Slow Cooker Corn Chowder
This recipe uses a slow cooker to create a comforting corn chowder. It combines potatoes, onion, celery, whole and creamed corn, chicken stock, and margarine, cooking slowly for hours. Half and half is stirred in towards the end for a creamy finish. A hearty and easy soup.
Equipment
- 1 Slow Cooker Essential for this recipe
- 1 Knife For chopping vegetables
- 1 Cutting Board For vegetable prep
- 1 Vegetable Peeler For peeling potatoes
- 1 Can Opener For corn cans
Ingredients
Main
- 5 potatoes peeled and cubed
- 1 big onion chopped
- 3 stalks celery chopped
- 1 can whole kernel corn
- 1 can cream corn
- 2 tablespoons margarine
- Chicken stock
- 16 oz half & half
- Salt pepper
Instructions
- Peel the potatoes and cut them into uniform cubes.
- Chop the onion and celery into similarly sized pieces.
- Open and drain the can of whole kernel corn.
- Add the cubed potatoes, chopped onion, chopped celery, drained whole kernel corn, and cream corn to the slow cooker insert.
- Add the margarine, chicken stock, salt, and pepper to the slow cooker.
- Stir all ingredients together to combine.
- Cover the slow cooker and cook on low for 8-9 hours, or on high for 4-5 hours, until the potatoes are tender.
- About 30-60 minutes before serving, stir in the half & half.
- Continue cooking until the chowder is heated through and creamy.
- Taste and adjust the seasoning with additional salt and pepper as needed before serving hot.
Notes
Ensure potatoes are cut into uniform cubes for even cooking. For a richer flavor, consider briefly sautéing the onion and celery in butter before adding them to the slow cooker, though this adds an extra step. The half & half should be added towards the end to prevent curdling; stir it in gently. Adjust the amount of chicken stock to control the chowder's consistency. Taste and adjust salt and pepper just before serving. Garnish with fresh chives or crumbled bacon for added depth and texture.