Slow-Cooker Corn Chowder

Name: Slow-Cooker Corn Chowder
Total time: 5 h 15 min
Yield: 4 to 6 servings
Ingredients: 4 ears of corn; 1 pound small creamer potatoes, halved or quartered into 1-inch chunks; 4 cups chicken broth or stock; 2 (4-ounce) cans chopped mild green chiles; 5 scallions, sliced, whites and green parts separated; 5 garlic cloves, smashed and chopped; 1 tablespoon unsalted butter; 1 jalapeño, stemmed, seeded and minced; 1 tablespoon yellow or white miso (optional); 1 teaspoon kosher salt, plus more as needed; 1/2 cup sour cream; 1/2 cup light or heavy cream or half-and-half; Black pepper, to taste; Chopped crisp, cooked bacon (optional), for serving

By Sarah DiGregorio

Published Aug. 17, 2022

Slow-Cooker Corn Chowder — David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.

Total Time: 5¼ hours
Rating: 4(1,145)
Comments: Read comments

The rich flavor of this lightly creamy chowder comes from slow-simmered corn cobs. After the kernels are removed, the cobs go into the slow cooker along with the potatoes and aromatics, where they infuse the broth as it slow-cooks. The corn kernels are added at the very end, so that they retain their fresh, poppy sweetness. Canned green chiles lend mild heat and tons of mellow, peppery flavor to go along with the sharper jalapeño. (If you come across fire-roasted canned green chiles, snap those up.) The miso adds a sweet-savory note that reinforces the corn flavor; but if you don’t have it on hand, add about two additional teaspoons of salt.

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Ingredients

Yield:4 to 6 servings

4ears of corn
1pound small creamer potatoes, halved or quartered into 1-inch chunks
4cups chicken broth or stock
2(4-ounce) cans chopped mild green chiles
5scallions, sliced, whites and green parts separated
5garlic cloves, smashed and chopped
1tablespoon unsalted butter
1jalapeño, stemmed, seeded and minced
1tablespoon yellow or white miso (optional)
1teaspoon kosher salt, plus more as needed
½cup sour cream
½cup light or heavy cream or half-and-half
Black pepper, to taste
Chopped crisp, cooked bacon (optional), for serving

Ingredient Substitution Guide

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Preparation

Step 1
Cut the kernels from the corn cobs and put them in a bowl; refrigerate. Snap the cobs in half.
Step 2
In a 6- to 8-quart slow cooker, combine the cobs, potatoes, broth, green chiles, scallion whites, garlic, butter, jalapeño, miso (if using) and salt. Cook on low until the potatoes are very tender, about 5 hours.
Step 3
About 10 minutes before serving, use tongs to discard the cobs. Stir in the corn kernels and scallion greens and cook until warmed through. Turn off the slow cooker.
Step 4
Whisk the sour cream and light or heavy cream together in a large liquid measure or a bowl. Slowly whisk a few ladlefuls of the hot broth into the cream mixture until combined. Stir the cream mixture into the chowder. Grind in a generous amount of black pepper. Taste for seasoning and add more salt and pepper if necessary. Serve in bowls, and top with bacon, if desired.

Ratings

4 out of 5

1,145 user ratings

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Comments

David2 years ago

Its a very thin soup. Next time I'm going to mash some of the potatoes to give the soup some heartiness and texture .

Anne2 years ago

I don't have a slow cooker--can I use a dutch oven??

BigGuy2 years ago

Quick Stove Top Corn Chowder Fry a chopped onion in 1 T of butter in a Dutch oven until translucent. Add 2 cups chicken stock (or 2 cups chicken bouillon), a can of creamed corn, and a can of evaporated milk. Heat to boiling and then lower to simmer for 5 minutes or so. Optional: Add chopped, peeled boiled potatoes Add paprika, cayenne pepper, and pepper to taste. This tastes and looks like the corn chowder served in diners and coffee shops.

Thomas M. Arminio1 week ago

Used scallion cream cheese instead of sour cream. Added cayenne, cumin, pickled jalapeños, thyme, oregano, cooked bacon at end. Immersion blended partially

James2 weeks ago

My potatoes never got soft, even after 8 hours on the low setting. I recommend cooking them separately and adding them in later.

DK6 months ago

I've made this recipe a few times and love the sweetness of the corn. Yesterday my husband, whose cooking usually centers around cereal and quesadillas, sprinkled cheese on top. I was horrified at first, but then I tried it. Delicious! I'd love to try it with Gruyere.

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