Slow-Cooker Corn Chowder
Published Aug. 17, 2022
- Total Time
- 5¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 4ears of corn
- 1pound small creamer potatoes, halved or quartered into 1-inch chunks
- 4cups chicken broth or stock
- 2(4-ounce) cans chopped mild green chiles
- 5scallions, sliced, whites and green parts separated
- 5garlic cloves, smashed and chopped
- 1tablespoon unsalted butter
- 1jalapeño, stemmed, seeded and minced
- 1tablespoon yellow or white miso (optional)
- 1teaspoon kosher salt, plus more as needed
- ½cup sour cream
- ½cup light or heavy cream or half-and-half
- Black pepper, to taste
- Chopped crisp, cooked bacon (optional), for serving
Nutritional analysis per serving (6 servings)
375 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 11 grams protein; 855 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the kernels from the corn cobs and put them in a bowl; refrigerate. Snap the cobs in half.
- Step 2
In a 6- to 8-quart slow cooker, combine the cobs, potatoes, broth, green chiles, scallion whites, garlic, butter, jalapeño, miso (if using) and salt. Cook on low until the potatoes are very tender, about 5 hours.
- Step 3
About 10 minutes before serving, use tongs to discard the cobs. Stir in the corn kernels and scallion greens and cook until warmed through. Turn off the slow cooker.
- Step 4
Whisk the sour cream and light or heavy cream together in a large liquid measure or a bowl. Slowly whisk a few ladlefuls of the hot broth into the cream mixture until combined. Stir the cream mixture into the chowder. Grind in a generous amount of black pepper. Taste for seasoning and add more salt and pepper if necessary. Serve in bowls, and top with bacon, if desired.
Private Notes
Comments
Its a very thin soup. Next time I'm going to mash some of the potatoes to give the soup some heartiness and texture .
Pan fried some shrimp in butter and Cajun spices and added at the very end to turn this into a true, full entree, and it was beyond perfect.
Quick Stove Top Corn Chowder Fry a chopped onion in 1 T of butter in a Dutch oven until translucent. Add 2 cups chicken stock (or 2 cups chicken bouillon), a can of creamed corn, and a can of evaporated milk. Heat to boiling and then lower to simmer for 5 minutes or so. Optional: Add chopped, peeled boiled potatoes Add paprika, cayenne pepper, and pepper to taste. This tastes and looks like the corn chowder served in diners and coffee shops.
Very thin soup, it did have a kick to it (due to the chillies) but I found it to be bland. Required copious amounts of salt/pepper and a think dusting of Old Bay (celery salt) to make it okay. Not great but okay. I have a chowder recipe I've always used however wanted a slow cooker version to use on weeknights. This one isn't going to be it.
This was fine. Just fine. I followed the recipe exactly and it turned out nicely. Sadly, nothing special about it, though, and I probably won't make it again.
This was okay. Followed the recipe exactly and it was just kind of brothy. I think next time I’d leave out the sour cream, it gives it a weird tang doesn’t work. It’s not very chowder like, but it’s an easy soup and if I had to make it in a pinch I would.