Slow Cooker: Corn Chowder Soup

This slow cooker corn chowder recipe is easy to make, but you’d never guess it by how it tastes!

| December/January 2012

  • Though corn chowder is usually made with bacon, I like to add smoked salt and smoked Gouda to this soup instead.
    Photo by Ben Pieper

Though corn chowder soup is usually made with bacon, I like to add smoked salt and smoked Gouda to this slow-cooker soup recipe instead. If the potatoes are organic (and I hope they are; you don’t want to know what kind of heinous fumigants are used on conventionally farmed potatoes), leave the skins on them for extra flavor and a more rustic feel. MAKES 4 to 6 SERVINGS OF SLOW COOKER CORN CHOWDER SOUP.

• 4 tablespoons butter or ghee
• 1 medium onion, chopped
• 1 pound small potatoes, sliced
• 1 bay leaf
• 4 sprigs fresh thyme
• 6 cups water
• 4 cups fresh or frozen corn
• 2 poblano chiles, roasted, peeled and diced OR 1 (4-ounce) can diced roasted chiles
• 1 cup half-and-half
• 1 cup grated smoked cheddar or Gouda cheese, divided
• Salt (preferably smoked)
• Chopped chives, for garnish

1. In a large sauté pan, melt butter over medium heat and sauté onion for about 10 minutes, or until lightly browned.

2. Transfer onion to a 7-quart slow cooker and add potatoes, bay leaf, thyme and water. Cover and cook on low about 4 hours, or until potatoes are tender.

3. Mash some of the potatoes against inside of the cooker or use a handheld immersion blender to puree a small amount of the potatoes and thicken soup slightly.

4. Add corn, chiles, half-and-half and 3/4 cup of the cheddar. Add salt to taste and continue cooking for 20 to 30 minutes, or just until all ingredients are hot.

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