Description
This slow cooker creamy corn and potato chowder is a comforting and easy meal. It’s perfect for a chilly day.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups Yukon gold potatoes, peeled and diced
- 4 cups corn (fresh, frozen, or canned)
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional)
- Fresh chives, chopped (for garnish, optional)
Instructions
- Heat olive oil in a skillet. Sauté onion until softened. Add garlic and cook for 1 minute.
- Transfer onion and garlic to the slow cooker. Add potatoes, corn, vegetable broth, thyme, salt, and pepper.
- Cook on low for 6-8 hours, or on high for 3-4 hours, until potatoes are tender.
- Stir in heavy cream and cheddar cheese (if using).
- Cook for an additional 15 minutes to heat through.
- Garnish with fresh chives, if desired.
Notes
- Adjust seasonings to your preference.
- For a thicker chowder, mash some of the potatoes before adding the cream.
- You can add cooked chicken or bacon for extra protein.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg