Description
This Slow-Cooker Corn Chowder is a comforting and hearty soup made with fresh corn, potatoes, and a flavorful blend of herbs and spices. Cooked gently in a slow cooker to develop rich flavors, it is finished with a creamy texture and topped with a zesty corn and bacon mixture for added crunch and brightness—perfect for an easy yet satisfying meal.
Ingredients
Scale
Chowder Base
- 14 ears fresh yellow corn (about 3 lbs.), divided
- 2 1/2 cups chicken stock
- 2 medium-size russet potatoes (about 1 1/2 lbs.), peeled and chopped
- 1 small yellow onion (about 5 oz.), chopped
- 4 thyme sprigs
- 3 garlic cloves, smashed
- 2 tsp kosher salt
- 1 tsp black pepper
Corn-Bacon Topping
- 4 thick-cut bacon slices, cooked and crumbled
- 1/2 cup finely chopped red onion (from 1 small onion)
- 2 Tbsp chopped fresh chives
- 2 Tbsp fresh lime juice (from 1 large lime)
Finishing
- 1 cup heavy cream
Instructions
- Cut corn and scrape: Carefully cut kernels from 13 ears of corn using a sharp knife and reserve 1 cup of kernels for the topping. Using the back of the knife, scrape the cobs to release the corn milk (the juice) and collect it into the slow cooker.
- Add ingredients to slow cooker: To the slow cooker, add the corn kernels (except reserved 1 cup), collected corn milk, chicken stock, peeled and chopped potatoes, chopped yellow onion, thyme sprigs, smashed garlic cloves, kosher salt, and black pepper. Stir to combine slightly.
- Cook chowder: Cover the slow cooker and cook on LOW for about 6 hours, or until the potatoes are tender and the chowder has thickened slightly.
- Make corn-bacon mixture: While the chowder cooks, combine the reserved 1 cup corn kernels with cooked and crumbled bacon slices, finely chopped red onion, fresh chopped chives, and fresh lime juice in a small bowl. Refrigerate until ready to serve (up to 6 hours ahead).
- Finish chowder: Once cooked, remove half of the chowder from the slow cooker and set aside. Using an immersion blender, puree the remaining chowder until smooth. Alternatively, transfer half of the chowder to a blender, remove the center piece of the lid to vent steam, cover with a towel and blend until smooth.
- Combine and add cream: Return the pureed chowder to the slow cooker and stir together with the reserved half of chowder. Stir in the heavy cream until well mixed and warmed through.
- Serve: Divide the chowder evenly among six bowls and top each with an even amount of the corn-bacon topping mixture before serving.
Notes
- For a vegetarian version, substitute vegetable stock for chicken stock and omit bacon or replace with vegetarian bacon alternatives.
- Adjust salt and pepper to taste before serving.
- The chowder can be made a day ahead and reheated gently on the stovetop or in the slow cooker.
- Use fresh lime juice for the best flavor in the corn-bacon topping.
- Be careful when blending hot liquids; vent to allow steam to escape and prevent pressure buildup.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 380
- Sugar: 7g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 55mg
