Dietitian Spotlight: Slow Cooker Southwestern Chowder

Do you ever feel like you are running in a million different directions during the holiday months? It seems as though there is always somewhere to be, something to buy, and something to wrap. As a result, having time to prep and cook food can fall by the wayside. However, we believe that consuming foods that are nutritious and filling during these busy holiday months should still be a priority, so why not put your slow cooker to work making this chowder?

It is as easy as placing all the ingredients into the Crock Pot, turning it on, and forgetting about it for several hours. At the end of the day, you will have a delicious, homemade meal that is full of nutrients that will keep you feeling satisfied for the rest of the evening. And, you will most likely have leftovers which will make the rest of your week run smoothly as well!

Another great aspect of this recipe is that it can cater to a variety of people with different nutritional needs. Not only is it gluten free, but it is also dairy free. However, with ingredients like potatoes, corn, bacon and coconut milk, no one will even notice that this creamy and hearty chowder is not made with dairy or gluten! And since December is Color Your Basket Rainbow month, this soup is a great way to color your basket, as all of the ingredients provide a unique color and therefore excellent nutritional value to your basket and meals!

Slow Cooker Southwestern Corn & Potato Chowder

Serves: 8-10 bowls of soup

Ingredients

3 ears of fresh corn, kernels removed from the cob

2 cups of Yukon potatoes, diced

1 red pepper, diced

1 onion, diced

1 large chipotle pepper, minced

Juice from 1 lime

¼ cup of fresh cilantro

1 ½ teaspoons of ground cumin

3 strips of crispy bacon, crumbled

14 oz can of fire roasted tomatoes

4 cups of low sodium vegetable stock

salt and pepper

1 can of coconut milk

diced avocado (optional)

Directions

1) Add fresh corn, potato, red pepper, onion, chipotle pepper, lime juice, fresh cilantro, ground cumin, crispy bacon, fire roasted tomatoes, vegetable stock, and salt and pepper to a crock pot

2) Stir to mix everything

3) Cook on high for 4 hours

4) Add in coconut milk to crock pot and cook on high for an additional 30 minutes to an hour

5) Serve with diced avocado and devour!