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

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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.