Now throw in a housebreaking a puppy…I really don’t want to go outside. Once the weather gets cold like this, I crave soup, stews and chowder. The best part of this recipe is being able to throw it all into the slow cooker and not fuss with it for the rest of the day. It only takes 4.5 hours to cook…perfect if you’re running late or don’t have a full day to let something simmer in the slow cooker. Plus it’s dairy free! The original recipe called for a minced chipotle pepper, I omitted it to make it kid-friendly.
We all enjoyed it. It was a hearty soup even with a thin broth. The bacon added a nice smoke flavor to it and I loved the touch of fresh cilantro.
3 cups frozen corn
2 cups Yukon potatoes, diced
1 red pepper, diced
1 onion, minced
Juice from one lime
1/4 cup fresh cilantro, chopped
1 1/2 tsp ground cumin
14 oz can fire roasted diced tomatoes
4 cups low sodium chicken stock
1 can of light coconut milk
Fresh ground pepper and salt
In a slow cooker, combine the corn, potato, red pepper, onion, lime juice, cilantro, cumin, tomatoes, and chicken stock. Season with fresh ground pepper and salt.
Cook on high for four hours. Add the can of coconut milk, stir and cook on high for an additional 30 minutes. Serve with crumbled bacon on top.
Source: Joyful Healthy Eats