Best 2 Slow Cooker Corn Red Pepper Chowder Recipes

Indulge in a symphony of flavors with our slow-cooker corn and red pepper chowder. This hearty and comforting dish is a delightful blend of fresh corn, roasted red peppers, aromatic spices, and creamy broth. The gentle heat of the slow cooker coaxes out the natural sweetness of the corn and peppers, while the spices add a touch of warmth and complexity. As the chowder simmers, the flavors meld together, creating a rich and satisfying broth that will warm your soul on a chilly day. Whether you're looking for a quick and easy weeknight dinner or a cozy meal to share with friends, this slow-cooker corn and red pepper chowder is sure to become a family favorite.

In addition to the classic corn and red pepper chowder, this article also features two other delicious variations: a creamy corn chowder and a spicy corn and sausage chowder. The creamy corn chowder is a delightful indulgence, with a velvety texture and a rich, creamy flavor. The spicy corn and sausage chowder adds a kick of heat and smokiness, making it a perfect choice for those who love a little spice in their lives. With three delicious recipes to choose from, you're sure to find the perfect corn chowder to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CORN AND RED PEPPER CHOWDER (CROCK POT, SLOW COOKER)

Roasted Corn and Red Pepper Chowder (Crock Pot, Slow Cooker) image

Make and share this Roasted Corn and Red Pepper Chowder (Crock Pot, Slow Cooker) recipe from Food.com.

Provided by NELady

Categories Chowders

Time 7h20m

Yield 1 pot of soup, 4 serving(s)

Number Of Ingredients 10

Ingredients

olive oil
2 cups fresh corn kernels (may sub frozen, thawed corn, if desired)
1 red bell pepper, cored, seeded and diced
2 green onions, diced
4 cups chicken broth
2 baking potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (13 ounce) can evaporated milk
2 tablespoons flat leaf parsley, minced

Steps:

Heat olive oil in saute pan over medium heat. Add the corn, red pepper, and onions. Saute the vegetables until they are tender and lightly browned, about 7-8 minutes.
Transfer sauted vegetables to slow cooker. Add the green onions, broth, potatoes, salt and pepper, and stir to combine. Cover and cook on Low for 7-9 hours or on High for 4-5 hours.
Thirty minutes prior to serving, add the milk and blend well. Garnish with parsley to serve.

SLOW COOKER CORN & RED PEPPER CHOWDER

Slow Cooker Corn & Red Pepper Chowder image

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

Ingredients

2 tablespoons olive oil
1 medium yellow onions, diced or 2 cups diced yellow onions
1 medium red bell pepper, seeded and diced
3 cups yukon gold potatoes or 1 lb yukon gold potato
4 cups frozen corn kernels
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1 cup soymilk or 1 cup almond milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

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

Tips:

Choose the right corn: Fresh corn on the cob is best for this chowder, but frozen corn can also be used. If using frozen corn, thaw it completely before adding it to the slow cooker.
Use a variety of peppers: Red bell peppers are a classic choice for corn chowder, but you can also use other colors of bell peppers, such as yellow, orange, or green. For a spicier chowder, add a jalapeño pepper or two.
Don't overcrowd the slow cooker: Make sure there is enough room in the slow cooker for the corn, peppers, and other ingredients to cook evenly. If the slow cooker is too crowded, the ingredients will not cook properly.
Cook on low for best results: Cooking the chowder on low for 6-8 hours allows the flavors to meld and develop. If you are short on time, you can cook the chowder on high for 3-4 hours, but the flavor will not be as good.
Serve with your favorite toppings: Corn chowder is delicious served with a variety of toppings, such as shredded cheddar cheese, sour cream, diced tomatoes, or crumbled bacon.

Conclusion:

Slow cooker corn red pepper chowder is a hearty and flavorful soup that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little time, you can enjoy a delicious and satisfying meal that the whole family will love.