Potato-Corn Chowder is fantastic when made with in-season, local corn. But who wants to slave over soup on a hot summer day? Well, now you don’t have to! This soup cooks for hours in the slow cooker, leaving you to run around outside with your kids…or sit in the shade, reading a book and sipping limeade. (Your call.)
What you need:
- 2 – 2 1/2 lbs. baking potatoes (about 3-5), scrubbed and cut in 1″ pieces
- 1 lb. corn kernels (scraped from fresh corn in season, or frozen)
- 1 large onion, diced
- 2 garlic cloves, minced
- 4 c. chicken or vegetable broth
- 1 t. kosher salt
- 2 T. unsalted butter, to add at end
- 1/2 c. heavy cream, to add at end
- shredded cheddar cheese
- sour cream
- green onions, sliced
- bacon, cooked and crumbled
- measuring cups and spoons
- cutting board and knife
- 5 quart slow cooker
- immersion blender
Time: 10 minutes prep + slow cooking time (4 hours on high or 6-8 hours on low)
Multiplying the recipe: Yes, if you’ve got a big enough slow cooker!
Slow Cooker Potato-Corn Chowder:
Put the potatoes, corn, onion, garlic, broth, and salt in the slow cooker. Cook on high for 4 hours, or on low for 6-8 hours.
When cooking time has finished, stir butter into the soup. Using an immersion blender, puree about half of the solids. The texture of the broth will become velvety and creamy. Stir in the cream.
Serve with garnishes. Cornbread makes an excellent accompaniment.