Corn Chowder is super easy when cooked in a crock-pot. Enjoy this corn chowder with bold flavors from cilantro, roasted red peppers and yellow peppers.
1 Pound sliced fresh mushrooms (I prefer cremini)
4 Tablespoons butter
1 Medium onion (finely chopped)
4 Cloves garlic (minced)
1 teaspoon paprika
1 teaspoon crushed red pepper
salt and pepper (to taste)
1 16 oz. jar roasted red peppers (chopped)
4 Cups vegetable broth
3 Tablespoons cornstarch
5 Cups frozen sweet corn (thawed)
1 yellow bell pepper (diced)
½ cup chopped fresh cilantro
¾ cups plain Greek yogurt
1 cup milk
½ lime (juiced)
This Corn Chowder is full of healthy, vitamin-rich veggies and soul satisfying flavor.
Using the crock-pot frees you up to do other fun things while dinner is cooking! Frozen sweet corn is delicious in this dish, but if you can get your hands on fresh corn, that would push this Corn Chowder over the top! Inspired by a recipe I found in Cuisine At Home's Slow Cooker Menus Magazine. Made just a few minor changes. This chowder is filling and satisfying without being heavy. I hope you like it!
Enjoy! - The Recipe Wench
In large skillet over medium heat, saute mushrooms in butter until browned (about 6 minutes).
Add onion and garlic. Continue cooking for 4 more minutes.
Continuing over medium heat, stir in paprika, crushed red pepper, salt, pepper, and roasted red peppers.
Mix cornstarch in 2 cups of broth. Add to mushroom mixture.
Continue to cook until thickened.
Pour mushroom mixture into crock-pot.
Top with corn, diced yellow pepper and remaining broth -- do not stir.
Cover and cook on high setting for 2-3 hours or low setting 4-5 hours.
At end of cooking time, stir chowder.
Puree cilantro in blender with yogurt, milk, lime juice and 2 cups of the chowder until thick and creamy.