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Slow Cooker Creamy Corn Chowder Delightful Comfort Dish

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The right ingredients make this chowder truly special. Here’s what you need: - 5 cups of fresh or frozen corn kernels - 1 medium onion, finely chopped - 2 cloves garlic, minced - 3 medium potatoes, peeled and cut into small cubes - 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, chopped, for garnish Each ingredient brings a unique flavor to the dish. Fresh corn adds sweetness. Onions and garlic give a savory base. Potatoes add heartiness, while the cream makes it rich and smooth. When choosing corn, fresh is best for flavor. Frozen corn works well too if fresh isn’t available. For the cream, both heavy cream and coconut cream are great options. Coconut cream adds a lovely tropical twist. Don't forget about the herbs and spices! Thyme gives an earthy note. Smoked paprika adds a slight warmth and depth. Adjust salt and pepper to your liking. Gather your ingredients, and let’s create a bowl of comfort! This chowder warms the soul and fills the belly. First, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Cook them for about 5 minutes. You want the onion to look translucent and smell great. Stir occasionally to avoid browning. Next, transfer your sautéed onion and garlic mixture to the slow cooker. Add in the corn, diced potatoes, vegetable broth, dried thyme, and smoked paprika. Don’t forget to season with salt and pepper. Mix everything well so that the flavors blend. After mixing, secure the lid on your slow cooker. Set the cooker to low heat. Let the chowder cook for 6 to 8 hours. It will be ready when the potatoes are tender and easy to pierce with a fork. Once cooking is done, it's time to add creaminess. Use an immersion blender to purée about half of the chowder right in the slow cooker. Blend until you reach your preferred creaminess. You can leave some whole kernels and potato chunks for texture. Now, stir in the heavy cream or coconut cream. Mix it all together until well blended. Taste your chowder and adjust the seasonings with more salt and pepper if needed. To bring out the best flavors in your chowder, start by sautéing your aromatics. Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic. Sauté for about five minutes. You want them to be soft and fragrant, not browned. This step adds depth to your dish. Adjust the seasoning to fit your taste. Start with salt and pepper, then add smoked paprika and thyme. Taste as you go. This way, you can make it just right for you. Using an immersion blender is my favorite way to get that creamy texture. You can blend part of the chowder right in the slow cooker. Just blend until you reach your desired creaminess. If you don’t have one, a traditional blender works too. Just be careful when transferring the hot soup. For thickness, if you want it creamier, add more heavy cream or coconut cream. If you’d like it thicker, blend a bit more of the chowder. If your chowder turns out too thick, simply add more vegetable broth. Stir well and let it heat up. This will help balance the texture. If you find your chowder is too thin, cook it a bit longer. The heat will help some of the liquid evaporate. You can also mix in a little cornstarch or flour slurry to thicken it up. Just make sure to stir well to avoid lumps. {{image_4}} You can change up the potatoes in this chowder. For a creamier taste, use Yukon gold potatoes. Sweet potatoes add a nice twist, too. You can also swap heavy cream with plant-based options. Coconut cream works well and keeps the chowder rich. Almond milk can lighten it up, but it won't be as thick. Adding spices can really kick up the flavor! Try a dash of cayenne pepper for heat or a sprinkle of fresh dill for brightness. You can also add protein. Cooked bacon adds a savory crunch, while shredded chicken makes it hearty. Both options bring a new layer of taste. This chowder pairs well with crusty bread or a fresh salad. Try serving it with grilled cheese for a warm meal. For a fun touch, you can add toppings. Crumbled bacon, diced avocado, or a swirl of cream can elevate the dish. Fresh herbs like chives or parsley add color and flavor. Store leftover chowder in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for up to five days. Make sure it cools down first before sealing. To freeze chowder, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you want to eat it, take it out and thaw it in the fridge overnight. For a quick thaw, place the sealed bag in cold water for an hour. You can reheat chowder on the stovetop or in the microwave. For the stovetop, pour it into a pot and heat over low. Stir often to prevent sticking. If using the microwave, put it in a microwave-safe bowl. Heat in one-minute intervals, stirring in between, until warm. Enjoy your creamy corn chowder again! Slow Cooker Creamy Corn Chowder stays fresh for about 3 to 4 days in the fridge. Store it in an airtight container. If you want to keep it longer, you can freeze it. In the freezer, it lasts about 2 to 3 months. Just make sure to thaw it in the fridge overnight before reheating. Yes, you can make this chowder vegan! Simply replace the heavy cream with coconut cream or another plant-based cream. Use vegetable broth and skip any dairy. This way, you can enjoy a tasty vegan version that still has great flavor. If you don't have vegetable broth, you can use chicken broth or even water. For more flavor, add herbs or spices to the water. You can also make a quick broth using bouillon cubes dissolved in water. Absolutely! This chowder is flexible. You can add diced carrots, bell peppers, or even zucchini. Just make sure to cut them small so they cook well. Adding more veggies boosts the nutrients and flavor. Yes, you can make this chowder in advance. Prepare it up to the blending step. Then, cool it down and store it in the fridge. When you're ready to serve, just blend in the cream and heat it up. This makes it super easy for busy days! This blog covered a delicious Slow Cooker Creamy Corn Chowder. You learned about ingredients, cooking steps, and tips for perfect flavor. The recipe is flexible, allowing for variations like different potatoes or added proteins. Proper storage methods help keep your chowder fresh. Remember, cooking is about enjoying the process and sharing with others. Experiment with flavors and make this chowder your own. I hope you savor every spoonful!

