Slow Cooker Corn & Red Pepper Chowder

Slow Cooker Corn & Red Pepper Chowder is a gluten free and dairy free recipe with 6 servings. One portion of this dish contains roughly 6g of protein, 7g of fat, and a total of 237 calories. For $1.61 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of ground cumin, cayenne pepper, corn kernels, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 2373 people have made this recipe and would make it again. It works well as a soup. It is brought to you by Oh My Veggies. From preparation to the plate, this recipe takes roughly 8 hours and 30 minutes. Overall, this recipe earns a super spoonacular score of 93%. Try 365 Days of Slow Cooking: for Slow Cooker Chicken, Black Bean and Corn Chowder, Corn Chowder With Red Pepper Cream, and Red Pepper, Corn, and Black Bean Chowder for similar recipes.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 480 minutes

 

Ingredients:

1 cup soy or almond milk

1/8 teaspoon cayenne pepper

4 cups frozen sweet corn kernels, divided (or fresh corn kernels - approx. 4 ears of corn)

1 teaspoon ground cumin

1 teaspoon kosher salt

2 tablespoons olive oil

Chopped red bell pepper, corn kernels, and sliced scallions to garnish

Additional salt & freshly ground black pepper to taste

1/2 teaspoon smoked paprika

4 cups vegetable broth

1 medium yellow onion, diced (about 2 cups)

3 medium Yukon Gold potatoes, diced (about 3 cups, or 1 pound)

Equipment:

frying pan

immersion blender

slow cooker

blender

Cooking instruction summary:

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.

 

Step by step:


1. Heat the olive oil in a medium saute pan over medium heat.

2. Add the onion and cook, stirring occasionally, until transparent and soft, about 5 minutes.

3. 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.

4. Serve topped with additional corn, diced bell pepper, and/or sliced scallions.


Nutrition Information:

Quickview
253k Calories
6g Protein
6g Total Fat
46g Carbs
28% Health Score
Limit These
Calories
253k
13%

Fat
6g
11%

  Saturated Fat
0.9g
6%

Carbohydrates
46g
15%

  Sugar
10g
12%

Cholesterol
0.0mg
0%

Sodium
1476mg
64%

Get Enough Of These
Protein
6g
12%

Vitamin C
117mg
143%

Vitamin A
2821IU
56%

Vitamin B6
0.61mg
30%

Fiber
6g
27%

Folate
96µg
24%

Potassium
754mg
22%

Manganese
0.42mg
21%

Phosphorus
136mg
14%

Vitamin E
2mg
13%

Vitamin B3
2mg
13%

Magnesium
49mg
12%

Iron
1mg
11%

Vitamin B1
0.15mg
10%

Vitamin B5
0.95mg
9%

Copper
0.18mg
9%

Calcium
86mg
9%

Vitamin B2
0.14mg
8%

Vitamin K
8µg
8%

Zinc
0.92mg
6%

Selenium
1µg
2%

covered percent of daily need
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