4 cups fresh or frozen sweet corn kernels (around 5-6 ears)
1 medium onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
4 medium potatoes, peeled and cubed
4 cups chicken or vegetable broth
1 cup cream or half-and-half
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
2 tablespoons butter
Optional: crispy bacon or smoked ham, shredded cheddar cheese, chives for garnish
Directions:
In your slow cooker, combine corn, onion, carrots, celery, and garlic.
Add the cubed potatoes and pour in the broth. Choose either chicken or vegetable broth as you prefer.
Add dried thyme, bay leaf, and season with salt and pepper. Stir gently.
Cover and cook on low for 7-8 hours, or on high for 3-4 hours, until the potatoes are tender and flavors well-blended.
Remove the bay leaf. Use an immersion blender to slightly thicken the soup, leaving chunky bits.
Mix in the butter and cream. Adjust seasoning if necessary.
Serve hot, garnished with bacon or ham, cheese, and chives if desired.
Variations & Tips:
For a lighter version, use milk or a milk alternative like almond or oat.
No fresh corn? Use about 3 cups of frozen corn. Fire-roasted corn adds a lovely smoky sweetness.
Make it vegetarian by using vegetable broth and omitting the bacon or ham.
Store leftovers in the fridge and reheat gently. Add a splash of milk if it thickens.
This Slow Cooker Corn Chowder is a simple yet deeply satisfying dish that reflects the warmth and richness of our land and homes. May it bring as much joy to your kitchen as it has to mine. Enjoy, my dear friends!
