Description
Indulge in the creamy comfort of Slow Cooker Corn Chowder, a hearty and flavorful soup perfect for chilly evenings. This easy-to-make recipe combines the sweetness of corn with the richness of cream and potatoes, creating a satisfying dish the whole family will love.
Ingredients
Units
Scale
For the Corn Topping:
- 1/4 cup diced red bell pepper
- 1 tablespoon freshly squeezed lemon juice (from 1 lemon)
- 1/2 cup of the corn
For the 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
- Corn Topping: Combine red bell pepper, lemon juice, and 1/2 cup of corn in a bowl. Refrigerate.
- Chowder: In the slow cooker, combine potatoes, broth, onion, garlic, thyme, salt, pepper, and remaining corn. Cook on LOW for 8 hours.
- Remove thyme. Blend 2 cups of soup until smooth. Return to cooker, add cream, butter, and stir. Serve topped with corn mixture and chives.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
