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In the world of comforting meals, few dishes can rival a warm bowl of chowder. This rich and creamy soup, often associated with coastal communities and chilly evenings, evokes feelings of nostalgia and warmth. Chowder, in its many forms, is a beloved choice for those seeking a hearty, satisfying meal. One standout recipe that brings a delightful twist to the traditional chowder is the Slow Cooker Creamy Potato Corn Chowder. This dish not only celebrates the sweet and savory flavors of corn and potatoes but also offers a convenient way to prepare a meal with minimal effort.

Slow Cooker Creamy Potato Corn Chowder

Warm up with a heartwarming bowl of Slow Cooker Creamy Potato Corn Chowder, a dish that brings the sweet and savory flavors of corn and Yukon Gold potatoes to life. This easy recipe simplifies meal prep, allowing you to enjoy a rich, creamy soup with minimal effort. Loaded with nutritious ingredients and customizable to suit dietary needs, this chowder is perfect for chilly evenings or cozy family gatherings. Discover how to create this comforting dish that’s sure to delight everyone at your table.
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Ingredients
  

4 medium-sized Yukon Gold potatoes, peeled and diced

1 cup frozen corn kernels (or fresh if in season)

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, diced

1 stalk celery, diced

4 cups vegetable or chicken broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh chives or parsley for garnish

Instructions
 

Sauté the Base: In a skillet over medium heat, heat olive oil. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.

    Layer the Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the diced potatoes, frozen corn, dried thyme, smoked paprika, salt, and pepper. Mix well.

      Add the Broth: Pour in the vegetable or chicken broth, ensuring all ingredients are submerged. Stir gently to combine.

        Slow Cook: Cover the slow cooker with the lid and set it to low for 6-8 hours or high for 3-4 hours.

          Make It Creamy: Once the cooking time is up, use a potato masher to slightly mash some of the potatoes in the chowder for a thicker texture. Stir in the heavy cream until fully combined.

            Taste and Adjust: Check for seasoning and adjust with more salt, pepper, or spices as needed.

              Serve: Ladle the chowder into bowls, garnish with fresh chives or parsley, and enjoy with crusty bread or crackers on the side.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6