Slow Cooker Corn Chowder Food

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-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 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.

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 CREAMED CORN

Steps:

• Add the corn kernels to the insert of a 6-quart slow cooker. Use the back of a butter knife to scrape the juice from the cobs and add to the slow cooker. Tie the thyme together with kitchen twine and add to the slow cooker along with the half-and-half, butter, cream cheese, garlic, 2 teaspoons salt and 1/2 teaspoon pepper. Cover with a lid and cook on low heat for 4 hours.
• Turn off the heat, remove the lid and discard the thyme. Stir with a wooden spoon or rubber spatula until the mixture comes together. Cover with the lid and rest the creamed corn for 15 minutes. Serve topped with bacon and sliced scallions.

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 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.