Slow Cooker Vegan Spicy Corn Chowder

SERVES 6

INGREDIENTS
2 t olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
4 cloves garlic, minced
1 head cauliflower, chopped into small florets (1/4-inch dice)
4 cups fresh or thawed frozen corn kernels
4 c vegetable broth
1 large jalapeño
2 red bell peppers, roasted, peeled and diced (1/4-inch dice)
salt and pepper
cayenne or ancho chili powder (optional)

Variation: substitute jalapeño and roasted bell peppers for 2 chipotle chilies in adobo sauce (1/4-inch dice)

1. Heat the oil in a medium skillet over medium-high heat. Add the onion, celery and garlic and sauté until softened.

2. Transfer the vegetables to the slow cooker. Add the cauliflower, corn, broth, and jalapeños. Season to taste with salt and pepper, cover, and cook on Low for 6 hours.

3. Use an immersion blender to blend a portion of the soup right in the pot, or ladle 2/3 of the soup (including most of the liquid) into a food processor or blender and process until smooth, then stir the puree back into the chowder. Add and stir in the roasted red bell peppers. Taste and adjust the seasonings, if needed.