Description
This Slow Cooker Corn Chowder is a comforting, creamy soup packed with sweet corn, tender potatoes, and aromatic herbs. Perfect for a set-it-and-forget-it meal, it combines slow-cooked flavors with a fresh corn and bell pepper topping, creating a delightful balance of textures and tastes.
Ingredients
Scale
Corn Topping
- 1/4 cup diced red bell pepper
- 1 tablespoon freshly squeezed lemon juice (from 1 lemon)
- 1/2 cup corn (from frozen corn)
Chowder
- 1 (32-ounce) bag frozen corn, divided
- 1 pound Yukon gold potatoes, peeled and diced
- 2 1/2 cups low-sodium chicken or vegetable broth
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup half-and-half or heavy cream
- 2 tablespoons unsalted butter
- Chopped chives, for serving
Instructions
- Prepare Corn Topping: In a bowl, combine 1/4 cup diced red bell pepper, 1 tablespoon freshly squeezed lemon juice, and 1/2 cup of the frozen corn. Mix well and refrigerate this mixture to allow the flavors to meld while you prepare the chowder.
- Combine Chowder Ingredients: In your slow cooker, place the peeled and diced Yukon gold potatoes, 2 1/2 cups low-sodium chicken or vegetable broth, 1/2 cup chopped yellow onion, 2 cloves minced garlic, 2 sprigs fresh thyme, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and the remaining corn from the bag (approximately 31.5 ounces minus 1/2 cup used for topping).
- Cook the Chowder: Set the slow cooker to LOW and cook the chowder mixture for 8 hours. This slow cooking process allows the potatoes to become tender and all the ingredients to develop a rich, harmonious flavor.
- Blend the Soup: After cooking, remove and discard the thyme sprigs. Carefully ladle about 2 cups of the soup into a blender and puree until smooth. Return the blended soup back into the slow cooker and stir to combine evenly.
- Finish the Chowder: Add 1/2 cup half-and-half or heavy cream and 2 tablespoons unsalted butter to the slow cooker. Stir well until the butter melts and the chowder is creamy and well incorporated.
- Serve: Ladle the chowder into bowls and top each serving with the prepared corn, bell pepper, and lemon topping along with a sprinkle of chopped chives for a fresh, vibrant garnish.
Notes
- Use low-sodium broth to better control the saltiness of the chowder.
- For a vegetarian version, use vegetable broth and omit butter or replace with plant-based alternatives.
- If you prefer a thicker chowder, blend more than 2 cups of the soup before returning it to the slow cooker.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if it becomes too thick.
