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Slow Cooker Potato and Corn Chowder

The slow cooker can be your best friend in the busiest of times. While you are busy at work, helping kids with homework, and picking up the house, the slow cooker is lending a hand by ensuring dinner will be ready whenever you are. This vegetarian recipe for slow cooker potato and corn chowder is a particular favorite in my house. Chopped red potatoes and corn are thrown into the crock pot with some vegetable stock, herbs and aromatics. The soup bubbles low and slow for many hours until the potatoes and onions become tender and the flavors meld together. I like to throw in some freshly chopped flat leaf parsley at the end to add a fresh flavor to the chowder. You can serve this chowder on its own or in sourdough bread bowl. Enjoy!!
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Sweet Potato & Fresh Basil Bruschetta

Sweet Potato & Fresh Basil Bruschetta


Because I’m all about creating a lot of flavor with a few fresh ingredients, I opted to roast a few sweet potatoes just to perfection and then simply mash them together with sea salt, pepper before I spread it onto a toasted piece of gluten-free Italian bread and popped these pieces of toast back into the oven to warm up. The grand finale? To serve these babies with fresh lemon zest, diced red onions, fresh basil (ahhhhh the smell of fresh basil!) and a whole lotta love. See how easy it can be to create an appetizer for your family that’s packed with flavor but doesn’t have any of those processed inflammatory ingredients inside?

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