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- 4 medium potatoes, peeled and diced into bite-sized cubes - 1 cup frozen corn kernels (use fresh if available for peak flavor) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cups vegetable broth (homemade or store-bought) - 1 cup heavy cream (substitute coconut milk for a dairy-free option) - 1 teaspoon dried thyme, or 1 tablespoon fresh thyme for enhanced flavor - 1 teaspoon smoked paprika for a subtle smoky taste - Salt and black pepper, to taste - 2 tablespoons olive oil for sautéing - Fresh chives or parsley, finely chopped, for garnish If you want to switch things up, here are some ideas. You can use chicken broth instead of vegetable broth for a richer flavor. If you need this dish to be dairy-free, coconut milk works great. For the potatoes, you can use sweet potatoes for a unique twist. Instead of chives or parsley, try cilantro for a fresh taste. When choosing your potatoes, look for firm ones with smooth skin. Avoid any that feel soft or have dark spots. For onions, choose ones that feel heavy and have dry, papery skin. Fresh corn should be bright and plump. If you can, smell the corn; it should have a sweet scent. For herbs, look for vibrant colors and no wilting. Fresh ingredients make your chowder taste even better! Start by peeling and dicing 4 medium potatoes into bite-sized cubes. This helps them cook evenly. Next, finely chop 1 medium onion and mince 3 cloves of garlic. These will add great flavor to your chowder. If you have fresh corn, use it instead of frozen. One cup of frozen corn kernels works too. Gather all your ingredients so you can easily access them. In a skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add your chopped onion and minced garlic. Sauté for about 5 minutes until the onion is soft and fragrant. This step builds a base of flavor. Now, transfer the sautéed mix to your slow cooker. Add the diced potatoes, corn, and pour in 2 cups of vegetable broth. Season with 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and salt and black pepper to taste. Stir everything together, then cover your slow cooker. Cook on low for 6 hours or on high for 3 hours. The chowder is ready when the potatoes are tender. After the cooking time, use a potato masher to mash some of the potato cubes right in the chowder. This will make it creamy while keeping some chunks for texture. Next, stir in 1 cup of heavy cream or coconut milk for a dairy-free option. Cover again and let it cook for another 30 minutes on low. This warms the chowder and blends the flavors. Check the seasoning once more. Adjust with more salt and pepper if needed. Now, your chowder is ready to serve! Sautéing adds depth to your chowder. Start by heating olive oil in a skillet. Use medium heat to avoid burning. Add the onion first. Cook it for about 5 minutes, until it turns soft and clear. This brings out its natural sweetness. Then, add minced garlic. Stir it for just a minute. Garlic burns quickly, so don't walk away! This step builds the base flavor for your chowder. For a creamy chowder, mash some of the potatoes after cooking. Use a potato masher right in the slow cooker. Mashing creates a thick texture while leaving some chunks. You want it to feel hearty, not like soup. Add heavy cream or coconut milk at the end. This makes the chowder extra rich and smooth. If it’s too thick, add a splash of broth. Adjust until you reach your desired consistency. To make your chowder pop, consider adding fresh herbs. Thyme is great, but try adding parsley or dill. These herbs brighten the taste. Smoked paprika is a must for a hint of smokiness. If you like heat, add a pinch of cayenne or red pepper flakes. For a sweeter note, toss in a diced bell pepper when sautéing. These tweaks will elevate your chowder to the next level. {{image_4}} You can easily make this chowder vegan. Simply swap the heavy cream with coconut milk. This change keeps it creamy and adds a subtle sweetness. Use vegetable broth to ensure a rich flavor. You can also add soaked cashews for an extra creamy texture. Blend them with some broth before adding to the slow cooker. Want to kick up the flavor? Add a diced carrot or celery. Both add a nice crunch and sweetness. You can also toss in a bay leaf while it cooks. Just remember to take it out before serving. For a fresh taste, consider adding a squeeze of lemon juice at the end. This contrast brightens the chowder. If you love heat, add diced jalapeños or bell peppers. Sauté them with the onion and garlic for a spicy start. You could also sprinkle in some cayenne pepper or red pepper flakes. This twist brings warmth and depth to the dish. Adjust the spice level to your liking for a perfect kick! To keep your chowder fresh, let it cool first. Pour the cooled chowder into an airtight container. Make sure to seal it tight. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you're ready to enjoy leftovers, take the chowder out of the fridge. Pour it into a pot over medium heat. Stir it often to heat evenly. If it looks too thick, add a splash of broth or cream. Heat until it’s hot, but don’t boil it. For freezing, let the chowder cool completely. Use a freezer-safe container or bag. Leave some space at the top for expansion. The chowder can stay good in the freezer for about three months. When you’re ready to eat it, thaw it in the fridge overnight. Then, reheat it on the stove as described above. Enjoy your delicious chowder anytime! Yes, you can use fresh corn. Fresh corn adds a sweet and bright taste. To use it, simply cut the kernels off the cob. You need about one cup of fresh corn for this recipe. If you want a thicker chowder, you have a few options. You can mash more of the potato cubes. This adds creaminess without any extra ingredients. Another way is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. Stir this into the chowder and let it cook for a few minutes. Yes, you can make this chowder on the stovetop. Start by sautéing the onion and garlic in a pot. Then add the potatoes, corn, broth, thyme, and paprika. Bring it to a boil, then reduce the heat to a simmer. Cook for about 30 to 40 minutes, or until the potatoes are soft. Finally, stir in the cream and warm it through before serving. This blog covered how to make creamy potato corn chowder. We looked at key ingredients, including fresh substitutions, to enhance your dish. I shared tips on cooking and achieving the perfect consistency. You also learned about fun variations, like vegan options and spicy twists. Finally, I explained how to store leftovers and answered common questions. I hope these insights help you enjoy making this tasty chowder. Happy cooking!

