I know a recipe is a keeper when Joe eats so much of it that I barely get any myself. This slow cooker corn chowder was a huge hit–and so easy to make! If you’re spending today meal prepping for the week, add this recipe to your list.
This easy slow cooker corn chowder is made with under 10 ingredients and no dairy!
- 6 ears of corn (remove the kernels) or 6 cups corn if you're using frozen
- 4 heaping cups yukon potatoes (chopped into 1/2" cubes)
- 1 cup diced yellow onion
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt + pepper to taste (be generous with both)
- Chives for topping (optional)
- Prepare the ingredients. Shuck the corn and remove kernels, wash and chop the potatoes, dice the onion.
- Add all ingredients to the slow cooker.
- Cook on high for 4-5 hours or low for 7-8 hours.*
- Transfer 3/4 the soup to a blender. Blend and then mix back into the remaining 1/4.**
- Enjoy! Store leftovers in an airtight container in the refrigerator.
*In my slow cooker (which is old) it takes 5 hours on high. Definitely check yours after 4--the main thing is you want the potatoes to be soft. **I don't blend part of it because I like having some potato chunks and corn kernels in every bite. If you want a smooth consistent texture, blend all of it.
Are you guys doing any meal prep for the week? I’m actually off to teach two classes and then meeting up with friends to watch some football so I’m … not. But a batch of this chowder will be made later in the week for sure!
And that concludes this week’s edition of Gratuitous Food Close-Ups. Hope you’re all enjoying your weekend! It’s been a marathon of teaching for me–15 classes down this week and four more to go today. 🙂
wearing Alo Yoga goddess leggings