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Slow Cooker Corn Chowder: A Taste of Lake Eden

The scent of corn chowder always takes me back to cozy autumn afternoons spent at my grandmother’s cabin. Nestled near the shores of a Minnesota lake, her cabin was a haven of warmth and delicious smells. I can almost feel the crisp air on my cheeks as I stepped inside, the aroma of simmering corn and savory ham filling the air. It wasn’t just a meal; it was a hug in a bowl, a reminder of family, and the simple pleasures of life. This recipe, adapted from a local gem, brings that memory to life with every spoonful.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 6-7 hours
Total Time: 6 hours 15 minutes to 7 hours 15 minutes
Servings: 4
Yield: Approximately 8 cups
Dietary Type: Can be Gluten-Free

Ingredients

½ cup diced cooked ham or 6 slices bacon, cooked and crumbled
2 cups peeled diced potatoes
½ cup chopped onion
2 (10 ounce) packages frozen whole kernel corn
16 ounces cream-style corn
1 tablespoon brown sugar
1 teaspoon Tabasco sauce
1 teaspoon season salt (see note below)
½ teaspoon black pepper
1 cup chicken broth

Ingredient Notes:

For a vegetarian version, omit the ham or bacon.
To make your own season salt, combine equal parts salt, paprika, garlic powder, onion powder, and dried thyme. Adjust to your preference.
If you prefer a thicker chowder, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last hour of cooking.

Equipment Needed

4-quart slow cooker
Knife
Cutting board
Measuring cups and spoons
Stirring spoon
Pam or other non-stick cooking spray

Instructions

Begin by spraying the inside of your 4-quart slow cooker with Pam or another non-stick cooking spray. This will prevent the chowder from sticking to the sides and make cleanup much easier.
Next, add all of the ingredients to the slow cooker: the ½ cup of diced cooked ham (or 6 slices of cooked and crumbled bacon), 2 cups of peeled diced potatoes, ½ cup of chopped onion, 2 (10 ounce) packages of frozen whole kernel corn, 16 ounces of cream-style corn, 1 tablespoon of brown sugar, 1 teaspoon of Tabasco sauce, 1 teaspoon of season salt, ½ teaspoon of black pepper, and 1 cup of chicken broth.
Using a large spoon, stir all of the ingredients together thoroughly until they are well combined. Ensure that the potatoes and corn are evenly distributed throughout the mixture.
Cover the slow cooker with its lid. Set the slow cooker to LOW heat and cook for 6 to 7 hours. The exact cooking time may vary slightly depending on your slow cooker, so it’s a good idea to check the chowder periodically, especially towards the end of the cooking time.
After 6 to 7 hours, check the potatoes to ensure they are tender. If they are easily pierced with a fork, the chowder is ready. If not, continue cooking for an additional hour or until the potatoes are fully cooked.

Expert Tips & Tricks

Enhance the Flavor: For a richer flavor, consider using smoked ham or bacon. The smoky notes will add depth and complexity to the chowder.
Spice It Up: If you like a bit more heat, add a pinch of cayenne pepper or a few more dashes of Tabasco sauce. Remember, you can always add more, but you can’t take it away!
Thicken the Chowder: If you prefer a thicker consistency, mash about a cup of the chowder with a potato masher or immersion blender. Alternatively, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the chowder during the last 30 minutes of cooking.
Make-Ahead Tip: You can prepare all of the ingredients the night before and store them in the slow cooker insert in the refrigerator. In the morning, simply place the insert into the slow cooker base and start cooking.
Fixing a Bland Chowder: If the chowder tastes bland, add a pinch of salt, a squeeze of lemon juice, or a splash of heavy cream to brighten the flavors.

Serving & Storage Suggestions

Ladle the Slow Cooker Corn Chowder into bowls and serve hot. Garnish with fresh chopped chives, a dollop of sour cream or Greek yogurt, or a sprinkle of crumbled bacon for added flavor and visual appeal. Crusty bread or oyster crackers are excellent accompaniments.

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chowder in individual portions for up to 2-3 months. To reheat, thaw the chowder in the refrigerator overnight and then gently warm it on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	354.7 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	5.1 g	7%
Saturated Fat	1.5 g	7%
Cholesterol	15.9 mg	5%
Sodium	538.7 mg	22%
Total Carbohydrate	71.9 g	23%
Dietary Fiber	7.2 g	28%
Sugars	8.6 g	N/A
Protein	14.2 g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegan Chowder: Omit the ham or bacon and use vegetable broth instead of chicken broth. Add a can of drained and rinsed cannellini beans for added protein and creaminess.
Spicy Chowder: Add a diced jalapeño pepper or a pinch of red pepper flakes to the slow cooker for a spicier kick.
Seafood Chowder: Replace the ham or bacon with cooked shrimp or crabmeat during the last 30 minutes of cooking.
Potato Variations: Experiment with different types of potatoes, such as Yukon gold or red potatoes, for different textures and flavors.
Corn Variations: Use fresh corn on the cob when in season. Cut the kernels off the cob and add them to the slow cooker. You can also use roasted corn for a smoky flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh corn instead of frozen corn?
A: Absolutely! Fresh corn will add a wonderful sweetness and flavor to the chowder. Simply cut the kernels off the cob and use the same amount as the frozen corn.

Q: Can I add other vegetables to the chowder?
A: Yes, feel free to add other vegetables such as carrots, celery, or bell peppers for added flavor and nutrition. Dice them and add them to the slow cooker along with the other ingredients.

Q: My chowder is too thin. How can I thicken it?
A: You can thicken the chowder by mashing about a cup of it with a potato masher or immersion blender. Alternatively, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the chowder during the last 30 minutes of cooking.

Q: Can I make this chowder in a pressure cooker or Instant Pot?
A: Yes, you can. Follow the same steps, but cook on high pressure for 15 minutes, followed by a natural pressure release.

Q: Can I freeze this chowder?
A: Yes, this chowder freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.

Final Thoughts

This Slow Cooker Corn Chowder is more than just a recipe; it’s a comforting and flavorful experience that will warm you from the inside out. I encourage you to try it, experiment with different variations, and make it your own. Whether you’re serving it to family, friends, or simply enjoying a cozy night in, this chowder is sure to be a crowd-pleaser. So gather your ingredients, dust off your slow cooker, and get ready to enjoy a taste of Lake Eden, right in your own kitchen. Bon appétit!

Slow Cooker Corn Chowder Recipe