An easy-to-make, fragrant summer “chowder” that is especially good with quinoa or couscous and a great accompaniment to grilled (skinless) chicken.
Makes 4 servings.
4 carrots, peeled and cut into 2-inch pieces
2 Yukon Gold potatoes, peeled and cut into cubes
1 red pepper, seeded and cut into cubes
1 white onion, finely chopped
2 cloves garlic, minced
1 cup vegetable broth
1 teaspoon kosher salt
1 medium zucchini, washed and sliced
1 16-oz can low-sodium sweet corn kernels, drained
Non-stick cooking spray
1. Spray the slow cooker liberally with non-stick cooking spray.
2. Combine the carrots, potatoes, red pepper, onion, garlic, broth, and salt in the slow cooker.
3. Cover and cook on Low for 5 to 6 hours or on High for 3 to 4 hours. Uncover, add the zucchini and corn, replace the cover, and cook on Low for another hour or so.
4. Serve over a hearty grain like brown rice or quinoa or over a delicate pasta like couscous.