WANT TO SAVE THIS RECIPE?

Looking for a warm and cozy dish? My Slow Cooker Creamy Corn Chowder is just the answer. Packed with fresh corn, tender potatoes, and rich creaminess, this chowder warms your soul with each spoonful. It’s easy to make and perfect for any day of the week. Follow my step-by-step guide to create this delightful comfort dish that will please everyone at your table! Let’s dive in!

Ingredients

The right ingredients make this chowder truly special. Here’s what you need:

– 5 cups of fresh or frozen corn kernels

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 3 medium potatoes, peeled and cut into small cubes

– 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, chopped, for garnish

Each ingredient brings a unique flavor to the dish. Fresh corn adds sweetness. Onions and garlic give a savory base. Potatoes add heartiness, while the cream makes it rich and smooth.

When choosing corn, fresh is best for flavor. Frozen corn works well too if fresh isn’t available. For the cream, both heavy cream and coconut cream are great options. Coconut cream adds a lovely tropical twist.

Don’t forget about the herbs and spices! Thyme gives an earthy note. Smoked paprika adds a slight warmth and depth. Adjust salt and pepper to your liking.

Gather your ingredients, and let’s create a bowl of comfort! This chowder warms the soul and fills the belly.

Step-by-Step Instructions

Sauté Aromatics

First, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Cook them for about 5 minutes. You want the onion to look translucent and smell great. Stir occasionally to avoid browning.

Combine Ingredients

Next, transfer your sautéed onion and garlic mixture to the slow cooker. Add in the corn, diced potatoes, vegetable broth, dried thyme, and smoked paprika. Don’t forget to season with salt and pepper. Mix everything well so that the flavors blend.

Cooking Time and Settings

After mixing, secure the lid on your slow cooker. Set the cooker to low heat. Let the chowder cook for 6 to 8 hours. It will be ready when the potatoes are tender and easy to pierce with a fork.

Achieving Creaminess

Once cooking is done, it’s time to add creaminess. Use an immersion blender to purée about half of the chowder right in the slow cooker. Blend until you reach your preferred creaminess. You can leave some whole kernels and potato chunks for texture.

Final Touch

Now, stir in the heavy cream or coconut cream. Mix it all together until well blended. Taste your chowder and adjust the seasonings with more salt and pepper if needed.

Tips & Tricks

Best Practices for Flavor

To bring out the best flavors in your chowder, start by sautéing your aromatics. Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic. Sauté for about five minutes. You want them to be soft and fragrant, not browned. This step adds depth to your dish.

Adjust the seasoning to fit your taste. Start with salt and pepper, then add smoked paprika and thyme. Taste as you go. This way, you can make it just right for you.

Ensuring Creaminess

Using an immersion blender is my favorite way to get that creamy texture. You can blend part of the chowder right in the slow cooker. Just blend until you reach your desired creaminess. If you don’t have one, a traditional blender works too. Just be careful when transferring the hot soup.

For thickness, if you want it creamier, add more heavy cream or coconut cream. If you’d like it thicker, blend a bit more of the chowder.

Troubleshooting Common Issues

If your chowder turns out too thick, simply add more vegetable broth. Stir well and let it heat up. This will help balance the texture.

If you find your chowder is too thin, cook it a bit longer. The heat will help some of the liquid evaporate. You can also mix in a little cornstarch or flour slurry to thicken it up. Just make sure to stir well to avoid lumps.

Variations

Alternative Ingredients

You can change up the potatoes in this chowder. For a creamier taste, use Yukon gold potatoes. Sweet potatoes add a nice twist, too. You can also swap heavy cream with plant-based options. Coconut cream works well and keeps the chowder rich. Almond milk can lighten it up, but it won’t be as thick.

Flavor Enhancements

Adding spices can really kick up the flavor! Try a dash of cayenne pepper for heat or a sprinkle of fresh dill for brightness. You can also add protein. Cooked bacon adds a savory crunch, while shredded chicken makes it hearty. Both options bring a new layer of taste.

