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When the leaves start to change color and the air turns crisp, there’s nothing quite like a warm bowl of corn chowder to evoke feelings of comfort and nostalgia. This delightful dish, with its rich, creamy texture, is a beloved staple in many households, making it the perfect accompaniment to chilly evenings or rainy afternoons. Corn chowder is not only a comforting meal but also a versatile one, easily adaptable to suit various tastes and dietary preferences. Whether you are hosting a family gathering or simply looking to enjoy a cozy dinner at home, this chowder promises to please even the pickiest of eaters.

Crockpot Corn Chowder

Warm up your chilly evenings with this cozy creamy corn chowder recipe that promises both comfort and flavor. Packed with sweet corn, potatoes, and fresh veggies, this hearty chowder is easy to prepare and can be customized to fit dietary preferences. Perfect for family gatherings or a quiet dinner, it offers a rich, creamy texture that will satisfy even the pickiest eaters. Discover how to create this delightful dish and make it a favorite in your home. Enjoy every delicious spoonful!
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Ingredients
  

4 cups fresh or frozen corn (approximately 4 ears of corn or 2 cans)

1 large onion, diced

2 medium potatoes, peeled and diced

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

4 cups vegetable or chicken broth

1 cup milk or heavy cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil or butter

Fresh cilantro or parsley for garnish (optional)

Crumbled bacon or cheese for topping (optional)

Instructions
 

Prepare the Ingredients: Start by thoroughly rinsing your vegetables. If you're using fresh corn, carefully remove the kernels from the cobs with a sharp knife and set them aside. Dice the onion, potatoes, and bell pepper, and mince the garlic.

    Sauté the Aromatics: In a large skillet over medium heat, add the olive oil or butter. Once the oil is shimmering or the butter has melted, add the diced onions. Cook for about 5 minutes until they become translucent. Stir in the minced garlic and bell pepper, cooking for an additional 2-3 minutes, or until the bell pepper has softened.

      Combine in the Crockpot: Transfer the sautéed mixture of onions, garlic, and bell pepper into the crockpot. Add the diced potatoes, corn, broth (vegetable or chicken), dried thyme, smoked paprika, and season with salt and pepper. Stir well to ensure everything is evenly mixed.

        Cook on Low: Cover the crockpot with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. The soup is done when the potatoes are tender and easily pierced with a fork.

          Add Creaminess: About 30 minutes before you plan to serve the chowder, stir in the milk or heavy cream. For a thicker texture, use a potato masher to slightly mash some of the potatoes in the crockpot, allowing the starch to enrich the chowder's consistency.

            Taste and Adjust: Before serving, taste the chowder and adjust the seasoning as necessary, adding more salt, pepper, or a pinch of cayenne pepper for a touch of heat if desired.

              Serve: Carefully ladle the creamy corn chowder into bowls. For added flair, top each serving with fresh cilantro or parsley, and sprinkle with crumbled bacon or cheese if you'd like.

                Enjoy: This delightful chowder pairs beautifully with crusty bread or a crisp garden salad for a satisfying meal!

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8