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For my Slow Cooker Creamy Corn Chowder, you will need: - 4 cups of fresh or frozen corn (about 4 to 5 ears when fresh) - 2 medium-sized potatoes, peeled and diced - 1 small onion, finely chopped - 2 cloves of 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 black pepper to taste - 1 tablespoon olive oil - Fresh chives or parsley, chopped, for garnish You can easily swap some ingredients. If you want to skip dairy, use coconut milk. It gives a nice creaminess. For a thicker chowder, add more potatoes. Instead of vegetable broth, chicken broth works well if you prefer. If you don’t have thyme, dried oregano or basil can work too. Just keep the spices balanced to keep the flavors bright. Fresh corn is sweet and juicy. It adds a great texture and flavor to the chowder. If you can get it, use fresh corn. But, frozen corn is also a great choice. It is picked at peak ripeness and is easy to store. Both types will give you a tasty chowder, so use what you have on hand! First, grab a large skillet. Set it over medium heat and add one tablespoon of olive oil. Once the oil is warm, add the finely chopped onion. Cook the onion for about five minutes until it becomes soft and clear. Next, add the two cloves of minced garlic. Cook for one more minute. You will smell a lovely aroma fill your kitchen. Now, take the cooked onion and garlic and move them to your slow cooker. Add in two diced potatoes and four cups of corn. You can use fresh or frozen corn here. Make sure everything is spread out evenly in the slow cooker. Pour in two cups of vegetable broth. Then, sprinkle in one teaspoon of dried thyme and one teaspoon of paprika. Add salt and black pepper to taste. Stir everything well to mix it up. Cover the slow cooker and set it to cook. You can choose the low setting for six hours or the high setting for three hours. Check the chowder after cooking. The potatoes should be soft and easy to pierce. To get the best texture in your chowder, blend it just right. I like to use an immersion blender. This tool lets you blend while keeping some corn and potatoes in chunks. If you want a creamier texture, blend more. For a chunkier chowder, blend less. Play with it until you find what you like! To boost the flavor, think about adding fresh herbs. Chopped chives or parsley add a nice touch. You can also try a squeeze of lemon juice. This adds brightness to the chowder. If you like heat, a pinch of cayenne pepper can bring some spice. Taste as you go, and adjust to fit your palate. When blending hot chowder, be careful! If you use a standard blender, fill it only halfway. This lets the steam escape. Cover the lid with a towel to catch splashes. Blend in short bursts. If you have an immersion blender, you can blend right in the pot. Just be sure to keep the blender submerged to avoid splatter. {{image_4}} You can easily make this chowder dairy-free by using coconut milk instead of heavy cream. Coconut milk gives a rich flavor and creamy texture. It blends well with the corn and spices. If you prefer nut-based options, try cashew cream. Just soak cashews in water, blend, and add. This keeps the chowder rich and smooth without dairy. For a heartier meal, add protein like cooked chicken or bacon. If you choose chicken, shred it and stir it in after blending. Bacon adds a nice smoky taste. Cook it until crispy, then crumble it on top as a garnish. This adds crunch and flavor, making the dish more filling. You can personalize your chowder by adding seasonal veggies. In spring, use fresh peas or asparagus for a bright touch. In fall, try diced butternut squash or sweet potatoes for sweetness. Adding vegetables boosts nutrition and flavor. Just chop them small and throw them in the slow cooker with other ingredients. This way, you create a chowder that fits the season and your taste. To store leftovers, let the chowder cool down first. Then, transfer it to an airtight container. This helps keep it fresh. You can keep it in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. When you're ready to eat, grab your chowder from the fridge. Pour it into a pot over medium heat. Stir often to avoid sticking. You can add a splash of broth or water if it’s too thick. Heat until it’s warm all the way through. If using a microwave, heat in short bursts, stirring in between. To freeze chowder, use freezer-safe containers. Leave some space at the top, as it expands when frozen. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently as stated above. This way, your creamy corn chowder stays tasty! Yes, you can use canned corn. It saves time and is still tasty. Make sure to drain and rinse it first. This step helps remove excess sodium. Canned corn works well, but fresh or frozen corn gives a brighter flavor. You can store leftover corn chowder in the fridge for up to three days. Just put it in an airtight container. If you want to keep it longer, freeze it. Frozen chowder lasts for about three months. Yes, you can make corn chowder on the stove. Just sauté the onions and garlic in a pot. Then, add the other ingredients. Simmer until the potatoes are soft. It takes about 30-40 minutes on the stove. Corn chowder pairs well with crusty bread or a fresh salad. You can also serve it with grilled cheese for a classic combo. For a fun twist, try adding some croutons on top for crunch. You learned about key ingredients and substitutions for a great corn chowder. Fresh corn enhances flavor, while tips show how to blend and store the dish. You can make it creamy or add protein as you like. Experiment with seasonal vegetables for new tastes. Now, you’re ready to create your own delicious corn chowder. Enjoy cooking and savoring this warm, comforting meal!

Slow Cooker Creamy Corn Chowder

Warm up your dinner table with this delicious Slow Cooker Creamy Corn Chowder recipe! Packed with fresh corn, potatoes, and rich cream, this comforting dish is perfect for cozy evenings. Simply sauté your aromatics, throw everything into the slow cooker, and let it work its magic. It's an easy and delightful meal that everyone will love. Click through for the full recipe and make your next meal a hit! #CornChowder #SlowCookerRecipes #ComfortFood #EasyMeals
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Ingredients
  

4 cups of fresh or frozen corn (approximately 4 to 5 ears of corn when fresh)

2 medium-sized potatoes, peeled and diced

1 small onion, finely chopped

2 cloves of garlic, minced

2 cups vegetable broth

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

1 teaspoon dried thyme

1 teaspoon paprika

Salt and black pepper to taste

1 tablespoon olive oil

Fresh chives or parsley, chopped, for garnish

Instructions
 

Sauté Aromatics: In a large skillet set over medium heat, warm the olive oil. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Incorporate the minced garlic and continue cooking for another minute until it releases a fragrant aroma.

    Combine in Slow Cooker: Transfer the sautéed onion and garlic to your slow cooker. Add the diced potatoes and corn, making sure they are evenly distributed.

      Add Liquids and Spices: Pour the vegetable broth into the slow cooker. Sprinkle in the dried thyme, paprika, salt, and black pepper. Stir well to ensure all ingredients are thoroughly combined.

        Cook: Cover the slow cooker with its lid and set it to cook on low for 6 hours or on high for 3 hours, until the potatoes are tender and easily pierced with a fork.

          Blend Chowder: After cooking, use an immersion blender to blend the chowder to your desired consistency, keeping some chunks of potatoes and corn for added texture. If you don’t have an immersion blender, you can carefully transfer portions of the chowder to a standard blender—just be cautious with hot liquids.

            Incorporate Cream: Stir in the heavy cream or coconut milk, mixing thoroughly until well incorporated. Taste your chowder and adjust salt and pepper if needed.

              Final Heat: Allow the chowder to heat for an additional 15-20 minutes on the low setting, ensuring it’s warmed through before serving.

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

                  - Presentation Tips: Ladle the chowder into individual bowls and garnish generously with chopped fresh chives or parsley for a vibrant touch. Serve alongside crusty bread for a delightful dipping companion.