Best 4 Roasted Corn And Red Pepper Chowder Crock Pot Slow Cooker Recipes
Indulge in a culinary journey with our tantalizing Roasted Corn and Red Pepper Chowder, a symphony of flavors that will warm your soul on a chilly day. This delectable chowder, crafted with roasted corn, red bell peppers, and a medley of aromatic spices, promises a hearty and comforting meal. Savor the delightful harmony of sweet corn, roasted peppers, and a creamy broth, enriched with the smoky notes of bacon and the subtle warmth of chili powder. Served with a sprinkle of fresh cilantro and a dollop of sour cream, this chowder is an explosion of flavors that will leave you craving for more.
But our culinary adventure doesn't end there. Embark on a taste-bud tantalizing expedition with our diverse collection of chowder recipes. Dive into the depths of our Creamy Ham and Potato Chowder, a classic comfort food that exudes a smoky ham flavor and a velvety texture. Experience the coastal charm of our New England Clam Chowder, a seafood lover's paradise brimming with tender clams, smoky bacon, and a rich, flavorful broth. For a vegetarian delight, explore our hearty Vegetable Chowder, a symphony of fresh vegetables enveloped in a creamy, flavorful broth. And for those who crave a spicy kick, our Spicy Corn and Poblano Chowder ignites the palate with roasted corn, poblano peppers, and a hint of jalapeño, all harmoniously blended in a creamy broth.
With our comprehensive guide to chowders, you'll have a recipe for every occasion and palate. So, gather your ingredients, fire up your stove or slow cooker, and embark on a culinary journey that will leave your taste buds dancing with joy.
SPICY SLOW COOKER CORN CHOWDER
Slow cooker corn chowder with a kick! Seriously, this corn chowder will clear your nostrils! It's very easy, and so, so delicious!
Provided by Halljoshm
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 4h35m
Yield 12
Number Of Ingredients 11
Steps:
- Combine potatoes, chicken broth, cream-style corn, whole-kernel corn, half-and-half, butter, bell peppers, onion, and black pepper in a slow cooker set to Low.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it up with a spoon into small pieces, until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove cooked sausage to a bowl, draining as much fat as possible. Sprinkle sausage with flour and toss to coat. Add sausage to the slow cooker.
- Cover and cook on Low, stirring regularly, until vegetables are tender, about 4 hours.
Nutrition Facts : Calories 363.9 calories, Carbohydrate 43.5 g, Cholesterol 50 mg, Fat 17.8 g, Fiber 4.1 g, Protein 11.2 g, SaturatedFat 8.8 g, Sodium 991.9 mg, Sugar 6.2 g
SLOW-COOKED CORN CHOWDER
"I combine and refrigerate the ingredients for this easy chowder the night before," notes Mary Hogue of Rochester, Pennsylvania. "In the morning, I pour the mixture into the slow cooker and turn it on before I leave for work. When I come home, a hot tasty meal awaits."
Provided by Taste of Home
Categories Lunch
Time 6h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.
Nutrition Facts : Calories 215 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 709mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.
SLOW COOKER CORN & RED PEPPER CHOWDER
Yup, this Slow Cooker Corn and Red Pepper Chowder hits all the right marks. Hearty, creamy, satisfying, chock-full of sweet corn countered perfectly by smoky red bell pepper, cumin, smoked paprika, and a smidge of cayenne.
Provided by Marcie Booker
Categories One Dish Meal
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a medium saute pan over medium heat. Add the onion and cook, stirring occasionally, until transparent and soft, about 5 minutes. Transfer the onion to the slow cooker, along with the red bell pepper, potatoes, 1 cup corn, broth, cumin, smoked paprika, cayenne pepper, and salt.
- Cook on low for 8-10 hours or on high for 4-6 hours, until the potatoes are tender.
- Turn the slow cooker off and remove the lid. Allow the soup to cool slightly. Using an immersion blender or working in batches with a regular blender, puree the soup. Return it to the slow cooker and turn it back on.
- Stir in the remaining 3 cups corn and soy milk. Cover the slow cooker and cook on low for another 20-30 minutes, until heated through. Season with salt and pepper to taste.
- Serve topped with additional corn, diced bell pepper, and/or sliced scallions.
Nutrition Facts : Calories 343.5, Fat 7.1, SaturatedFat 1, Sodium 615.9, Carbohydrate 68.7, Fiber 7, Sugar 3.9, Protein 9.9
SLOW-COOKER CORN CHOWDER
The rich flavor of this lightly creamy chowder comes from slow-simmered corn cobs. After the kernels are removed, the cobs go into the slow cooker along with the potatoes and aromatics, where they infuse the broth as it slow-cooks. The corn kernels are added at the very end, so that they retain their fresh, poppy sweetness. Canned green chiles lend mild heat and tons of mellow, peppery flavor to go along with the sharper jalapeño. (If you come across fire-roasted canned green chiles, snap those up.) The miso adds a sweet-savory note that reinforces the corn flavor; but if you don't have it on hand, add about two additional teaspoons of salt.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, soups and stews, main course
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cut the kernels from the corn cobs and put them in a bowl; refrigerate. Snap the cobs in half.
- In a 6- to 8-quart slow cooker, combine the cobs, potatoes, broth, green chiles, scallion whites, garlic, butter, jalapeño, miso (if using) and salt. Cook on low until the potatoes are very tender, about 5 hours.
- About 10 minutes before serving, use tongs to discard the cobs. Stir in the corn kernels and scallion greens and cook until warmed through. Turn off the slow cooker.
- Whisk the sour cream and light or heavy cream together in a large liquid measure or a bowl. Slowly whisk a few ladlefuls of the hot broth into the cream mixture until combined. Stir the cream mixture into the chowder. Grind in a generous amount of black pepper. Taste for seasoning and add more salt and pepper if necessary. Serve in bowls, and top with bacon, if desired.
Tips:
- Use fresh ingredients whenever possible: This will give your chowder the best flavor.
- Don't be afraid to experiment with different vegetables: You can add any type of vegetables you like to this chowder, such as zucchini, carrots, or celery.
- Use a good quality chicken broth: This will make a big difference in the flavor of your chowder.
- Don't overcook the corn: You want the corn to be tender, but not mushy.
- Serve the chowder with a dollop of sour cream or yogurt: This will add a creamy richness to the chowder.
Conclusion:
This roasted corn and red pepper chowder is a delicious and easy-to-make meal that is perfect for a cold night. It is packed with fresh vegetables and has a creamy, flavorful broth. You can easily customize this recipe to your liking by adding different vegetables or spices. So next time you are looking for a comforting and satisfying meal, give this roasted corn and red pepper chowder a try.
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