Slow-Cooker Corn Chowder

By Sarah DiGregorio

Published August 16, 2022

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
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Total Time
5¼ hours
Rating
4(1,382)
Comments
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The rich flavor of this lightly creamy chowder comes from slow-simmered corn cobs. After the kernels are removed, the cobs go into the slow cooker along with the potatoes and aromatics, where they infuse the broth as it slow-cooks. The corn kernels are added at the very end, so that they retain their fresh, poppy sweetness. Canned green chiles lend mild heat and tons of mellow, peppery flavor to go along with the sharper jalapeño. (If you come across fire-roasted canned green chiles, snap those up.) The miso adds a sweet-savory note that reinforces the corn flavor; but if you don’t have it on hand, add about two additional teaspoons of salt.

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Ingredients

Yield:4 to 6 servings

  • 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

Ingredient Substitution Guide
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

  1. Step 1

    Cut the kernels from the corn cobs and put them in a bowl; refrigerate. Snap the cobs in half.

  2. 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.

  3. 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.

  4. 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.

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Ratings

4 out of 5
1,382 user ratings
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Comments

LJArchibald

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.

David

Its a very thin soup. Next time I'm going to mash some of the potatoes to give the soup some heartiness and texture .

BigGuy

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.

Martina

Amazing recipe!

AHV

Agreed this is a thin milk broth if cooked as directed. Not a chowder. The flavor of the soup is very good but the texture needs help to achieve chowder power.

Ssummerson

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.

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