Sunday Slow Cooker Roasted Corn Chowder

By on
Jump to Recipe keyboard_arrow_down
Freestyle™ SmartPoints™ New!
(6 Old SmartPoints™)
(5 PointsPlus®)
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.
The Recipe
Sunday Slow Cooker Roasted Corn Chowder

Sunday Slow Cooker Roasted Corn Chowder

COOK TIME: 8 Hours
TOTAL TIME: 8 Hours, 30 Min
  • printPrint Recipe
  • file_downloadDownload PDF


  • 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

Like this Recipe? Try our Meal Plans!

  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information and Points


(Hide Photos)

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.

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

* 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.


You can also use canned corn or defrosted frozen corn. Just make sure to dry it first with a towel to remove excess moisture.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
1 Comment
On Sunday Slow Cooker Roasted Corn Chowder
user image
user image
January 9, 2016 - 13:41
Add a Rating:
Hi Kristen!

As a pescatarian, I always add about 1 pound of Shrimp (shelled and deveined) to this recipe after re-adding the blended portion for that extra protein boost. Delicious and one of my favorite recipes!
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.