Wednesday, June 29, 2011

Slow Cooker Smoky Corn Chowder



6 ears fresh corn, sliced from cob
1 bag frozen hashbrowns, broken apart
1 can vegetable stock
1 can evaporated milk
1 can fire roasted green chiles
1 tsp smoked sea salt
1/2 tsp smoked spanish paprika
1/2 tsp fresh ground black pepper
8 oz block gruyere cheese, shredded

Combine above ingredients in slow cooker (everything but cheese) Cook on high 3 hours, puree using an immersion blender. Cook on low 2 more hours. Add cheese during last 1 hour of cooking if desired.