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- 5 cups fresh or frozen corn kernels - 1 medium onion, chopped - 2 cloves garlic, minced - 3 medium potatoes, peeled and diced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream I love using fresh corn for this chowder. It gives a sweet flavor that shines through. You can use frozen corn if fresh isn’t available. Just be sure to thaw it first. Chopping a medium onion and two cloves of garlic adds depth to the taste. The potatoes thicken the chowder and make it hearty. I prefer using Yukon Gold for their creamy texture. Vegetable broth is key for a rich base. Finally, you can choose heavy cream for richness or coconut cream for a dairy-free option. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh chives or parsley for garnish The seasonings elevate the chowder. Dried thyme brings a warm, earthy note. Smoked paprika adds a lovely smokiness. Don’t forget to add salt and pepper to taste. A drizzle of olive oil helps the onion and garlic sauté nicely. For the final touch, use fresh chives or parsley as a garnish. It adds a pop of color and flavor. To start, I heat olive oil in a skillet over medium heat. I add the chopped onion and minced garlic to the pan. I sauté them until the onion becomes soft and clear, which takes about 5 minutes. This step builds a great base for the chowder. Next, I move the sautéed onion and garlic to the slow cooker. I add 5 cups of corn kernels, 3 diced potatoes, and 4 cups of vegetable broth. Then, I sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Finally, I season with salt and pepper to taste. I stir everything well to mix the flavors. Now, I cover the slow cooker and set it on low heat. I let it cook for 6 to 8 hours. This slow cooking makes the potatoes tender and lets the flavors blend beautifully. Once the cooking time is up, I use an immersion blender right in the slow cooker. I blend about half of the chowder, leaving some corn and potato pieces whole. This gives the chowder a nice creamy texture while keeping it hearty. I stir in 1 cup of heavy cream or coconut cream to add richness. I taste it and adjust the seasoning with more salt and pepper if needed. For serving, I ladle the chowder into bowls and top each bowl with freshly chopped chives or parsley. This adds a pop of color and flavor to the dish. To get the texture just right, blending is key. After the chowder cooks, use an immersion blender. Blend half the chowder, leaving some corn and potatoes whole. This method gives a creamy base while keeping some pieces for texture. If you want a chunkier chowder, blend less. Adjusting the seasoning can make this chowder your own. You can add more thyme for a stronger herb flavor. If you love a bit of heat, try adding cayenne pepper. Taste as you go, and don’t be afraid to add a pinch of salt or pepper. Each person's taste is different, so find what you love. Mistakes happen, but they can be fixed! If your chowder is too thick, add extra vegetable broth until you reach the desired consistency. If it's too salty, add a bit more cream or even some diced potato. This helps absorb the salt. Remember, cooking is all about learning and having fun! {{image_2}} You can make this chowder dairy-free and vegan with simple swaps. Use coconut cream instead of heavy cream. This gives a rich texture without dairy. If you want a lighter option, try almond milk or oat milk. Both add creaminess while keeping it plant-based. For veggies, consider adding bell peppers, carrots, or zucchini. They brighten the dish and add flavor. You can even toss in some spinach or kale for a boost of greens. To take the flavor up a notch, consider spices. Try adding cayenne pepper for heat. Just a pinch can add a nice kick. For more depth, include a dash of cumin or coriander. These spices pair well with corn. Fresh herbs can also enhance the chowder. Add basil, cilantro, or dill for a fresh twist. This chowder pairs well with many sides. A simple green salad complements its creaminess. Crusty bread or cornbread makes a perfect match. You can also serve it with grilled cheese for a cozy meal. For a refreshing touch, try a fruit salad on the side. Each of these sides will add variety to your dining experience. To store leftover chowder, let it cool first. Then, pour it into an airtight container. Seal it tightly to keep out air. You can store it in the fridge for three to four days. When you want to reheat, simply warm it on the stove or in the microwave. Stir it well, and add a splash of cream if needed. This keeps the texture nice and creamy. If you want to freeze the chowder, use a freezer-safe container. Fill it, leaving some space at the top. The chowder may expand when frozen. It’s best to freeze it in single portions for easy use. When you’re ready to eat, thaw it overnight in the fridge. Then, heat it on the stove, stirring often. If the chowder seems thick, add a bit of vegetable broth or water. When stored in the fridge, chowder lasts three to four days. If frozen, it can last up to three months. After that, it may lose flavor and texture. Always check for signs of spoilage before eating. If it smells sour or looks off, throw it away. Your health comes first! Yes, you can use canned corn. Just drain and rinse it before adding it to your chowder. Canned corn is sweet and tender, making it a great option. It might cook faster, so add it in the last hour of cooking to keep it fresh. To thicken your chowder, you have a few options. You can mash some of the potatoes against the side of the slow cooker. Another choice is to add a cornstarch slurry. Mix equal parts cornstarch and water, then stir it in. Let it cook for another 30 minutes to thicken. Absolutely! This chowder stores well. You can make it a day ahead and keep it in the fridge. Just reheat it on low heat before serving. The flavors will meld even better overnight, making it taste even richer. This recipe is naturally gluten-free if you use the right broth. Check the label on your vegetable broth to ensure it’s gluten-free. All the other ingredients, like corn, potatoes, and cream, are safe. Enjoy your delicious chowder without worry! This blog post guides you through making a delicious corn chowder. You learned about key ingredients, like corn, potatoes, and seasonings. I covered how to prepare and cook the chowder step-by-step. You saw tips for texture and seasoning, plus variations to personalize your dish. Lastly, I shared storage info to keep leftovers fresh. Now, you're ready to enjoy tasty chowder at home. It’s easy and fun to make!

Slow Cooker Creamy Corn Chowder

Warm up your kitchen with this delectable Slow Cooker Creamy Corn Chowder! Featuring fresh or frozen corn, tender potatoes, and rich cream, this recipe is perfect for cozy dinners. Enjoy the ease of prep with just 15 minutes of hands-on time and let your slow cooker do the rest. Click through to discover the full recipe and learn how to create a dish that's sure to impress your family and friends!
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Ingredients
  

5 cups fresh or frozen corn kernels

1 medium onion, chopped

2 cloves garlic, minced

3 medium potatoes, peeled and diced

4 cups vegetable broth

1 cup heavy cream or coconut cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh chives or parsley for garnish

Instructions
 

Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

    Combine Ingredients: In the slow cooker, add the sautéed onion and garlic, corn kernels, diced potatoes, vegetable broth, dried thyme, smoked paprika, salt, and pepper. Stir to combine the ingredients evenly.

      Cook on Low: Cover the slow cooker and cook on low for 6 to 8 hours, or until the potatoes are tender.

        Blend: For a creamier texture, use an immersion blender directly in the slow cooker to blend about half of the chowder, leaving some whole corn and potato pieces for texture.

          Add Cream: Stir in the heavy cream or coconut cream and mix thoroughly. Adjust seasoning with additional salt and pepper if needed.

            Serve: Ladle the chowder into bowls and garnish with freshly chopped chives or parsley.

              Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 6