Description
This Slow Cooker Corn Chowder recipe is a hearty and comforting dish perfect for a chilly day. Packed with sweet corn, tender potatoes, and flavorful seasonings, this creamy chowder is a delightful meal that’s easy to prepare in your slow cooker.
Ingredients
Scale
Corn Chowder:
- 4 cups frozen or fresh corn kernels
- 1 pound Yukon gold potatoes, diced
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 cup half-and-half or full-fat coconut milk
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons butter or olive oil
- Chopped green onions or parsley for garnish (optional)
Instructions
- Add Ingredients: Add the corn, potatoes, onion, garlic, bell pepper, vegetable broth, thyme, salt, pepper, and smoked paprika to the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 7–8 hours or on high for 3–4 hours, until the potatoes are tender.
- Finish Chowder: Stir in the half-and-half and butter. For a thicker texture, whisk the cornstarch with water, then stir it into the chowder and cook for an additional 15–20 minutes on high. For a creamier consistency, blend about 2 cups of the soup and stir it back into the pot.
- Serve: Serve hot, garnished with green onions or parsley if desired.
Notes
- For added protein, stir in cooked, crumbled bacon or shredded rotisserie chicken at the end.
- To make it vegan, use coconut milk and olive oil instead of half-and-half and butter.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 6g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
