Slow Cooker Roasted Corn Chowder

Corn chowder is one of my favorite soups ever, but in the winter months, when corn isn’t readily available, it can be hard to make one with lots of flavor. Luckily, I learned a “cheat” for having that freshly grilled corn taste without the actual grilling part. You can roast fresh, canned, or defrosted corn right in the oven for a great way to develop flavor and add sweetness to off-season corn. Win!

As if that roasted corn trick wasn’t awesome enough, this soup also includes a bunch of roasted corn, veggies, a touch of spice from poblanos, and vegetable broth. You’ll cook it low and slow to develop deep flavors in your crockpot.

Then, at the very last hour of cooking, you’ll add the “chowder” creaminess by blending half of the soup and then adding skim milk and a touch of cream. The resulting soup is rich, creamy, and delicious. Oh, and you’re going to want to go ahead and make a big batch since it freezes great!

If you love slow cooker hearty soup recipes, you’ll love this Slow Cooker Lentil Soup and Slow Cooker Sausage Gnocchi Soup!

What do you need to make this Slow Cooker Corn Chowder?

Here’s a brief list of what you need to make this recipe:

• Corn: You can also use canned corn or defrosted frozen corn. Just make sure to dry it first with a towel to remove excess moisture. If you don’t want to roast corn in the oven, you can make this Blackened Corn instead!
• Onions and garlic: These provide the flavor base for this chowder! Fresh garlic is best, but you can use pre-minced garlic if that’s what you have on hand. If you’re in a pinch, you can use onion powder and garlic powder, but they won’t add as much flavor!
• Veggies: Carrots, celery, red bell peppers, and poblano peppers add tons of flavor and texture to this soup! You can play around with different veggies to get your desired result.
• Nonfat milk and half-and-half: This makes the soup super creamy. If you want to keep the calories low, use nonfat milk. For a creamier, richer result, use half-and-half.

How Do You Roast Corn?

You can do this in 3 ways.

1. If you have whole cobs, roast them in a 350-degree oven in the husks for 30 minutes by placing them directly on the oven rack. Cut the corn kernels from the cob.
2. For kernels (either canned or defrosted), dry them with a towel or paper towel. Then, place them on a baking sheet covered with foil. Roast in a 350-degree oven for 15-20 minutes until browned.
3. You can also brown them in a skillet. A little extra browning on the corn can really enhance the smoky, rich flavors of the chowder.

For a shortcut, look for frozen roasted corn – Trader Joe’s has a great one.

Making Corn Chowder in the Crock Pot

This soup is mostly hands-off and perfect for hectic days! Here’s how to make it:

Toss the roasted corn into the slow cooker along with vegetable broth, chopped onions, garlic, carrots, celery, red and poblano peppers, and a bay leaf, seasoning everything with salt and pepper; if you roasted whole cobs, add them back in for extra flavor.

Let it cook on low for most of the day, and during the last hour, blend half of the soup until smooth before stirring it back in to boost the creaminess. Finally, stir in nonfat milk followed by a splash of half and half, adjust the seasoning, and you’re ready to serve.

Can I make this recipe on the stovetop?

Yes! Here’s a quick rundown of how to make this recipe on the stovetop:

1. Roast the corn: Roast your corn (or pan-sear kernels) until lightly charred, then set aside.
2. Sauté veggies: In a large pot, lightly sauté onions, garlic, carrots, celery, and peppers until soft.
3. Simmer ingredients: Add the roasted corn, vegetable broth, bay leaf, salt, and pepper; bring to a simmer.
4. Cook until tender: Let the soup simmer until the vegetables are fully tender.
5. Optional blend: Remove a portion of the soup, blend until smooth, then stir it back in for extra creaminess.
6. Add dairy: Stir in nonfat milk and half and half, letting it warm through without boiling.
7. Finish and serve: Remove the bay leaf, adjust seasonings if needed, and serve your chowder hot.

Can I make my soup thicker?

Absolutely! You can make a cornstarch slurry with 1 tablespoon of cornstarch + 1 tablespoon of water and mix it together. Then, add it to the soup towards the end of cooking and let it thicken.

Can I blend this soup?

Yes! I took out half the soup and blended it to leave some of it creamy and some of it chunky, but you can use an immersion blender and blend the whole thing if you like.

What’s the Best Way to Add Dairy Without Curdling?

Add your nonfat milk and half and half during the last part of the cooking process, and stir them in gently. This helps maintain a smooth, creamy texture and prevents the dairy from curdling during the slow cook.

What can I add to this soup?

If you’re feeling adventurous, you can toss a bunch of add-ins to this soup to make it your own!

• Potatoes: Chop up some russet or yellow potatoes and add them to the crockpot along with all the other ingredients.
• Bacon: Cook up some bacon, chop it up, and add it to the soup to infuse the smoky flavor into the soup!
• Protein: Add some cooked shredded chicken or rotisserie, grilled shrimp, crab, or lobster to the crockpot toward the end of cooking. Make sure these are cooked before adding them to the soup!
• Spices: You can ramp up the spice in this soup by adding a dash of hot sauce, cayenne pepper, or dicing up some jalapeno–basically, anything you like!
• Herbs: I kept it simple with bay leaves, but you can add all kinds of herbs to this soup to get a different flavor! Thyme, rosemary, or oregano are great options! Use fresh or dried, depending on what you have.
• Cheese: Sprinkle some cheese on top for a melty finish!

Simple Swaps

Here are a couple of easy swaps you can make in this recipe:

• Chicken broth: Swap the vegetable broth for chicken broth for a richer flavor.
• Heavy cream: If you want a super rich and creamy soup, use heavy cream instead of nonfat milk or half-and-half.

Serving This Soup

Here are a couple of ways to serve this soup: