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- 4 cups fresh or frozen corn kernels - 1 large onion, diced - 2 medium potatoes, peeled and diced - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh chives or parsley, for garnish To make this chowder, you need a mix of fresh and simple ingredients. Corn is the star. It brings natural sweetness. You can use fresh corn if it's in season, or frozen corn for convenience. Both work great! Onion and garlic add depth and flavor. Diced onion gives a nice base, while minced garlic makes everything smell amazing. Potatoes bring texture. They make the chowder hearty and filling. For creaminess, we use vegetable broth and heavy cream. The broth adds warmth, and the cream makes it rich. Dried thyme and smoked paprika are key for seasoning. They give a warm, earthy flavor. Finally, salt and pepper are essential. They enhance all the other tastes. You can garnish with fresh chives or parsley. This adds a pop of color and freshness. Gather these ingredients, and you're ready to cook a delicious chowder! To start, I heat olive oil in a skillet over medium heat. I add the diced onion and sauté it for about five minutes. The goal is to make the onion soft and clear. Then, I add minced garlic and cook it for one more minute. This step really brings out the flavor. Next, I grab the slow cooker. I combine the sautéed onion and garlic with fresh or frozen corn, diced potatoes, and vegetable broth. I also sprinkle in dried thyme, smoked paprika, salt, and pepper. I stir everything well to mix the flavors. Now it’s time to cook! I can choose to set my slow cooker to low for six to seven hours. If I want it done faster, I can set it to high for three to four hours. I always check the potatoes for tenderness. They should be soft enough to mash easily with a fork. Once the cooking time is up, I take a potato masher and mash some of the corn and potato mixture. I leave some kernels whole for extra texture. This step makes the chowder creamy but still chunky. Next, I stir in the heavy cream. I also taste it and adjust the seasoning if needed. To finish, I let it cook on low for another 15 to 20 minutes. This warms it through. When serving, I love to garnish my chowder with fresh chives or parsley for a pop of color and flavor! To make your chowder pop, use fresh herbs. I love adding thyme and parsley. They add great taste. You can also use smoked paprika for a warm note. If you want more creaminess, try adding a touch of cream cheese. It melts in and makes the chowder richer. Sautéing your onions and garlic first makes a big difference. It brings out their sweetness. This step adds depth to the dish. When you mix these with the other ingredients, the flavor deepens. For a smooth texture, mash some of the potatoes and corn after cooking. This thickens the chowder while keeping some kernels whole for a nice bite. If you want it even thicker, let it simmer a bit longer after adding the cream. Adjust the seasoning to your taste, and enjoy the process! {{image_2}} You can change the potatoes in this recipe. I often use Yukon Gold or red potatoes. They add a nice creaminess and flavor. If you want, you can use sweet potatoes too. They give a sweet twist to the chowder. For a vegan or dairy-free version, swap the heavy cream for coconut milk. It adds richness without dairy. You can also use cashew cream for a nutty taste. Just blend soaked cashews with water until smooth. Adding proteins can make this chowder heartier. Try cooked chicken or crispy bacon. Just stir them in near the end of cooking. If you want a vegetarian option, add cooked beans or lentils. You can also boost flavor with extra veggies. Try adding diced bell peppers, carrots, or zucchini. These add color and nutrients. Just chop them up and toss them in the slow cooker along with the other ingredients. To keep your creamy corn chowder fresh, use airtight containers. Glass or plastic containers both work well. Make sure they are sealed tightly. In the fridge, it stays good for about 3 to 5 days. If you want to keep it longer, store it in the freezer. It can last up to 3 months in the freezer. Just remember to label the containers with the date before you freeze them. When you reheat your chowder, do it gently. Use a pot on the stove over low heat. Stir often to keep it creamy. If it seems thick, add a splash of broth or cream. You can also microwave it, but cover it to avoid splatters. After reheating, taste it again. You might need to adjust the seasoning with a little salt or pepper to bring back the flavor. To make this chowder vegan, swap the heavy cream for coconut cream or cashew cream. Use vegetable broth for the base. You can also add extra veggies like bell peppers or zucchini for more flavor. This keeps the dish rich while staying plant-based. Yes, you can use canned corn. Drain and rinse it before adding it to the slow cooker. Canned corn is quick and easy. Just remember that fresh corn may have a sweeter taste and better texture. To thicken your chowder, mash more potatoes. You can also blend a portion of the chowder in a blender or use an immersion blender. Adding a cornstarch slurry is another option. Mix cornstarch with water, then stir it in and cook until thickened. Besides chives or parsley, you can use crispy bacon bits or a dollop of sour cream. A sprinkle of smoked paprika can add a nice touch, too. These options give your chowder an extra burst of flavor and texture. Yes! You can add cooked chicken, bacon, or even sausage. Make sure to add cooked proteins during the last hour of cooking. This ensures they heat through without overcooking. Leftovers can last in the fridge for about 3-4 days. Store them in an airtight container. You can freeze the chowder for up to 3 months. Just make sure to leave out the cream if you plan to freeze it. Add it when you reheat. Absolutely! You can add carrots, celery, or bell peppers. Just chop them small so they cook evenly. This adds more color and nutrients to your chowder. This blog post covered how to make slow cooker creamy corn chowder. We discussed key ingredients like fresh corn, onion, garlic, and potatoes. I shared cooking steps, timing, and tips on texture and flavor. You learned how to customize the dish with swaps and extras. In the end, you can create a delicious chowder your family will love. Enjoy experimenting with ingredients and techniques to make it your own!

Slow Cooker Creamy Corn Chowder

Warm up with this delicious Slow Cooker Creamy Corn Chowder that’s perfect for any season! Made with fresh corn, creamy potatoes, and a hint of smoked paprika, this comforting dish will be a favorite at your dinner table. Easy to prepare and packed with flavor, it’s ideal for busy days. Click to explore the full recipe and bring this cozy chowder to your home! #SlowCookerRecipe #CornChowder #ComfortFood #EasyRecipes
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Ingredients
  

4 cups fresh or frozen corn kernels

1 large onion, diced

2 medium potatoes, peeled and diced

2 cloves garlic, minced

3 cups vegetable broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh chives or parsley, for garnish

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

    In the slow cooker, combine the sautéed onion and garlic mixture, corn, diced potatoes, vegetable broth, dried thyme, smoked paprika, salt, and pepper. Stir well to combine.

      Cover 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 roughly mash some of the corn and potato mixture to create a thicker texture, leaving some kernels whole for bite.

          Stir in the heavy cream and adjust seasoning as necessary. Let it cook on low for an additional 15-20 minutes to heat through.

            Serve hot, garnished with freshly chopped chives or parsley on top.

              Prep Time: 15 minutes | Total Time: 7 hours (including cooking) | Servings: 6-8