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In a large saute pan, heat olive oil. Put the corn in the pan and roast for about 3-5 mins until golden. Remove from heat.
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In the crock pot, place all the ingredients. Set the timer to 4 hours on high. Check every hour and stir if you you can. Check the potatoes with a fork. Take a potato masher and smash some of the potatoes. This will give the chowder a creamy texture. This is when you can make it as thick as you want or as loose as you want.
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Garnish with chipped cilantro and serve warm.