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For this creamy corn chowder, you will need: - 4 cups frozen sweet corn (or 6 fresh corn cobs, kernels removed) - 1 large onion, diced - 2 cloves garlic, minced - 3 medium potatoes, peeled and diced - 3 cups vegetable broth - 1 cup heavy cream (or coconut milk for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper to taste - 2 tablespoons olive oil These ingredients create a base full of flavor and texture. You can also add some tasty extras: - Fresh chives or parsley for garnish - A sprinkle of cheese on top - Crunchy bacon bits for a savory touch Each of these can make your chowder even more special. If you have dietary needs, here are some options: - For dairy-free, use coconut milk instead of heavy cream. - For gluten-free, ensure your vegetable broth is certified gluten-free. - If you want it vegan, skip the cream and use coconut milk. These swaps let everyone enjoy this dish without worry. Start by gathering your ingredients. You will need: - 4 cups frozen sweet corn (or 6 fresh corn cobs, kernels removed) - 1 large onion, diced - 2 cloves garlic, minced - 3 medium potatoes, peeled and diced - 3 cups vegetable broth - 1 cup heavy cream (or coconut milk for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper to taste - 2 tablespoons olive oil - Fresh chives or parsley for garnish In a medium skillet, heat the olive oil over medium heat. Add the diced onion. Cook it for about 5 minutes until it looks clear. Then, add the minced garlic and cook for 1 more minute until it smells great. Now, transfer the onion and garlic mix to your slow cooker. Add the frozen corn or fresh corn, the diced potatoes, and the vegetable broth. Next, add the dried thyme, smoked paprika, salt, and pepper. Give everything a good stir to mix well. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. You want the potatoes to be soft and tender. After cooking, use a potato masher to mash some of the corn and potatoes. This gives the chowder a creamy feel but still leaves some chunks for texture. Stir in the heavy cream or coconut milk until it blends well. Heat the chowder for another 15-20 minutes on low. Taste it and add more salt and pepper if you want. To serve, ladle the chowder into bowls. You can add a drizzle of cream on top and garnish with chopped chives or parsley. Enjoy with some crusty bread for dipping! To make your corn chowder creamy, use heavy cream or coconut milk. These options give a rich texture. When the chowder is done cooking, mash some corn and potatoes with a potato masher. This helps create a smooth base while leaving some chunks for texture. You can also blend a portion of the chowder in a blender for extra creaminess. Just be careful not to blend all of it. Flavor is key in making a great chowder. Start by sautéing the onion and garlic in olive oil. This step adds depth and warmth. Use smoked paprika for a subtle smoky taste. Dried thyme complements the corn well. Adjust salt and pepper to fit your taste. For an extra kick, try adding a splash of hot sauce or a sprinkle of cayenne pepper. Busy days call for easy meal prep. Chop your onions and dice potatoes the night before. Store them in the fridge until you’re ready to cook. You can also sauté the onions and garlic ahead of time. Just keep them in an airtight container, and add them to the slow cooker in the morning. If you use frozen corn, there’s no need to thaw it. Just toss it in the slow cooker straight from the freezer. This saves time and keeps the meal simple. {{image_2}} You can make your corn chowder even better with fun add-ins. Try adding diced bell peppers for crunch. Chopped carrots bring sweetness and color too. You can also mix in cooked bacon or ham for a savory twist. If you like beans, white beans add protein and texture. You can get creative and use what you have at home! To make this chowder dairy-free, just swap heavy cream for coconut milk. Coconut milk adds a rich taste. You can also use almond milk for a lighter option. If you want to keep it vegan, make sure your broth is vegetable-based. This way, everyone can enjoy a warm bowl of chowder! If you love heat, you can spice up your chowder. Add diced jalapeños or a pinch of cayenne pepper. For a smoky flavor, try adding chipotle peppers. You can also use hot sauce to taste. Start with a little, then add more if you dare! Enjoy the kick in every spoonful. After making your creamy corn chowder, let it cool. Transfer any leftovers to an airtight container. Store it in the fridge for up to 4 days. When you’re ready to eat, check for any signs of spoilage before diving in. If you want to save some for later, freezing is a great option. Allow the chowder to cool completely first. Pour it into freezer-safe bags or containers. Label them with the date. You can freeze it for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge. To reheat, pour the chowder into a pot over medium heat. Stir often to prevent sticking. Heat until it is warm throughout. You can also reheat it in the microwave. Place it in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. This ensures even heating and keeps it creamy. Adjust the seasoning if needed before serving. Yes, you can use fresh corn! If you prefer fresh corn, take 6 corn cobs. Remove the kernels from the cobs and add them to your slow cooker. Fresh corn gives a sweet and bright flavor that really shines in chowder. Just remember, fresh corn may cook a bit faster than frozen corn, so keep an eye on it. Making this chowder gluten-free is easy! All you need to do is use gluten-free vegetable broth. Check the label to ensure there are no hidden gluten ingredients. The rest of the ingredients, like corn, potatoes, and cream, are already gluten-free. So, you can enjoy this tasty dish without worry! Absolutely! You can prep this chowder the night before. Just chop your veggies and mix everything in the slow cooker. Store it in the fridge overnight. In the morning, take it out and set it to cook. It’s a great way to save time on busy days! We explored key ingredients for corn chowder, including ideas for variations and dietary swaps. I shared step-by-step instructions for prep, slow cooking, and finishing touches. You also learned tips for creaminess, flavor, and time management. We discussed storage options, plus answered common questions. Corn chowder is simple to make and fun to customize. With these insights, you can enjoy a delicious bowl any time!

Slow Cooker Creamy Corn Chowder

Savor the warmth of our Slow Cooker Creamy Corn Chowder, a delightful blend of sweet corn, tender potatoes, and aromatic seasonings. This easy recipe takes just minutes to prepare and slowly simmers to perfection, creating a creamy, comforting dish that's perfect for any occasion. Ready to enjoy creamy comfort in a bowl? Click through to explore the complete recipe and elevate your mealtime with this delicious chowder!
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Ingredients
  

4 cups frozen sweet corn (or 6 fresh corn cobs, kernels removed)

1 large onion, diced

2 cloves garlic, minced

3 medium potatoes, peeled and diced

3 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and black pepper to taste

2 tablespoons olive oil

Fresh chives or parsley for garnish

Instructions
 

In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Transfer the sautéed onion and garlic to the slow cooker. Add the frozen corn (or fresh corn), diced potatoes, vegetable broth, dried thyme, smoked paprika, salt, and pepper. Stir to combine all the ingredients.

        Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender.

          Once cooked, use a potato masher to gently mash some of the corn and potatoes in the chowder for a creamy texture, while still leaving some whole for bites of corn and potato.

            Stir in the heavy cream (or coconut milk) until well combined. Allow the chowder to heat through for another 15-20 minutes on low.

              Adjust the seasoning with salt and pepper to taste.

                Prep Time: 15 mins | Total Time: 6-7 hours | Servings: 6-8

                  - Presentation Tips: Ladle the chowder into bowls and finish with a drizzle of heavy cream or a dollop of coconut cream on top. Garnish with freshly chopped chives or parsley for a pop of color. Serve with crusty bread on the side for dipping!