Slow Cooker Corn Chowder
Slow Cooker Corn Chowder is the ultimate comfort food for chilly days, blending sweet corn, creamy richness, and a hint of spice. This easy-to-make chowder simmers to perfection in your slow cooker, turning simple ingredients into a heartwarming dish that’s perfect for family gatherings or cozy nights in. With vibrant colors and a flavor profile that delights the senses, this chowder will quickly become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 4 ears fresh corn (kernels removed)
- 2 medium Yukon Gold potatoes (diced)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
Instructions
- Husk the corn and cut off the kernels. Dice the potatoes and onion, and mince the garlic.
- In the slow cooker, combine corn kernels, diced potatoes, onion, garlic, and vegetable broth. Stir gently to mix.
- Season with salt, pepper, and optional spices (like thyme or paprika) to taste; stir again.
- Cover and cook on low for 6 hours or high for 3 hours.
- After cooking, stir in heavy cream (or half-and-half) and let it cook on low for an additional 30 minutes.
- Serve hot in bowls garnished with fresh herbs like parsley or chives.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: For added depth of flavor, sauté onions and garlic before adding them to the slow cooker. Customize by substituting coconut milk for cream for a dairy-free option or adding bell peppers for extra crunch. Store leftovers in an airtight container in the fridge for up to five days.