Slow Cooker Roasted Corn Chowder
Cozy Up with Slow Cooker Roasted Corn Chowder
Is there anything more comforting than a warm bowl of chowder on a cool evening? This Slow Cooker Roasted Corn Chowder takes that comfort to the next level! Roasting the corn before adding it to the slow cooker deepens its sweetness and adds a smoky flavor that you won’t get any other way. Forget standing over a hot stove – this recipe lets your slow cooker do all the work, making it perfect for busy weeknights or relaxed weekend gatherings.
We’ve taken the classic corn chowder and given it a little extra love. The combination of fresh roasted corn, a medley of vegetables, and a creamy broth creates a truly satisfying and flavorful dish. It’s a vibrant and healthy meal the whole family will enjoy. Plus, the aroma that fills your kitchen while it cooks is simply divine!
What makes this recipe special?
- Roasted Corn: Roasting the corn is the key to unlocking its full potential. It adds a depth of flavor that elevates the entire chowder.
- Slow Cooker Convenience: Set it and forget it! This recipe is incredibly easy to make, requiring minimal effort.
- Vegetable Packed: Loaded with carrots, celery, and peppers, this chowder is a healthy and nutritious meal.
- Creamy & Comforting: The perfect balance of creamy broth and sweet corn creates a truly comforting experience.
Tips for the Best Chowder:
- Don’t skip the roasting step! It truly makes a difference.
- Adjust the seasoning to your liking. Taste and add more salt and pepper as needed.
- For a thicker chowder, you can mash some of the cooked vegetables with a fork before blending.
- Garnish with your favorites! A sprinkle of fresh herbs, a dollop of sour cream, or a few crispy bacon bits add a nice finishing touch.
Frequently Asked Questions:
Q: Can I use frozen corn?
A: While fresh corn is highly recommended for the best flavor, you can use frozen corn in a pinch. Just be sure to thaw it completely before adding it to the slow cooker.
Q: Can I make this chowder vegetarian or vegan?
A: Absolutely! To make it vegetarian, ensure your vegetable broth is vegetarian-friendly. To make it vegan, substitute the milk and half-and-half with plant-based alternatives like almond milk or cashew cream.
Q: Can I make this ahead of time?
A: Yes! This chowder actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What goes well with Slow Cooker Roasted Corn Chowder?
A: This chowder pairs perfectly with a crusty bread for dipping, a simple green salad, or grilled cheese sandwiches.
We hope you enjoy this delicious and easy Slow Cooker Roasted Corn Chowder! It’s a guaranteed crowd-pleaser that will warm your heart and soul.
Slow Cooker Roasted Corn Chowder
Ingredients
- 2 cups fresh corn
- 2 cups vegetable broth
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1 cup carrot chopped
- 1 rib celery chopped
- 1 cup red pepper chopped
- 1 cup poblano pepper chopped (or any green pepper)
- 1 leaf bay leaf
- 3/4 cup nonfat milk
- 1/4 cup half and half
- to taste salt
- to taste pepper
Instructions
- Roast the corn in a 350° oven in the husks for 30 minutes by placing them directly on the oven rack. Shuck, and cut the kernels from the cob. Save the cobs and set aside.
- Add the corn, broth, onion, garlic, carrot, celery, red pepper, green pepper, and bay leaf to the slow cooker. Season with salt and pepper. Add the cobbs.
- Cook on low for 8 hours. During the last hour of cooking, take 1/2 of the soup and add it to a blender. Blend until smooth and add back to slow cooker. Remove cobs.
- Stir in the milk and let cook for last 60 minutes.
- Stir in the half and half. Season with salt and pepper. Serve.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
