Slow Cooker Corn & Red Pepper Chowder Recipe

Name: Slow Cooker Corn & Red Pepper Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

2 tablespoons olive oil
1 medium yellow onions, diced or 2 cups diced yellow onions
1 medium red bell pepper, seeded and diced
3 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

1
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.
2
Cook on low for 8-10 hours or on high for 4-6 hours, until the potatoes are tender.
3
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.
4
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.
5
Serve topped with additional corn, diced bell pepper, and/or sliced scallions.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium yellow onions, diced or 2 cups diced yellow onions, 1 medium red bell pepper, seeded and diced, 3 3 cups yukon gold potatoes or 1 lb yukon gold potato, and more.

Yes, Slow Cooker Corn & Red Pepper Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Corn & Red Pepper Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions