Slow Cooked Corn Chowder Food

SLOW-COOKER BACON CORN CHOWDER

Steps:

• In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
• Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
• In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook 10 to 15 minutes longer or until slightly thickened.

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.

SLOW COOKER CORN CHOWDER

Steps:

• Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
• Add just enough water or chicken stock to cover the ingredients.
• Cook on high 5 hours or low 7-8 hours until vegetables are softened.
• Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
• Taste and adjust seasoning with salt and pepper to taste.

SLOW-COOKED CORN CHOWDER

Steps:

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

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.

SLOW-COOKER CORN & POBLANO CHOWDER

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Refrigerate cooled cooked bacon until ready to use.
• Add onions, chiles and garlic to reserved drippings in skillet; cook and stir 3 to 4 min. or until onions are crisp-tender. Spoon into slow cooker sprayed with cooking spray. Stir in 3 cups broth. Add potatoes and cumin; stir.
• Whisk flour and remaining broth until blended. Gradually add to Neufchatel in medium bowl, mixing well after each addition. Add to slow cooker; stir. Cover with lid. Cook on LOW 6 to 7 hours (or HIGH 3 to 4 hours).
• Cut corn kernels off the cobs. Add to ingredients in slow cooker along with 1-1/2 cups of the shredded cheese; stir until shredded cheese is melted. Cook, covered, 5 min. or until heated through.
• Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining shredded cheese, avocados and cilantro.

SLOW COOKER CHICKEN AND CORN CHOWDER

Steps:

• Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Serve soup immediately, topped with bacon and garnished with chives, if desired.

SLOW COOKER CHICKEN CORN CHOWDER

Steps:

• Place the chicken, potatoes, carrots, celery, onions, garlic, and corn in the slow cooker.
• Add broth, thyme, parsley, pepper, and salt. Stir well.
• Place lid on the slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).
• Just before serving, remove the lid. Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.
• Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.

SLOW COOKER CORN CHOWDER

Steps:

• Put all ingredients in slow cooker and stir to combine.
• Set heat to low and cook for 5 to 7 hours.
• Add more salt and pepper if desired.

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 STREET CORN & CHICKEN CHOWDER

Steps:

• Combine corn, chiles, garlic, cumin and 1 cup cheese in slow cooker sprayed with cooking spray; stir in chicken broth. Add chicken. Cover with lid.
• Cook on LOW 6 to 7 hrs. (or HIGH 3 to 4 hrs.).
• Transfer chicken thighs to shallow dish; pull into shreds with 2 forks. Set aside. Ladle about 2 cups chowder into blender; blend until smooth. Return to slow cooker along with the chicken and whipping cream; stir.
• Serve topped with sour cream and remaining cheese.

SLOW COOKER CORN CHOWDER

Steps:

• Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside. Place corn, potato, bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately, sprinkled with bacon and garnished with chives, if desired.

SLOW COOKED CORN CHOWDER

Steps:

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

SLOW COOKER HAM AND CORN CHOWDER

Steps:

• Combine all ingredients into slow cooker. Stir to combine. Cook on high for 3-4 hours, or low for 6-8.
• Cook on high for 3-4 hours, or low for 6-8.
• 1 hour before serving, combine cornstarch slurry ingredients in small separate dish. Stir with fork to combine, ensuring no lumps are present. Add mixture to slow cooker and stir. Allow to cook & thicken for remaining hour of cooking.
• Serve and enjoy!

SLOW COOKER CREAMY BACON CORN CHOWDER RECIPE

Steps:

• Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
• Add just enough water or chicken stock to cover the ingredients.
• Cook on High 5 hours or Low 7 to 8 hours until vegetables are softened.
• Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
• Taste and adjust seasoning with salt and pepper to taste.

SLOW COOKER CORN CHOWDER RECIPE

Steps:

• In a slow cooker, add the potatoes, onions, carrots, celery, garlic, ham, corn kernels, parsley, thyme, and the chicken stock.
• Cook on low for 6-8 hours or until the potatoes are tender.
• In a separate bowl, mix 2 Tbsp of the evaporated milk with the cornstarch.
• Mix the cornstarch into the slow cooker. Once mixed in, stir in the rest of the evaporated milk.
• Cook for a further 15-30 minutes until heated and slightly thickened.
• Season to taste with salt and pepper.
• Serve & Enjoy

SLOW COOKER CORN CHOWDER

Steps:

• Spray the crock of a 4-quart slow cooker with Pam. Combine all ingredients in the crock-pot and stir well.
• Cover and cook on LOW for 6 to 7 hours.

SLOW COOKER CORN CHOWDER

Steps:

• In a slow cooker, place potatoes, onions, ham, celery, carrots, red pepper, whole kernel corn, butter, and salt and pepper to taste.
• Add enough water to cover and the bouillon cubes.
• Cook on low setting for 8 to 9 hours and then stir in evaporated milk and cream corn.
• Cook for 30 minutes more.
• Add mashed potatoes flakes if you like a thicker chowder.
• Stir to blend well.