Updated June 2014
This is a very easy corn chowder recipe, using a slow cooker or crock pot. You can prepare the ingredients in less than 15 minutes; turn on the crock pot and head out for a day of activities. It has been adapted from an old 1970’s cookbook called Crockery Cookery.
We have a few variations that you can consider. If you want a very rich traditional style chowder, you can replace the low fat milk with whole milk or half-n-half. For a chunky texture with extra sweet corn flavor add another cup of cooked corn kernels after you puree the mixture. This version tastes like that good ol’ summer buttered corn, on a spoon. You can also serve the corn chowder with cornbread, for a double corn whammy!
I like to use fresh corn in season and frozen corn during the winter. We usually don’t peel our potatoes, since the skin is the primary source of dietary fiber and many other vitamins. Just scrub them good with a brush, or your hands. If you want a uniform color appearance, you can peel them.
Our corn chowder soup recipe is low in fat and very healthy. The corn provides many healthy nutrients. According to the World’s Healthiest Foods “corn's contribution to heart health lies not just in its fiber, but in the significant amounts of folate that corn supplies.” Folate-rich diets are associated with a reduced risk of heart disease, colon cancer and birth defects.
Reasons our Corn Chowder is Eco Friendly
- Vegetables are low carbon producing foods.
- This homemade soup recipe saves 5 commercial soup cans from recycle or the landfill.
- No transporting of heavy cans of soup or ingredients.
Reasons our Corn Chowder is Healthy
- Corn is a good source of many nutrients including folate, dietary fiber, phosphorus, manganese and vitamins B1, B5 and C. Vitamin B1 (thiamin) is critical for brain cell/cognitive function and is essential for memory.
- Homemade soups avoid toxic BPA lined soup cans.
- Fresh ingredients (corn, potatoes, and onion) provide the highest nutritional value.
3 cups fresh sweet corn kernels (4-5 cobs) or 2 lbs. frozen corn
2 medium potatoes – finely chopped
2 cups chicken stock, we make ours with:
2 tsp. Better Than Bouillon - Organic Chicken Base
2 cups water
1 medium onion – finely chopped
1 tsp. salt
½ tsp. seasoned salt
⅛ tsp. ground black pepper
2 cups low fat milk
3 Tbsp. butter
1 cup cooked corn for chunky version
Finely chop the potatoes and onions. If using fresh corn, cut the kernels off of the cobs.
Combine corn, potatoes, onions, both salts, pepper and chicken broth in the slow cooker. Cover and cook on low for about 7 to 9 hours, or high for 4 to 5 hours. This will depend on how “hot” your crock pot cooks. The potatoes and onions should be very soft.
Using a stick blender, puree the ingredients in the pot until smooth. Never use a regular blender to puree hot liquids. The blades pull air into the hot liquid and create steam. It will blow the top off of the blender, creating a huge mess.
Stir in milk, and butter. If making the chunky version, add the additional cooked corn. Cover and cook on high for 10 to 15 minutes to bring it up to serving temperature.
Ladle soup into bowls and garnish with ground mace if desired.