Best Slow Cooker Corn Red Pepper Chowder Recipes

Roasted Corn and Red Pepper Chowder (Crock Pot, Slow Cooker) image

Provided by NELady

Categories Chowders

Time 7h20m

Yield 1 pot of soup, 4 serving(s)

Number Of Ingredients 10

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

Steps:

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

Slow Cooker Corn & Red Pepper Chowder image

Provided by Marcie Booker

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium yellow onions, diced or 2 cups diced yellow onions
1 medium red bell pepper, seeded and diced
3 cups yukon gold potatoes or 1 lb yukon gold potato
4 cups frozen corn kernels
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1 cup soymilk or 1 cup almond milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

Heat the olive oil in a medium saute pan over medium heat. Add the onion and cook, stirring occasionally, until transparent and soft, about 5 minutes. Transfer the onion to the slow cooker, along with the red bell pepper, potatoes, 1 cup corn, broth, cumin, smoked paprika, cayenne pepper, and salt.
Cook on low for 8-10 hours or on high for 4-6 hours, until the potatoes are tender.
Turn the slow cooker off and remove the lid. Allow the soup to cool slightly. Using an immersion blender or working in batches with a regular blender, puree the soup. Return it to the slow cooker and turn it back on.
Stir in the remaining 3 cups corn and soy milk. Cover the slow cooker and cook on low for another 20-30 minutes, until heated through. Season with salt and pepper to taste.
Serve topped with additional corn, diced bell pepper, and/or sliced scallions.

Nutrition Facts : Calories 343.5, Fat 7.1, SaturatedFat 1, Sodium 615.9, Carbohydrate 68.7, Fiber 7, Sugar 3.9, Protein 9.9