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  • Slow Cooker Corn Chowder
  • Slow Cooker Corn Chowder
  • Slow Cooker Corn Chowder

Slow Cooker Corn Chowder

Food | January 19, 2018 | Nik Manojlovich
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It doesn’t get easier or more delicious than this! Our SLOW COOKER CORN CHOWDER will have you savouring each and every spoonful!

We know our faithful readers appreciate a good thing, so this recipe for SLOW COOKER CORN CHOWDER is something everyone will love. Sure, it’s easy to prepare, but it also delivers a superior flavour profile from our use of choice, readily available, organic ingredients. After all, nothing satisfies like a healthy bowl of chowder.

Remember these key points when you go to make it.

SLOW COOKER – For many, this won’t be the first time you marvel at what a slow cooker can do; this handy culinary appliance practically does all the work for you. Add the ingredients, set the cook time and hours later you’ll come home to a perfectly prepared hot meal.

CORN AND POTATOES – Thankfully the principle ingredient for this recipe – corn – is now available pretty much throughout the year. Look for imported organic ears of corn at your favourite grocer. Ideally, you’ll be able to find the corn still on the cob. Click HERE to see our surefire way of removing those tasty kernels from the cob. Potatoes are an essential ingredient in chowder and although you can use russets, we find baby new potatoes are tastier.

VEGETABLES – The assortment of additional veggies all contribute to the rich flavour of this chowder. For best results, we suggest always using organic produce.

THE BIG FINISH – Please don’t shy away from including our final suggestion of butter and 18% cream to the chowder, and same with the chopped dill; we’re talking a fresh, rich taste that simply can’t be beat.

What to serve with it? How about our BUTTERMILK CHEESE BISCUITS or our HOT SKILLET CORNBREAD. Don’t shoot the messenger, but we think soft, creamy butter should be offered next to each.

This hearty SLOW COOKER CORN CHOWDER is perfect for brunch, lunch or a light dinner. Ready when you are!

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Ingredients & Amounts

  • 6 ears of corn
  • 12 baby new potatoes, halved and sliced
  • 1 cup of white onion, chopped
  • 1 cup of carrots, chopped
  • 1 cup of celery, chopped
  • 2 cloves of garlic, finely chopped
  • 3 tablespoons of unbleached all-purpose flour
  • 6 cups of chicken stock
  • 2 sprigs of fresh thyme
  • 2 tablespoons of butter
  • 1 cup of 18% cream
  • 1 tablespoon of fresh dill, chopped
  • salt and pepper to taste
  • sprigs of fresh dill for garnish

Instructions

  1. Remove corn kernels from the cobs and discard cobs. Place corn, potatoes, onion, carrot, celery and garlic into a medium-sized bowl and toss. Sprinkle with flour and toss again to dredge vegetables.
  2. Pour dredged vegetables into slow cooker. Add chicken stock and thyme. Cover and select desired cook setting: 3 hours on high or 6 hours on low.
  3. Once cook time is reached, remove cover and add butter and cream, stirring until butter has melted. Add chopped dill and stir again. Adjust to taste with salt and pepper. Serve with a garnish of fresh dill.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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