Description
This ultra-creamy slow cooker corn chowder combines sweet corn, tender potatoes, mild green chiles, and a touch of miso for depth, all simmered to perfection hands-off in your crock-pot. Finish with sour cream and cream for a rich, comforting bowl that’s perfect for chilly days or easy weeknight dinners.
Ingredients
- 4 ears Corn (Kernels cut off cob)
- 1 lb ≈450 g Small creamer potatoes (Halved or quartered into 1″ chunks)
- 4 cups Chicken broth or stock (Low-sodium preferred)
- 2 (4-oz) cans Chopped mild green chiles (Drained)
- 5 Scallions (Sliced; whites and greens separated)
- 5 cloves Garlic (Smashed and chopped)
- 1 Tbsp Unsalted butter
- 1 Jalapeño (Stemmed seeded, minced)
- 1 Tbsp optional Yellow or white miso (Adds umami)
- 1 tsp Kosher salt (Plus more to taste)
- 1/2 cup Sour cream (Stir in at end for tang)
- 1/2 cup Light or heavy cream or half-and-half (For richness)
- To taste Black pepper (Freshly cracked)
- Optional Chopped crisp cooked bacon (For garnish)
Instructions
Prep the Slow Cooker:
- Lightly butter the inside of the slow cooker with the unsalted butter.
Add Base Ingredients:
- Place corn kernels, potatoes, chopped green chiles, scallion whites, garlic, and jalapeño into the crock-pot.
- Pour in chicken broth and stir to combine.
Season & Miso (if using):
- Whisk miso into the mixture (if using) along with 1 tsp kosher salt and a few grinds of black pepper.
Cook:
- Cover and cook on Low for 4 hours, or on High for 2–3 hours, until potatoes are tender.
Finish the Chowder:
- Stir in the sour cream and cream until fully incorporated and the chowder is creamy.
- Taste and adjust salt and pepper as needed.
Optional Blend:
- For a thicker texture, use an immersion blender to purée half the chowder directly in the slow cooker, then stir to combine.
Serve:
- Ladle into bowls. Top with scallion greens and, if desired, chopped bacon.
Notes
-
Make-Ahead: Assemble ingredients in the slow cooker insert, cover and refrigerate up to 8 hours before cooking.
-
Vegetarian: Substitute vegetable broth and omit bacon for a meatless version.
-
Spice Level: Leave jalapeño seeds in for more heat, or swap for poblano for milder flavor.
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Cream Alternatives: Greek yogurt can replace sour cream for tang and additional protein.
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Storage: Leftovers keep in an airtight container in the fridge up to 3 days; reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course, Soup
- Cuisine: American, Comfort Food
Nutrition
- Calories: 350
