Roasted Corn and Red Pepper Chowder (Crock Pot, Slow Cooker)

Total Time
7hrs 20mins
Prep 20 mins
Cook 7 hrs

From Rival Versaware Crock Pot Owner's Manual and Cookbook, c. 2006.

Ingredients Nutrition


  1. Heat olive oil in saute pan over medium heat. Add the corn, red pepper, and onions. Saute the vegetables until they are tender and lightly browned, about 7-8 minutes.
  2. Transfer sauted vegetables to slow cooker. Add the green onions, broth, potatoes, salt and pepper, and stir to combine. Cover and cook on Low for 7-9 hours or on High for 4-5 hours.
  3. Thirty minutes prior to serving, add the milk and blend well. Garnish with parsley to serve.


Most Helpful

I liked this soup! I'm a big fan of potatoes, corn, and red bell pepper and this recipe immediately caught my attention. I used half of a sweet yellow onion instead of the green onion (personal preference), otherwise I followed the exact recipe. Before adding the evaporated milk, I laddled out a few spoon fulls of soup into a bowl and whisked in the milk to avoid currdling. I dumped my mixture back into the crock pot for the suggested 30 minutes. You could even use red or new potatoes if you prefer. My only dislike is that the skins separated off of the red peppers, so they kinda got stuck into my teeth. I'll keep this one in the cookbook!

Andro July 16, 2010

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