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
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