Crock-Pot Corn Chowder (Printable Version)
Enjoy a comforting blend of sweet corn and vegetables simmered slowly for a velvety, hearty chowder.
# Ingredients:
→ Produce
01 -
1 large onion, finely chopped
02 -
3 celery stalks, chopped
03 -
1 potato, cut into small cubes
04 -
6 ears fresh corn, kernels removed
→ Liquid
05 -
950 ml chicken broth
06 -
355 ml evaporated milk
→ Herbs and Seasoning
07 -
3 sprigs fresh thyme
08 -
1 bay leaf
09 -
Salt and black pepper, to taste
# Steps:
01 -
Combine onion, celery, potato, and corn kernels in the base of the slow cooker.
02 -
Pour in chicken broth and evaporated milk. Add thyme, bay leaf, salt, and black pepper.
03 -
Cover and cook on low heat for 6 hours until vegetables are tender.
04 -
Remove bay leaf and thyme sprigs before serving hot.
# Notes:
01 -
For extra body, puree a portion of the soup before serving for a creamier texture.