Slow Cooker Creamy Potato Corn Chowder

Warm up with a bowl of delicious Slow Cooker Creamy Potato Corn Chowder, perfect for any season! This easy recipe combines tender potatoes, sweet corn, and rich cream for a comforting dish that's sure to impress. With just a few simple ingredients and a slow cooker, you can create a creamy, hearty chowder that will delight your family and friends. Click through for the full recipe and enjoy a cozy meal! #SlowCookerRecipes #Chowder #ComfortFood #PotatoRecipes
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Ingredients
  

4 medium potatoes, peeled and diced into bite-sized cubes

1 cup frozen corn kernels (use fresh if available for peak flavor)

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups vegetable broth (homemade or store-bought)

1 cup heavy cream (substitute coconut milk for a dairy-free option)

1 teaspoon dried thyme, or 1 tablespoon fresh thyme for enhanced flavor

1 teaspoon smoked paprika for a subtle smoky taste

Salt and black pepper, to taste

2 tablespoons olive oil for sautéing

Fresh chives or parsley, finely chopped, for garnish

Instructions
 

Begin by heating the olive oil in a skillet over medium heat. Once the oil is hot, add the finely chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant. Stir occasionally to prevent burning.

    In your slow cooker, add the diced potatoes, the sautéed mixture of onions and garlic, the frozen corn kernels, and pour in the vegetable broth. Add the dried thyme, smoked paprika, and season with salt and black pepper. Stir everything together until well combined.

      Cover the slow cooker with its lid and set it to cook on low for 6 hours, or on high for 3 hours. The chowder is ready when the potatoes are tender and easily pierced with a fork.

        Once the potatoes are cooked, use a potato masher to mash some of the potato cubes right in the chowder. This will create a creamy consistency while leaving some chunks for texture.

          Stir in the heavy cream (or coconut milk) and cover again, allowing it to cook for an additional 30 minutes on low. This will warm the chowder and meld the flavors. Check the seasoning and adjust with additional salt and pepper to taste if needed.

            Serve the chowder hot in bowls, garnished with a sprinkle of fresh chives or parsley on top for a pop of color and freshness.

              - Prep Time: 15 minutes | Total Time: 6 hours 45 minutes | Servings: 6