Slow Cooker Corn Chowder
Introduction
Ah, the comforting embrace of a warm bowl of chowder!
There’s something about the blend of smoky bacon, buttery potatoes, and sweet corn that feels like a hug on a chilly evening. This recipe, perfect for those nights when you want to curl up on the couch with a bowl and binge-watch your favorite series, has been a staple in my kitchen for years. Not only is it easy to whip up, but it also fills the house with the most heavenly aroma. And trust me, nothing beats the excitement of hearing the slow cooker do its magic while you sneak a taste here and there!
Detailed Ingredients with measures
Chopped bacon
– 6 slices
Chopped onion
– 1 small
Minced garlic
– 2 cloves
Butter
– 2 tablespoons
Chicken broth
– 3 cups
Yukon gold potatoes
– 5 medium, peeled and cut into 1-inch cubes
Frozen corn kernels
– 3 cups
Half and half
– 1 cup
Shredded sharp cheddar cheese
– 1 cup
Kosher salt
– to taste
Freshly ground black pepper
– to taste
Sliced scallions
– 2, for garnish
Prep Time
About 15 minutes
You know those days when you’re trying to juggle a million things at once? Yeah, that’s usually me in the kitchen. Chopping onions while the dog begs for dinner—and maybe sneaking a piece of bacon just to make sure it’s crispy enough. This prep time is actually my favorite chaotic part, where ingredients are flying around, and I trade my knife for a quick dance break!
Cook Time, Total Time, Yield
Cook Time
– 4 to 5 hours on low in the slow cooker
Total Time
– About 5 hours
Yield
– Serves 6-8 bowls of comfort
The waiting game is tough, but try to stay patient—your taste buds will thank you later. While you’re waiting, maybe pour yourself a glass of wine and take a moment to chill. When the chowder is finally ready, gather everyone around the table; the joy of sharing a home-cooked meal with friends or family is honestly what it’s all about.
And hey, if you spill some cheese or knock over a bowl while serving, just laugh it off. It’s all part of the experience! The music of laughter and the warmth of good food are what make memories in the kitchen. Enjoy!
Detailed Directions and Instructions
Step 1: Cook the Bacon
In a large skillet over medium heat, add the chopped bacon and cook it until it’s nice and crispy, which should take about 5 to 7 minutes. Once done, transfer the crispy bacon onto a plate lined with paper towels to soak up the excess fat. Be careful with the splattering bacon fat! Afterward, pour off all but 2 tablespoons of the rendered fat from the skillet; trust me, this will add flavor to your dish.
Step 2: Sauté the Vegetables
Now, in the same skillet with the remaining bacon fat, toss in the chopped onion and minced garlic. Cook them until they become soft and translucent, which should take around 5 minutes. Don’t rush this step; the aroma will fill your kitchen!
Step 3: Combine in the Slow Cooker
Once the onion mixture is ready, transfer it to your slow cooker. Next, add the butter, chicken broth, cubed Yukon gold potatoes, and the frozen corn kernels. Give it a good stir, then cover and set your slow cooker to low. Allow it to cook for about 4 to 5 hours or until the potatoes are tender. It’s totally fine to sneak a peek and give it a little stir halfway through!
Step 4: Blend the Chowder
After the cooking time, use an immersion blender to carefully puree about a third of the chowder. This way, you’ll keep some chunky bits for texture, which makes the dish heartier. If you don’t have an immersion blender, you can transfer about 4 cups to a traditional blender in batches, puree them, and then return it all to the slow cooker. Just be cautious not to burn your hands—it gets hot!
Step 5: Final Touches
Time to make it creamy! Stir in the half and half, shredded sharp cheddar cheese, and the cooked bacon you set aside earlier. Season with kosher salt and freshly ground black pepper to taste. Cover and cook on low for an additional 15 to 20 minutes until everything is warmed through and the cheese has melted beautifully.
Step 6: Serve and Garnish
Ladle the chowder into bowls, and don’t forget the garnish! Sprinkle thinly sliced scallions on top for that fresh finish. And then, the moment you’ve been waiting for: enjoy your warm, delicious chowder!
Notes
Tip 1: Enjoy Leftovers
This chowder reheats beautifully, making it perfect for leftovers the next day. Just store it in an airtight container in the fridge!
Tip 2: Customize It
Feel free to add in some of your favorite veggies or proteins, since soups are all about what you love. Squash, carrots, or even leftover chicken could be great additions!
Tip 3: Make it Spicy
If you’re looking for a little kick, throw in some red pepper flakes or diced jalapeños during the cooking process. It’s all about your personal touch!
Tip 4: Cheese Choice
For an extra oomph, you can experiment with different types of cheese like pepper jack for a smoky flavor or even cream cheese for added richness.
Enjoy your time in the kitchen!
