Roasted Corn Chowder - slow cooker
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
.5 tbsp extra virgin olive oil1 medium yellow onion2 cups sweet corn (roasted)1 cup sweet potato1 cup zucchini1/4 cup celery2 tablespoons leek2 cloves garlic1 cup unsweetened coconut milk2 cups water1 cup pumpkin puree1/2 tsp salt1 tsp black pepper2 whole bay leafs
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.
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.
Nutritional Info 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
Member Reviews
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LUVALAB
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
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TBEE82
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