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Layering ingredients in a slow cooker is crucial for maximizing flavor extraction and ensuring that every bite of your chowder is infused with depth and richness. Start by adding the aromatics—such as onions, garlic, and spices—at the bottom of the slow cooker. This allows their flavors to bloom as they cook, creating a fragrant base. Next, layer the potatoes and corn, followed by the broth and any additional seasonings.

Slow Cooker Creamy Potato Corn Chowder

Warm up with a bowl of hearty slow cooker creamy potato corn chowder, a perfect blend of comforting flavors that nourish both body and soul. This easy recipe combines the creamy texture of potatoes and the sweetness of corn, enhanced by slow cooking for depth of flavor. Packed with nutritional benefits, it's ideal for chilly evenings or family gatherings. Simple to prepare, this chowder will be your go-to for cozy meals. Enjoy this delicious and satisfying dish any time!
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Ingredients
  

4 medium potatoes, peeled and diced into 1-inch cubes

2 cups fresh corn kernels (or frozen, thawed)

1 large onion, finely chopped

2 garlic cloves, minced

3 cups vegetable broth (low-sodium preferred)

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

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and freshly cracked black pepper, to taste

2 tablespoons olive oil or unsalted butter

½ cup fresh green onions, chopped (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Ingredients: Begin by peeling the potatoes and cutting them into 1-inch dice. If using fresh corn, carefully cut the kernels off the cob. Chop the onion finely and mince the garlic cloves.

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

      Combine in Slow Cooker: Carefully transfer the sautéed onion-garlic mixture to the slow cooker. Add the diced potatoes and corn kernels, along with the vegetable broth, dried thyme, smoked paprika, salt, and pepper. Stir everything well to ensure the potatoes and corn are evenly coated with the spices.

        Cook the Chowder: Securely cover the slow cooker with its lid. Cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the potatoes are tender and easily pierced with a fork.

          Blend for Creaminess: Once the chowder is fully cooked, use an immersion blender to blend about half of the soup, creating a creamy consistency while leaving some potato chunks for texture. If you don't have an immersion blender, you can carefully transfer half of the chowder to a countertop blender, blend until smooth, and return it to the slow cooker.

            Add Creaminess: Stir in the heavy cream or coconut milk into the blended chowder. Allow it to heat on low for an additional 15-20 minutes, ensuring the chowder is warmed through and the flavors meld.

              Serve and Garnish: Before serving, taste the chowder and adjust the seasoning with more salt and pepper if necessary. Ladle the chowder into bowls and top with a generous sprinkle of chopped green onions and fresh parsley for a vibrant finish.

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

                  Presentation Tips: Serve the chowder in rustic bowls, and consider adding a drizzle of olive oil on top for an elegant touch. Placing a slice of crusty bread or cornbread on the side will make for a comforting, warm meal.