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Slow Cooker  Roasted Corn Chowder

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.

Slow Cooker Roasted Corn Chowder
Servings: 6
Serving Size: 1.25 cups
Nutritional Info: 167 calories, 4g of fat, 26.3g carbohydrates, 3.7g dietary fiber, 8.8g of protein, 9.4g of sugar
Weight Watchers® PointsPlus®: 5 *


    6 ears corn (or 4 cups canned/defrosted corn)
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 red peppers, chopped
  • 2 green peppers or Poblanos (for spice), chopped
  • 1 bay leaf
  • 1.5 cups skim milk
  • 1/2 cup half and half
  • Salt and pepper


  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.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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4 Response to Slow Cooker Roasted Corn Chowder

  1. Jeanean on February 23, 2014

    Made this for a friend. It was a hit. There wasn’t any left by the end of the night.

  2. Anna on March 11, 2014

    I added fresh mushrooms while cooking. Then at the end, I diced and boiled potatoes and added that to it as well, at the request of my husband for some extra filler. It was delicious. Thank you for this recipe!

    • Kevin on February 15, 2015

      I tend to agree with your husband. The recipe is in the crockpot right now and smells delicious. However, when I hear chowder I feel there should be some potatoes in the mix.

  3. Jennifer S on June 9, 2015

    This is a great chowder. The flavors are wonderful. We added potatoes which really rounded it out and made it a wonderful meal on our vegetarian household. Thank you for sharing!


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