Slow Cooker Corn Chowder
Corn chowder is a great late summer, early fall soup when corn is at its peak season. This recipe uses canned corn, but try going for the stuff straight off the cob for a fresh variation. This recipe would also be great with the addition of a protein like crab meat or chicken.
There are more great slow cooker soups in this recipe collection:
Cooking MethodSlow Cooker
- 3 bacon slices, diced
- 1/2 cup onion, minced
- 1/2 cup celery, minced
- 2 cups water
- 3 teaspoons chicken boullion
- 2 cups potatoes, minced
- 2 cups milk or soy/rice milk
- 2 cups liquid non-dairy creamer, mocha flavour, cream, milk or soy/rice milk
- 3 cans corn, cream style
- 2 tablespoons margarine
1. Fry diced bacon until crisp, remove from pan. Add minced onion and celery to bacon grease and saute until limp.
2. Combine above in slow cooker with water, bouillon, potatoes, margarine and corn.
3. Cover and cook on low 7 to 9 hours.
4. Add milk and cream, cook 30 minutes more or until heated through.
Note: You can use chicken stock to replace water and bouillon cubes. Mocha mix makes this soup extremely rich tasting, and the Mocha mix does not curdle with high heat like regular milk or cream. This can also be made on the stovetop. Instead of placing in slow cooker, simmer on the stove until potatoes are tender. Add the milk, cream, or liquid non-dairy creamer and heat through. Serve immediately.
Find this quick and easy soup recipe in the 42 Quick and Easy Recipes eCookBook.
Read NextSlow Cooker Crab Soup