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:
covered percent of daily need
