On a chilly day, there’s nothing quite like a warm and hearty bowl of chowder. This creamy corn chowder is the perfect dish to warm you up. With only four ingredients, it is not only easy to make but also incredibly satisfying. My neighbor shared this recipe with me, and I couldn’t get enough of it.
Why Make This Recipe
This chowder is a beautiful blend of potatoes and corn, creating a comforting meal that is simple yet delicious. It’s perfect for busy days when you want something homemade without spending hours in the kitchen. You can let it cook in your slow cooker while you go about your day. Plus, the creamy texture makes it a favorite among family and friends!
How to Make Creamy Corn Chowder
Ingredients:
- 4 cups peeled and diced russet potatoes
- 3 cups frozen corn kernels or canned corn, drained
- 4 cups chicken broth or vegetable broth
- 2 cups heavy cream or half and half
- Freshly ground black pepper, for serving (optional)
Directions:
- Add the diced potatoes to the bottom of a 4 to 6-quart slow cooker, spreading them in an even layer.
- Pour the corn over the potatoes. Then, add the chicken or vegetable broth.
- Gently stir to combine, making sure most of the potatoes are submerged in the liquid.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are tender.
- Once the potatoes are soft, use a potato masher or the back of a spoon to lightly mash some of the potatoes and corn in the slow cooker. This will help thicken the chowder while keeping some chunks.
- Stir in the heavy cream, then cover and cook on LOW for another 20 to 30 minutes until heated through and slightly thickened. Be careful not to boil, as this can separate the cream.
- Taste and adjust seasoning if needed. The broth usually has enough salt, so I just add pepper at the table.
- Ladle the creamy corn chowder into bowls and garnish with freshly cracked black pepper. Serve warm straight from the slow cooker.
How to Serve Creamy Corn Chowder
This creamy corn chowder is wonderful on its own or paired with crusty bread for dipping. You can also serve it alongside a fresh salad for a complete meal. It’s perfect for family gatherings or a cozy night in.
How to Store Creamy Corn Chowder
If you have leftovers, allow the chowder to cool completely before transferring it into an airtight container. It can be stored in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just be sure to reheat it gently on the stove, as the cream can separate if heated too quickly.
Tips to Make Creamy Corn Chowder
- Use fresh corn when in season for a sweeter flavor.
- Adjust the consistency to your liking by adding more or less cream.
- For a little extra flavor, add some diced onions or garlic at the beginning.
Variation
Feel free to add other vegetables like bell peppers or carrots to the chowder for extra nutrition and flavor. You can also sprinkle some cooked bacon on top for a delightful crunch!
FAQs
Can I use milk instead of cream?
Yes, you can use milk for a lighter version, but be mindful that it may not be as creamy.Can I use fresh corn?
Definitely! Use about 5-6 ears of fresh corn cut from the cob instead of frozen or canned corn.How do I make this vegetarian?
Simply use vegetable broth instead of chicken broth and leave out any meat. It will still be delicious!
Enjoy making this easy and comforting chowder; it’s sure to become a favorite in your home too!
Creamy Corn Chowder
Ingredients
Method
- Add the diced potatoes to the bottom of a 4 to 6-quart slow cooker, spreading them in an even layer.
- Pour the corn over the potatoes. Then, add the chicken or vegetable broth.
- Gently stir to combine, making sure most of the potatoes are submerged in the liquid.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are tender.
- Once the potatoes are soft, use a potato masher or the back of a spoon to lightly mash some of the potatoes and corn in the slow cooker.
- Stir in the heavy cream, then cover and cook on LOW for another 20 to 30 minutes until heated through and slightly thickened. Be careful not to boil.
- Taste and adjust seasoning if needed, generally no salt is required, just add pepper at the table.
- Ladle the creamy corn chowder into bowls and garnish with freshly cracked black pepper.
