Crockpot Corn Chowder
Crockpot Corn Chowder is an EASY dinner with almost no prep time, made with corn kernels and potatoes slow cooked in broth and cream, then partially pureed until it's hearty and creamy!
Servings: 6 servings
Calories: 313kcal
Equipment
- 1 6-Quart Slow Cooker
Ingredients
- 32 ounces corn kernels (1 large frozen bag)
- 1 large Vidalia onion chopped
- 3 medium Yukon gold potatoes washed and cubed
- 3 cups vegetable broth gluten free
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 1/2 cups half and half
Instructions
- Add all ingredients into the crockpot, leaving out the half and half. Stir everything together until combined.
- Cook on High for 3-4 hours, or on Low for 6-8 hours, until cooked through and potatoes are fork-tender.
- When time is up, use an immersion blender to puree until creamy. Stir in half and half, season with salt and pepper, and serve.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate in an airtight container for 2-3 days.
Freeze in an airtight container for 2-3 months.
Cooking Tips
- If you want your corn chowder to be thinner, add some broth until it reaches the desired consistency.
- Try to cut the potatoes into smaller pieces that are all about the same size, so they finish cooking at the same time.
- Take some of the corn and potatoes out of the soup before pureeing, then add it back in afterwards to add some bigger pieces.
- If you don't have an immersion blender, you can carefully transfer the corn mixture from the slow cooker to a blender. Work in small batches, because it is going to be very hot.
Nutrition
Calories: 313kcal | Carbohydrates: 45g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 21mg | Sodium: 1021mg | Potassium: 711mg | Fiber: 5g | Sugar: 14g | Vitamin A: 536IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 1mg