Description
Craving a warm, hearty dish that’s perfect for any season? This Crock-Pot Corn Chowder is your go-to recipe! Featuring sweet corn kernels, tender potatoes, onions, and celery in a creamy, savory broth infused with thyme and bay leaf, this slow-cooker soup is both effortless and delicious.
Ingredients
Here’s what you need to make this Crock-Pot Corn Chowder. Each ingredient adds to the creamy, savory, and hearty magic.
- Onion (1 large, chopped): Provides sweet, savory depth.
- Celery Stalks (3, chopped): Adds mild, aromatic crunch.
- Potato (1, cubed): Brings hearty, starchy texture.
- Corn (6 ears, kernels removed): Delivers sweet, fresh flavor (about 4 cups kernels).
- Chicken Broth (4 cups): Forms the savory base (use vegetable broth for vegetarian).
- Evaporated Milk (12 oz): Creates a creamy, rich texture.
- Fresh Thyme (3 sprigs): Infuses subtle, earthy flavor.
- Bay Leaf (1): Adds aromatic depth.
- Salt and Pepper (to taste): Seasons the chowder.
Substitutions and Variations
- Corn: Use 4 cups frozen or canned (drained) corn if fresh isn’t available.
- Potato: Swap with cauliflower or turnips for low-carb (~5g net carbs per serving).
- Chicken Broth: Use vegetable broth for vegetarian or vegan versions.
- Evaporated Milk: Replace with coconut milk (vegan) or heavy cream (non-vegan) for similar creaminess.
- Thyme: Substitute with 1 tsp dried thyme or rosemary for a different herb profile.
- Add-Ins: Include ½ cup diced carrots, bacon (non-vegetarian), or shredded cheddar for extra flavor.
- Keto Adjustment: Replace potato with cauliflower, reduce corn to 1 cup, and use heavy cream (~5g net carbs per serving).
- Spicy Version: Add ½ tsp cayenne pepper or a diced jalapeño for heat.
- Vegan Version: Use vegetable broth and coconut milk; ensure all ingredients are vegan-friendly
Instructions
Step 1: Prep the Ingredients
- Place 1 large chopped onion, 3 chopped celery stalks, 1 cubed potato, and kernels from 6 ears of corn (about 4 cups) into the slow cooker.
Tip: Cube potato into small, bite-sized pieces for even cooking; remove corn kernels carefully using a sharp knife.
Step 2: Add Liquids and Seasonings
- Pour in 4 cups chicken broth and 12 oz evaporated milk.
- Add 3 sprigs fresh thyme, 1 bay leaf, and season with salt and pepper to taste.
Tip: Stir gently to combine; taste broth before cooking to adjust seasoning if needed.
Step 3: Cook and Serve
- Cover and cook on low for 6 hours, until vegetables are tender and flavors meld.
- Remove thyme sprigs and bay leaf.
- Serve immediately, hot from the slow cooker.
Tip: Stir before serving to ensure even consistency; check potato tenderness with a fork.
Assembly: Building the Perfect Crock-Pot Corn Chowder
Making this Crock-Pot Corn Chowder is all about creating a creamy, flavorful soup with minimal effort. Here’s how to make it perfect:
- Prep Veggies Uniformly: Chop ingredients to similar sizes for even cooking.
- Balance Liquids: Use the full amount of broth and milk for a creamy yet light texture.
- Season Thoughtfully: Adjust salt and pepper to enhance natural flavors.
- Serve Hot: Ladle into bowls immediately for a cozy, comforting experience.
Presentation Tips:
- Serve in deep bowls with a sprinkle of fresh thyme, chopped parsley, or cracked black pepper.
- Pair with a keto-friendly side like a cucumber salad or almond flour biscuits.
- Garnish with crumbled bacon (non-vegetarian), shredded cheese, or a drizzle of olive oil for a polished look.