Ingredients

1 small onion, diced
2 carrots, diced
1 clove garlic, minced
2 1/2 cups corn
6 small potatoes, diced
1 can tomato with chile, drained
3 cups vegetable stock
1/2 cup half-and-half (optional)

Instructions

Saute the onion in 1 tsp. olive oil until softened. Add the garlic and saute for 1 minute. Add to slow cooker. Add corn, diced potatoes, tomatoes, and stock. Cover and cook 6-8 hours on low or 3-4 hours on high. Remove 1-2 cups of mixture. Process remaining chowder in a blender or food processor until smooth (or desired consistency). Stir back in reserved vegetables. Serve with shredded cheese on top and a dollop of sour cream if desired.

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