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Slow Cooker Corn Chowder

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Summer is one of our favorite seasons since there is so much fresh, sweet corn available.

Delicious alternatives include grilled corn ears or creamed corn in a pan with fresh tomatoes and green beans.

This Slow-Cooker Corn Chowder dish will soon become a favorite.

Corn chowder is a cream-based thick soup or chowder.

Corn chowder is made using corn, chopped onion and celery, milk or cream, butter, flour, salt, and pepper.

Fresh-shucked corn with the kernels removed, canned corn, or frozen corn may all be used to make this meal.

Potatoes are usually added in addition to corn, and other vegetables may also be utilized.

The potatoes can help the soup thicken.

Ingredients include chicken stock, salt pork, bacon, crackers, and cornstarch, which acts as a thickener.

To retain the taste of fresh herbs, add them to the meal after it has been taken from the slow cooker.

Unless otherwise specified in the recipe, stirring the ingredients in a slow cooker is optional.

Because slow cooking produces moisture, you don’t necessarily need as much liquid as you would while baking.

This traditional corn chowder with bacon is substantial and creamy, and it just takes a few minutes to mix together before simmering for hours to perfection.

Even in these uncertain times, one thing is certain: August is corn season!

In the summer, we don’t prepare as many soups as we do in the winter, but soup is a great vehicle for summer cuisine.

While fresh corn is delicious in chowder, the beauty of creamy corn chowder is that you don’t need it to get the whole summer taste.

Freeze-dried corn kernels also work nicely.

When it’s hot outside, one of the best ways to prepare supper is in the slow cooker.

Ingredients: .

Slow Cooker Corn Chowder

●2 Red potatoes diced

 

●1 medium onion chopped

 

●4 garlic cloves

 

●2 full cups of the frozen corn kernel

 

●2 cups chicken broth

 

●2 cups half-and-half or heavy cream

 

●2 tablespoon cornstarch

 

●Bacon crisply cooked and crumbled

 

●Salt and pepper to taste

 

●Thyme, Dried basil

 

.Directions:.

Slow Cooker Corn Chowder

1.Stir potatoes, onion, garlic, corn, and chicken broth together in a large crockpot.

 

2.Cover and simmer for 6-8 hours on low (or 3-4 hours on high) or until potatoes are cooked.

 

3.After that, whisk together half-and-half and cornstarch in a small mixing dish until smooth, then pour into the cooker.

 

4.Cook for another 15-20 minutes, covered, until thickened and heated thoroughly.

 

5.Cook bacon until golden brown on high heat.

 

6.Bring to a boil on the high sauté setting. To thicken the chowder, even more, use a potato masher. Season with salt and pepper to taste, then add the cheese (if using), fresh chives, thymes, or dry basil, and serve.

 

.Vegetarian Corn Chowder: .

Vegetarian corn chowder soup is one of the best winter comfort dishes.

Because of the celery’s powerful taste and the smoothness of the potatoes, it’s also healthful and nourishing.

Corn and potatoes are packed in vitamins and minerals, as well as fiber-rich carbs that give us with immediate energy and keep us full.

Corn, in particular, is a nutrient-dense superfood that is high in antioxidants and fiber.

Ingredients:

●1 teaspoon Olive Oil

 

●Celery, chopped

 

●1 cup of Milk

 

●1 cups Water

 

●2 Red Potatoes, boiled and peeled

 

●1 cup Sweet corn

 

●Cream or Milk

 

●1 teaspoon Black pepper powder, Garlic powder, and salt to taste.

 

.Directions:

1.To begin making the Vegetarian Corn Chowder Soup Recipe, boil the potatoes and keep them aside.

 

2.Next, heat oil in a slow cooker and add in the chopped celery, and saute it until it is light tender and feels cooked sprinkle some salt, cover the cooker to enable it to cook faster.

 

3.To create the soup, combine all of the ingredients in a blender and puree the soup until smooth. Pour the soup into the cooker once it has been pureed, taste it, and adjust the salt and pepper to your liking. You can also change the soup’s consistency by adding extra water or milk.

 

4.Just before serving, reheat the Corn Chowder Soup and serve with toasted bread or garlic bread.

 

.

Variations and Tips:

●To add extra taste, replace one can of whole kernel corn with one can of creamed corn.

 

●For Mexican corn chowder, add a can of black beans and a can of tomatoes.

 

●Include a protein source. Cooked and crumbled sausage, cooked ham, or cooked chicken are also good options.

 

●Add some cheese to the mix and everything will taste just better.

 

●Add a few drops of hot sauce, such as Tabasco, or a handful of red pepper flakes would suffice.

 

●If you wish to make it dairy-free, replace the butter and half-and-half with non-dairy substitutes.

 

●If you want to make it vegetarian, leave off the bacon and use veggie stock instead. To add a little crunch to the top, toss in some toasted pumpkin seeds.

 

●If you’re using canned or frozen corn, honey is recommended because they don’t have the same sweetness as fresh corn.

 

What To Serve With Corn Chowder: .

1.Salad with Vegetable Beans and Kale

 

2.Salad with Black Bean Quesadillas

 

3.Veggies Sauteed

 

4.Open-Faced Mushroom Ricotta Sandwich with Meat and Seafood

 

5.Sausage that has been smoked

 

6.Salmon on the grill

 

7.Poppers de Jalapeno

 

8.Tacos with BLT Shrimp

 

9.Cornbread Bread with Filling

 

10.Biscuits made with buttermilk

 

11.Cheese grilled on a grill

 

12.Pie made with apples

 

13.Ice Cream with Apple Crisp

 

14.Potato Pancake Quiche

 

.Nutritional Facts:.

