A cheesy vegetarian chowder, loaded with vegetables and beans. Red pepper flakes give this easy slow cooker dish a spicy kick!
Keyword: Slow cooker
1/2Cred bell pepperchopped
7ozcan whole kernel corndrained
2: 15oz can northern white beansdrained and rinsed well
4Cpotatoespeeled and chopped
1 1/4tspground black pepper
1/4tspred pepper flakesoptional
4-8ozwhite cheddar cheeseshredded
1/3Call purpose flour*
Add vegetables, beans, seasonings and chicken broth to the bowl of a 5-6 quart slow cooker. Cook on high for 4 hours (or low for 8). Stir in shredded cheese until melted. Combine heavy cream and flour, whisking until smooth. Pour into soup, stirring to combine. Cover and continue cooking for an additional 30 minutes, or until potatoes are tender and chowder has thickened.
Recipe serves roughly 4-6.*Vegetable broth may be substituted for chicken broth for a vegetarian option.*2-3Tb cornstarch may be substituted for flour to create a gluten free option. An original recipe from Baked by Rachel
Slow Cooker Corn and White Bean Chowder - https://www.bakedbyrachel.com/slow-cooker-corn-and-white-bean-chowder/