Description
This creamy slow cooker corn chowder is the ultimate comfort food. Packed with sweet corn, potatoes, and herbs, it’s easy to prepare and perfect for busy weeknights or weekend meals. Let your slow cooker do the work while you enjoy a warm, hearty bowl of homemade goodness.
Ingredients
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6 ears of corn, kernels removed
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12 oz evaporated milk
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1 medium onion, diced
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1 celery stalk, diced
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1 medium potato, peeled and diced
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3 cups chicken broth
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1 bay leaf
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1 tsp dried thyme (or 1 tbsp fresh)
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Salt and black pepper to taste
Instructions
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Dice all vegetables and remove corn kernels.
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Add onion, celery, potato, and corn to the slow cooker.
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Pour in chicken broth and evaporated milk.
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Add bay leaf, thyme, salt, and pepper.
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Stir well, cover, and cook on LOW for 6 hours or HIGH for 3–4 hours.
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Remove bay leaf, blend a portion of the soup if desired for creaminess.
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Adjust seasoning, serve warm, and enjoy.
Notes
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Substitute vegetable broth for a vegetarian version.
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Use frozen corn if fresh is not available.
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Add shredded chicken or turkey bacon at the end for a protein boost.
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To thicken, blend part of the soup or add a cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) / 3–4 hours (high)
- Category: Soups & Stews
- Method: Slow Cooker
- Cuisine: American