Slow Cooker Corn Chowder
This creamy, comforting slow cooker corn chowder is a delightful dish perfect for cooler days. With fresh corn, tender potatoes, and a rich broth, it's both hearty and easy to prepare. Optional toppings like crispy bacon, cheddar cheese, and chives take this chowder to the next level!
Ingredients
- 4 cups sweet corn kernels about 5-6 ears, or substitute with frozen if fresh isn't available
- 1 medium onion finely chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 4 medium potatoes peeled and cubed
- 4 cups chicken or vegetable broth
- 1 cup cream or half-and-half
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons butter
- salt and pepper to taste
- chopped crispy bacon or smoked ham optional, for garnish
- shredded cheddar cheese optional, for garnish
- chopped chives optional, for garnish
Instructions
- Finely chop the onion, peel and dice the carrots, dice the celery, mince the garlic, and peel and cube the potatoes. Shuck and remove kernels from the corn if using fresh corn.
- Place the corn, onion, carrots, celery, garlic, and cubed potatoes in the slow cooker. Pour in the broth, add thyme and bay leaf, and season with salt and pepper to taste. Stir to combine all ingredients.
- Cover and cook on low for 7-8 hours or high for 3-4 hours, until the potatoes are tender and flavors are melded together.
- Remove the bay leaf. Use an immersion blender to partially blend the chowder, leaving some chunks for texture. Stir in butter and cream or half-and-half, and adjust seasoning if needed.
- Serve the chowder warm, topped with optional garnishes like crispy bacon or smoked ham, shredded cheddar cheese, and chopped chives for added flavor and presentation.
Notes
This slow cooker corn chowder is an easy, warming dish perfect for cozy nights in. Try adding a pinch of cayenne for a spicy kick or substitute coconut milk for a dairy-free option.
Nutrition
Calories: 320kcal
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