Roasted Corn and Red Pepper Chowder Crock Pot Slow Cooker

Cozy up with a bowl of this Roasted Corn and Red Pepper Chowder, a hearty and flavorful slow cooker recipe that’s perfect for busy weeknights or lazy weekends. Packed with the smoky sweetness of roasted corn and bell peppers, creamy russet potatoes, and a hint of smoked paprika, this dish delivers bold flavors with minimal effort. The slow cooker does all the heavy lifting, blending the rich vegetable broth, tender vegetables, and a luscious roux-based cream mixture into a silky, satisfying chowder. With just 20 minutes of prep time and the convenience of a crock pot, you’ll enjoy a restaurant-quality meal made right at home. Serve it with a sprinkle of fresh parsley for a vibrant garnish and pair it with crusty bread for the ultimate comfort food experience.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 4 cups roasted corn kernels (fresh, frozen, or canned)
• 2 large red bell peppers
• 2 medium russet potatoes
• 1 large yellow onion
• 3 large garlic cloves
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for 20-25 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven, place them in a bowl, and cover tightly with plastic wrap for 10 minutes. Once cool, peel off the skins, remove the seeds, and dice into small pieces.

Step 2

While the peppers are roasting, peel the potatoes and cut them into 1/2-inch cubes. Dice the onion and mince the garlic.

Step 3

In a slow cooker, combine the roasted corn, diced roasted red peppers, cubed potatoes, diced onion, and minced garlic.

Step 4

Pour the vegetable broth into the slow cooker. Add the salt, black pepper, and smoked paprika. Stir everything to combine.

Step 5

Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.

Step 6

About 30 minutes before the cooking time is complete, melt the butter in a small saucepan over medium heat. Stir in the flour and cook, whisking constantly, for 1-2 minutes to create a roux. Gradually whisk in the heavy cream until smooth and thickened.

Step 7

Stir the cream mixture into the slow cooker and mix well to combine. Continue cooking for another 30 minutes on low to allow the flavors to meld and the chowder to thicken.

Step 8

Once the chowder is done, taste and adjust seasonings if needed. Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2110.8g)

Amount per serving	% Daily Value*
Calories	1965.4

Total Fat 113.7g	0%
Saturated Fat 64.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 302mg	0%
Sodium 2392.5mg	0%
Total Carbohydrate 190.1g	0%
Dietary Fiber 30.0g	0%
Total Sugars 37.8g
Protein 35.6g	0%

Vitamin D 0IU	0%
Calcium 292.0mg	0%
Iron 12.6mg	0%
Potassium 4806.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 7.4%

Carbs: 39.5%