Description
Enjoy a creamy and comforting Crockpot Corn Chowder, perfect for a chilly day. This easy recipe delivers a flavorful and hearty soup with minimal effort.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup diced potatoes
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional: Cooked bacon for garnish
Instructions
- Combine corn, vegetable broth, potatoes, onion, and celery in a crockpot.
- Cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk until thickened.
- Pour milk mixture into the crockpot. Stir in heavy cream, salt, and pepper.
- Cook for an additional 30 minutes to heat through.
- Serve hot, garnished with cooked bacon if desired.
Notes
- For a smoother chowder, use an immersion blender to partially blend the soup before adding the milk mixture.
- Adjust the amount of milk and cream to achieve your desired consistency.
- Add other vegetables like carrots or bell peppers for extra flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg