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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 85.0
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 163.0 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.6 g

View full nutritional breakdown of Roasted Corn Chowder - slow cooker calories by ingredient
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Roasted Corn Chowder - slow cooker

Submitted by: SMBRYCE1

Introduction

Felt like a fall soup, and although the original recipe had things I'm allergic to in it, I replaced them and added some pumpkin puree to the broth. Turns out delicious Felt like a fall soup, and although the original recipe had things I'm allergic to in it, I replaced them and added some pumpkin puree to the broth. Turns out delicious
Number of Servings: 8

Ingredients

    .5 tbsp extra virgin olive oil
    1 medium yellow onion
    2 cups sweet corn (roasted)
    1 cup sweet potato
    1 cup zucchini
    1/4 cup celery
    2 tablespoons leek
    2 cloves garlic
    1 cup unsweetened coconut milk
    2 cups water
    1 cup pumpkin puree
    1/2 tsp salt
    1 tsp black pepper
    2 whole bay leafs

Directions

chop 1 yellow onion and cook over medium heat with 1/2 tablespoon extra virgin olive oil until slightly translucent. Then place in slow cooker. Place 2 cups roasted corn into slow cooker.

chop 1 cup sweet potato, 1 cup zucchini, 1/4 cup celery, 2 tablespoons finely chopped leek (the white part) and 2 cloves of garlic. Toss all the vegetables into the slow cooker.

Blend 1 cup pumpkin puree (100% pumpkin) with 1 cup unsweetened coconut milk, and 2 cups of tap water. Pour into slow cooker. Add 1/2 tsp salt, 1 tsp black pepper and 2 whole bay leaves.
Cover and turn slow cooker on low for 7 hours

Makes approximately 8 servings

HINT: Roast corn in batches when it's on sale, and freeze in 2 cup portions. We payed 1 dollar for 10 large ears of organic pesticide free sweet corn, and roasted it a week ago, then ate what we wanted and sliced the rest off the cobs to freeze for later use.

Note: You CAN just toss the onion into the slow cooker without sweating it first, but I find this alters the flavor of the soup in a way I don't like as much. Better to have the good fat of the olive oil and just calculate for the added calories

Number of Servings: 8

Recipe submitted by SparkPeople user SMBRYCE1.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    My DH and I really like this chowder! The texture is great, creamy with some crunch from the corn. I added shrimp yesterday and chicken today to bump up the protein. I will also add a poblano pepper next time for some spice. I am definitely putting this in my soup rotation! Thanks for the recipe! - 10/30/10

    Reply from SMBRYCE1 (10/30/10)
    oh thanks! Glad you liked it!


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  • This was delicious! I added red pepper flakes for a bit of kick. Would put zucchini and potato in near end of cook time, they were pretty mushy, tasty! but a bit mushy. Hubby gave 3 stars, I give 4 out of 5. Good and good for you! greatest combo there is :D Smelled like autumn in a crockpot! - 10/2/11

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