Ingredients:

3 ears of fresh corn, kernels removed from the cob

2 cups of yukon potatoes, diced

1 red pepper, diced

1 onion, diced

1 large chipotle pepper, minced

juice from 1 lime

¼ cup of fresh cilantro

1½ teaspoons of ground cumin

3 strips of crispy bacon, crumbled

14 oz. can of fire roasted tomatoes

4 cups of low sodium vegetable stock

salt & pepper

1 can of coconut milk

diced avocado

Directions:

1. 1. Add fresh corn, potato, red pepper, onion, chipotle pepper, lime juice, fresh cilantro, ground cumin, crispy bacon, fire roasted tomatoes, vegetable stock, and salt & pepper to a crock pot.
2. 2. Stir to mix everything.
3. 3. Cook on HIGH for 4 hours.
4. 4. Add in coconut milk to crock pot and cook on HIGH for an additional 30 min to an hour. Serve with diced avocado and devour!

Bon Appetit!