Serving Suggestions

This chowder pairs well with crusty bread or a fresh salad. Try serving it with grilled cheese for a warm meal. For a fun touch, you can add toppings. Crumbled bacon, diced avocado, or a swirl of cream can elevate the dish. Fresh herbs like chives or parsley add color and flavor.

Storage Info

Refrigeration

Store leftover chowder in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for up to five days. Make sure it cools down first before sealing.

Freezing

To freeze chowder, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you want to eat it, take it out and thaw it in the fridge overnight. For a quick thaw, place the sealed bag in cold water for an hour.

Reheat Instructions

You can reheat chowder on the stovetop or in the microwave. For the stovetop, pour it into a pot and heat over low. Stir often to prevent sticking. If using the microwave, put it in a microwave-safe bowl. Heat in one-minute intervals, stirring in between, until warm. Enjoy your creamy corn chowder again!

FAQs

How long does Slow Cooker Creamy Corn Chowder last?

Slow Cooker Creamy Corn Chowder stays fresh for about 3 to 4 days in the fridge. Store it in an airtight container. If you want to keep it longer, you can freeze it. In the freezer, it lasts about 2 to 3 months. Just make sure to thaw it in the fridge overnight before reheating.

Can I make this chowder vegan?

Yes, you can make this chowder vegan! Simply replace the heavy cream with coconut cream or another plant-based cream. Use vegetable broth and skip any dairy. This way, you can enjoy a tasty vegan version that still has great flavor.

What can I use instead of vegetable broth?

If you don’t have vegetable broth, you can use chicken broth or even water. For more flavor, add herbs or spices to the water. You can also make a quick broth using bouillon cubes dissolved in water.

Can I add more vegetables to this recipe?

Absolutely! This chowder is flexible. You can add diced carrots, bell peppers, or even zucchini. Just make sure to cut them small so they cook well. Adding more veggies boosts the nutrients and flavor.

Is it possible to make this dish in advance?

Yes, you can make this chowder in advance. Prepare it up to the blending step. Then, cool it down and store it in the fridge. When you’re ready to serve, just blend in the cream and heat it up. This makes it super easy for busy days!

This blog covered a delicious Slow Cooker Creamy Corn Chowder. You learned about ingredients, cooking steps, and tips for perfect flavor. The recipe is flexible, allowing for variations like different potatoes or added proteins. Proper storage methods help keep your chowder fresh.

Remember, cooking is about enjoying the process and sharing with others. Experiment with flavors and make this chowder your own. I hope you savor every spoonful!

