Ingredients

• olive oil
• 2 cups fresh corn kernels (may sub frozen, thawed corn, if desired)
• 1 red bell pepper, cored, seeded and diced
• 2 green onions, diced
• 4 cups chicken broth
• 2 baking potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 (13 ounce) can evaporated milk
• 2 tablespoons flat leaf parsley, minced

Instructions

1. Heat olive oil in saute pan over medium heat. Add the corn, red pepper, and onions. Saute the vegetables until they are tender and lightly browned, about 7-8 minutes.

2. Transfer sauted vegetables to slow cooker. Add the green onions, broth, potatoes, salt and pepper, and stir to combine. Cover and cook on Low for 7-9 hours or on High for 4-5 hours.

3. Thirty minutes prior to serving, add the milk and blend well. Garnish with parsley to serve.