Description
Six bowls of slow-cooker corn, potato and cream chowder without chicken or bacon.
Ingredients
Scale
- 4 cups Frozen sweet corn kernels
- 1 pound Yukon Gold potatoes, diced small
- 1 medium Yellow onion, diced
- 2 ribs Celery ribs, diced
- 2 cloves Garlic, minced
- 3 cups Low-sodium vegetable broth
- 1 teaspoon Dried thyme
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 1 cup Heavy cream
Instructions
- Add 4 cups frozen sweet corn, 1 lb small-diced Yukon Gold potatoes, one diced onion, two diced celery ribs, two minced garlic cloves, 3 cups low-sodium vegetable broth, 1 tsp dried thyme, 3/4 tsp salt and 1/4 tsp pepper to a 5- to 6-quart slow cooker. Stir and start cooking promptly.
- Cover and cook on LOW approximately five hours until the potatoes are tender when pierced. Mash about one cup of the cooked potato-corn mixture against the side or in a bowl, then stir it back to thicken without flour.
- Stir in 1 cup heavy cream, cover and cook approximately fifteen minutes more until the chowder is steaming hot throughout. Taste and adjust salt, recording any change.
- Divide into six working bowls and measure actual final volume after a kitchen trial. No chicken, bacon or seafood is included; those would change the recipe, images and handling notes.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: about five hours LOW for potato, then 15 minutes after cream; cooker and dice size vary.
- Prep Time: 20 minutes
- Cook Time: 315 minutes
- Category: Soups
Nutrition
- Serving Size: Approximately one and a quarter cups, pending cooked-volume measurement