Slow Cooker Corn & Potato Chowder

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🥣 Slow Cooker Corn & Potato Chowder

Description

Slow Cooker Corn & Potato Chowder is a comforting, creamy soup packed with tender potatoes, sweet corn, and aromatic vegetables. Made gently in the slow cooker, this chowder develops rich flavor with minimal effort. It’s hearty enough for a main meal, naturally vegetarian, and perfect for busy weekdays, cozy evenings, or meal prep.

🕒 Time & Yield

  • Prep Time: 15 minutes

  • Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)

  • Total Time: ~6–8 hours

  • Servings: 6 servings

🛒 Ingredients

  • 4 cups potatoes, peeled and diced (Yukon Gold or Russet)

  • 2 cups corn kernels (fresh, frozen, or canned & drained)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 3 cups vegetable broth

  • 1 cup milk (or unsweetened almond milk)

  • 1 cup heavy cream (or coconut milk for dairy-free)

  • 2 tablespoons butter or olive oil

  • 1 teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • ½ teaspoon smoked paprika (optional)

  • ½ teaspoon dried thyme

  • 2 tablespoons all-purpose flour or cornstarch (for thickening)

  • Optional garnish: chopped parsley, green onions, shredded cheese, or bacon bits

👩‍🍳 Instructions

  1. Prepare the Base
    Add potatoes, corn, onion, garlic, vegetable broth, salt, pepper, paprika, and thyme to the slow cooker. Stir to combine.

  2. Cook
    Cover and cook:

    • LOW: 6–8 hours

    • HIGH: 3–4 hours
      Until potatoes are fork-tender.

  3. Thicken the Chowder
    In a small bowl, whisk flour (or cornstarch) with milk until smooth. Stir into the slow cooker.

  4. Add Creaminess
    Add butter and heavy cream. Stir well.

  5. Final Cook
    Cook on HIGH for 20–30 minutes, uncovered, until thickened.

  6. Optional Blending
    For creamier texture, mash some potatoes or blend 1–2 cups of chowder and stir back in.

  7. Serve
    Garnish as desired and serve warm.

📝 Notes

  • For a chunkier chowder, skip blending.

  • For extra flavor, sauté onions and garlic before adding to the slow cooker.

  • Adjust thickness by adding more milk or broth as needed.

💡 Tips for Best Results

  • Potato choice matters: Yukon Gold gives creaminess; Russet thickens naturally.

  • Frozen corn works great and adds sweetness.

  • Don’t add cream too early—it may separate.

  • Season at the end for best flavor balance.

  • Make it smoky: Add a dash of liquid smoke or smoked paprika.

🥄 Serving Suggestions

  • Serve with crusty bread or garlic toast

  • Pair with a fresh green salad

  • Top with cheddar cheese, sour cream, or crispy onions

🧮 Nutritional Information (Per Serving – Approximate)

  • Calories: 320 kcal

  • Protein: 7 g

  • Carbohydrates: 38 g

  • Fat: 16 g

  • Fiber: 5 g

  • Sugar: 6 g

  • Sodium: 480 mg

(Values vary depending on milk and cream used.)

🌱 Health Benefits

  • Corn: Rich in antioxidants and fiber for digestion

  • Potatoes: Excellent source of potassium and vitamin C

  • Vegetarian-friendly: Supports plant-based eating

  • Comfort food with nutrients: Filling and satisfying without being heavy

  • Customizable: Easily made dairy-free or gluten-free

❓ Q & A

Q: Can I make this chowder vegan?
A: Yes! Use olive oil instead of butter and coconut milk or almond milk instead of dairy.

Q: Can I freeze this chowder?
A: Yes, but dairy-based chowders may slightly separate. Stir well when reheating.

Q: How can I make it thicker?
A: Mash potatoes, blend part of the soup, or add extra flour/cornstarch slurry.

Q: Can I add protein?
A: Absolutely. Add cooked bacon, ham, chicken, or white beans.

Q: How long does it last in the fridge?
A: Store in an airtight container for up to 4 days.

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