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What Makes This Recipe So Great
This chowder is warm and comforting, perfect for chilly days. It’s packed with tender potatoes and sweet corn, making each bite rich and satisfying. Using a slow cooker allows the flavors to blend beautifully without much effort.
Tips For Best Results
- Use waxy potatoes like Yukon Gold for a creamier texture.
- Add the corn in the last hour to keep it tasting fresh and sweet.
- Stir occasionally if possible to prevent ingredients from sticking to the sides.
- Add the corn in the last hour to keep it tasting fresh and sweet.
- Stir occasionally if possible to prevent ingredients from sticking to the sides.
Directions
Tos the potatoes, both types of corn, evaporated milk, veggie broth, chopped sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and some black pepper into your slow cooker. Give everything a good stir to mix it all together. Set the slow cooker to low and let it cook for about 6 hours. If you can, give it a gentle stir every now and then to keep everything blending nicely. Once it’s done, give it a final taste and adjust the seasoning if you need to. Serve it up warm and enjoy!
Serving Advice
Serve this chowder with a crusty bread or warm dinner rolls for dipping. A sprinkle of fresh herbs like parsley or chives adds a nice pop of color and flavor. It also pairs well with a simple green salad for a complete meal.
Leftover Tips
Let the chowder cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 3 days. You can also freeze portions for up to 2 months; just thaw overnight in the fridge before reheating gently on the stove.
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