Description
This Slow Cooker Creamy Corn Chowder is a comforting, vegetarian soup featuring both russet and sweet potatoes blended with sweet corn and enriched with coconut milk for a rich, dairy-free creaminess. Easy to prepare and cook throughout the day in your slow cooker, this chowder is a hearty, flavorful meal perfect for any season, with flexible use of fresh or frozen corn.
Ingredients
Scale
Vegetables
- 2 medium russet potatoes, peeled and chopped into 1-inch pieces (about 4 cups)
- 2 medium sweet potatoes, peeled and chopped into 1-inch pieces
- 1 medium onion, finely chopped
- 3 cups sweet corn kernels (fresh or frozen-defrosted), divided
- 3 garlic cloves, roughly chopped
Liquids and Seasonings
- 1-3 teaspoons kosher salt, to taste
- 32 oz low sodium vegetable broth
- 1 cup canned coconut milk (can substitute cream)
- 1 tablespoon white wine vinegar
Instructions
- Combine Ingredients: Place the peeled and chopped russet and sweet potatoes, finely chopped onion, 2 cups of the corn kernels, roughly chopped garlic, salt, and low sodium vegetable broth into a 6-quart slow cooker. Stir gently to combine all ingredients evenly.
- Cook the Soup: Cover the slow cooker with the lid and cook the mixture on high for 3-4 hours or on low for 5-6 hours, or until the potatoes are very tender and easily mashable with a fork.
- Blend the Chowder: Use an immersion blender directly in the slow cooker to blend the cooked vegetables and broth until smooth and creamy. If you do not have an immersion blender, carefully ladle the hot soup in batches into a countertop blender and blend until creamy, then return the blended soup back to the slow cooker.
- Add Coconut Milk and Finish: Stir in the cup of coconut milk (or cream substitute), the remaining 1 cup of corn kernels, and the tablespoon of white wine vinegar. Mix well until everything is fully incorporated. Taste and adjust seasoning with additional salt or vinegar if desired.
- Serve: Ladle the chowder into bowls and optionally garnish with fresh basil, chopped scallions, and a dash of hot sauce for extra flavor and color.
Notes
- This recipe is ideal for a vegetarian diet and provides a creamy texture without traditional dairy ingredients.
- Fresh or frozen corn kernels can be used interchangeably, making it versatile year-round.
- The coconut milk adds richness but keeps the chowder dairy-free; cream can be substituted if preferred.
- Adjust salt and vinegar to suit your taste preferences for a balanced flavor.
- Using a slow cooker allows for hands-off cooking, making it an easy meal prep option.
Nutrition
- Serving Size: 1 bowl (about 1/6 of recipe)
- Calories: 270 kcal
- Sugar: 9 g
- Sodium: 607 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
