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:
covered percent of daily need
