Slow-Cooker Corn Chowder
Published Aug. 17, 2022
- Total Time
- 5¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 4ears of corn
- 1pound small creamer potatoes, halved or quartered into 1-inch chunks
- 4cups chicken broth or stock
- 2(4-ounce) cans chopped mild green chiles
- 5scallions, sliced, whites and green parts separated
- 5garlic cloves, smashed and chopped
- 1tablespoon unsalted butter
- 1jalapeño, stemmed, seeded and minced
- 1tablespoon yellow or white miso (optional)
- 1teaspoon kosher salt, plus more as needed
- ½cup sour cream
- ½cup light or heavy cream or half-and-half
- Black pepper, to taste
- Chopped crisp, cooked bacon (optional), for serving
Nutritional analysis per serving (6 servings)
375 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 11 grams protein; 855 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the kernels from the corn cobs and put them in a bowl; refrigerate. Snap the cobs in half.
- Step 2
In a 6- to 8-quart slow cooker, combine the cobs, potatoes, broth, green chiles, scallion whites, garlic, butter, jalapeño, miso (if using) and salt. Cook on low until the potatoes are very tender, about 5 hours.
- Step 3
About 10 minutes before serving, use tongs to discard the cobs. Stir in the corn kernels and scallion greens and cook until warmed through. Turn off the slow cooker.
- Step 4
Whisk the sour cream and light or heavy cream together in a large liquid measure or a bowl. Slowly whisk a few ladlefuls of the hot broth into the cream mixture until combined. Stir the cream mixture into the chowder. Grind in a generous amount of black pepper. Taste for seasoning and add more salt and pepper if necessary. Serve in bowls, and top with bacon, if desired.
Private Notes
Comments
Its a very thin soup. Next time I'm going to mash some of the potatoes to give the soup some heartiness and texture .
Pan fried some shrimp in butter and Cajun spices and added at the very end to turn this into a true, full entree, and it was beyond perfect.
Quick Stove Top Corn Chowder Fry a chopped onion in 1 T of butter in a Dutch oven until translucent. Add 2 cups chicken stock (or 2 cups chicken bouillon), a can of creamed corn, and a can of evaporated milk. Heat to boiling and then lower to simmer for 5 minutes or so. Optional: Add chopped, peeled boiled potatoes Add paprika, cayenne pepper, and pepper to taste. This tastes and looks like the corn chowder served in diners and coffee shops.
Borrowed a trick from a sweet corn custard recipe to add more flavor to the broth, per others’ comments. Brought the heavy cream to a boil with some of the corn cobs and kernels in it, then refrigerated for 12 hours before proceeding with the recipe. Also added a lot of black pepper to taste and seared some shrimp at the end as an addition. This is a keeper.
After reading the most helpful comments, I ended up omitting the cream and jalapeño, and used two ounces of 1/3 less fat cream cheese and around 2 ounces of onion/chive cream cheese and adding a tablespoon of Old Bay. I also used frozen Hatch green chiles that I diced and those added enough heat that the jalapeño wasn’t missed. Omitting the cream made this more stew/chowder like, which is what I wanted. I topped my bowl with shredded cheddar and real bacon pieces. I thought this turned out well with these changes, and I don’t think I would make it as written because it seemed to need more flavor.
I am unsure how anyone could give this anything lower than 5 stars. I am not alone in this opinion in my kitchen- everyone loved this! Am I an amateur - yes. I forgot to put the scallions in and added them 30 minutes before finish. Still fab! Did I make homemade croutons because I love them - yes!