Slow-Cooker Corn Chowder | Southern Living
This creamy soup makes an indulgent but not too heavy meal on a hot summer day.
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Ingredients:
14 ears fresh yellow corn (about 3 lb.), divided
2 1/2 cups chicken stock
2 medium-size russet potatoes (about 1 1/2 lb.), peeled and chopped
1 small yellow onion (about 5 oz.), chopped
4 thyme sprigs
3 garlic cloves, smashed
2 teaspoons kosher salt
1 teaspoon black pepper
4 thick-cut bacon slices, cooked and crumbled
1/2 cup finely chopped red onion (from 1 small onion)
2 tablespoons chopped fresh chives
2 tablespoons fresh lime juice (from 1 large lime)
1 cup heavy cream
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Creamy Slow Cooker Corn Chowder
In this video, I go through the steps to making a creamy slow cooker corn chowder. It’s the perfect comfort dish for both the winter and summer, it goes great with some freshly baked bread.
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This chowder is just fine if you’re wanting to have it without any extras. On the flip side, dipping some fresh bread into this delicious soup is totally worth it if you do want a side.
I add the evaporated milk at the end of cooking to help prevent any potential curdling. If you don’t like evaporated milk then it can be swapped out for cream or something similar.
There are quite a few ingredients required for this corn chowder but it’s totally worth it. If you need a full list of ingredients then you can find one right below.
• 5 Potatoes, peeled and cubed (~500g/1 lb.)
• 2 onions, chopped
• 2 carrots, diced
• 3 stalks celery, diced
• 2 tsp. garlic, crushed
• 2 cups, diced ham, or crispy bacon (~500g/1lb)
• 500g (1 lb.) corn kernels, drained
• 1 tsp. parsley
• 1 tsp. thyme
• 2 cups chicken stock
• 2 Cups evaporated milk
• 2 Tbsp. corn-starch
I recommend using fried bacon as it will add a ton of flavour whilst having a nice texture to it. If you’re low on time then adding the bacon raw to the slow cooker should be no issue.
Most soups will reheat nicely and this corn chowder is no exception. If you end up with leftovers simply store them in the fridge and reheat in a microwave the next day. It’s perfect if you need a delicious lunch for work.
I hope that this video has been able to show you how to make a delicious slow cooker corn chowder. If you have any thoughts that you would like to share then please don’t hesitate to leave a comment below or over at slowcookingperfected.com
???? Slow Cooker Bacon Corn Chowder Recipe
Slow cookers and soup are the perfect pair. This Slow Cooker Bacon Corn Chowder Recipe is no exception.
Ingredients:
2 Yukon Gold potatoes, peeled and diced
2 onions, diced1 clove garlic, minced
3 -5 strips bacon, chopped
2½ cups (625 mL) corn kernels
1 tsp (5 mL) smoked (or sweet) paprika
½ tsp (2 mL) dried thyme
½ tsp (2 mL) each salt & pepper
2 cups (500 mL) chicken broth
2 cups (500 mL) water
4 tsp (18 mL) AP flour
2 cups (500 mL) broccoli florets
⅓ cup (75 mL) 35% whipping cream
½ cup (125 mL) shredded old Cheddar cheese
Method:
In slow cooker, combine potatoes, onion, garlic, bacon, 2 cups of the corn, paprika, thyme, salt & pepper, broth and water.
Stir to fully combine.
Cover and cook on low until potatoes are tender, 6 to 8 hours.
Using potato masher or hand blender, mash several times to break up the potatoes.
Whisk flour with ¼ cup water until smooth; stir into slow cooker.
Add remaining corn, broccoli and cream.
Cover & cook on high until slightly thickened and broccoli is tender, around 20 minutes.
Sprinkle each serving with cheese.
#slowcooker #crockpot #chowder
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Crock Pot Sausage & Corn Chowder | Easy & Delicious
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Seafood Corn Chowder // Intro Series Pt. 3
#SHORTSMAS #shorts #youtubeshorts
Seafood Corn Chowder
Serves 8-10
Ingredients
4 slices of bacon chopped
2 tablespoon neutral oil
1 yellow onion diced
1 green bell pepper chopped
4 sticks of celery chopped
4 cups chicken broth
4 cups milk
4 cans corn kernel divided
(Del monte brand)
4 yellow potato diced
4 tablespoons jasmine rice
1 cup clam juice
2 tablespoon salted butter
2 tablespoon minced garlic
1 teaspoon cajun seasoning
1 teaspoon old bay
1 teaspoon paprika
1 lb crab meat
12 oz chopped clams
Kosher Salt to taste
black pepper to taste
Chives as needed
Instructions
1. Add the chopped bacon to a pan on medium heat and render until golden brown. add 2 tablespoon of neutral oil if the bacon is dry during the rendering process
2. Combine the chopped onion, celery and bell pepper and sweat until translucent
3. Blend together 4 cups of milk along with the jasmine rice grain and 2 cans of corn (that has been drained) until smooth.
4. Add the corn milk mix along with 4 cups of chicken stock, clam juice to the pot.
5. Next combine the other 2 cans of drained corn and diced potatoes and bring to a simmer. A low the chowder to simmer for 30 minutes stirring occasionally.
6. In a nonstick pan melt 2 tablespoons of salted butter then add the mince garlic and fry on medium low heat until fragrant.
7. Add the cajun seasoning, old bay, paprika and mix for 30 seconds,
8. Combine the crab meat and chopped clams. mix everything together until the crab mix is coated with the seasoning. Add a pinch of salt and black pepper to taste
9. Transfer the crab mix to your chowder and stir to combine. Taste and adjust the seasoning with more Kosher salt in necessary .
Crockpot Corn Chowder Recipe
I LOVE my crockpot!! This week's recipe is a very simple recipe, crockpot corn chowder! If you have a variation of this recipe I'd love for you to post it in the comments!! How can I make it better?!
If you like this recipe PIN IT to pinterest!!
The Recipe:
1 Bag of frozen corn
2 to 3 potatoes
1 onion
1/2 tsp salt
1/2 tsp pepper
2 cups chicken broth
1 head of garlic (optional)
2 cups whole milk
1/4 cup butter/margarine
The Instructions:
Add all the ingredients to the crockpot EXCEPT the butter and milk. Cook on low for 7 hours. Blend ingredients if desired for smoother chowder. Then add the milk and eggs and cook for an additional hour on HIGH.
Enjoy!