Friday, November 8, 2013

80--- Slow Cooker Avocado Corn Chowder {Vegan}

Corn chowder is my ultimate comfort food.

And when thickened/creamified (totally a word) with avocados?

Now it's, like, my everyday food. Especially since I can throw it in the crock pot and move on with my day.

Slow Cooker Avocado Corn Chowder
Serves 8-10

8 cups vegetable broth
5 yellow potatoes, cut into 1" cubes
1 lb frozen yellow corn kernels
1 cup chopped sweet bell peppers of your choice
1 small yellow onion, coarsely chopped
2 cloves garlic, pressed and minced
1/4 tsp fresh thyme
1/4 tsp ground black pepper
4 small avocados, chopped

Combine all ingredients, except for avocados  in a slow cooker, and heat on low for 6 hours.

Thirty minutes prior to serving, add 3 of the 4 chopped avocado to a large food processor and puree until smooth.  Add 1/2 cup broth from the soup to the processor and mix until combined.  Add an additional 1/2 cup and mix until smooth.  Add avocado mix back into the slow cooker, and add remaining chopped avocado.  Heat until warm.  Serve.

Nutrition Info per 1 1/2 cups: 316 calories, 14 g fat, 14 g protein, 31 g carbohydrates, 10 g fiber


  1. What a great idea to add avocado to corn chowder. Everything is better with avocado!

  2. Can this keep in the fridge with the avocados in it? Or should I leave out the chunks? Just don't want to end up with brown leftovers!