Cook techniques
Rendering Bacon Fat
Start by cooking chopped bacon slowly over medium heat until it’s crisp. This not only crisps the bacon but also renders flavorful fat, which becomes the base for sautéing the onion and garlic. Carefully pour off all but a couple tablespoons of that fat to keep the flavor without greasy heaviness.
Sautéing Aromatics
Onions and garlic should be cooked gently in the reserved bacon fat until they’re soft and translucent. This step builds a rich flavor foundation. Take your time here–rushing it results in sharp, raw tastes rather than mellow sweetness.
Using a Slow Cooker for Simmering
Transferring the onion mixture, potatoes, corn, butter, and broth to a slow cooker lets everything combine and cook low and slow. This method is fantastic for hands-off comfort food, letting the starches soften and flavors meld over several hours.
Partial Pureeing for Texture
Instead of pureeing the whole soup, blend about a third of it either in the slow cooker with an immersion blender, or in batches using a regular blender. Leaving some potato and corn chunks maintains a satisfying, rustic texture—because chowder should be cozy, not smoothie-smooth.
Finishing with Dairy and Cheese
Stirring in half and half and sharp cheddar at the end adds creaminess and richness. Heat it carefully to melt the cheese without curdling the cream. This step turns simple broth and veggies into a luscious, decadent chowder.
FAQ
Can I skip the bacon or use a different protein?
Absolutely, if you want a vegetarian version, just omit the bacon and use vegetable broth instead. For a different smoky flavor, cooked diced ham or smoked sausage works nicely too.
How do I prevent the chowder from getting too thick or too thin?
The potatoes naturally thicken the soup as they cook. If it gets too thick, thin it out with a little extra chicken broth or water. Too thin? Stir in a bit more shredded cheese or simmer uncovered briefly to reduce.
Is it necessary to use Yukon gold potatoes?
Yukon golds are ideal because they hold their shape but still break down a little, providing a creamy texture. Russets can get mushy and waxy potatoes can stay too firm, so Yukon golds are the middle ground.
Can I make this chowder ahead of time?
Yes! It actually tastes better the next day when flavors have mingled. Just reheat gently on the stove or in the slow cooker, stirring frequently so it doesn’t scorch or separate.
What’s the best way to garnish for extra flavor and crunch?
Thinly sliced scallions add a bright, fresh bite that cuts through the richness. If you want more crunch, a handful of crumbled crispy bacon or even some toasted breadcrumbs sprinkled on top makes it extra special.
Can I substitute the half and half with something else?
You can use heavy cream for an even richer chowder or whole milk if you prefer lighter. Be mindful that skim milk might cause the soup to curdle or thin out the texture too much.
How do I safely blend hot soup without making a mess?
When using a regular blender, let the soup cool slightly and blend in small batches. Remove the center lid piece to let steam escape and cover it with a kitchen towel to avoid splatters—hot soup explosions are no fun!
Conclusion
Sometimes, a hearty bowl of chowder is exactly what the day calls for. This recipe, with its rich layers of flavor from the bacon and cheese, combined with the comforting creaminess of the potatoes and corn, is sure to warm your soul. It’s one of those dishes that feels like a warm hug—perfect for chilly nights or when you need a little extra comfort. Don’t be afraid to put your own spin on it; whether it’s tossing in some spices you love or even adding in other vegetables you have on hand, the joy is in the journey of cooking!
More recipes suggestions and combination
Chicken and Wild Rice Soup
A twist on the classic soup, incorporating tender chicken, earthy wild rice, and a splash of cream for richness. Perfect for those cozy evenings!
Cheesy Broccoli Potato Casserole
Take the idea of comfort food to the next level by layering the chowder ingredients in a baking dish, topping it off with extra cheese, and baking until bubbling and golden.
Loaded Baked Potato Skins
Embrace the savory flavors of bacon and cheese by making crispy potato skins topped with your chowder’s goodies! The combination will blow your tastebuds away.
Vegetable Chowder
For a lighter touch, swap the bacon with a medley of your favorite vegetables, like zucchini, carrots, and bell peppers, and skip the cheese for a fresh and zesty delight.
Spicy Corn and Potato Fritters
Transform the essence of your chowder into crispy fritters! Mix the cooked corn and potatoes with some flour, eggs, and spicy seasoning, then fry until golden brown.
Chowder-Stuffed Peppers
Use sweet bell peppers as vessels for your chowder! Roast the peppers and fill them with the creamy mixture for a vibrant, flavorful dish.
Beer and Cheese Soup
For something with a nice kick, replace some of the broth with a light lager beer and mix in plenty of sharp cheddar for a delightfully rich and unexpected flavor.
Each of these suggestions carries the spirit of the original chowder recipe while encouraging some fun experimentation in the kitchen. Dive in and make it yours!
