Slow cooker corn and potato chowder

What you will need:

2 poblano peppers diced

2 medium yukon gold potatoes diced

5 ears of corn cut of the cob

2 carrots diced

1 medium yellow onion diced

3 cloves of minced garlic 

1 1/2 cup of veggie stock

1 1/2 cup of almond milk

Salt and Pepper to taste

Combine all ingredients into a slow cooker, cook on low for 8 hours, or high for 4 hours. This recipe can also become a stovetop chowder, combine all ingredients and let simmer for 1 hour.

***During the last hour of cooking take a cup of the chowder and blend in a food processor. Add the blended mixture back into the recipe and stir, this will thicken your chowder for a more authentic taste. Serve over fresh spinach, or brown rice and Enjoy!!