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Creamy Slow Cooker Sweet Corn and Red Pepper Potato Chowder
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 4 medium russet potatoes, peeled and cubed
  • 1 red bell pepper, diced
  • 1 cup frozen sweet corn
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add the cubed potatoes, diced red bell pepper, frozen sweet corn, diced onion, and minced garlic to the slow cooker.
  • Pour in the vegetable broth and stir in the dried thyme, salt, and black pepper.
  • Cover and cook on low for 6 hours until the potatoes are soft.
  • Use a potato masher to lightly crush some of the potatoes for thickness while leaving chunks intact.
  • Stir in the heavy cream, then cover and cook on low for 20 more minutes to warm through.

Notes

Mashing only part of the potatoes keeps the chowder thick without needing extra thickeners. If you prefer a smoother texture, blend half the batch with an immersion blender before adding the cream. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: American
Equipment: Slow Cooker