Slow Cooker Creamy Potato Corn Chowder

Indulge in the comfort of a Hearty Slow Cooker Creamy Potato Corn Chowder, perfect for any occasion. This recipe combines creamy potatoes, sweet corn, and aromatic herbs for a nourishing and satisfying dish. With minimal prep and the convenience of a slow cooker, enjoy the rich flavors that develop as it simmers. This chowder not only warms the soul but is also packed with nutrients, making it a delightful choice for family gatherings or cozy evenings at home.

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Ingredients

4 medium potatoes, peeled and diced into 1-inch cubes

2 cups fresh or frozen corn kernels (about 2 ears of corn if using fresh)

1 large onion, finely chopped

2 garlic cloves, minced

3 cups vegetable broth (low-sodium recommended)

1 cup heavy cream or coconut milk (for a lighter version)

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons olive oil or unsalted butter

½ cup chopped green onions (for garnish)

Fresh parsley, chopped (for garnish)

Instructions

Prep the Ingredients: Begin by peeling the potatoes and cutting them into bite-sized cubes, roughly 1 inch in size for even cooking. If you're using fresh corn, carefully slice the kernels off the cobs. Chop the onion finely and mince the garlic cloves to release their aromatic flavors.

Sauté the Aromatics: In a skillet, heat the olive oil or butter over medium heat until shimmering. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent and soft. Stir in the minced garlic and continue to sauté for another minute, allowing its wonderful aroma to develop.

Combine in Slow Cooker: Transfer the sautéed onion and garlic mixture to the slow cooker. Add the diced potatoes, corn kernels, vegetable broth, dried thyme, smoked paprika, and a generous pinch of salt and pepper. Stir all the ingredients together until everything is evenly combined.

Cook the Chowder: Place the lid on the slow cooker. Cook the chowder on low for 6-8 hours or on high for 3-4 hours, until the potatoes are fork-tender and easily break apart.

Blend for Creaminess: Once cooking is complete, use an immersion blender to puree a portion of the chowder right in the slow cooker, creating a creamy base while leaving some potatoes intact for texture. If you do not have an immersion blender, you can carefully transfer half of the chowder to a traditional blender, blend until smooth, and then return it to the slow cooker.

Add Creaminess: Gently stir in the heavy cream or coconut milk. Increase the heat on low and let the chowder warm through for an additional 15-20 minutes, allowing the flavors to meld together beautifully.

Serve and Garnish: After warming, taste the chowder and adjust seasoning with extra salt and pepper if needed. Ladle the rich chowder into bowls and finish with a sprinkle of chopped green onions and fresh parsley for a vibrant touch before serving.

Prep Time, Total Time, Servings: 15 mins | 7 hours | 6 servings

Optional Presentation Tips: Serve the chowder in rustic bowls with a drizzle of olive oil on top and a sprinkle of smoked paprika for a pop of color. Accompany with crusty bread for a comforting meal.