Slow-Cooker Corn Chowder
Published August 16, 2022
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 5¼ hours
- Rating
- Comments
- Read comments
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Ingredients
4 ears of corn
1 pound small creamer potatoes, halved or quartered into 1-inch chunks
4 cups chicken broth or stock
2 (4-ounce) cans chopped mild green chiles
5 scallions, sliced, whites and green parts separated
5 garlic cloves, smashed and chopped
1 tablespoon unsalted butter
1 jalapeño, stemmed, seeded and minced
1 tablespoon yellow or white miso (optional)
1 teaspoon kosher salt, plus more as needed
½ cup sour cream
½ cup light or heavy cream or half-and-half
Black pepper, to taste
Chopped crisp, cooked bacon (optional), for serving
Nutritional analysis per serving (4 to 6 servings)
52 grams carbs; 44 milligrams cholesterol; 375 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 16 grams fat; 7 grams fiber; 855 milligrams sodium; 11 grams protein; 8 grams sugar
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.
I made this today and really liked the flavors. I read all the reviews and followed the recipe with the addition a few things. I added of leftover carrots and celary as well as grilled cooked shrimp from Whole Foods at the end. I did not add the whole jalapeño. Based on reviews I also added a can of creamed corn and used heavy cream with the sour cream at the end. The crispy bacon added a great crunch. Will definitely make this again.
Good stuff, will definitely make it again with a tad less garlic.
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.