Slow-Cooker Corn Chowder

By Sarah DiGregorio

Published Aug. 17, 2022

Slow-Cooker Corn Chowder
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
5¼ hours
Rating
4(1,197)
Comments
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The rich flavor of this lightly creamy chowder comes from slow-simmered corn cobs. After the kernels are removed, the cobs go into the slow cooker along with the potatoes and aromatics, where they infuse the broth as it slow-cooks. The corn kernels are added at the very end, so that they retain their fresh, poppy sweetness. Canned green chiles lend mild heat and tons of mellow, peppery flavor to go along with the sharper jalapeño. (If you come across fire-roasted canned green chiles, snap those up.) The miso adds a sweet-savory note that reinforces the corn flavor; but if you don’t have it on hand, add about two additional teaspoons of salt.

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Ingredients

Yield:4 to 6 servings
  • 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
Ingredient Substitution Guide
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

  1. Step 1

    Cut the kernels from the corn cobs and put them in a bowl; refrigerate. Snap the cobs in half.

  2. 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.

  3. 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.

  4. 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.

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Ratings

4 out of 5
1,197 user ratings
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Comments

David

Its a very thin soup. Next time I'm going to mash some of the potatoes to give the soup some heartiness and texture .

BigGuy

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.

Anne

I don't have a slow cooker--can I use a dutch oven??

julia longpre

Made this on the stovetop. Much better than I thought. With baguette and butter for dinner…so good. Can’t wait for tomorrow’s lunch.

Rhonda Es

Used all the ingredients as specified, except used seeds and ribs of jalapeño -soup was still mild- but cooked at low pressure for 30 minutes in InstantPot before stirring in sour cream and half and half. Very tasty way to enjoy summer corn! Definitely will be making this again.

sue

Cooked this on top of the stove. After reading everyone else’s notes decided to combine many of their suggestions: Added one whole bunch of chopped celery. Added 1 pound of sliced sautéed mushrooms and deglazed the pan with chicken stock and added that as well. Added 1/2 teaspoon cumin. Boiled shrimp in their shells in a strainer in the soup for a few minutes, then removed and added them to individual suit balls. Left some of the seeds and veins in the jalapeño to up the level of spice. Finished result - perfection!

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