Slow-Cooker Corn Chowder
Indulge in the rich, layered flavors of this Slow-Cooker Corn Chowder, where sweet corn and tender potatoes come together in a velvety broth. Each spoonful bursts with the essence of summer, thanks to slow-simmered corn cobs.
Canned green chiles and fresh jalapeño lend a subtle, peppery warmth, perfectly balanced by a touch of creaminess from sour cream and half-and-half. For an extra umami kick, miso reinforces the natural sweetness of the corn.
This recipe is a celebration of simplicity and depth, ideal for cozy weeknights or casual gatherings. Serve it with crispy bacon for added crunch and savor the comforting harmony of flavors.
Slow-Cooker Corn Chowder Ingredients
Fresh Corn: The star of the dish, lending natural sweetness and a vibrant, summery flavor that infuses the broth while retaining its poppy, juicy texture in the final bites.
Creamer Potatoes: These tender gems provide a hearty base, soaking up the rich, slow-simmered flavors of the chowder.
Canned Green Chiles: A subtle kick of peppery warmth with a mellow, smoky undertone that balances the creaminess beautifully.
Scallions: Bright and aromatic, their dual role of savory whites and fresh greens adds complexity and a pop of color.
Jalapeño: A sharper heat element that deepens the flavor, complementing the sweeter notes of the corn.
Sour Cream and Half-and-Half: These creamy components create the luscious texture that ties all the ingredients together seamlessly.
Recipe Tips
- Maximize Corn Flavor: Don’t skip the step of simmering the corn cobs in the broth. This technique extracts their natural sweetness, creating a deeply flavorful base for the chowder. Be sure to snap the cobs in half for better infusion.
- Adjust the Heat: Tailor the spice level to your preference by tweaking the jalapeño and green chiles. For a milder chowder, use only half a jalapeño and opt for mild green chiles. For more heat, keep the seeds or add a pinch of cayenne.
- Perfect the Creaminess: To avoid curdling when adding the cream, whisk it with a bit of the hot broth first to temper it. This ensures a smooth, velvety texture that enhances the chowder’s rich consistency.
What to Serve with Slow-Cooker Corn Chowder
- Crusty Bread: Pair this creamy chowder with warm, crusty bread or a baguette. The bread’s crisp texture and ability to soak up the rich broth make it an ideal companion.
- Fresh Green Salad: A light, zesty salad with greens, citrus, and a vinaigrette adds a refreshing contrast to the chowder’s creamy, hearty flavors.
- Grilled Cheese Sandwiches: A gooey, golden-brown grilled cheese sandwich perfectly complements the chowder, offering a nostalgic and satisfying pairing for chilly days.
FAQ
- Can I use frozen or canned corn instead of fresh?
Yes, you can substitute fresh corn with frozen or canned kernels. While fresh corn provides the best flavor, the substitutes work well in a pinch. Just skip the cob-simmering step if using these alternatives. - Can I make this vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and omit the bacon topping for a delicious vegetarian version. - How do I store leftovers?
Let the chowder cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring frequently to maintain the creamy texture. - What can I use instead of miso?
If you don’t have miso, add 2 extra teaspoons of salt or try soy sauce for a similar umami boost. Miso enhances the flavor but is not essential for the recipe’s success.
Slow-Cooker Corn Chowder
Ingredients
- Small creamer potatoes halved or cut into 1-inch chunks
- Fresh ears of corn kernels removed; cobs snapped in half
- Chicken broth or stock
- Canned chopped mild green chiles
- Scallions sliced with whites and greens separated
- Garlic cloves smashed and chopped
- Unsalted butter
- Fresh jalapeño stemmed, seeded, and finely minced
- Yellow or white miso optional
- Kosher salt plus additional as needed
- Sour cream
- Heavy cream light cream, or half-and-half
- Black pepper freshly ground, to taste
- Crisp cooked bacon (optional), chopped
Instructions
- Prepare the Corn: Remove the kernels from the ears of corn and set them aside in the refrigerator. Snap the corn cobs in half to prepare them for the broth.
- Assemble Ingredients in the Slow Cooker: In a slow cooker with a capacity of 6 to 8 quarts, combine the halved cobs, prepared potatoes, chicken broth, canned green chiles, the whites of the scallions, garlic, butter, jalapeño, miso (if using), and kosher salt. Cook on the low setting for approximately 5 hours, or until the potatoes become tender.
- Add Final Ingredients: Roughly 10 minutes before serving, remove and discard the corn cobs using tongs. Stir in the chilled corn kernels and scallion greens, allowing them to warm through in the hot chowder.
- Incorporate the Cream: In a large bowl or liquid measure, whisk together the sour cream and heavy cream. Gradually whisk in a few ladlefuls of the hot broth to temper the mixture, ensuring a smooth blend. Stir the cream mixture into the chowder.
- Finish and Serve: Season the chowder with additional salt and freshly ground black pepper to taste. Ladle the chowder into bowls and garnish with crispy bacon if desired. Serve immediately for best results.
