Description

This easy slow cooker corn chowder is a creamy, hearty dish packed with flavor and nutrients, perfect for busy families or anyone craving cozy comfort food with minimal fuss.

Ingredients

Scale

450 g (16 oz) frozen sweet corn kernels, good quality
680 g (1.5 lbs) Yukon Gold potatoes, peeled and diced into 1.5 cm (0.6 inch) cubes
1 large yellow onion, finely diced
2 garlic cloves, minced
710 ml (3 cups) vegetable broth, (low-sodium option available)
120 g (0.5 cup) full-fat cream cheese, softened
120 ml (0.5 cup) whole milk (or 2% milk, evaporated milk, oat milk for dairy-free)
30 g (2 tablespoons) unsalted butter
2 tablespoons all-purpose flour (or 1.5 tbsp cornstarch mixed with 3 tbsp cold water for gluten-free)
1 teaspoon fine sea salt, or to taste
0.5 teaspoon black pepper, freshly ground
1 (340 g / 12 oz) jar roasted red peppers, drained well
1.5 teaspoons smoked paprika
60 ml (0.25 cup) heavy cream
2 tablespoons fresh chives, finely chopped

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Instructions

Prep Vegetables: Peel and dice Yukon Gold potatoes into 1.5 cm (0.6 inch) cubes. Finely dice the yellow onion and mince the garlic cloves.
Combine Ingredients: Add frozen corn, diced potatoes, finely diced yellow onion, minced garlic, vegetable broth, salt, and black pepper into a 6-quart (5.7-liter) slow cooker. Stir gently until combined.
Slow Cook Chowder: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until potatoes are tender.
Prepare Thickener and Swirl: For the thickener, melt 30 g (2 tablespoons) butter in a small saucepan over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes until a light roux forms. Gradually whisk in 120 ml (0.5 cup) whole milk until smooth and thickened (about 2-3 minutes). For the swirl, blend 1 jar (340 g / 12 oz) drained roasted red peppers, 120 g (0.5 cup) softened cream cheese, and 1.5 teaspoons smoked paprika until completely smooth and creamy. Add 1-2 tablespoons milk if needed for blending.
Thicken Chowder: Carefully open the slow cooker. Pour the milk roux mixture and 60 ml (0.25 cup) heavy cream into the chowder. Stir well to incorporate the roux. Continue cooking on HIGH for the remaining 30 minutes, or until thickened to desired consistency. (If too thin, add a cornstarch slurry: 1 tbsp cornstarch with 2 tbsp cold water, cook 10-15 minutes).
Serve and Garnish: Pour about half of the prepared Smoked Paprika & Roasted Red Pepper Cream into the slow cooker and gently swirl it into the chowder. Ladle into deep bowls. Drizzle the remaining red pepper cream over each serving in a circular pattern. Garnish generously with finely chopped fresh chives.

Notes

Use good quality frozen corn for best flavor. Low-sodium vegetable broth is a great option. For a gluten-free option, use a cornstarch slurry instead of flour (1.5 tbsp cornstarch with 3 tbsp cold water). Freshly ground black pepper is always best. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

Prep Time: 30 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 400 calories
Sugar: 10 g
Sodium: 500 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 10 g
Cholesterol: 60 mg