Slow Cooker Corn Chowder
Slower cooker corn chowder is an easy, filling dinner. Servewith some crusty bread and you can’t go wrong!
Servings: 6
Equipment
- 6 to 7 quart slow cooker
Ingredients
- 3 medium celery stalks, chopped
- 12 oz Canadian bacon, chopped
- 1 medium onion, chopped
- 1 serrano or jalapeno pepper, cored, seeded, and minced
- 2 cups frozen corn, thawed
- 2 15 oz cans hominy, drained
- 1/2 tsp dried thyme or 1 T. fresh thyme leaves
- 1/2 tsp salt or more to taste
- 1/2 tsp fresh ground pepper or more to taste
- 4 cups chicken broth
- 1 T flour
- 2 T milk + 1/2 cup milk, divided
Instructions
- Wash produce. Clean and trim celery, then slice into 1/4 inch pieces. Chop onion and bacon. Mince pepper.
- In a 6 to 7 quart slow cooker, stir together celery, Canadian bacon, onion, serrano or jalapeno pepper, corn, hominy, salt, pepper, thyme, and broth.
- Cover and cook on high for 3 to 3½ hours.
- Reduce heat to low. In a small bowl, whisk together 2 tablespoons of milk and the flour. Stir the flour mixture into the chowder and add the remaining milk. Cover and continue cooking for 30 minutes or until the chowder has thickened.
Notes
For a creamier, richer chowder, substitute half and half or heavy cream. You can also increase the amount of milk to one cup.
This corn chowder can also be cooked on high for 6 to 8 hours, adding in the milk at the end as with the shorter cook time.