Vegetable Chowder

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)

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.