Friday, September 20, 2013

Slow Cooker Corn Chowder

I love my grocery store because they are always sending me coupons so whenever I get a mailer from them, I'm sure to scan through it to see if they might be discounting a pantry staple or some other frequent used item for our home.  Recently they sent a flyer with some coupons that also included a recipe for this corn chowder.  I was intrigued by a few things.  First, it was made for the slow cooker and since it's getting cooler out, my slow cooker will be making even more frequent appearances for dinners.  Second, I had a ton of corn in the fridge as the farm kept loading our CSA box with more huge ears of corn every week.  And third, this recipe uses the naked corn cobs to flavor the soup, so it ends up with this deep, roasted corn flavor that is really delicious.  Corn chowder isn't something I otherwise would have thought to make with all those extra ears of corn, but I'm certainly glad my penny-pinching side scanned through that mailer because this dish is definitely tasty.

As I said, this came from my local super market mailer, Stop and Shop.  I made one adjustment, using a green pepper rather than red since that's what the farm gave me.  In fact, other than the bacon, celery and milk, all the ingredients came from the farm.  I would like a little more seasoning, so I might add a touch of cayenne pepper or maybe replace the salt with a seasoned salt, just to add another element behind the strong roasted corn flavor.  Unfortunately I don't have all the pictures for this one since I tagged team dinner with Dave that night.  I put everything together and then Dave had the final steps to get it to the table.  But I think you'll get the gist and at least I got a shot of the finished and plated serving!  This was a hearty dinner served with crackers or rolls and I enjoyed the leftovers for a couple of lunches.  Make larger servings for a meal or keep them on the small side for an appetizer.  Definitely a nice was to celebrate the last bit of corn this season and break in the slow cooker for the months ahead.

Slow Cooker Corn Chowder


4 slices of bacon
6 ears fresh corn
2 medium potatoes
1 onion, diced
1 bell pepper, diced
2 celery stalks, chopped
2 cups chicken broth (or water mixed with base/bouillon )
salt and pepper to taste
2 cups milk
1 Tablespoon butter

Cook bacon as desired, then drain, cool and crumble.  Remove husks from corn.  Note: Remove all but a layer or two of the green husk, then microwave the corn cobs for about a minute an ear to allow the steam to build between the ear and the husk.  Remove from microwave and carefully strip the husks and silks off the ear together for a clean ear.

Once all the ears are cleaned, remove the kernels from each ear.  Note: I use a bundt/tube pan and place the tip of the ear in the center tube.  Then use a sharp knife and cut straight down the ear to remove the kernels, rotating the ear as I go.  The kernels fall of into the pan and the ear doesn't slip while I cut.

Place naked corn cobs in the bottom of a 6-7 quart slow cooker.  Add corn kernels, crumbled bacon, onion, bell pepper, and celery.  Cover with chicken broth and add salt, pepper and any other desired seasonings.

Cover and cook on high for 7-9 hours.

Remove the corn cobs, then using an immersion blender, blend about half of the soup, so there are still chunks remaining.  Add milk and butter, cover and cook for another 15-30 minutes.

Makes 6-8 servings.

Happy Baking,
The Cookie Princess

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  1. I love corn chowder. Such a hearty and delicious meal.

  2. This was definitely filling--and pretty healthy as well. Thanks for visiting.

  3. After working for too long at review of, I always need to refill my energy stock in the body. This recipe totally fits for this aim.