Tuesday, January 27, 2015

Slow Cooker Corn Chowder


One of the family's favorites is Corn Chowder.  The rich silky goodness of milk loaded with corn, potatoes, carrots, celery, salt and pepper. This recipe is a favorite because it is loaded with veggies and has a slight thyme flavor to the milk.   I usually makes this dinner on nights where every one's schedule is all over the place.  They just need to come home and ladle up a bowl of goodness for dinner.  You can top the chowder with cracked pepper and bacon bits.  Adds a little extra pzazz to the chowder.

This chowder is made in two stages.  First the potatoes, carrots, and celery  are cooked  on low in broth until tender.  During the last phase of cooking you add the corn, milk, cornstarch and wine.  Mash some of the potatoes for extra thickness and your chowder is ready to serve.  Easy and delicious:)




Slow Cooker Corn Chowder
From BHG

Ingredients:
1 tablespoon vegetable oil
1 cup finely chopped carrots (2 medium)
1/2cup finely chopped celery (1 stalk)
1/3cup finely chopped onion (1 small)
3 cups peeled and cubed russet potatoes (about 1 pound)
3 cups reduced-sodium chicken broth
1 bay leaf
3/4teaspoon salt
3/4teaspoon dried thyme, crushed
1/8teaspoon paprika
4 cups frozen whole kernel corn
2 cups milk
3 tablespoons cornstarch
2 tablespoons dry white wine
1 tablespoon snipped fresh thyme
4 slices bacon, crisp-cooked, drained, and crumbled
 Cracked black pepper

Directions:

In a medium saucepan heat oil over medium-high heat. Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally. Transfer mixture to a 4- to 6-quart slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.

Cover and cook on low-heat setting about 3 hours or on high-heat setting about 1-1/2 hours or until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through.
In a small bowl stir together cornstarch and wine; stir into mixture in cooker. Cover and cook for 10 minutes more. Stir in fresh thyme.

Using a potato masher, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper.


Makes 6 servings










4 comments:

  1. I love your chowder! My family doesn't eat it so often. I think I'd give your recipe a try !:)

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  2. I have yet to break out my slow cooker this winter. Maybe I will with this chowder!

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  3. Haven't had corn chowder in ages! I should make some soon.

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  4. Corn Chowder in the crock? It dpesn't get much better than that on a cold and wintry day now does it, Geraldine!

    Thanks for sharing...

    ReplyDelete