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To make this creamy corn chowder, gather these ingredients: - 4 cups fresh or frozen corn kernels - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced - 1 red bell pepper, diced - 4 cups vegetable broth - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1/2 teaspoon cayenne pepper (adjust for spice level) - 1 cup heavy cream (or coconut milk for dairy-free) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh chives or parsley for garnish You can modify this chowder to suit your needs. If you want a vegan option, replace the heavy cream with coconut milk. You can also skip the butter and use olive oil. For those avoiding nightshades, swap the red bell pepper with zucchini. This chowder fits many diets with simple swaps. Each serving of this creamy corn chowder offers: - Calories: 350 - Protein: 6g - Carbohydrates: 37g - Fiber: 5g - Fat: 20g - Sodium: 600mg This chowder is hearty and filling, perfect for a cozy meal. Enjoy the rich flavors and comforting texture! Start by gathering all your ingredients. You will need corn, onion, garlic, potatoes, and bell pepper. Dice the onion, garlic, potatoes, and bell pepper. If you use frozen corn, there's no need to thaw it. Next, heat the olive oil in the slow cooker on sauté mode if you have it. Add the diced onion and minced garlic. Cook for about 3-4 minutes. You want the onions to look clear. This step builds flavor. Once the onions are ready, add the diced red bell pepper, potatoes, and corn. Stir everything well. This mix is key to a great chowder. Pour in the vegetable broth. Next, add the smoked paprika, dried thyme, cayenne pepper, salt, and pepper. Mix it all together well. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The potatoes should be tender when done. This slow cooking lets the flavors combine nicely. About 30 minutes before the chowder is ready, stir in the heavy cream or coconut milk. This makes the chowder rich and creamy. When the cooking time is done, use an immersion blender. Blend a few times to get your desired texture. If you want a smooth chowder, blend it longer. If you like chunks of veggies, blend less. After blending, taste your chowder. Adjust the seasonings if needed. Serve hot and garnish with fresh chives or parsley. This adds a lovely touch to your dish. Enjoy your creamy corn chowder! To make your chowder creamy, use heavy cream or coconut milk. I like both! Add the cream about 30 minutes before serving. This keeps it rich without cooking too much. Blend some of the chowder for a smooth feel but leave some chunks too. This gives it a nice texture. Seasoning is key to a great chowder. I use smoked paprika for a warm touch. Adjust the cayenne pepper based on your spice level. Taste as you go! You can also add a pinch of salt and pepper to make the flavors pop. Fresh herbs like chives or parsley add brightness at the end. Busy? You can prep ingredients ahead. Chop your veggies the night before and store them in the fridge. If you have a slow cooker with a sauté mode, use it! This lets you cook your onions and garlic right in the pot. It saves time and adds flavor. {{image_2}} You can easily make this chowder vegetarian or vegan. To do this, use vegetable broth. Replace heavy cream with coconut milk. This swap gives a creamy texture, plus a hint of sweetness. You keep all the flavors intact. Fresh herbs like parsley or chives add a nice touch. Want to boost the protein? Try adding beans or lentils. Black beans work well and add color. Chickpeas also blend nicely into the chowder. If you like meat, diced chicken or smoked sausage can bring a hearty twist. Just add them in with the other ingredients. For a spicy kick, add more cayenne pepper. You can also include diced jalapeños for extra heat. Want to change the flavor? Add curry powder for a different taste. Smoked paprika brings a nice depth as well. These simple tweaks make this chowder exciting every time you cook it. To keep your creamy corn chowder fresh, let it cool first. Pour it into an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When reheating, do it slowly on the stove. Stir often to keep it creamy. If it gets too thick, add a splash of broth or cream. Microwave works too, but stir halfway through for even heating. To freeze, use freezer-safe containers. Leave some space at the top for expansion. The chowder can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. To thicken your corn chowder, you can use a few simple methods. First, blend a portion of the chowder with an immersion blender. This will make it creamy while keeping some chunks. Another way is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the chowder and let it cook for a few minutes. The heat will help it thicken up nicely. Yes, you can make this recipe dairy-free easily. Just replace the heavy cream with coconut milk. Coconut milk adds a rich flavor and keeps the chowder creamy. You can also use almond or oat milk, but they may not be as thick. Make sure to check the labels for any added sugars or preservatives if you want to keep it clean. Creamy corn chowder pairs well with several sides. You can serve it with crusty bread or garlic bread for dipping. A fresh salad also makes a great side. Try a simple green salad with a light vinaigrette. If you want more flavor, add some roasted vegetables or a fruit salad for a refreshing twist. Yes, you can prep this chowder in advance. Chop your veggies and store them in the fridge. You can also measure out your spices for easy cooking. Just remember to add the cream or coconut milk in the last 30 minutes of cooking. This keeps the chowder fresh and ensures the cream doesn’t curdle. You can also store leftovers in the fridge for up to three days. This blog post covered all you need to know about creamy corn chowder. We explored the ingredients, cooking methods, and tips to make it a perfect dish. You learned how to customize it for dietary needs and ways to enhance flavor. Storing and reheating are also key to keeping your chowder tasty. In the end, don’t hesitate to experiment with variations. Cooking should be fun! Enjoy your chowder and share it with others.

Creamy Corn Chowder (Slow Cooker)

Savor the comforting flavors of Creole creamy corn chowder with this easy slow cooker recipe! Perfect for chilly evenings, this dish combines sweet corn, hearty potatoes, and aromatic spices for a deliciously rich experience. Whether you enjoy it smooth or chunky, it's sure to please! Ready to warm up your kitchen? Click through for the full recipe and make your own bowl of goodness! #CornChowder #SlowCookerRecipes #ComfortFood #Foodie
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Ingredients
  

4 cups fresh or frozen corn kernels

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 red bell pepper, diced

4 cups vegetable broth

1 teaspoon smoked paprika

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper (adjust for spice level)

1 cup heavy cream (or coconut milk for a dairy-free version)

2 tablespoons olive oil

Salt and pepper to taste

Fresh chives or parsley for garnish

Instructions
 

In a slow cooker, heat the olive oil on sauté mode (if available). Add the diced onion and minced garlic, cooking until the onions are translucent, about 3-4 minutes.

    Add the diced red bell pepper, potatoes, and corn kernels to the slow cooker, stirring to combine.

      Pour in the vegetable broth, then season with smoked paprika, dried thyme, cayenne pepper, salt, and pepper. Stir well to combine all the flavors.

        Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.

          About 30 minutes before the cooking time is up, stir in the heavy cream (or coconut milk) for a creamy texture.

            Once done, use an immersion blender to blend a few times to achieve desired consistency—some prefer a smooth chowder, while others like chunks of vegetables.

              Adjust seasonings if necessary, and serve hot, garnished with fresh chives or parsley for a pop of color.

                Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6-8