RECIPE FOR SLOW COOKER CORN CHOWDER RECIPES

Name: Slow-Cooker Corn Chowder
Prep time: 15 min
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb. baby red potatoes, halved or quartered if large; 1/4 c. all-purpose flour; 8 c. low-sodium chicken broth; 2 1/2 c. canned corn; 2 sprigs thyme; 1 tsp. dried basil; 1 tsp. onion powder; Kosher salt; Freshly ground black pepper; 3 c. shredded chicken; 1 1/3 c. shredded cheddar; 1/4 c. whole milk; 2 tbsp. heavy cream; 6 slices bacon, cooked and crumbled; 2 tbsp. freshly chopped chives, for garnish

BEST SLOW-COOKER CORN CHOWDER RECIPE - HOW TO MAK…

Best Slow-Cooker Corn Chowder Recipe - How to Mak… image

This corn chowder from Delish.com is truly a set it and forget it recipe.

Provided by Lena Abraham

Categories low sugar nut-free weeknight meals winter dinner lunch main dish soup

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 lb. baby red potatoes, halved or quartered if large
1/4 c. all-purpose flour
8 c. low-sodium chicken broth
2 1/2 c. canned corn
2 sprigs thyme
1 tsp. dried basil
1 tsp. onion powder
Kosher salt
Freshly ground black pepper
3 c. shredded chicken
1 1/3 c. shredded cheddar
1/4 c. whole milk
2 tbsp. heavy cream
6 slices bacon, cooked and crumbled
2 tbsp. freshly chopped chives, for garnish

Steps:

Add potatoes and flour to slow cooker, and stir to coat the potatoes in flour. Next, stir in broth, corn, thyme, basil, and onion powder. Season with salt and pepper and stir to combine. Cook on high for 3 hours, or until potatoes are tender. Stir in chicken, cheddar, milk, and cream, until cheddar is melty and fully incorporated. Heat for another 10 minutes to warm the chicken. Ladle soup into bowls and top with more pepper, bacon, and chives before serving.

INSTANT POT CORN CHOWDER RECIPE: HOW TO MAKE IT

Instant Pot Corn Chowder Recipe: How to Make It image

Enjoy this chowder’s rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 cans (14-1/2 ounces each) chicken broth
3 cups fresh or frozen corn
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
Chopped fresh parsley

Steps:

Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.

Nutrition Facts : Calories 191 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 7g protein. Diabetic Exchanges 1-1/2 starch

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