●626 calories

 

●340 kcal grammes of calories

 

●11 grams of protein

 

●21 grams of fat

 

●9 grams of saturated fat

 

●42 milligrams of cholesterol

 

●554 milligrams of sodium

 

●690 milligrams of potassium

 

●4 grams of fiber

 

●5 grams of sugar

 

●478 IU of vitamin A

 

●18 milligrams of vitamin C

 

●89 milligrams of calcium

 

●1.1 milligrams of iron

 

The nutritional information given is an estimate depending on the precise ingredients you use and any recipe modifications you make.

If these numbers are important to you, I recommend that you compute them yourself.

.Notes:.

●Although blending the soup is not required, it does produce a very lovely, thick chowder. Just don’t purée it all the way or you’ll lose the lumpy texture that chowders are known for.

 

●Add an additional 1 tablespoon cornstarch to 1 tablespoon water for a thickening option. In a large mixing bowl, combine the ingredients and stir them into the soup.

 

●Refrigerate leftovers in an airtight container for up to 4 days.

 

●Prepare the soup and store it in an airtight freezer bag or container. Freeze for up to 3-6 months in the freezer. Reheat in a big pot on the stove over medium heat.

 

●Half and half adds smoothness to the chowder, however, milk can be substituted for half and a half for a lighter version.

 

●Finely chopped carrots and celery sticks can be added in addition to the potatoes.

 

●The soup can be ground to a creamy consistency if desired. Chowder with chunks is also wonderful.

 

●Depending on your calorie needs, adjust the amount of milk, cheese, and cream.

 

●When the chowder cools, it solidifies; simply add little water and reheat before serving.

 

.

.Frequently Asked Questions:

.Is it possible to use milk or half-and-half for heavy cream?

.You can, but the soup will be thinner.

To give the soup some substance, use heavy cream.

.

.What can I substitute for bacon in terms of flavor?

To flavor your soup, add diced ham, cooked turkey bacon, or cooked and crumbled sausage.

Is it possible for me to prepare chicken corn chowder?

.Yes, add one pound of boneless skinless chicken breasts to this recipe at the start of the cooking procedure.

Just before serving, shred the chicken.

.Is it possible to freeze the leftovers?

Freeze in freezer containers or freezer ziplock bags for up to three months.

Allow it to defrost in the fridge for 24 hours before using.

.Is it permissible to use fresh corn in this recipe?

Corn chowder may be made using 3 cups of freshly chopped corn instead of canned corn.

.How can I thicken my chowder?

In a mixing dish, combine two teaspoons cold water and two tablespoons cornstarch.

Cook for a further 15 minutes after adding into the completed soup.

Is it possible to make this vegetarian?

Absolutely!

Substitute veggie broth for the chicken, your favorite vegetarian protein for the chicken, and toasted nuts or sautéed mushrooms for the bacon.

Is it possible to make this without the heavy cream?

Yep!

You may use additional milk for the cream in this recipe, but the outcome will be less rich.

When it comes to leftovers, how long do they last?

Leftovers may be refrigerated for up to four days or frozen for up to three months.

Make sure leftovers have completely cooled before transferring them to an airtight container.

What is the best way to thicken corn chowder?

A thickener is already included in this recipe.

To thicken the soup, cornstarch is mixed into half-and-half.

FAQs

What’s the difference between corn soup and corn chowder?

What exactly is the difference between corn soup and corn chowder? Soups may range in texture from thin and brothy to thick, meaty, and rich.

How can I thicken my corn chowder?

A cornstarch slurry is the most traditional and reliable approach to thicken a broth-based soup. Combine equal portions cornstarch (or arrowroot) and water or broth, then stir into the soup pot. One tablespoon is a reasonable ratio to get a pleasing thickness without your soup feeling goopy or heavy.

What is good with corn chowder?

How to Serve Corn Chowder
Grilled cheese sandwich. Corn is excellent on its own, but for me, the ultimate accompaniment is cheese! … BLT. Another great option for corn chowder is the traditional bacon, lettuce, and tomato sandwich.
Rolls for dinner.
Sausage that has been smoked.
Salmon grilled.
Salad.
Cheese with ham.
Quiche.

How long does corn chowder last in the fridge?

Refrigerate leftover corn chowder in an airtight container for 3-4 days. Corn chowder may be reheated on the stovetop or in the microwave. To freeze, skip the half and half in the penultimate stage and add it while reheating the soup.

What are the three types of chowder?

There are several regional varieties, but the three most common are New England or “white” clam chowder, which contains milk or cream, Manhattan or “red” clam chowder, which has tomatoes, and Rhode Island or “clear” clam chowder, which does not.

What two ingredients must be present for the soup to be called a chowder?

What two elements must be present in order for a soup to be referred to be chowder? Chowders are thick soups or stews prepared with seafood, potatoes, and onions, with a milk or tomato basis, according to Miriam Webster’s dictionary.

What is usually a main thickening agent of chowder?

The most frequent roux colors are white and blond, and they are used to thicken sauces, soups, and chowders. Brown and dark brown roux have greater taste than white or blond roux but less thickening strength.

What is the thickening agent used in chowder?

Flour or cornstarch may be added.

It will clump on top if you do. Instead, put some soup into a separate dish and set it aside to cool. Add a couple tablespoons of flour or cornstarch to the mixing bowl and stir until smooth. Return the ingredients to the saucepan after bringing the soup to a simmer.

Will cream cheese thicken chowder?

As it cooks, it will thicken. To the soup, stir in some reduced-fat cream cheese or fat-free half-and-half.

Which is the most famous chowder?

The most famous and well-known version of the dish is New England clam chowder. Clams, onions, corn, celery, bacon or salt pork, and potatoes are a traditional combination.

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