Ingredients
Scale
This chowder is all about using everyday ingredients to create something special. Here’s what you’ll need:
- 4 cups fresh corn kernels (or frozen if out of season)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups peeled and diced potatoes
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 4 strips of bacon, cooked and crumbled
- 2 tablespoons chopped fresh parsley (for garnish)
If you’re in the mood to experiment, you can substitute the heavy cream with coconut milk for a dairy-free version, or add some diced red bell peppers for an extra pop of color and flavor.
Instructions
Making this chowder is as easy as can be. Just follow these steps:
- Place the corn, onion, garlic, potatoes, chicken broth, smoked paprika, salt, and pepper into your slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The potatoes should be tender when pierced with a fork.
- Once cooked, stir in the heavy cream and butter. Allow it to cook for an additional 30 minutes on low.
- Using an immersion blender, blend the chowder slightly to your desired consistency. I like to leave some chunks for texture.
- Stir in the crumbled bacon just before serving.
- Ladle into bowls and garnish with fresh parsley.
And there you have it—a simple, comforting chowder that tastes like it took way more effort than it did. I often find myself humming along to my favorite tunes during this process, which makes cooking feel less like a task and more like a joy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
