Vegetarian Slow Cooker Corn Chowder recipe

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Ingredients

3 (15 ounce) cans cream-style corn
3 (15.25 ounce) cans whole-kernel corn
1 (16 ounce) package frozen diced hash brown potatoes
2 tablespoons butter
1 large red onion, chopped
1 large sweet white onion, chopped
3 bell peppers, chopped
3 stalks celery, chopped
3 large carrots, chopped
2 jalapeno peppers, seeded and chopped
3 hot cherry peppers, seeded and chopped
2 poblano peppers, seeded and chopped
4 cups half-and-half cream

Nutrition Info

266.9 calories
carbohydrate: 44.1 g
cholesterol: 26.2 mg
fat: 9.8 g
fiber: 4.6 g
protein: 6.8 g
saturatedFat: 5.5 g
servingSize: -
sodium: 583 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour cream-style corn and whole-kernel corn in a slow cooker set to Low, add hash browns and stir.

  2. Heat butter in a skillet over medium heat, cook and stir red onion, white onion, bell peppers, celery, carrots, jalapeno peppers, cherry peppers, and poblano peppers in the melted butter until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker, top with half-and-half.

  3. Cook, stirring occasionally, for about 3 hours.

Recipe Yield

16 servings

Recipe Note

Wholesome and filling corn chowder for your slow cooker. You can use lower-fat or skim milk in place of the half-and-half. Make sure to wash hands thoroughly after handling hot peppers! Serve with warm sourdough bread.

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