Vegan Slow Cooker Corn & Red Pepper Chowder

Indulge in the rich and creamy flavors of this Slow Cooker Corn & Red Pepper Chowder. This hearty soup combines sweet corn, vibrant red peppers, and creamy coconut milk for a comforting and satisfying meal. Packed with flavor and nutrients, this chowder is the perfect dish for cozy nights at home or casual gatherings with friends.

This Corn & Red Pepper Chowder is not only delicious but also nutritious. Corn is rich in fiber and antioxidants, while red peppers are loaded with vitamins C and A. The addition of coconut milk adds a creamy texture and a hint of sweetness to the soup.

I love making this chowder during the summer months when fresh corn and peppers are in season. It’s also a great dish to enjoy during the colder months when you need something warm and comforting.

Whether I’m hosting a dinner party or simply craving a bowl of hearty soup, this Slow Cooker Corn & Red Pepper Chowder always hits the spot.

Cuisine: American

Number of Servings: 6

Prep Time: 15 minutes

Cooking Time: 4-6 hours on low, 2-3 hours on high

Total Time: 4 hours 15 minutes – 6 hours 15 minutes

Ingredients:

• 4 cups frozen corn kernels
• 1 red bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, for garnish

Equipment/Utensils Required:

• Slow cooker
• Cutting board
• Knife
• Wooden spoon
• Whisk
• Serving bowls

Instructions:

1. In the slow cooker, combine the frozen corn kernels, diced red bell pepper, diced onion, minced garlic, vegetable broth, coconut milk, all-purpose flour, dried thyme, and smoked paprika. Stir until well combined.
2. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the vegetables are tender.
3. In a small bowl, whisk together 1/4 cup of the hot soup liquid with the all-purpose flour to create a slurry. Stir the slurry back into the slow cooker and mix well.
4. Taste and adjust seasoning with salt and pepper as needed.
5. Serve hot, garnished with fresh parsley.

Nutritional Information (per serving):

• Calories: 250
• Total Fat: 15g
• Saturated Fat: 12g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 5g

Creamy Slow Cooker Corn & Red Pepper Chowder

jenny

Indulge in the rich and creamy flavors of this Slow Cooker Corn & Red Pepper Chowder. This hearty soup combines sweet corn, vibrant red peppers, and creamy coconut milk for a comforting and satisfying meal. Packed with flavor and nutrients, this chowder is the perfect dish for cozy nights at home or casual gatherings with friends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Soup

Cuisine American

Servings 6 people

Calories 250 kcal

Equipment

• Slow cooker
• 1 Cutting board
• 1 Knife
• 1 Wooden spoon
• 1 Whisk
• 6 Serving bowls

Ingredients

  

• 4 cups frozen corn kernels
• 1 red bell pepper diced
• 1 onion diced
• 3 cloves garlic minced
• 4 cups vegetable broth
• 1 can 14 oz coconut milk
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

 

• In the slow cooker, combine the frozen corn kernels, diced red bell pepper, diced onion, minced garlic, vegetable broth, coconut milk, all-purpose flour, dried thyme, and smoked paprika. Stir until well combined.
• Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the vegetables are tender.
• In a small bowl, whisk together 1/4 cup of the hot soup liquid with the all-purpose flour to create a slurry. Stir the slurry back into the slow cooker and mix well.
• Taste and adjust seasoning with salt and pepper as needed.
• Serve hot, garnished with fresh parsley.

Notes

Nutritional Information (per serving):

• Calories: 250
• Total Fat: 15g
• Saturated Fat: 12g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 5g

Keyword Chowder, Corn, Red pepper, Slow cooker