Imagine coming home to a kitchen filled with the irresistible aroma of a creamy, smoky corn chowder that's been slowly simmering all day. This Sunday Slow Cooker Roasted Corn Chowder is not just a meal—it's a warm hug in a bowl that promises to transform your lazy weekend into a culinary adventure. With minimal prep and maximum flavor, this recipe will become your new go-to comfort dish that'll have everyone at the table begging for seconds!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups fresh corn kernels
- 1 onion, diced
- 2 potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Begin by preparing all your ingredients. Husk the corn and cut the kernels off the cob, measuring out 4 cups. If using frozen corn, ensure it is thawed before use.
- Dice the onion and potatoes into small, even pieces to ensure they cook uniformly. Set these aside with the corn.
- In the slow cooker, combine the fresh corn kernels, diced onion, and diced potatoes. Stir them together to mix evenly.
- Pour in the 4 cups of vegetable broth over the corn and vegetables. This will form the base of your chowder.
- Add 1 teaspoon of smoked paprika to the slow cooker. This will give the chowder a rich, smoky flavor. Stir to combine all the ingredients.
- Season the mixture with salt and pepper to taste. Remember to start with a small amount, as you can always adjust the seasoning later.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This slow cooking process will allow the flavors to meld beautifully.
- After 6 hours, check the chowder for tenderness. The potatoes should be soft and the corn should be cooked through.
- Once the vegetables are tender, stir in 1 cup of heavy cream to add richness and creaminess to the chowder. Mix well to combine.
- Let the chowder cook for an additional 10 minutes on low to heat the cream through.
- Before serving, taste the chowder and adjust the seasoning with more salt and pepper if necessary.
- Serve the chowder hot, garnished with chopped chives for a fresh and vibrant touch.
- Enjoy your Sunday Slow Cooker Roasted Corn Chowder with some crusty bread or crackers on the side!
Tips
- For the most vibrant flavor, use fresh corn kernels when in season. If fresh isn't available, high-quality frozen corn works wonderfully.
- Cut your potatoes and onions into uniform, small pieces to ensure even cooking and a consistent texture throughout the chowder.
- Go easy on the salt initially—you can always add more, but you can't take it away. Taste and adjust seasonings towards the end of cooking.
- The smoked paprika is key to creating depth of flavor. Don't skip this ingredient—it gives the chowder a subtle, smoky complexity.
- For an extra luxurious finish, consider garnishing with crispy bacon bits or a sprinkle of sharp cheddar cheese alongside the chives.
- Let the chowder rest for 10-15 minutes after cooking to allow the flavors to fully develop and the texture to settle.
- This chowder freezes beautifully! Store in airtight containers for up to 3 months for a quick future meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
