Slow Cooker Corn & Red Pepper Chowder

Slow Cooker Corn and Red Pepper Chowder
Healthy? Check. Comforting? Check. Easy? Super check. Oh, and vegan?! Check check!

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.

We have a favorite corn chowder around here, but it’s heavy on the cheddar and the cream. This version is much (much!) lighter, and it’s made in the slow cooker to boot. Healthier and hands-off?! Love it. And I know it sounds a little cliched, but when we’re eating this corn chowder instead of our usual dairy-heavy version, we really don’t miss the fattening stuff.

Slow Cooker Corn & Roasted Red Pepper Chowder
I do have to admit that I found it a bit challenging to create a thick, rich, and creamy vegan corn chowder without my usual dairy products–it took me a few tries to get it right. I include buttery Yukon Gold potatoes, and then I puree the whole darn thing before adding the majority of the corn. And then for good measure, I finish with a couple glugs of soy milk, which gives it a bit of richness and a velvety texture.

I know I should suggest a nice light green salad served alongside this soup, and it probably would be wonderful. But the truth is, I really prefer a whole mess of saltine crackers piled in and around this one. Comfort food to the max? Check!

Slow Cooker Corn & Red Pepper Chowder

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours, 30 minutes

Yield: 4-6 servings

Slow Cooker Corn & Red Pepper Chowder

This creamy vegan chowder is much lighter than most traditional versions, but with its sweet and smoky notes, it's still packed full of flavor. It simmers in the slow cooker all day, making it the perfect easy weeknight dinner.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 2 cups)
  • 1 medium red bell pepper, seeded and diced
  • 3 medium Yukon Gold potatoes, diced (about 3 cups, or 1 pound)
  • 4 cups frozen sweet corn kernels, divided (or fresh corn kernels - approx. 4 ears of corn)
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 cup soy or almond milk
  • Additional salt & freshly ground black pepper to taste
  • Chopped red bell pepper, corn kernels, and sliced scallions to garnish

Instructions

  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.

Notes

If you're going with frozen corn, I recommend Trader Joe's fire-roasted corn. It adds an extra note of smoky flavor that can't be beat.

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Kare Raye

About Kare

Kare is the associate editor for Oh My Veggies. She's a home cook, vegetarian, and mom who coexists with her otherwise carnivorous clan. Her blog, Kitchen Treaty, helps mixed-diet families keep the peace.   Read more from Kare →

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Comments

  1. Tara says

    Just made this for dinner with a side of cornbread. So amazing and filling. I’m all about simple recipes with big flavor and this was a winner! I’ll be making this again for sure and trying out roasted pablano peppers in place of the red. Thanks for the great recipe! :)

  2. Lisa Somerville says

    This is delicious, just made it and it’s so good, the smell when I came through the door really lifted me after a long day. Trying to kick sugar at the moment and the sweetness of the corn is really helping me with the cravings.

  3. says

    I made this last night and it was magical. I doubled the cayenne and added a tsp of liquid smoke, yum! I’ll definitely be making this again with some fresh off the cob corn this Summer.

  4. Lisa says

    Amazing!! Definitely a keeper!

    I was looking for a recipe for tonight’s dinner, so there was no time to wait for the slow cooker….so I just sauteed the onion and red pepper, added in 2 diced carrots and the corn to simmer, then added the potato with vegetable broth and spices and a couple dashes of liquid smoke, and let simmer for about an hour.

    After about an hour I used my immersion blender to blend, then added the remainder of corn. Sprinkled with slivered scallion and diced jalapeno when served. I realized while we eating it that I actually forgot to add the milk but we really didn’t miss it at all.

    This is a corn chowder recipe I’ve been looking for! It’s getting filed under ‘family favorites’!

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