Vegetarian Slow Cooker Corn Chowder

Vegetarian Slow Cooker Corn Chowder
  • PREP TIME
    20 mins
  • COOK TIME
    3 hrs 10 mins
  • TOTAL TIME
    3 hrs 30 mins
  • SERVING
    16 People
  • VIEWS
    78

A symphony of sweet corn and vibrant vegetables, simmered to creamy perfection in your slow cooker. This chowder is a heartwarming delight, perfect for cool evenings and comforting meals. Serve with crusty bread for dipping and savoring every last drop.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    44 g
  • Cholesterol
    26 mg
  • Fiber
    5 g
  • Protein
    7 g
  • Saturated Fat
    6 g
  • Sodium
    583 mg
  • Sugar
    8 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Combine the whole kernel corn and cream-style corn in your slow cooker. Stir in the frozen hash brown potatoes to evenly distribute. (5 minutes)

02

Step

In a large skillet, melt the butter over medium heat. Add the bell peppers, celery, carrots, red onion, white onion, poblano peppers, cherry peppers, and jalapeño peppers. Cook, stirring occasionally, until the onions are softened and slightly translucent. (10-15 minutes)

03

Step

Transfer the sautéed vegetable mixture to the slow cooker. Pour in the half-and-half cream and gently stir to combine all ingredients. Season with salt and pepper to taste. (5 minutes)

04

Step

Cover the slow cooker and cook on Low for 3 hours, or on High for 1.5 hours, stirring occasionally to prevent sticking. The chowder is ready when the potatoes are tender and the flavors have melded together beautifully. (3 hours)

For a richer flavor, consider using heavy cream instead of half-and-half.
Adjust the amount of hot peppers to your preferred spice level. Remember that the heat will intensify as the chowder cooks.
If you prefer a smoother chowder, use an immersion blender to partially blend the soup after cooking. Be careful not to over-blend, as you want to retain some texture.
Garnish with fresh cilantro, a dollop of sour cream, or a sprinkle of shredded cheese before serving.

Adonis Jacobi

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 26 Ratings)
Total Reviews: (10)
  • Estefania Rau

    I love the little kick from the jalapenos and cherry peppers. It's the perfect amount of heat for me.

  • Noelia Runolfsdottir

    I’ve made this recipe several times, and it’s always a hit. Such a comforting meal.

  • Abigale Dickens

    I doubled the recipe for a potluck and it was gone in minutes!

  • Raleigh Mayer

    I added some cooked bacon crumbles as a garnish, and it was amazing!

  • Julie Kuhlman

    The combination of sweet corn and savory vegetables is divine. This is my new go-to chowder recipe.

  • Jonas Kuphal

    I pureed half of the chowder and left the rest chunky – perfect texture!

  • Yolanda Willms

    Using a mix of colorful bell peppers makes it so pretty and delicious.

  • Jeanette Daniel

    My family devoured this! I used skim milk instead of half-and-half to make it a bit healthier.

  • Cecelia Lehner

    This chowder is so easy to make and incredibly flavorful! The slow cooker does all the work.

  • Jordy Balistreri

    The tips about roasting the peppers and freezing the leftovers are really helpful. Thanks!

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