Crock Pot Fresh Corn Chowder Food

SLOW-COOKER CORN CHOWDER RECIPE

Steps:

• Cut corn kernels from cobs using a sharp knife. Reserve 1 cup corn kernels. Place remaining corn kernels in a 5- to 6-quart slow cooker. Working over a rimmed pan, use the back of the knife to scrape cobs to release all juices from cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.
• Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.
• Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.
• Remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide evenly among 6 bowls; top evenly with fresh corn topping.

SLOW COOKER CORN CHOWDER

Steps:

• In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.
• Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.

CLASSIC SLOW COOKER CORN CHOWDER

Steps:

• Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.

CROCK POT FRESH CORN CHOWDER

Steps:

• Cook bacon over medium heat until browns and crisp.
• Remove and cook onion until translucent.
• Add bacon, onion, potatoes, chilies, corn and milk.
• Cook on high for 4 hours.
• Pour 1/2 soup into blender and puree.
• Return to crock pot add cream and stir in the chives and seasonings to taste.

SLOW-COOKED CORN CHOWDER

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

CROCK POT CORN CHOWDER

Steps:

• Combine first 7 ingredients in crock pot.
• Cover and cook on low for 7 to 9 hours.
• Mash up potatoes a bit if desired.
• Stir in milk and butter and cook on high about 1 hour more.

LOW FAT CRAB AND CORN CHOWDER

Steps:

• Heat oil in a large stockpot over medium heat.
• Add onion and garlic and saute for a few minutes, stirring often.
• Add celery, carrot, potatoes and peppers and saute until slightly softened, about 5 minutes (NOTE: if potatoes stick, add a little more oil).
• If you prefer thicker chowder, add the flour now and stir constantly for 2 minutes until cooked
• Add corn, broth and milk and Bay leaf and bring to a simmer.
• Simmer over medium-low heat for about 20-25 minutes or until vegetables are softened.
• Gently stir in can of crabmeat and Old Bay seasoning.
• Salt, Pepper and butter to taste.

CROCK POT CORN CHOWDER

Steps:

• Put frozen potatoes O'Brien in crock pot.
• In seperate bowl, mix remaining ingredients, except butter.
• Pour into crock pot and stir in with potatoes.
• Stir in the butter, or just throw it on top of the mixture -- it will melt as cooking.
• Cook on low for approx 6 hours.

CORN CHOWDER (CROCK POT)

Steps:

• In skillet or microwave, fry bacon until crisp; remove and reserve.
• Add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well.
• Combine all ingredients in Crock pot. Stir well.
• Cover and cook on LOW setting for 6 - 7 hours.