Corn Chowder with fresh bread and tossed salad

SUNDAY
Corn Chowder
This comes from a favorite blog of mine, A Year of Slow Cooking.
http://crockpot365.blogspot.com/2008/01/crockpot-corn-chowder-recipe.html
--2 quarts of chicken broth
--1 small onion
--1 red pepper
--1 peeled and chopped carrot (I used a handful of baby carrots)
--2 (16-ounce) bags frozen corn (I used Trader Joe's roasted corn, which I highly recommend---the flavor is smoky and wonderful without any added salt)
--2 medium potatoes (I used 6 mini white potatoes)
Directions:
Finely chop the onion and brown in a tablespoon of olive oil in a medium saucepan. You want the onion to be cooked, but not totally translucent since it will continue to cook in the slow cooker.


Finely chop the carrots and the red pepper.
Wash and coarsely chop the potato(es). I kept the skin on---it's up to you.
Dump all the veggies into the stoneware.
Add the bags of frozen corn.
Empty both cartons of chicken broth (2 quarts; 8 cups) on top.

Plug in your slow cooker and set on high for 4-5 hours or low for 8-9 hours.


Pour into a blender and pulse to desired consistency. I left some chunks of corn and a few veggies, but tried to get rid of most of the potatoes.

We're going to have a salad and some fresh bread with this.