Slow Cooker Corn Chowder

This post may contain affiliate links. I may receive a small commission at no extra cost to you. All opinions remain my own.

.

Summer is one of our favorite seasons because of the abundance of fresh, sweet corn.

Grilled corn ears or creamed corn in a skillet with fresh tomatoes and green beans are both delicious options.

This recipe for Slow-Cooker Corn Chowder will quickly become a favorite.

Corn chowder is a thick soup or chowder made with cream..

Corn, chopped onion and celery, milk or cream, butter, flour, salt, and pepper are all basic ingredients in corn chowder.

The dish can be made with fresh-shucked corn with the kernels chopped off, canned corn, or frozen corn.

In addition to corn, potatoes are frequently included, and other vegetables can also be used.

The potatoes can help the soup thicken.

Chicken stock, salt pork, bacon, crackers, and cornstarch, the latter as a thickening, can all be used as ingredients..

Fresh herbs can be added to the dish after it has been removed from the slow cooker to preserve their flavor.

In a slow cooker, stirring the ingredients is optional unless the recipe specifies it.

Because slow cooking develops moisture, you don’t always require as much liquid as you would when cooking in the oven.

This classic corn chowder with bacon is hearty and creamy, and it just takes a few minutes to put together before cooking for hours to perfection the corn chowder recipe doesn’t get any easier than this. .

One thing is certain, even in these uncertain times: August is corn season!

We don’t make as many soups in the summer as we do in the winter, but soup is a terrific vehicle for summer fare.

While fresh corn is excellent in chowder, the beauty of creamy corn chowder is that you don’t need it to enjoy the full flavor of summer.

Corn kernels that have been frozen also work well.

When it’s hot outdoors, the slow cooker is one of the greatest ways to cook dinner..

Ingredients: .

 

1 medium onion chopped

 

4 garlic cloves

 

2 full cups of the frozen corn kernel

 

2 cups chicken broth

 

2 cups half-and-half or heavy cream

 

2 tablespoon cornstarch

 

Bacon crisply cooked and crumbled

 

Salt and pepper to taste

 

Thyme, Dried basil

 

.Directions:.

1.Stir potatoes, onion, garlic, corn, and chicken broth together in a large crockpot.

 

2.Cover and simmer for 6-8 hours on low (or 3-4 hours on high) or until potatoes are cooked.

 

3.After that, whisk together half-and-half and cornstarch in a small mixing dish until smooth, then pour into the cooker.

 

4.Cook for another 15-20 minutes, covered, until thickened and heated thoroughly.

 

5.Cook bacon until golden brown on high heat.

 

6.Bring to a boil on the high sauté setting. To thicken the chowder, even more, use a potato masher. Season with salt and pepper to taste, then add the cheese (if using), fresh chives, thymes, or dry basil, and serve.

 

.Vegetarian Corn Chowder: .

One of the greatest winter comfort foods is vegetarian corn chowder soup.

It’s also nutritious and nourishing thanks to the celery’s strong flavor and the creaminess of the potatoes.

Corn and potatoes are high in vitamins and minerals, as well as fiber-rich carbohydrates that provide us instant energy and keep us satiated.

Corn, in particular, is a nutrient-dense superfood with plenty of antioxidants and fiber..

Ingredients:

1 teaspoon Olive Oil

 

Celery, chopped

 

1 cup of Milk

 

1 cups Water

 

2 Red Potatoes, boiled and peeled

 

●1 cup Sweet corn

 

Cream or Milk

 

1 teaspoon Black pepper powder, Garlic powder, and salt to taste.

 

.Directions:

1.To begin making the Vegetarian Corn Chowder Soup Recipe, boil the potatoes and keep them aside.

 

2.Next, heat oil in a slow cooker and add in the chopped celery, and saute it until it is light tender and feels cooked sprinkle some salt, cover the cooker to enable it to cook faster.

 

3.To create the soup, combine all of the ingredients in a blender and puree the soup until smooth. Pour the soup into the cooker once it has been pureed, taste it, and adjust the salt and pepper to your liking. You can also change the soup’s consistency by adding extra water or milk.

 

4.Just before serving, reheat the Corn Chowder Soup and serve with toasted bread or garlic bread.

 

.

Variations and Tips:

To add extra taste, replace one can of whole kernel corn with one can of creamed corn.

 

For Mexican corn chowder, add a can of black beans and a can of tomatoes.

 

Include a protein source. Cooked and crumbled sausage, cooked ham, or cooked chicken are also good options.

 

Add some cheese to the mix and everything will taste just better.

 

Add a few drops of hot sauce, such as Tabasco, or a handful of red pepper flakes would suffice.

 

If you wish to make it dairy-free, replace the butter and half-and-half with non-dairy substitutes.

 

If you want to make it vegetarian, leave off the bacon and use veggie stock instead. To add a little crunch to the top, toss in some toasted pumpkin seeds.

 

If you’re using canned or frozen corn, honey is recommended because they don’t have the same sweetness as fresh corn.

 

What To Serve With Corn Chowder: .

