Slow Cooker Corn Chowder Soup Recipes Recipe For Deviled

CLASSIC SLOW COOKER CORN CHOWDER

Steps:

• Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.

VEGETARIAN SLOW COOKER CORN CHOWDER

Steps:

• Pour cream-style corn and whole-kernel corn in a slow cooker set to Low; add hash browns and stir.
• Heat butter in a skillet over medium heat; cook and stir red onion, white onion, bell peppers, celery, carrots, jalapeno peppers, cherry peppers, and poblano peppers in the melted butter until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; top with half-and-half.
• Cook, stirring occasionally, for about 3 hours.

SLOW-COOKED CORN CHOWDER

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

SLOW COOKER CORN CHOWDER

Steps:

• In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.
• Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.

SLOW-COOKER CHICKEN-CORN CHOWDER

Steps:

• In slow cooker, mix all ingredients except whipping cream, cornstarch, salt and pepper, bacon and parsley.
• Cover; cook on High heat setting about 4 hours or on Low heat setting 8 hours.
• In small bowl, beat whipping cream and cornstarch with whisk until smooth. Stir into mixture in slow cooker. Cover; cook 15 minutes longer.
• Season chowder to taste with salt and pepper. Garnish individual bowls of chowder with parsley and bacon.

SLOW-COOKER CORN CHOWDER RECIPE

Steps:

• Cut corn kernels from cobs using a sharp knife. Reserve 1 cup corn kernels. Place remaining corn kernels in a 5- to 6-quart slow cooker. Working over a rimmed pan, use the back of the knife to scrape cobs to release all juices from cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.
• Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.
• Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.
• Remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide evenly among 6 bowls; top evenly with fresh corn topping.

SLOW COOKER POTATO CORN CHOWDER

Steps:

• Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.

SLOW COOKER CARNE PICADA

Steps:

• Combine flour, paprika, salt, pepper, and garlic powder in a large bowl, mix to combine. Toss meat in flour mixture until well coated.
• Heat olive oil in a skillet over medium-high heat. Sear meat until browned on all sides, about 5 minutes. Depending on the size of your skillet, you might need to sear the meat in batches. Remove from skillet. Add onion, scraping off all the browned bits, and sautè until softened and translucent, 3 to 4 minutes.
• Add meat, onions, and diced tomatoes, undrained, into a slow cooker; mix to combine. Cook on Low until meat is tender and flavors have combined, 2 to 3 hours.

SLOW COOKER CORN CHOWDER

Steps:

• Spray the crock of a 4-quart slow cooker with Pam. Combine all ingredients in the crock-pot and stir well.
• Cover and cook on LOW for 6 to 7 hours.