Slow Cooker Summer Corn Chowder

Slow Cooker Summer Corn Chowder might be a good recipe to expand your side dish recipe box. This recipe serves 4. One portion of this dish contains roughly 10g of protein, 26g of fat, and a total of 424 calories. For $1.59 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Baked by Rachel has 2010 fans. Head to the store and pick up yellow onion, russet potatoes, dried thyme, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 40 minutes. The Fourth Of July will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. Try 365 Days of Slow Cooking: for Slow Cooker Chicken, Black Bean and Corn Chowder, Slow Cooker Corn Chowder, and Slow Cooker Corn Chowder for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 270 minutes

 

Ingredients:

3Tb all purpose flour

1 tsp white or black pepper

1/4C celery, chopped

3C chicken broth

4-6 slices bacon, cooked and chopped

5-6 ears corn or roughly 4C corn kernels

1 tsp dried thyme

2 cloves garlic, minced

Chives or green onions for garnish

1C heavy cream

3/4C red bell pepper, chopped

1/4 tsp red pepper flakes, optional

4C russet potatoes, peeled and cubed

2 tsp salt

1C yellow onion, chopped

Equipment:

slow cooker

whisk

Cooking instruction summary:

Puree 1 cup corn with 1 cup chicken broth. Set aside.Add all remaining seasonings and vegetables to the slow cooker, reserving the last four ingredients for later.Pour pureed corn into the slow cooker, stir to combine.Cover and cook on high for 4 hours, or low for 8.After 4 hours, whisk together flour and heavy cream until smooth. Pour into slow cooker and stir to combine well. Cover and cook for an additional 30 minutes.Serve with bacon and chives or green onions.

 

Step by step:


1. Puree 1 cup corn with 1 cup chicken broth. Set aside.

2. Add all remaining seasonings and vegetables to the slow cooker, reserving the last four ingredients for later.

3. Pour pureed corn into the slow cooker, stir to combine.Cover and cook on high for 4 hours, or low for 8.After 4 hours, whisk together flour and heavy cream until smooth.

4. Pour into slow cooker and stir to combine well. Cover and cook for an additional 30 minutes.

5. Serve with bacon and chives or green onions.


Nutrition Information:

Quickview
423k Calories
9g Protein
25g Total Fat
41g Carbs
8% Health Score
Limit These
Calories
423k
21%

Fat
25g
39%

  Saturated Fat
14g
93%

Carbohydrates
41g
14%

  Sugar
4g
5%

Cholesterol
89mg
30%

Sodium
1988mg
86%

Get Enough Of These
Protein
9g
19%

Vitamin C
61mg
75%

Vitamin A
1896IU
38%

Vitamin B6
0.75mg
38%

Potassium
1026mg
29%

Manganese
0.57mg
29%

Vitamin K
25µg
24%

Phosphorus
204mg
21%

Vitamin B3
4mg
20%

Vitamin B1
0.27mg
18%

Fiber
3g
16%

Folate
61µg
15%

Iron
2mg
15%

Magnesium
55mg
14%

Vitamin B2
0.23mg
13%

Copper
0.27mg
13%

Selenium
7µg
10%

Calcium
99mg
10%

Vitamin B5
0.91mg
9%

Vitamin E
1mg
8%

Zinc
1mg
8%

Vitamin B12
0.27µg
5%

Vitamin D
0.45µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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