A One-Pot Corn Chowder Recipe for Your Crock-Pot
Creamy and sweet, corn chowder is sure to warm everyone's bellies on a chilly night. But cooking this hearty soup from scratch after work can delay dinner by an hour or more, which means you're pushing into bath-time and bedtime. To keep dinner on schedule, but still homemade, use your Crock-Pot to make your next batch of corn chowder.
You can put this one-pot meal together while your morning coffee is brewing.
Total Time: 8 to 9 hours | Prep Time: 15 minutes | Serves: 8
- 6 cups cubed white potatoes
- 1/2 cup chopped onions
- 2 12-ounce bags frozen corn kernels
- 1/4 tablespoon all-purpose flour
- 6 cups chicken broth
- 1/2 teaspoon turmeric
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1/2 cup heavy cream
- In a 6-quart Crock-Pot, add the potatoes, onions, corn and flour. Stir so the flour coats the vegetables.
- Add the broth, turmeric, salt and black pepper to the Crock-Pot.
- Cover the Crock-Pot and cook on low for 7 to 8 hours.
- Before serving, stir in the butter and heavy cream. Stir until the butter is melted.
Serve the corn chowder with grilled turkey and cheese sandwiches.
- Turmeric adds warmth and color to this soup, but if you prefer an earthier flavor you can add thyme, oregano, rosemary, sage or bay leaves.
- For a salty savory flavor, crisp up some bacon in a skillet over medium heat in butter. Pat dry, and chop it into bits to serve as a garnish with your corn chowder.
- If you have fresh corn and you have the time, roast the ears in the oven to add an extra dimension of flavor to your chowder. Place four husked ears of corn on a baking sheet, drizzle with oil or melted butter and season with kosher salt and pepper. Bake in a 350F oven for 30 minutes, turning halfway through.
While you might be tempted to throw all the ingredients into the Crock-Pot before you head out the door, adding the cream and butter too early may ruin the chowder. Cooking dairy products at a slow heat over hours causes curdling, and will turn your sweet soup into a sour mess. Always wait until the last 30 minutes of Crock-Pot cooking before adding the cream to any chowder.
Delicate fresh herbs, such as basil leaves, also have a tough time if cooked too long in the Crock-Pot, and do better when added shortly before serving.
Jill Corleone is a registered dietitian and health coach who has been writing and lecturing on diet and health for more than 15 years. Her work has been featured on the Huffington Post, Diabetes Self-Management and in the book "Noninvasive Mechanical Ventilation," edited by John R. Bach, M.D. Corleone holds a Bachelor of Science in nutrition.