Roasted Corn and Red Pepper Chowder Crock Pot Slow Cooker
Cozy up with a bowl of this Roasted Corn and Red Pepper Chowder, a hearty and flavorful slow cooker recipe that’s perfect for busy weeknights or lazy weekends. Packed with the smoky sweetness of roasted corn and bell peppers, creamy russet potatoes, and a hint of smoked paprika, this dish delivers bold flavors with minimal effort. The slow cooker does all the heavy lifting, blending the rich vegetable broth, tender vegetables, and a luscious roux-based cream mixture into a silky, satisfying chowder. With just 20 minutes of prep time and the convenience of a crock pot, you’ll enjoy a restaurant-quality meal made right at home. Serve it with a sprinkle of fresh parsley for a vibrant garnish and pair it with crusty bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 4 cups roasted corn kernels (fresh, frozen, or canned)
- 2 large red bell peppers
- 2 medium russet potatoes
- 1 large yellow onion
- 3 large garlic cloves
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for 20-25 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven, place them in a bowl, and cover tightly with plastic wrap for 10 minutes. Once cool, peel off the skins, remove the seeds, and dice into small pieces.
While the peppers are roasting, peel the potatoes and cut them into 1/2-inch cubes. Dice the onion and mince the garlic.
In a slow cooker, combine the roasted corn, diced roasted red peppers, cubed potatoes, diced onion, and minced garlic.
Pour the vegetable broth into the slow cooker. Add the salt, black pepper, and smoked paprika. Stir everything to combine.
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.
About 30 minutes before the cooking time is complete, melt the butter in a small saucepan over medium heat. Stir in the flour and cook, whisking constantly, for 1-2 minutes to create a roux. Gradually whisk in the heavy cream until smooth and thickened.
Stir the cream mixture into the slow cooker and mix well to combine. Continue cooking for another 30 minutes on low to allow the flavors to meld and the chowder to thicken.
Once the chowder is done, taste and adjust seasonings if needed. Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 37.8 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4807 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
