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Corn chowder is a dish that evokes warmth and nostalgia, offering a comforting bowl of creamy goodness that can satisfy even the heartiest of appetites. Known for its rich texture and wholesome ingredients, corn chowder has earned its place as a beloved staple in many households. The creamy base, combined with the natural sweetness of corn and the heartiness of vegetables, creates a dish that is not only delicious but also nourishing. The convenience of preparing this delightful chowder in a crockpot makes it an ideal choice for busy days when you crave a home-cooked meal without the fuss.

Crockpot Corn Chowder

Experience the comforting flavors of Creamy Delight Crockpot Corn Chowder, a recipe that evokes memories of warmth and home-cooked goodness. This dish features a rich, creamy base filled with sweet corn, hearty vegetables, and aromatic spices, making it perfect for busy days or cozy family dinners. Easy to prepare in a crockpot, it allows for a hands-off approach. Plus, it’s versatile enough to accommodate various dietary needs, ensuring everyone can enjoy this delightful meal.
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Ingredients
  

6 large ears of fresh corn, husked and kernels removed (or 4 cups of frozen corn)

1 medium onion, finely diced

2 medium potatoes, peeled and cut into small cubes

1 red bell pepper, diced

2 cloves of garlic, minced

4 cups of vegetable broth

1 cup of heavy cream (or coconut cream for a dairy-free alternative)

2 teaspoons of dried thyme

1 teaspoon of smoked paprika

Salt and pepper to taste

2 tablespoons of olive oil or butter

Fresh chives, chopped (for garnish)

Instructions
 

Prep the Ingredients: Begin by husking the corn and carefully cutting the kernels off the cobs if you're using fresh corn. Dice the onion and red bell pepper, then peel and cube the potatoes into bite-sized pieces. Finally, mince the garlic to release its wonderful aroma.

    Sauté the Base: In a large skillet over medium heat, add the olive oil or butter and let it melt. Once melted, add in the diced onion, red bell pepper, and minced garlic. Sauté these ingredients for about 3–5 minutes until they soften and become fragrant, stirring occasionally to avoid browning.

      Combine in the Crockpot: Transfer the sautéed vegetables to the crockpot. Next, add the freshly cut corn kernels (or frozen corn if using), cubed potatoes, vegetable broth, dried thyme, smoked paprika, and season with salt and pepper. Stir all the ingredients together until they are well combined.

        Cook on Low: Cover the crockpot with its lid and set it to cook on low for 6-8 hours. Alternatively, you can cook it on high for 3-4 hours. During this time, the potatoes will become tender and the flavors will meld together beautifully.

          Blend for Creaminess: About 30 minutes before you plan to serve the chowder, use an immersion blender to puree roughly half of the chowder—this will create a creamy texture while still keeping some chunky ingredients for added contrast. If you don't have an immersion blender, you can carefully transfer a portion to a regular blender, blend until smooth, and then stir it back into the pot.

            Finish with Cream: Stir in the heavy cream (or coconut cream for a dairy-free version) and taste the chowder. Adjust the seasoning with more salt and pepper if desired. Let it warm through for an additional 10-15 minutes on low heat, allowing the flavors to combine.

              Serve: Ladle the delicious corn chowder into individual bowls. Garnish with fresh chopped chives on top for a burst of color and flavor. Serve warm and enjoy this comforting dish!

                Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6-8

                  - Presentation Tips: For an appealing presentation, you can drizzle a little extra cream on top of the chowder before serving, and sprinkle on additional chives for a vibrant touch. Serve with fresh crusty bread on the side to complete the meal!