How to Make Corn Chowder in Your Slow Cooker
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Bacon adds heartiness and flavor to this chowder so you'll want to start by frying up about four slices of your favorite bacon. I like to keep my bacon in the freezer, packaged in four-slice portions. That makes it easy for me to pull out just what I need. Freezing the bacon makes it easy to dice for any recipe. Fresh corn is the star of this chowder. While you could substitute frozen corn, please don't. Adding the cobs to your slow cooker with the rest of the ingredients deepens the wonderful corn flavor.
|Corn Chowder Ingredients|
Corn ChowderPrinter Friendly Recipe
Makes 8 cups
- 6 ears of fresh corn on the cob, corn kernels removed
- 4 slices of bacon, diced and cooked crisp
- 2 russet potatoes, diced
- 1 small onion, chopped
- 1 red pepper, chopped
- 1 jalapeno pepper, minced, seeds removed
- 2 stalks of celery, chopped
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups milk ( I used low fat)
Cook the bacon over medium heat until brown and crispy. If you have a Ninja Cooking System you can do this right in the pan on the stovetop setting. I love that! Remove the bacon from the pan and drain on paper towels. Overturn a small bowl inside a larger bowl and cut the corn kernels off the cob using a large knife.
|An Easy Way to Cut Corn Off the Cob|
Tip: Hold an ear of corn on a small bowl inverted in a large bowl to collect corn kernels when cutting them off the cob.
Break the cobs in half and place in the bottom of your slow cooker. Add all of the ingredients except the milk to the slow cooker. Cover and cook on high for 7-9 hours, until the corn is tender and flavorful. Discard the corn cobs. Remove half of the mixture from the slow cooker to your blender. Puree the mixture and return it to the slow cooker. Stir the milk into the mixture. Taste and adjust seasoning as needed. Continue cooking on high until warmed through.
|Yummy Corn Chowder|
Serve and enjoy.
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