The right ingredients make this chowder truly special. Here’s what you need: - 5 cups of fresh or frozen corn kernels - 1 medium onion, finely chopped - 2 cloves garlic, minced - 3 medium potatoes, peeled and cut into small cubes - 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, chopped, for garnish Each ingredient brings a unique flavor to the dish. Fresh corn adds sweetness. Onions and garlic give a savory base. Potatoes add heartiness, while the cream makes it rich and smooth. When choosing corn, fresh is best for flavor. Frozen corn works well too if fresh isn’t available. For the cream, both heavy cream and coconut cream are great options. Coconut cream adds a lovely tropical twist. Don't forget about the herbs and spices! Thyme gives an earthy note. Smoked paprika adds a slight warmth and depth. Adjust salt and pepper to your liking. Gather your ingredients, and let’s create a bowl of comfort! This chowder warms the soul and fills the belly. First, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Cook them for about 5 minutes. You want the onion to look translucent and smell great. Stir occasionally to avoid browning. Next, transfer your sautéed onion and garlic mixture to the slow cooker. Add in the corn, diced potatoes, vegetable broth, dried thyme, and smoked paprika. Don’t forget to season with salt and pepper. Mix everything well so that the flavors blend. After mixing, secure the lid on your slow cooker. Set the cooker to low heat. Let the chowder cook for 6 to 8 hours. It will be ready when the potatoes are tender and easy to pierce with a fork. Once cooking is done, it's time to add creaminess. Use an immersion blender to purée about half of the chowder right in the slow cooker. Blend until you reach your preferred creaminess. You can leave some whole kernels and potato chunks for texture. Now, stir in the heavy cream or coconut cream. Mix it all together until well blended. Taste your chowder and adjust the seasonings with more salt and pepper if needed. To bring out the best flavors in your chowder, start by sautéing your aromatics. Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic. Sauté for about five minutes. You want them to be soft and fragrant, not browned. This step adds depth to your dish. Adjust the seasoning to fit your taste. Start with salt and pepper, then add smoked paprika and thyme. Taste as you go. This way, you can make it just right for you. Using an immersion blender is my favorite way to get that creamy texture. You can blend part of the chowder right in the slow cooker. Just blend until you reach your desired creaminess. If you don’t have one, a traditional blender works too. Just be careful when transferring the hot soup. For thickness, if you want it creamier, add more heavy cream or coconut cream. If you’d like it thicker, blend a bit more of the chowder. If your chowder turns out too thick, simply add more vegetable broth. Stir well and let it heat up. This will help balance the texture. If you find your chowder is too thin, cook it a bit longer. The heat will help some of the liquid evaporate. You can also mix in a little cornstarch or flour slurry to thicken it up. Just make sure to stir well to avoid lumps. {{image_4}} You can change up the potatoes in this chowder. For a creamier taste, use Yukon gold potatoes. Sweet potatoes add a nice twist, too. You can also swap heavy cream with plant-based options. Coconut cream works well and keeps the chowder rich. Almond milk can lighten it up, but it won't be as thick. Adding spices can really kick up the flavor! Try a dash of cayenne pepper for heat or a sprinkle of fresh dill for brightness. You can also add protein. Cooked bacon adds a savory crunch, while shredded chicken makes it hearty. Both options bring a new layer of taste. This chowder pairs well with crusty bread or a fresh salad. Try serving it with grilled cheese for a warm meal. For a fun touch, you can add toppings. Crumbled bacon, diced avocado, or a swirl of cream can elevate the dish. Fresh herbs like chives or parsley add color and flavor. Store leftover chowder in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for up to five days. Make sure it cools down first before sealing. To freeze chowder, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you want to eat it, take it out and thaw it in the fridge overnight. For a quick thaw, place the sealed bag in cold water for an hour. You can reheat chowder on the stovetop or in the microwave. For the stovetop, pour it into a pot and heat over low. Stir often to prevent sticking. If using the microwave, put it in a microwave-safe bowl. Heat in one-minute intervals, stirring in between, until warm. Enjoy your creamy corn chowder again! Slow Cooker Creamy Corn Chowder stays fresh for about 3 to 4 days in the fridge. Store it in an airtight container. If you want to keep it longer, you can freeze it. In the freezer, it lasts about 2 to 3 months. Just make sure to thaw it in the fridge overnight before reheating. Yes, you can make this chowder vegan! Simply replace the heavy cream with coconut cream or another plant-based cream. Use vegetable broth and skip any dairy. This way, you can enjoy a tasty vegan version that still has great flavor. If you don't have vegetable broth, you can use chicken broth or even water. For more flavor, add herbs or spices to the water. You can also make a quick broth using bouillon cubes dissolved in water. Absolutely! This chowder is flexible. You can add diced carrots, bell peppers, or even zucchini. Just make sure to cut them small so they cook well. Adding more veggies boosts the nutrients and flavor. Yes, you can make this chowder in advance. Prepare it up to the blending step. Then, cool it down and store it in the fridge. When you're ready to serve, just blend in the cream and heat it up. This makes it super easy for busy days! This blog covered a delicious Slow Cooker Creamy Corn Chowder. You learned about ingredients, cooking steps, and tips for perfect flavor. The recipe is flexible, allowing for variations like different potatoes or added proteins. Proper storage methods help keep your chowder fresh. Remember, cooking is about enjoying the process and sharing with others. Experiment with flavors and make this chowder your own. I hope you savor every spoonful!

Slow Cooker Creamy Corn Chowder

Indulge in the rich, creamy flavors of slow cooker creamy corn chowder with this easy recipe! Packed with fresh corn, tender potatoes, and aromatic spices, this cozy dish is perfect for any season. With just a few ingredients and minimal prep, you can have a delicious, comforting meal waiting for you after a long day. Click through to explore the full recipe and create this delightful chowder in your own kitchen!
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Ingredients
  

5 cups of fresh or frozen corn kernels

1 medium onion, finely chopped

2 cloves garlic, minced

3 medium potatoes, peeled and cut into small cubes

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, chopped, for garnish

Instructions
 

Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 5 minutes until the onion becomes translucent and fragrant, stirring occasionally to prevent browning.

    Combine Ingredients: Transfer the sautéed onion and garlic mixture into the slow cooker. Add the corn kernels, diced potatoes, vegetable broth, dried thyme, smoked paprika, and season with salt and pepper. Stir well to ensure all ingredients are evenly combined.

      Cook on Low: Secure the lid on the slow cooker and set it to low. Allow the chowder to cook for 6 to 8 hours, or until the potatoes are tender and easily pierced with a fork.

        Blend for Creaminess: Once cooking is complete, use an immersion blender to purée about half of the chowder directly in the slow cooker. Blend until you reach your desired creaminess, ensuring there are still some whole kernels and potato chunks for texture.

          Incorporate Cream: Stir in the heavy cream or coconut cream thoroughly, mixing until well blended. Taste and adjust seasoning with additional salt and pepper if desired.

            Serve and Garnish: Ladle the creamy corn chowder into warm bowls and sprinkle generously with freshly chopped chives or parsley for a bright finishing touch.

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

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