Description
This Slow Cooker Corn Chowder is a creamy, comforting soup made with tender Yukon gold potatoes, sweet corn, and aromatic vegetables. Simmered for 8 hours on low heat, the chowder combines a velvety blend with a fresh corn and red bell pepper topping, finished with chives for a burst of flavor. It’s an easy, hands-off recipe perfect for warming up on a chilly day.
Ingredients
Scale
For the 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)
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
- Prepare the Corn Topping: In a bowl, combine the diced red bell pepper, freshly squeezed lemon juice, and 1/2 cup of corn from the frozen bag. Mix well and refrigerate this mixture to let the flavors meld and keep it fresh for serving.
- Start the Chowder: Place the peeled and diced Yukon gold potatoes, remaining frozen corn, chopped yellow onion, minced garlic, fresh thyme sprigs, kosher salt, freshly ground black pepper, and low-sodium chicken or vegetable broth into the slow cooker. Stir gently to combine all ingredients evenly.
- Cook in Slow Cooker: Set the slow cooker to LOW and cook the chowder for 8 hours. This slow cooking process allows the potatoes to soften and the flavors to develop fully.
- Blend the Soup: After 8 hours, remove the thyme sprigs from the slow cooker. Using an immersion blender or transferring 2 cups of the soup to a blender, puree until smooth. Return the blended soup back to the slow cooker and stir well to integrate.
- Finish the Chowder: Add the half-and-half or heavy cream along with the unsalted butter to the slow cooker. Stir gently to combine and heat through until the butter has melted and the chowder is creamy.
- Serve: Ladle the chowder into bowls and top each serving with the chilled corn topping and a sprinkle of chopped chives for a bright, fresh finish.
Notes
- Use Yukon gold potatoes for a creamy texture without the need for extra thickening agents.
- The corn topping adds a fresh, slightly acidic contrast to the creamy chowder.
- Half-and-half can be substituted with heavy cream for a richer chowder, or a milk alternative for a lighter version.
- If you prefer a chunkier chowder, skip blending or only partially blend the soup.
- Cooking times may vary depending on slow cooker model; check potatoes are tender at the 7.5-hour mark.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
