Easy Slow Cooker Corn Chowder

Well, hello, dear friends! Today, I’m thrilled to share a cozy recipe that’s near and dear to my heart—Slow Cooker Corn Chowder. This delightful dish is a staple at family gatherings, especially during those brisk autumn days and throughout the bustling harvest season. The kitchen, the heart of the home, resonates with the gentle bubbling of the chowder, much like the comforting tales of yesteryears.

Imagine setting your table with a bowl of this steamy chowder. Its rich, creamy texture goes hand in hand with a side of fluffy buttermilk biscuits or crusty bread, perfect for dipping into the chowder’s savory depths. And if you’re seeking balance, a crisp side salad dressed in a zesty vinaigrette will do just the trick, cutting through the richness splendidly.

INGREDIENTS:

4 cups fresh sweet corn kernels (about 5-6 ears, or substitute with frozen if fresh isn’t available)

1 medium onion, finely chopped

2 carrots, peeled and diced

2 celery stalks, diced

2 cloves of garlic, minced

4 medium potatoes, peeled and cubed

4 cups chicken or vegetable broth

1 cup cream or half-and-half

1 teaspoon dried thyme

1 bay leaf

Salt and pepper, to taste

2 tablespoons butter

Optional for garnish: chopped crispy bacon or smoked ham, shredded cheddar cheese, chopped chives

DIRECTIONS:

Start by placing the corn, onion, carrots, celery, and garlic into your slow cooker.

Top with the cubed potatoes and pour over the broth. Add the thyme and bay leaf, then season with salt and pepper. Stir to combine all the ingredients evenly.

Cover and set your slow cooker to low for 7-8 hours, or on high for 3-4 hours, until the potatoes are tender and the flavors have beautifully melded together.

After cooking, remove the bay leaf. Use an immersion blender to lightly puree some of the soup, thickening it while leaving plenty of chunks for texture. If you don’t have an immersion blender, mashing some of the potatoes with a fork works great too …