This soup got started as the Corn Chowder recipe from 365 Slow Cooker Suppers. That chowder needed something, so I decided it spice it up with some Ro-Tel (and omitted the potatoes). You can make this chowder as chunky or smooth as you would like, as there's a blender step in the instructions. The more soup you reserve before blending, the chunkier the chowder will be. This freezes well.
serves 6 to 8
1 16-oz package frozen corn (no need to thaw)
4 cups vegetable broth or chicken broth
4 garlic cloves, minced (or more to taste)
1 tsp kosher salt
1 tsp freshly-ground black pepper
1 can Ro-Tel
1 cup half & half
1 to 2 cups more frozen corn, thawed (optional)
1/4 cup fresh cilantro, chopped
1 cup Cheddar or Cheddar-Jack cheese, shredded
In slow cooker, place frozen corn, broth, garlic, salt and pepper. Cover and cook on LOW for 7 hours. Remove up to half of the soup and blend with an immersion blender until smooth. Return soup to slow cooker and stir in Ro-Tel, half & half, and additional corn (if desired.)
Cook 30 minutes. Serve with a sprinkle of cheese and cilantro on top of each bowl and tortilla chips on the side. We like Utz Dipping Tortillas with this soup--you won't even need a spoon!