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- 4 medium potatoes, peeled and diced - 1 cup frozen corn kernels (or fresh if in season) - 1 onion, finely chopped - 3 cloves garlic, minced Potatoes form the base of this chowder. They provide a creamy texture. I like using Yukon Gold or Russet potatoes. Corn adds sweetness and flavor. You can use frozen corn, which is easy and quick. Fresh corn is great in summer when it's in season. Onion and garlic add depth to the chowder. Sauté them first for the best taste. When they become soft and fragrant, they create a strong base for the rest of the dish. - 2 cups vegetable broth - 1 cup heavy cream (or coconut milk for a dairy-free option) Vegetable broth gives a rich flavor. It also keeps the dish vegetarian. You can use homemade broth or store-bought for convenience. Heavy cream makes it rich and velvety. If you prefer dairy-free, coconut milk is a great swap. It adds a hint of sweetness and creaminess. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt, pepper, and olive oil Dried thyme brings a warm, earthy flavor. Smoked paprika adds a nice smokiness. Use salt and pepper to enhance all the flavors. Olive oil is essential for sautéing the onion and garlic. It adds healthy fats and a bit of richness. These ingredients come together to create a hearty, creamy potato corn chowder. Each one plays a role in building the flavor and texture. To start, we need to sauté the onion and garlic. Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the finely chopped onion. Cook it for about 5 minutes, or until it turns translucent. Next, stir in 3 cloves of minced garlic. Cook for another minute until fragrant. This step builds a great base for our chowder. Now, it's time to combine all the ingredients in the slow cooker. In the slow cooker, add 4 medium potatoes that you've peeled and diced. Then, add the sautéed onion and garlic mix. Toss in 1 cup of frozen corn kernels, or fresh corn if you have it. Pour in 2 cups of vegetable broth. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Lastly, season with salt and pepper to your taste. Stir everything well to mix. Next, we need to set the cooking time. Cover the slow cooker and choose your cooking method. If you want a slow and steady cook, set it on low for 6 hours. If you're short on time, set it on high for 3 hours. Either way, the goal is for the potatoes to become tender. Once the cooking time is up, it's time for the finishing touches. Use a potato masher to mash some of the potatoes in the chowder. This will give it a creamy texture while keeping some chunks for heartiness. After mashing, stir in 1 cup of heavy cream, or use coconut milk for a dairy-free option. Let it cook for an additional 30 minutes to warm through. Taste and adjust seasoning with more salt and pepper if needed. When serving, garnish with fresh chives or parsley to add a pop of color and flavor. Enjoy your warm and comforting chowder! - Using fresh herbs for garnish: Fresh chives or parsley can make a big difference. They brighten the dish and add a fresh taste. Just chop them finely and sprinkle on top before serving. - Adjusting spices for personal taste: Feel free to tweak the spices. If you like it spicy, add a pinch of cayenne pepper. For a deeper flavor, try adding a bit of garlic powder or onion powder. Experiment until it’s just right for you. - How to mash potatoes in chowder: After cooking, use a potato masher to mash some potatoes in the chowder. This gives it a creamy feel without making it too thick. You can leave some chunks for texture. - Options for thickening or thinning the chowder: If your chowder is too thick, add a bit more vegetable broth or cream. If it’s too thin, mash more potatoes or let it cook longer with the lid off to reduce the liquid. - Understanding low vs high heat settings: Cooking on low takes longer but gives a more blended flavor. High cooks faster but may not let flavors meld as well. Choose the setting that fits your schedule. - Timing adjustments for different setups: If you have a newer slow cooker, it may cook faster. Check the chowder at the minimum time. Adjust the cooking time as needed to ensure your potatoes are tender and delicious. {{image_2}} You can easily make this chowder dairy-free. Simply swap the heavy cream for coconut milk. Coconut milk adds creaminess and a slight sweetness. This change keeps the chowder rich without dairy. Use the same amount of coconut milk as heavy cream in the recipe. For a heartier meal, add proteins like chicken or bacon. You can cook chicken breasts separately, shred them, and mix them in at the end. If you prefer bacon, cook it until crispy. Then, crumble it on top just before serving. Both options give the chowder a savory boost. You can add more veggies to this chowder for extra flavor and nutrition. Try including carrots, bell peppers, or celery. Fresh seasonal vegetables work great too. In summer, add zucchini or fresh peas. In the fall, consider sweet potatoes or butternut squash. These additions keep your chowder fresh and exciting! After you make the chowder, let it cool first. Then, store it in an airtight container. Keeping it covered helps keep it fresh. The chowder will stay good in the fridge for up to four days. When you reheat, stir well to mix the flavors again. You can freeze this chowder if you want to save some for later. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. The chowder will last for about three months in the freezer. To reheat, thaw it in the fridge overnight. Then, warm it on the stove or in the microwave. Stir often to keep it smooth. The shelf life of your chowder is about four days in the fridge. Watch for signs of spoilage. If you see any mold or if it smells off, toss it out. Always trust your senses; better safe than sorry! You cook this chowder for 6 hours on low or 3 hours on high. Both methods will make the potatoes tender and flavorful. If you use the low heat setting, it gives the flavors more time to blend. I love the slow method for the best taste! Yes, you can make this chowder in advance. It stores well in the fridge for up to three days. Just let it cool before putting it in a container. Reheat it on the stove or in the microwave. If it seems thick, add a splash of broth or water. Chowder pairs well with several sides. Here are some tasty options: - Crusty bread or rolls - A fresh garden salad - Grilled cheese sandwiches - Cornbread for a sweet touch These sides enhance the meal and add comfort. Enjoy your chowder with any of these delights! This blog post explored making a hearty Slow Cooker Creamy Potato Corn Chowder. We covered key ingredients, step-by-step instructions, and essential tips for enhancing flavor. You learned about variations to suit your taste, like adding proteins or going dairy-free. Finally, I shared advice on storing your chowder effectively. In conclusion, this chowder is not just easy to make; it’s also customizable. Use the tips provided to create your own delicious version. Enjoy your cooking journey!

Slow Cooker Creamy Potato Corn Chowder

Warm up with this delicious slow cooker creamy potato corn chowder that’s perfect for any occasion! Made with tender potatoes, sweet corn, and a rich creamy broth, this easy recipe is a comforting meal your family will love. Plus, it’s simple to prepare in just 15 minutes! Ready to dive into this satisfying dish? Click through for the full recipe and discover the joy of home-cooked goodness. #SlowCookerRecipes #Chowder #ComfortFood #HealthyEating
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Ingredients
  

4 medium potatoes, peeled and diced

1 cup frozen corn kernels (or fresh if in season)

1 onion, finely chopped

3 cloves garlic, minced

2 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 pepper to taste

2 tablespoons olive oil

Fresh chives or parsley for garnish

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent (about 5 minutes).

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

      Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.

        Once the potatoes are cooked, use a potato masher to mash some of the potatoes in the chowder to create a creamy texture.

          Stir in the heavy cream (or coconut milk) and let cook for an additional 30 minutes to warm through. Adjust seasoning with additional salt and pepper if necessary.

            Serve hot, garnished with fresh chives or parsley for added color and flavor.

              Prep Time: 15 minutes | Total Time: 6 hours 45 minutes | Servings: 6