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When making Slow Cooker Creamy Corn Chowder, you need to gather some key items. Here’s what you'll need: - 4 cups fresh corn kernels (or frozen corn) - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium potatoes, diced - 3 carrots, diced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley or chives for garnish Now, let’s explore each ingredient. Fresh corn adds a sweet, bright flavor. If you can't find it, frozen corn works too. The onion and garlic give the chowder a strong base. They add aroma and depth. Diced potatoes and carrots bring heartiness to the dish. They make the chowder filling and comforting. Vegetable broth is the liquid that ties it all together. It adds warmth and flavor. For creaminess, I use heavy cream or coconut cream. Both options are delicious. Dried thyme and smoked paprika give it a unique taste. Thyme adds earthiness while smoked paprika gives a hint of smoke. Lastly, don’t forget salt and pepper. They enhance all the flavors. Olive oil is used to sauté the onion and garlic. It helps to build the flavor right from the start. For garnish, fresh parsley or chives brighten up the dish and add color. These simple ingredients blend to create a rich and flavorful chowder that warms the soul. To start, I heat olive oil in a skillet on medium heat. I add the diced onion and sauté it until soft and clear, about 5 minutes. Next, I toss in the minced garlic and cook it for 1 more minute. The smell fills the kitchen, making it hard to wait! After that, I transfer the onion and garlic into the slow cooker. Now, I add the fresh or frozen corn, diced potatoes, and diced carrots. I pour in the vegetable broth and stir in the dried thyme and smoked paprika. I season with salt and pepper to taste, ensuring all flavors mix well. I cover the slow cooker and set it to low for 6 to 8 hours. This slow cooking allows the flavors to deepen. If time is short, I can set it on high for 3 to 4 hours. I check the chowder when the potatoes and carrots are tender. Once the vegetables are fully cooked, I grab my immersion blender. I blend about half of the chowder for a smooth texture. If I don’t have an immersion blender, I can use a regular blender. I blend a portion and then return it to the slow cooker. Finally, I stir in the heavy cream or coconut cream. I let it cook for another 15 to 20 minutes on low heat to warm through. If needed, I adjust the seasoning one last time. Now, my creamy corn chowder is ready to serve! To make your chowder pop, use spices like thyme and smoked paprika. These add layers of flavor. Sautéing onion and garlic first is key. This step brings out their sweetness. It makes the base richer and more aromatic. Trust me, the extra minute is worth it! If your chowder feels too thick, add more vegetable broth. For creaminess, blend half of the chowder. Use an immersion blender right in the slow cooker. You can also blend in batches in a regular blender. Just be careful with hot soup! Garnish your chowder with fresh parsley or chives. They add color and a fresh taste. For side dishes, try crusty bread or a light salad. These pair well and balance the meal. Enjoy your delicious chowder with friends or family! {{image_2}} For a tasty vegan chowder, swap heavy cream for coconut cream. Coconut cream makes the dish rich and creamy without dairy. Use vegetable broth to keep it vegetarian-friendly. This change keeps the chowder full of flavor while catering to different diets. You can switch heavy cream for other creamy options. For a lighter choice, use yogurt or cashew cream. If you want to add more veggies, consider bell peppers, celery, or zucchini. Each of these adds flavor and color, making the chowder even more delightful. Want more heat? Add diced jalapeños or cayenne pepper to the mix. Start with a small amount, then taste and adjust as needed. For a smoky flavor, try adding smoked paprika or even use smoked corn. This twist makes the chowder unique and adds depth to the taste. To keep your creamy corn chowder fresh, first cool it down. Use a clean, airtight container for your leftovers. Place the chowder in the fridge if you plan to eat it soon. It stays safe for about three to four days. For longer storage, consider freezing it. Use freezer-safe containers or bags. Leave some space at the top, as liquids expand when frozen. When you’re ready to enjoy the chowder again, avoid the microwave if possible. Use a pot on the stove for the best results. Heat it over low to medium heat. Stir often to keep it from sticking. If you must use the microwave, do so in short bursts. Stir in between to heat evenly. This helps maintain the creamy texture and flavor. In the fridge, your chowder lasts three to four days. If you freeze it, it can last up to three months. For the best taste, eat it within one month. Always check for any off smells or changes in texture before eating. This way, you enjoy every bite of your delicious chowder. Yes, you can use canned corn. It saves time and adds flavor. Just drain and rinse the corn before adding it to your slow cooker. Canned corn also works well if fresh corn isn't in season. Sautéing the onion and garlic is not required, but it helps boost the flavor. Cooking them in olive oil makes them soft and sweet. This step adds depth to your chowder. You can cook this recipe overnight, but be careful. Use the low setting for 6-8 hours. Check the chowder in the morning. You want the potatoes and carrots tender, not mushy. To add spice, toss in chopped jalapeños or a pinch of cayenne pepper. Stir them in with the other ingredients. Adjust the heat to your liking. You can always add more spice later if needed. If you don't have vegetable broth, use chicken broth. You can also make your own broth with water and herbs. Another option is to use stock cubes dissolved in water for quick flavor. To avoid curdling, add the cream at the end of cooking. Let the chowder cool slightly before stirring in the cream. This helps keep it smooth and creamy. In this blog post, we explored how to make a delicious chowder. We covered ingredients, cooking methods, and tips for flavor. Knowing when to blend and the best ways to serve are key to success. Consider variations to fit diets or taste. Store leftovers properly to enjoy later. This chowder is a warm hug in a bowl. With these steps, you can impress your friends and family. Enjoy cooking and experimenting with your chowder!

Slow Cooker Creamy Corn Chowder

Warm up with this delicious Slow Cooker Creamy Corn Chowder recipe! Packed with fresh corn, potatoes, and a touch of smoked paprika, this comforting dish is perfect for chilly evenings. Simple and flavorful, you can set it up in just 15 minutes and let the slow cooker do the magic. Ready to savor a wholesome bowl of goodness? Click through to explore the full recipe and enjoy this delightful chowder! #SlowCookerRecipes #CornChowder #ComfortFood #HealthyEating
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Ingredients
  

4 cups fresh corn kernels (or frozen corn)

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, diced

3 carrots, diced

4 cups vegetable broth

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

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley or chives for garnish

Instructions
 

In a skillet over medium heat, add olive oil and sauté the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

    Transfer the sautéed onion and garlic into the slow cooker. Add the corn, diced potatoes, diced carrots, and vegetable broth. Stir in the dried thyme and smoked paprika. Season with salt and pepper to taste.

      Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and carrots are tender.

        Once the vegetables are cooked through, use an immersion blender to blend about half of the chowder for a creamy texture (or transfer a portion to a blender and blend until smooth, then return it to the slow cooker).

          Stir in the heavy cream (or coconut cream) and let it cook for an additional 15-20 minutes on low heat to warm through. Adjust seasoning if needed.

            Serve the chowder hot, garnished with fresh parsley or chives.

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