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Slow Cooker Roasted Corn Chowder

Slow Cooker Roasted Corn Chowder

Start with roasting fresh corn, then let the slow cooker do it’s magic to make a roasted corn chowder that’s both tasty & filling any time of the year.

slow cooker roasted corn chowder

Slow Cooker Roasted Corn Chowder


  • 2 cups fresh corn
  • 2 cups vegetable broth
  • 1/2 onion chopped
  • 2 garlic cloves minced
  • 1 carrot chopped
  • 1 celery rib chopped
  • 1 red pepper chopped
  • 1 poblano pepper chopped-or any green pepper (Anaheim or green bell)
  • 1 bay leaf
  • 3/4 cup nonfat milk
  • 1/4 cup half and half
  • Salt and pepper


  • Roast the corn in a 350° oven in the husks for 30 minutes by placing them directly on the oven rack. Shuck, and cut the kernels from the cob. Save the cobs and set aside.
  • Add the corn, broth, onion, garlic, carrot, celery, red pepper, green pepper, and bay leaf to the slow cooker. Season with salt and pepper. Add the cobbs.
  • Cook on low for 8 hours. During the last hour of cooking, take 1/2 of the soup and add it to a blender. Blend until smooth and add back to slow cooker. Remove cobs.
  • Stir in the milk and let cook for last 60 minutes.
  • Stir in the half and half. Season with salt and pepper. Serve.


Recipe adapted from Slender Kitchen.
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