Crockpot Summer Corn Chowder

Crockpot Summer Corn Chowder

A creamy and comforting chowder that captures the essence of summer with fresh corn and hearty vegetables.

Servings: 6 | Cook Time: 240 minutes

Prep Time: 15 minutes | Total Time: 255 minutes

Ingredients

• 4 cups fresh corn kernels (about 4 ears)
• 2 large potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 medium onion, diced
• 3 cups vegetable broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare Ingredients: Add corn, potatoes, bell pepper, onion, garlic, salt, pepper, and smoked paprika to the slow cooker.
2. Add Liquid: Pour in the vegetable broth and stir gently to combine.
3. Cook: Cover and cook on low for 4 hours, or until potatoes are tender.
4. Blend: Use an immersion blender to partially blend the chowder, leaving some chunks for texture.
5. Add Cream: Stir in the heavy cream and butter, and cook for an additional 15 minutes on low.
6. Garnish: Serve hot, garnished with fresh parsley.

Tips

• For a thicker chowder, mash some of the potatoes before adding the cream.
• Use frozen corn if fresh corn is not available.
• Adjust seasoning to taste before serving.

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Try a Different Way to Cook It

If you enjoyed this Crockpot Summer Corn Chowder recipe, you might also love this Air fryer corn recipe: Air Fryer Crispy Corn Fritters!