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To make Slow Cooker Creamy Corn Chowder, gather these simple ingredients. Each one adds to the rich flavor. - 4 cups fresh or frozen corn (about 4-5 ears of corn if fresh) - 2 medium potatoes, diced - 1 small onion, chopped - 2 cloves garlic, minced - 2 cups vegetable broth - 1 cup heavy cream or coconut milk (for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 tablespoon olive oil - Chopped fresh chives or parsley for garnish Each ingredient plays a key role in making this chowder creamy and comforting. Fresh or frozen corn gives a sweet taste and smooth texture. Diced potatoes add heartiness. Chopped onion and minced garlic create a strong base flavor. Vegetable broth brings depth while heavy cream or coconut milk offers creaminess. Dried thyme and paprika add warmth and aroma. Finally, salt and pepper enhance all the flavors. Don’t forget the olive oil for sautéing the onion and garlic. For garnish, use fresh chives or parsley for a colorful touch. This blend of ingredients makes for a cozy dish that warms the soul. Sautéing the Onion and Garlic Start by heating olive oil in a large skillet over medium heat. Add the chopped onion. Cook until it turns soft and clear, about five minutes. Then, add the minced garlic. Cook for one more minute until it smells great. This step builds a strong flavor base for your chowder. Combining Ingredients in the Slow Cooker Once the onion and garlic are ready, transfer them to the slow cooker. Add the diced potatoes and corn next. Pour in the vegetable broth. Sprinkle in dried thyme, paprika, salt, and pepper. Stir everything well. Make sure all the ingredients mix nicely. Setting the Cooking Time Cover the slow cooker with its lid. You can set it to cook on low for six hours or high for three hours. Cooking on low gives a richer flavor, but both settings work well. Check the potatoes after the cooking time. They should be soft and tender. Blending for Desired Consistency After cooking, use an immersion blender to blend the chowder. Blend until you get the texture you like. You can leave some chunks for a hearty feel. This step gives the chowder a creamy base while keeping some texture. Adding Cream or Coconut Milk Now, stir in the heavy cream or coconut milk for a rich taste. Mix it in well. Taste your chowder and adjust the seasoning if needed. A little more salt or pepper can enhance the flavor. Heating Before Serving Let the chowder heat for another 15 to 20 minutes. This step warms it up nicely. Serve the chowder warm in bowls. You can top it with fresh chives or parsley for a lovely finish. Enjoy it with some crusty bread for dipping! - Choosing the Right Corn Use fresh corn for the best flavor. You can pick corn from the market or store. If fresh corn is not available, frozen corn works well too. It still gives a sweet, bright taste. Aim for about 4 cups, whether fresh or frozen. - Adjusting Consistency to Your Liking After cooking, you can change the chowder's texture. Use an immersion blender to blend it smooth, or leave some chunks for a hearty feel. If you want it thinner, add a bit more broth. For a thicker chowder, blend less. - Low vs. High Cooking Times Cooking on low takes about 6 hours. This allows the flavors to mix well. Cooking on high takes around 3 hours. Both methods work, but low gives a richer flavor. - Tips for Beginner Slow Cooker Users Check your cooker settings before starting. Each slow cooker is different. Make sure to cover it while cooking. This keeps the heat in and helps your chowder cook evenly. - Serving Options and Pairings Serve the chowder in warm bowls. A nice touch is crusty bread on the side. This helps soak up the creamy chowder. You can also serve it with a light salad for a balanced meal. - Garnishing Ideas for a Beautiful Finish Top your chowder with fresh chives or parsley. This adds a pop of color and flavor. A sprinkle of paprika can also enhance the look. Enjoy your delicious chowder! {{image_2}} You can easily make this chowder creamy without dairy. Substitute the heavy cream with coconut milk. Coconut milk adds a lovely sweetness and richness. It blends well with the corn and spices. Use the same amount as the cream. Your chowder will still be rich and satisfying. Feel free to customize your chowder with more veggies or proteins. You can add carrots, bell peppers, or zucchini for more color and taste. If you want protein, consider adding cooked chicken or bacon. These extras will boost flavor and texture. Just chop them up and toss them in the slow cooker with the other ingredients. Spices and herbs can change the game for your chowder. You can add more dried thyme or paprika for warmth. For a kick, try a pinch of cayenne pepper or crushed red pepper flakes. Fresh herbs like parsley or cilantro add brightness. Experiment to find the mix that you love best! To store your corn chowder, let it cool first. Once cool, transfer it to an airtight container. This helps keep the flavors fresh. Chowder can last in the fridge for up to three days. Make sure to label the container with the date. This way, you will know when to use it. You can freeze corn chowder for later meals. Make sure it cools completely before freezing. Use freezer-safe containers or bags. Leave some space at the top to allow for expansion. The chowder can stay good in the freezer for up to three months. When you’re ready to eat it, just take it out and thaw it overnight in the fridge. Reheating chowder is easy. You can use the stove or microwave. For the stove, place the chowder in a pot over low heat. Stir often until it’s warm. If using a microwave, pour it into a microwave-safe bowl. Heat in 30-second intervals, stirring in between. This helps it heat evenly. Always check if the chowder is hot enough before serving. Slow Cooker Creamy Corn Chowder lasts about 3 to 4 days in the fridge. Store it in an airtight container. Always check for any signs of spoilage before eating. Reheat it in a pot over low heat or in the microwave until warm. Yes, you can use canned corn. Drain and rinse it before adding it to the slow cooker. It saves time and still gives a sweet flavor. Just remember that fresh corn adds a nice texture and taste, but canned corn works well too. Yes, you can make this chowder vegan. Simply swap the heavy cream for coconut milk. Use vegetable broth to keep it plant-based. Make sure to check that your broth is vegan-friendly. This way, you can enjoy a creamy chowder without dairy. Corn chowder pairs nicely with crusty bread or a fresh salad. You can also serve it with grilled cheese for a fun twist. For a simple side, try crackers or tortilla chips. They add a nice crunch and balance the creamy chowder. You can easily spice up your chowder. Add a pinch of cayenne pepper or some diced jalapeños. Stir in hot sauce for an extra kick. Adjust the amount to your taste. Spicy corn chowder can be a fun twist on the classic recipe. In this blog post, I shared how to make a creamy corn chowder using key ingredients. You learned the step-by-step process, from prepping to cooking and serving. I also covered tips for perfecting the dish and suggested fun variations. With this recipe, you can impress anyone with a delicious meal. Enjoy trying new flavors and techniques, and don’t forget to store leftovers properly. Your tasty chowder will surely be a hit at any dinner table!

