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Slow Cooker Corn & Red Pepper Chowder

Slow Cooker Corn and 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.Β 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.Β 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.Β Comfort food to the max? Check!

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Slow Cooker Corn & Red Pepper Chowder

Slow Cooker Corn and 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.

  • Prep Time: 30 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 30 minutes
  • Yield: 4-6 servings

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.

This post was originally published on February 27, 2014.

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70 Comments

  • Reply
    Tara
    March 23, 2014 at 5:54 pm

    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! πŸ™‚

  • Reply
    Lisa Somerville
    May 8, 2014 at 3:28 am

    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.

  • Reply
    Ashley D
    June 4, 2014 at 7:40 pm

    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.

  • Reply
    Lisa
    July 9, 2014 at 6:54 pm

    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’!

  • Reply
    Divorced Kat
    September 13, 2014 at 7:45 pm

    I like this but I found it a touch bland. I would double the seasoning, and that was even with using a hot pepper.

  • Reply
    Rose
    September 28, 2014 at 4:17 pm

    I am looking for gluten free, healthy and organic recipes. I know this recipe would only be organic if I used ingredients that are organic but is this recipe gluten free? My other question is do you have a catagory for gluten free?

  • Reply
    Rachael
    November 17, 2014 at 12:08 am

    How does this still taste after a few days? Want to make it for a work potluck, but I’d have to make it a few days before and then reheat. Still think it’d taste just as good as fresh?

    • Reply
      Kare Raye
      November 19, 2014 at 10:45 am

      It keeps well in the fridge for 2-3 days, beyond that I’m not sure I’d eat it!

      • Reply
        Dan
        May 24, 2016 at 12:58 am

        This should last refigerated for almost a week (7), if not more. Ensure it’s chilled (not steaming) beore you place the lid completely on it in the fridge and enjoy. Freezing would be better for long term if, for example you double the recipe.

  • Reply
    mjskitchen
    February 1, 2015 at 11:05 pm

    What a deliciously awesome chili!! It looks so rich and hearty. Thanks for sharing!

  • Reply
    Eric L
    February 18, 2015 at 4:21 pm

    We love this recipe! Last time I added a can of black beans after blending, pretty fun twist on an already great soup

  • Reply
    Erin
    February 19, 2015 at 9:54 pm

    Can’t wait to try this tomorrow! What do you think about substituting coconut milk for the soy or almond milk?

  • Reply
    Genevieve
    June 27, 2015 at 5:22 am

    Love this recipe, I changed it up a bit to include sweet potato, so good! Surprised how creamy it is without the dairy. Thanks

    http://basicnourishment.blogspot.com.au/2015/06/vegan-creamy-corn-chowder.html

  • Reply
    Anita
    October 14, 2015 at 11:25 am

    Can I use cashew milk as an alternative to soy or almond milk? Thanks!

  • Reply
    O'Ress
    October 14, 2015 at 9:29 pm

    Thanks for the great recipe! It was really easy and turned out delicious! The leftovers freeze well – it looks a bit odd after defrosted but once reheated it looks and tastes just like freshly made.

  • Reply
    Michelle Isernia
    October 18, 2015 at 10:23 am

    Where can I find the nutritional values for the recipes? I love them all!! But have started watching my caloric intake as well as the other values.

  • Reply
    Lesley
    December 2, 2015 at 11:17 am

    I have very long workdays. What’s the maximum time I can let it go in the slow cooker. Will it breakdown too much or get overdone at 11 or so hours on low? Thanks.

  • Reply
    Allyssa
    February 2, 2016 at 8:41 am

    This was delicious! I followed the recipe exactly, except for adding a bit more cayenne and used regular milk. Thanks for the great recipe!

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