Description
This Slow-Cooker Corn Chowder is a creamy, comforting soup made with fresh corn, potatoes, and aromatic herbs, slow-cooked to meld flavors perfectly. Topped with a zesty corn and bacon mixture, it’s an easy, flavorful dish ideal for cozy gatherings or weeknight dinners.
Ingredients
Scale
Main Soup Ingredients
- 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
- 1 cup heavy cream
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)
Instructions
- Cut corn and scrape: Cut corn kernels from 14 ears of fresh yellow corn using a sharp knife. Reserve 1 cup of these kernels for the topping. Using the back of the knife over a rimmed pan, scrape the cobs to release all the milky juice (corn milk) from them, saving this liquid.
- Add ingredients to slow cooker: Place the remaining corn kernels into a 5- to 6-quart slow cooker. Add the corn milk extracted from the cobs, 2 1/2 cups chicken stock, peeled and chopped russet potatoes, chopped yellow onion, thyme sprigs, smashed garlic cloves, kosher salt, and black pepper.
- Cook chowder: Cover and cook the mixture on LOW heat in the slow cooker for about 6 hours, or until the potatoes are very tender and the chowder has thickened slightly.
- Make corn-bacon mixture: While the chowder is cooking, combine the reserved 1 cup corn kernels with cooked and crumbled bacon, finely chopped red onion, chopped fresh chives, and fresh lime juice in a small bowl. Chill this mixture until ready to serve, up to 6 hours ahead.
- Finish chowder: Remove half of the chowder from the slow cooker and set it aside. Using an immersion blender directly in the slow cooker, blend the remaining chowder until smooth. Alternatively, transfer half of the chowder to a blender and blend until smooth, being careful to vent steam by removing the center piece of the blender lid and covering with a towel.
- Combine and add cream: Stir the pureed chowder back together with the reserved half in the slow cooker. Mix in 1 cup of heavy cream thoroughly to add rich creaminess.
- Serve: Divide the chowder evenly among 6 bowls and top each with a generous scoop of the corn-bacon topping for a fresh and tangy contrast.
Notes
- You can substitute vegetable stock for chicken stock to make the soup vegetarian-friendly.
- Adjust seasoning with additional salt and pepper to taste after blending.
- Make sure to carefully vent the blender lid to prevent hot soup from spilling when pureeing.
- This chowder can be made a day ahead; refrigerate and gently reheat before serving.
- For a thicker chowder, cook uncovered for the last 30 minutes to reduce the liquid.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/3 cups)
- Calories: 370
- Sugar: 7g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg
