Crock Pot Corn Chowder Recipe

Corn chowder is a classic comfort food that is perfect for cold days or whenever you’re craving a hearty, rich soup. With its creamy texture, sweet corn, and tender potatoes, this dish can be both satisfying and filling. Using a crock pot to prepare the chowder makes the process easy, allowing you to set it and forget it until it’s time to enjoy a warm bowl of deliciousness. This recipe will guide you through making a savory Crock Pot Corn Chowder that’s not only easy but also packed with flavor.

Instructions:

1. Prepare Your Ingredients:

• Begin by gathering all your ingredients. If using fresh corn, you’ll need to cut the kernels off the cob. If using frozen corn, ensure it’s thawed before adding to the crock pot. For canned corn, simply drain and rinse. Dice the potatoes into small, bite-sized cubes to ensure they cook evenly. Dice the onion, bell pepper, and mince the garlic.

2. Layer the Ingredients in the Crock Pot:

• Add the diced potatoes, corn kernels, onion, red bell pepper, and minced garlic into your crock pot. These vegetables form the base of the chowder and will absorb the flavors as they cook. Pour the chicken or vegetable broth over the vegetables, making sure everything is submerged in the liquid.

3. Season the Chowder:

• Sprinkle in the dried thyme, smoked paprika, salt, and pepper. The thyme and paprika add warmth and a slight smoky flavor to the chowder, while the salt and pepper enhance the natural sweetness of the corn and potatoes. Stir everything together to distribute the seasonings evenly.

4. Slow Cook the Chowder:

• Cover the crock pot with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. The potatoes should become tender and the flavors will meld beautifully as they cook. If you have the time, the low and slow method will allow the flavors to develop more fully, but cooking on high still yields great results.

5. Thicken the Chowder:

• About 30 minutes before the chowder is done, you’ll want to thicken it to achieve a rich, creamy texture. In a small saucepan, melt 2 tablespoons of butter over medium heat. Once melted, stir in the 2 tablespoons of flour to form a roux. Cook the roux for 2 minutes, stirring continuously to prevent it from browning. Slowly whisk in 1 cup of milk, allowing the mixture to thicken into a smooth sauce.

6. Add the Cream and Thicken:

• After the roux is prepared, stir it into the crock pot along with the heavy cream. The heavy cream adds a luxurious, silky texture to the chowder, while the roux helps to thicken it. Stir well to combine and let the chowder continue to cook for another 20-30 minutes until it reaches your desired consistency. If you prefer a thicker chowder, you can mash some of the potatoes or use an immersion blender to puree a portion of the soup.

7. Add Cheese and Bacon (Optional):

• For an extra layer of richness, stir in 1 cup of shredded cheddar cheese until melted and incorporated into the chowder. If you want to add some crunch and a savory depth, top the chowder with crumbled bacon just before serving. The cheese makes the chowder more decadent, while the bacon adds a salty, crispy contrast to the creamy soup.

8. Taste and Adjust Seasonings:

• Before serving, give the chowder a final taste and adjust the seasonings as needed. Add more salt or pepper if necessary, and feel free to sprinkle in additional smoked paprika for more smoky flavor or thyme for a stronger herbal note.

9. Serve and Garnish:

• Ladle the chowder into bowls and garnish with chopped fresh parsley or green onions for a burst of freshness. Serve with crusty bread, biscuits, or crackers on the side to soak up every last bit of creamy goodness.

Tips for Perfect Corn Chowder:

1. Corn Options:
   • You can use fresh, frozen, or canned corn in this recipe. Fresh corn will give you the best flavor, especially during peak corn season. However, frozen corn works wonderfully and is convenient year-round. If you use canned corn, just make sure to drain and rinse it to reduce any excess salt.
2. Broth Choices:
   • Use either chicken or vegetable broth depending on your preference. Vegetable broth makes the dish vegetarian-friendly, while chicken broth adds a deeper flavor to the chowder. If you want a richer broth, you can use part chicken broth and part bone broth.
3. Potato Types:
   • Russet or Yukon Gold potatoes work well in this chowder. Russets will break down slightly, making the soup creamier, while Yukon Golds hold their shape better but still contribute to the chowder’s hearty texture.
4. Spice It Up:
   • If you like a little heat in your chowder, consider adding diced jalapeños or a pinch of cayenne pepper when you add the other seasonings. This will give the chowder a subtle kick without overpowering the other flavors.
5. Dairy-Free Option:
   • For a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative. You can also skip the cheese or use a plant-based cheese to maintain that creamy, cheesy flavor.
6. Make it Vegetarian:
   • To make this chowder vegetarian, simply use vegetable broth instead of chicken broth. You can also bulk up the chowder with additional vegetables like zucchini, carrots, or even cauliflower for added texture and flavor.

Variations:

1. Chicken Corn Chowder:
   • For added protein, you can incorporate cooked, shredded chicken into the chowder. This makes the dish heartier and turns it into a complete meal. Simply stir in the cooked chicken during the last hour of cooking.
2. Seafood Corn Chowder:
   • Add shrimp, crab, or clams during the last 30 minutes of cooking for a seafood twist. The flavors of the seafood blend beautifully with the sweet corn and creamy broth.
3. Southwestern Corn Chowder:
   • Add black beans, diced green chilies, and a sprinkle of cumin and chili powder to give the chowder a Southwestern flair. Top with crushed tortilla chips and a dollop of sour cream for a fun variation.

Storing and Reheating:

1. Refrigerating:
   • Store leftover chowder in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm it on the stove over medium heat, stirring frequently. If the chowder thickens too much in the fridge, add a little extra milk or broth to reach the desired consistency.
2. Freezing:
   • While dairy-based soups like this one don’t always freeze well, you can freeze the chowder before adding the cream and cheese. Freeze in an airtight container for up to 3 months. When ready to enjoy, thaw in the fridge overnight, reheat, and stir in the cream and cheese as directed.

Conclusion:

This Crock Pot Corn Chowder is an easy, comforting dish that combines the sweetness of corn with the heartiness of potatoes and a creamy, flavorful broth. Whether you’re serving it as a main course or a starter, this chowder is sure to warm you up and leave you satisfied. The crock pot does all the hard work, making it an ideal recipe for busy days when you need a delicious dinner with minimal effort. Enjoy!

Yield: 6-8

Crock Pot Corn Chowder Recipe

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Corn chowder is a classic comfort food that is perfect for cold days or whenever you're craving a hearty, rich soup. With its creamy texture, sweet corn, and tender potatoes, this dish can be both satisfying and filling. Using a crock pot to prepare the chowder makes the process easy, allowing you to set it and forget it until it's time to enjoy a warm bowl of deliciousness. This recipe will guide you through making a savory Crock Pot Corn Chowder that’s not only easy but also packed with flavor.

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Prep Time 20 minutes

Cook Time 4 hours

Ingredients

• 4 cups corn kernels (fresh, frozen, or canned, drained)
• 3 cups potatoes, diced (Yukon gold or russet)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 slices bacon, cooked and crumbled
• 4 cups chicken broth
• 1 teaspoon thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup heavy cream or half-and-half
• 2 tablespoons cornstarch, mixed with 2 tablespoons water (optional for thickening)
• Fresh parsley, for garnish

Instructions

1. Prepare Ingredients:

Cook the bacon until crispy, then crumble it and set it aside. Dice the potatoes, onion, and garlic.

2. Add Ingredients to Crock Pot:

In a large Crock Pot, combine the corn, diced potatoes, onion, garlic, crumbled bacon, chicken broth, thyme, smoked paprika, salt, and pepper.

3. Cook:

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.

4. Blend for Creaminess (Optional):

For a thicker chowder, use an immersion blender to blend some of the soup (about half) directly in the Crock Pot. You can also transfer a few cups to a regular blender, blend until smooth, and return to the Crock Pot.

5. Add Cream:

Stir in the heavy cream (or half-and-half). If you'd like a thicker soup, stir in the cornstarch slurry and cook for an additional 20-30 minutes on high until the soup thickens.

6. Serve:

Ladle the soup into bowls, garnish with fresh parsley, and add extra crumbled bacon on top if desired. Serve with crusty bread for dipping.

Notes

• Corn: You can use fresh, frozen, or canned corn in this recipe. Fresh or frozen gives the best flavor, but canned corn works in a pinch.
• Make it Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth for a vegetarian version.
• Storage: Store leftover corn chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: The soup can be frozen for up to 3 months, though the texture of the potatoes may change slightly upon reheating.