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- 4 medium russet potatoes, peeled and diced - 2 cups frozen sweet corn - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - ½ teaspoon black pepper - 1 teaspoon salt (adjust to taste) - 2 tablespoons olive oil - Fresh chives, chopped (for garnish) You can swap coconut milk with almond milk or regular milk for a creamier taste. For fresh herbs, use parsley or cilantro instead of thyme. If you want a different potato, Yukon gold or red potatoes work well too. Each option changes the flavor a bit but keeps the dish tasty. To prep the vegetables, start with the potatoes. Peel and dice them into small cubes. This helps them cook evenly. Next, dice the onion into small pieces. This adds flavor to our chowder. For the garlic, we will mince it finely. This allows the garlic to blend well with the other flavors. To properly sauté the garlic, heat olive oil in a small skillet over medium heat. Add the minced garlic and cook for about one minute. You want to see it turn golden and smell great. Be careful not to burn it. Once ready, transfer the garlic to the slow cooker. This step adds a nice depth to the chowder. For slow cooker settings, you have two options. You can set it on low for 6 to 8 hours or on high for 3 to 4 hours. Either way, the goal is to make the potatoes tender. After adding all the ingredients, stir well. Cover the slow cooker tightly to keep the heat in. For mashing technique, once the cooking time is done, use a potato masher. Mash some of the potatoes to create a creamier texture. Leave some chunks for a nice bite. This gives the chowder a pleasing mix of smooth and chunky. Garnishing with chives is easy. Just chop fresh chives and sprinkle them on top of each bowl. This adds a fresh touch and bright color. You can also drizzle a bit of coconut milk on top for extra creaminess. For presentation tips, ladle the chowder into bowls and serve it hot. Pair it with crusty bread on the side. This makes it perfect for dipping. Enjoy your creamy potato corn chowder with a touch of warmth and comfort! To boost the taste of your chowder, consider adding spices. A pinch of cayenne can add a kick, while a dash of cumin brings warmth. Experiment with herbs like rosemary or parsley for fresh notes. I suggest using homemade vegetable broth instead of store-bought. This broth adds richer flavors and helps you control the salt. You can make it from leftover veggie scraps. Just simmer them in water for a few hours. When mashing the potatoes, use a potato masher. Mash some while leaving others chunky. This mix gives your chowder a nice balance. If your slow cooker cooks too fast or slow, adjust the cooking time. For a faster model, cook for 5 hours on low. For a slower model, you may need 8 hours. Check the potatoes with a fork for doneness. Always cover your slow cooker while cooking. This keeps heat and moisture inside for better results. For busy days, prep in advance. Chop the veggies the night before and store them in the fridge. You can also measure out spices ahead of time. This saves time when you're ready to cook. {{image_2}} If you want a dairy-free chowder, coconut milk works great. It adds creaminess without dairy. You can also try almond milk or cashew cream. Both choices keep the soup rich and tasty. Just make sure to choose unsweetened versions. This way, your chowder stays savory and delicious. Want to make your chowder heartier? Try adding beans or chicken. Canned beans, like black or white beans, mix well. They offer a nice texture and extra protein. If you prefer chicken, shredded rotisserie chicken works nicely. This adds flavor and makes the dish more filling. Plus, incorporating legumes boosts fiber and nutrients. It's a healthy twist that keeps you satisfied. You can change this chowder with seasonal veggies. In summer, add fresh zucchini or bell peppers. For fall, try butternut squash or pumpkin. These veggies enhance taste and add color. You can also adjust spices to match the season. In winter, a dash of nutmeg or cinnamon warms up the dish. These small changes make the chowder exciting all year round. To store your potato corn chowder, let it cool first. Use airtight containers to keep it fresh. Glass or plastic containers work well. Place the chowder in the fridge for up to 4 days. Remember to label your containers with the date. You can freeze the chowder for longer storage. Use freezer-safe containers or heavy-duty bags. Leave some space in the container for expansion. The chowder can last for about 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it on low heat in a pot, stirring often. You can also microwave it, but stir it every minute for even heat. In the fridge, chowder lasts about 4 days. Look for changes in color or smell to check for spoilage. If it smells sour or looks off, it’s best to throw it away. Always trust your senses when it comes to food safety. Yes, you can use fresh corn. Fresh corn gives a sweet taste and crisp texture. However, you need to cook it longer. Frozen corn is convenient and saves time. It's already cooked and ready to use. If you choose fresh, remove the kernels from the cob. You will need about 2 cups of fresh corn. This will help maintain the same flavor and texture in your chowder. Making this chowder vegan is easy. First, switch the coconut milk for a plant-based milk, like almond or soy. You can also use cashew cream for a richer taste. Ensure that the vegetable broth is vegan too. All the other ingredients are already vegan-friendly. This way, you can enjoy the creamy goodness without any animal products. Yes, you can cook this chowder on high. If you do, cut the cooking time to 3-4 hours. Check the potatoes for tenderness after 3 hours. If they are not soft yet, let them cook longer. Keep in mind, the flavors may not blend as well. Cooking on low is best for deep flavor. However, high heat works if you are short on time. This blog post covered a great chowder recipe and how to make it perfect. We explored essential ingredients, cooking steps, and ways to add your twist. Remember, you can substitute items like coconut milk or use fresh herbs. Don't forget the tips for storage and freezing. In the end, this chowder is all about enjoying your cooking journey. Use seasonal veggies or add protein to keep things exciting. Enjoy making this dish and share your tasty creations!

Slow Cooker Potato Corn Chowder

Warm up with our creamy slow cooker potato corn chowder that's bursting with flavor! This comforting dish combines tender russet potatoes, sweet corn, and a hint of coconut milk for creaminess. Perfect for cozy dinners, this easy recipe takes just 15 minutes of prep and lets your slow cooker do the rest. Dive into the creamy goodness today and serve it up with crusty bread! Click through to discover the full recipe and transform your mealtime.
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Ingredients
  

4 medium russet potatoes, peeled and diced

2 cups frozen sweet corn

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (for creaminess)

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon black pepper

1 teaspoon salt (adjust to taste)

2 tablespoons olive oil

Fresh chives, chopped (for garnish)

Instructions
 

In a large slow cooker, add the diced potatoes, frozen sweet corn, and diced onion.

    In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, then transfer it to the slow cooker.

      Pour in the vegetable broth and add the dried thyme, smoked paprika, black pepper, and salt. Stir to combine all the ingredients.

        Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.

          Once the cooking time is up, use a potato masher to slightly mash some of the potatoes for a creamier texture, leaving some chunks for consistency.

            Stir in the coconut milk and allow it to heat through for another 15-20 minutes on low. Adjust seasoning if necessary.

              Serve hot, garnished with freshly chopped chives.

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

                  - Presentation Tips: Ladle the chowder into bowls and top with a sprinkle of chives. You can also add a drizzle of coconut milk on top for a finished touch. Serve with crusty bread on the side for dipping!