Ingredients:

  • 4 cups frozen corn (or 6 fresh ears of corn, kernels removed)
  • 2 medium potatoes, peeled and diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream (or coconut cream for dairy-free option)
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter (or olive oil)
  • Fresh chives or parsley, chopped
  • Crumpled bacon (optional)

Instructions:

  1. Dice the potatoes and onion, and mince the garlic.
  2. Add the corn, diced potatoes, onion, garlic, vegetable broth, thyme, smoked paprika, salt, and pepper to the slow cooker.
  3. Cover and cook on low for 6-8 hours or high for 4 hours.
  4. About 30 minutes before serving, stir in the heavy cream and butter.
  5. Use an immersion blender to partially blend the chowder for a creamier consistency while retaining some whole corn and potato pieces (optional).
  6. Garnish with fresh chives or parsley and optional crumbled bacon before serving.