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As the days grow shorter and the temperatures begin to drop, there's nothing quite like a warm bowl of chowder to soothe the soul. Hearty Slow Cooker Creamy Potato Corn Chowder is the epitome of comfort food, combining the delightful creaminess of potatoes with the sweetness of corn. This dish not only warms your body but also brings a sense of nostalgia, evoking memories of family gatherings and cozy evenings at home. The beauty of this chowder lies in its simplicity and the way it effortlessly brings people together around the dinner table.

Slow Cooker Creamy Potato Corn Chowder

Warm up your chilly days with a Hearty Slow Cooker Creamy Potato Corn Chowder that is nothing short of comfort in a bowl. This delightful recipe features creamy potatoes and sweet corn, slow-cooked to perfection for a blend of rich flavors. Perfect for family dinners or gatherings, it's versatile and easy to customize for any dietary preference. With simple ingredients and effortless preparation, this chowder will nourish both body and soul, making mealtime a cherished experience.
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Ingredients
  

4 medium potatoes, peeled and diced

2 cups fresh or frozen corn kernels

1 large onion, finely chopped

2 garlic cloves, minced

3 cups vegetable broth

1 cup heavy cream or coconut milk (for a lighter version)

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons olive oil or unsalted butter

½ cup chopped green onions (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Ingredients: Start by peeling and dicing the potatoes into small cubes. If using fresh corn, remove the kernels from the cob. Chop the onion and mince the garlic.

    Sauté the Aromatics: In a skillet, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Combine in Slow Cooker: Transfer the sautéed onions and garlic to a slow cooker. Add the diced potatoes, corn, vegetable broth, dried thyme, smoked paprika, salt, and pepper. Stir well to combine.

        Cook the Chowder: Cover the slow cooker with a lid and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.

          Blend for Creaminess: Once the chowder is cooked, use an immersion blender to blend a portion of the soup for a creamy texture, leaving some chunks of potatoes for added heartiness. If you prefer, you can transfer half of the chowder to a regular blender, blend until smooth, and then return to the slow cooker.

            Add Creaminess: Stir in the heavy cream or coconut milk and heat for an additional 15-20 minutes on low, allowing the chowder to warm through.

              Serve and Garnish: Once heated, taste and adjust seasoning with additional salt and pepper if needed. Ladle the chowder into bowls and garnish with chopped green onions and fresh parsley before serving.

                Prep Time, Total Time, Servings: 15 mins | 7 hours | 6 servings