Salmon and Roasted Pepper Chowder

Ingredients

2 cups whole kernel corn 2 cups vegetable broth 2 medium potatoes, peeled, cubed 1 cup chopped roasted red pepper 1 jalapeño chili, minced 2 teaspoons minced garlic 1 teaspoon cumin seeds 1 teaspoon dried oregano leaves 12 ounces salmon steaks, cubed (1-inch) Salt and pepper, to taste

Directions

1. Combine all ingredients, except salmon, salt, and pepper, in crockpot; cover and cook on high 4 to 5 hours, adding salmon during last 15 minutes. Season to taste with salt and pepper.