Sunday Slow Cooker Roasted Corn Chowder

Weight Watchers® PointsPlus® 

Recipes Content


Corn chowder is one of my favorite soups around, but in winter months when corn isn’t readily available it can be hard to make one with lots of flavor. However I recently learned that roasting fresh, canned, or defrosted corn is a great way to develop flavor and add sweetness to off-season corn.

This soup starts with a bunch of roasted corn, veggies, a touch of spice from Poblanos, and vegetable broth. It cooks low and slow to develop deep flavors in the crockpot. Then in the last hour of cooking, we add the “chowder” creaminess by blending half of the soup and then adding skim milk and a touch of cream. The resulting soup is rich, creamy, and delicious. Make a big batch since it freezes great.

Prep Time

Sunday Slow Cooker Roasted Corn Chowder

Prep Time: 
Cook Time: 
Total Time: 


  • 4 cups fresh corn *
  • 4 cups vegetable broth
  • 1 U onion, chopped
  • 4 U garlic cloves, minced
  • 2 U carrots, chopped
  • 2 U celery ribs, chopped
  • 2 U red peppers, chopped
  • 2 U poblano peppers, chopped
  • 1 U bay leaf
  • 1 1/2 cup nonfat milk
  • 1/2 cup half and half
  • Salt and pepper

Nutritional Facts

Serving Size: 
1.25 cups (480g)
Amount Per Serving
Calories 179
Calories from Fat 36
% Daily Value *
Total Fat 4g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 9mg
Sodium 710mg
Total Carbohydrate 33g
Dietary Fiber 5g
Sugars 14g
Protein 7g


  1. The first step is to roast the corn. You can do this 3 ways. If you have whole cobs, roast them in a 350 degree oven in the husks for 30 minutes by placing them directly on the oven rack. Cut the kernels from the cob. For kernels (either canned or defrosted), dry them with a towel or paper towel. Then place them in on a baking sheet covered with foil. Roast in a 350 degree oven for 15-20 minutes until browned. You can also brown them in a skillet. For a short cut, look for frozen roasted corn – Trader Joe’s has a great one.
  2. Add the corn, broth, onion, garlic, carrot, celery, red pepper, green pepper, and bay leaf to the slow cooker. Season with salt and pepper. If you started with whole cobs, add the cobs as well. They add lots of great flavor.
  3. 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 if using.
  4. Stir in the milk and let cook for last 60 minutes.
  5. Stir in the half and half. Season with salt and pepper. Serve.


You can also use canned corn or defrosted frozen corn. Just make sure to dry it first with a towel to remove excess moisture.

† PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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6 servings 1.25 cups (480g) 179 cal 33 g 4 g 7 g 5 g 2 g 9 g 710 g 14 g

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