Slow Cooker Corn Chowder – Try This one TONIGHT!

Slow Cooker Corn Chowder

As we head toward cooler weather, you probably want some cozy soups to whip up.  This corn chowder is hearty for lunch or dinner – it will become a quick family favorite!

MENU TIP: This recipe is from our slow cooker volume 2 menu plans! 

Ingredients for Chowder: 

Soup – 

• corn
• chicken stock
• potatoes
• yellow onion
• thyme
• rosemary
• garlic
• salt
• pepper

Topping – 

• corn
• bacon
• red onion
• green onion
• lime juice
• heavy cream

How to make Corn Chowder in the Slow Cooker:

1. Cut corn kernels from cobs using a sharp knife. Use the back of the knife to scrape cobs to release all juices from cobs. Reserve 1 cup corn kernels.
2. Place remaining corn kernels with juices into a 5 – to 6-quart slow cooker. Add chicken stock, potatoes, onion, thyme, rosemary, garlic, salt and pepper.
3. Cover and cook on low until potatoes are very tender, about 6 hours.
4. In a small bowl, combine 1 cup corn kernels, bacon, red onion, green onions and lime juice. Chill until ready to serve.
5. Once chowder is cooked, remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream.
6. Serve chowder with fresh corn topping.

Print Recipe

Slow Cooker Corn Chowder

Prep Time30 minutes mins

Cook Time6 hours hrs

Servings: 6

Calories: 461kcal

Ingredients

chowder

• 15 ears corn reserve 1 cup
• 3 cups chicken stock
• 3 medium-size russet potatoes peeled and chopped
• 1 large yellow onion chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 3 garlic cloves minced
• 2 tsps salt
• 1 tsp pepper

topping

• 1 cup corn kernels
• 4 bacon slices cooked and crumbled
• 1/2 cup red onion finely chopped
• 2 tbsps green onions chopped
• 2 tbsps fresh lime juice
• 1 1/2 cups heavy cream

Instructions

• Cut corn kernels from cobs using a sharp knife. Use the back of the knife to scrape cobs to release all juices from cobs. Reserve 1 cup corn kernels.
• Place remaining corn kernels with juices into a 5 - to 6-quart slow cooker. Add chicken stock, potatoes, onion, thyme, rosemary, garlic, salt and pepper.
• Cover and cook on low until potatoes are very tender, about 6 hours.
• In a small bowl, combine 1 cup corn kernels, bacon, red onion, green onions and lime juice. Chill until ready to serve.
• Once chowder is cooked, remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream.
• Serve chowder with fresh corn topping.

Nutrition

Calories: 461kcal

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