Tuesday, October 1, 2019

Crockpot Chipotle Corn Chowder

Ingredients:

3 cups corn (3-4 ears of corn if fresh)
8 small red potatoes, roughly chopped
3 cloves garlic, minced
2 Chile’s in adobo sauce, diced
1 teaspoon adobo sauce
2 Tablespoons flour
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon onion powder
6 cups vegetable broth
1 cup plain Greek yogurt, room temp to prevent curdling
1 cup shredded cheddar cheese
Salt and pepper to taste


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Directions:

Place corn, potatoes, garlic, Chile’s, adobo sauce, flour, oregano, thyme, onion powder, and vegetable broth into crockpot.

Turn on and cook 7-8 hours on low or 3-4 hours on high

Turn off and fold in the Greek yogurt until fully incorporated. Stir in cheese until melted. Season with salt and pepper to taste.

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