Green Chile Corn Chowder in the Slow Cooker

I made up this simple and healthy soup recipe and it has become a household favorite. It's delicious and creamy, with a bit of spice. I might add more peppers next time or some jalapeño, but if you aren't a lover of the super-spicy like me, stick to this recipe. I like to make it in the slow cooker because slaving over a hot stove is not really my thing.

Ingredients:

2 T Butter
1 small onion or 6 scallions (I use about 1/4 to 1/2 cup frozen onions because I'm lazy)
2 small cans hot green chiles (diced and drained)
6 cups frozen corn kernels
1.5 cups water (Edit: if you don't like a really thick soup, add some more water)
1.5 cups milk (substitute soy milk if preferred)
kosher salt and black pepper

Directions:

Melt the butter in a small saucepan or skillet, and saute the onions with a pinch of salt and pepper for a couple of minutes. Add the chiles and continue to cook for 2 to 3 minutes.

Pour the mixture into your slow cooker, adding the corn, water, milk, and additional salt and pepper, to taste (usually about a teaspoon of salt and a couple turns of the pepper grinder). The nice thing about this soup is that the chiles provide flavor so you don't need a lot of salt. Stir a little and cook on high for 4-5 hours or low for 8-9 hours.

Puree the mixture using a food processor or blender (carefully!!). If you use a standing blender, make sure to remove the middle portion of the lid to avoid blowing the lid off or breaking your blender. I use an immersion blender, the best thing in the world for making your own soup. It doesn't need to be super smooth, some chunks of corn and chiles makes for good texture.

Taste, and add any additional spices that you might like. The recipe is very adaptable; I usually add crushed red pepper and a little garlic salt.