Slow Cooker Creamy Corn Chowder

Warm up your day with this delicious Slow Cooker Creamy Corn Chowder! Packed with fresh corn, tender potatoes, and rich flavor, this easy recipe is perfect for weeknight dinners or cozy gatherings. Just toss the ingredients into your slow cooker and let it do the magic. Ready to savor a bowl of comfort? Click through to explore this creamy delight and discover other tasty recipes! #SlowCookerRecipes #CornChowder #ComfortFood #EasyCooking
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Ingredients
  

4 cups fresh or frozen corn (about 4-5 ears of corn if fresh)

2 medium potatoes, diced

1 small onion, chopped

2 cloves garlic, minced

2 cups vegetable broth

1 cup heavy cream or coconut milk (for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

Chopped fresh chives or parsley for garnish

Instructions
 

In a large skillet over medium heat, add the olive oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

    Transfer the sautéed onion and garlic into the slow cooker. Add the diced potatoes and corn.

      Pour in the vegetable broth, then add the dried thyme, paprika, salt, and pepper. Stir everything together until well combined.

        Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.

          Once cooked, use an immersion blender to blend the chowder until you reach your desired consistency, leaving some chunks of potatoes and corn for texture.

            Stir in the heavy cream or coconut milk and mix well. Taste and adjust seasoning as needed.

              Allow the chowder to heat for an additional 15-20 minutes, then serve warm.

                Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 6-8

                  - Presentation Tips: Serve the chowder in individual bowls, topped with a sprinkle of fresh chives or parsley for color. Pair with crusty bread for dipping.