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Slow Cooker Corn Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 78 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Salt

Description

This Slow Cooker Corn Chowder is a creamy, comforting soup made with tender Yukon gold potatoes, sweet frozen corn, and aromatic herbs. Slowly cooked to develop deep flavors, this chowder combines fresh vegetables and a hint of cream for a satisfying and easy-to-make meal perfect for chilly days.

Ingredients

Main Ingredients

  • 1/4 cup diced red bell pepper
  • 1 tablespoon freshly squeezed lemon juice (from 1 lemon)
  • 1/2 cup corn (from the frozen corn bag)
  • 1 (32-ounce) bag frozen corn, divided
  • 1 pound Yukon gold potatoes, peeled and diced
  • 2 1/2 cups low-sodium chicken or vegetable broth
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup half-and-half or heavy cream
  • 2 tablespoons unsalted butter
  • Chopped chives, for serving

Instructions

  1. Prep the vegetables: Begin by peeling and dicing the Yukon gold potatoes into bite-sized pieces. Chop the yellow onion, mince the garlic, and dice the red bell pepper. Set these aside for layering in the slow cooker.
  2. Add ingredients to the slow cooker: Place the diced potatoes, chopped onion, minced garlic, 1/2 cup of frozen corn, and frozen corn from the remaining bag (approximately 1 1/2 cups) into the slow cooker. Add the red bell pepper, thyme sprigs, kosher salt, and black pepper on top.
  3. Pour in the broth: Add 2 1/2 cups of low-sodium chicken or vegetable broth to the slow cooker, ensuring the ingredients are mostly submerged for even cooking.
  4. Cook the chowder: Cover and cook on low for 8 hours. This slow cooking time allows the potatoes to become tender and the flavors of the corn and herbs to meld beautifully.
  5. Finish with cream and butter: About 10 minutes before serving, stir in the half-and-half or heavy cream and unsalted butter to make the chowder creamy and rich. Remove the thyme sprigs at this point.
  6. Adjust seasoning and serve: Taste the chowder and adjust salt and pepper if needed. Stir in the freshly squeezed lemon juice to brighten the flavors. Ladle the chowder into bowls and garnish with chopped chives before serving.

Notes

  • You can substitute the half-and-half with heavy cream or a dairy-free alternative for a richer or vegan option.
  • If you prefer a thicker chowder, mash some of the potatoes before adding the cream and butter.
  • For gluten-free consumption, verify the broth is gluten-free.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Find it online: https://slsrecipes.com/slow-cooker-corn-chowder-recipe/