1.Salad with Vegetable Beans and Kale

 

2.Salad with Black Bean Quesadillas

 

3.Veggies Sauteed

 

4.Open-Faced Mushroom Ricotta Sandwich with Meat and Seafood

 

5.Sausage that has been smoked

 

6.Salmon on the grill

 

7.Poppers de Jalapeno

 

8.Tacos with BLT Shrimp

 

9.Cornbread Bread with Filling

 

10.Biscuits made with buttermilk

 

11.Cheese grilled on a grill

 

12.Pie made with apples

 

13.Ice Cream with Apple Crisp

 

14.Potato Pancake Quiche

 

.Nutritional Facts:.

626 calories

 

340 kcal grammes of calories

 

11 grams of protein

 

21 grams of fat

 

9 grams of saturated fat

 

42 milligrams of cholesterol

 

554 milligrams of sodium

 

690 milligrams of potassium

 

4 grams of fiber

 

5 grams of sugar

 

478 IU of vitamin A

 

18 milligrams of vitamin C

 

89 milligrams of calcium

 

1.1 milligrams of iron

 

.The nutritional information provided is an estimate based on the specific goods you use and any changes you make to the recipe.

If these figures are critical to you, I propose that you calculate them yourself.

.Notes:.

Although blending the soup is not required, it does produce a very lovely, thick chowder. Just don’t purée it all the way or you’ll lose the lumpy texture that chowders are known for.

 

Add an additional 1 tablespoon cornstarch to 1 tablespoon water for a thickening option. In a large mixing bowl, combine the ingredients and stir them into the soup.

 

Refrigerate leftovers in an airtight container for up to 4 days.

 

Prepare the soup and store it in an airtight freezer bag or container. Freeze for up to 3-6 months in the freezer. Reheat in a big pot on the stove over medium heat.

 

Half and half adds smoothness to the chowder, however, milk can be substituted for half and a half for a lighter version.

 

Finely chopped carrots and celery sticks can be added in addition to the potatoes.

 

The soup can be ground to a creamy consistency if desired. Chowder with chunks is also wonderful.

 

Depending on your calorie needs, adjust the amount of milk, cheese, and cream.

 

When the chowder cools, it solidifies; simply add little water and reheat before serving.

 

.

.Frequently Asked Questions:

.Is it possible to use milk or half-and-half for heavy cream?

.You can, but the soup will be thinner.

To give the soup some substance, use heavy cream.

.

.What can I substitute for bacon in terms of flavor?

Use chopped ham, cooked turkey bacon, or cooked and crumbled sausage to flavor your soup.

Is it possible for me to prepare chicken corn chowder?

.Yes, at the beginning of the cooking process, add one pound of boneless skinless chicken breasts to this recipe.

Just before serving, shred the chicken.

.Is it possible to freeze the leftovers?

.Freeze for up to three months in freezer containers or freezer ziplock bags.

Before using, let it thaw in the fridge for about 24 hours.

.Is it permissible to use fresh corn in this recipe?

.Instead of canned corn, 3 cups of freshly cut corn can be used to make corn chowder.

.How can I thicken my chowder?

Combine two teaspoons of cold water and two tablespoons of cornstarch in a mixing bowl.

Allow an extra 15 minutes to cook after stirring into the finished soup.

Is it possible to make this vegetarian?

Absolutely!

Replace the chicken with vegetable broth, your preferred meatless protein for the chicken, and toasted nuts or sautéed mushrooms for the bacon.

Is it possible to make this without the heavy cream?

Yep!

In this recipe, you can replace the cream with extra milk, but the result will be less rich.

When it comes to leftovers, how long do they last?

Leftovers can be kept in the refrigerator for up to 4 days or frozen for up to 3 months.

Before transferring leftovers to an airtight container, make sure they’ve cooled fully.

What is the best way to thicken corn chowder?

A thickener is already included in this recipe.

Cornstarch is added to half-and-half to thicken the entire soup.

Corn Chowder

Slow Cooker Corn Chowder

Corn chowder is a thick soup or chowder made with cream. This recipe will quickly become a favorite options.
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Main Course
Cuisine American
Servings 4
Calories 503 kcal

Equipment

  • 1 Slow Cooker

Ingredients
  

  • 2 diced Red potatoes
  • 1 chopped onion
  • 4 garlic cloves
  • 2 cups corn kernel
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 2 tablespoon cornstarch
  • crisply Bacon
  • Salt
  • Pepper
  • Thyme

Instructions
 

  • Stir potatoes, onion, garlic, corn, and chicken broth together in a large crockpot.
  • Cover and simmer for 6-8 hours on low (or 3-4 hours on high) or until potatoes are cooked.
  • After that, whisk together half-and-half and cornstarch in a small mixing dish until smooth, then pour into the cooker.
  • Cook for another 15-20 minutes, covered, until thickened and heated thoroughly.
  • Cook bacon until golden brown on high heat.
  • Bring to a boil on the high sauté setting.
  • To thicken the chowder, even more, use a potato masher.
  • Season with salt and pepper to taste, then add the cheese (if using), fresh chives, thymes, or dry basil, and serve.

Nutrition

Calories: 503kcalCarbohydrates: 24gProtein: 7gFat: 44gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 137mgSodium: 639mgPotassium: 315mgFiber: 2gSugar: 9gVitamin A: 1790IUVitamin C: 6mgCalcium: 100mgIron: 1mg
Keyword Slow Cooker Corn Chowder
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating




Previous

Slow Cooker Baked Beansː A Never Forget Recipe

Slow Cooker Baked Potatoes

Next