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The original recipe used too little vegetables for my liking, the more the merrier as far as I'm concerned, I also increased the amount of potatoes but I also increased the stock amount to compensate. Try out your own version of "Blank Canvas Soup" or try mine but ENJOY ! NOW GET TO VEGGIN !
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***Be mindful of your timing, soups prepared in the slow cooker require a large chunk of the day to cook.*** Hope you all love it as much as I did ;)
This corn chowder recipe turned out amazing. I changed quite a lot from the original recipe and I truly believe it turned out spectacular ! Sweet, creamy broth and hearty potatoes made this the perfect soup for crust bread. I also tried it with Saltines and found it was good with a few of those smashed up in it as well. Try both recipes and see which one which one was best ! Recipes are a guideline, feel free to tweak my ideas and make them your own or just enjoy as is :) 
See the original recipe at: http://www.vegetariantimes.com/recipe/spicy-corn-chowder/ 
NOTE: After 15 minutes of boiling you should begin using the fork test. Jab the potatoes and if the fork goes through relatively easily (you still want a bit of resistance otherwise you are going to have mush.) remove them from heat. You can stop the potatoes from cooking with an iced bath if you prefer but I enjoy them only slightly cooled.
This creamy, rich soup is perfect for when the temperature starts to drop. Prep and cook time are minimal and the end result is worth every minute spent preparing. Subtle flavours of leek begin and end each bite perfectly. This soup is just delicious with your favourite crusty bread (great for dipping) and a side salad for a picture perfect meal on a cool fall evening. 
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