Sunday Slow Cooker Roasted Corn Chowder
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- 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
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.
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.
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.
Stir in the milk and let cook for last 60 minutes.
Stir in the half and half. Season with salt and pepper. Serve.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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