Slow Cooker Sunday: Corn Chowder

One of the best things to make in your slow cooker is soup. I normally make corn chowder during the summer months on the stove thanks to the abundance of fresh corn available, but, for this recipe, I used frozen corn and you guessed it, my slow cooker. And to be honest, using frozen corn requires a lot less effort. Shucking corn and getting the kernels off the cob is just not fun.

In a small bowl I combined 1/2 cup of the frozen corn along with a ¼ cup of diced red bell pepper and a tablespoon of fresh lemon juice. After stirring it together I covered the bowl with plastic wrap and then refrigerated it until my soup was ready.

In my slow cooker I combined the necessary ingredients for the chowder and then set it to cook on low for 8 hours. In case you are wondering, no, I didn’t cook the soup with the thyme on top, after taking this picture I gave the soup a good stir so the thyme sprigs could work their magic while the soup was cooking.

After the 8 hours I transferred 2 cups of the soup to a blender and blended it until it was smooth and then returned it the slow cooker along with heavy cream and butter. I stirred the soup until the butter had melted and then it was ready to enjoy.

I served it topped with the pepper and corn. You may be tempted to pass on the corn and pepper topping but trust me don’t. The fresh lemon juice from the mixture adds a nice taste to the soup.

Slow Cooker Corn Chowder

Ingredients:

1/4 cup diced red bell pepper

1 tablespoon freshly squeezed lemon juice

4 cups (32 ounces) frozen corn

1 pound Yukon gold potatoes, peeled and diced

2 14.5 oz. cans of chicken broth

1/2 cup chopped yellow onion

2 garlic cloves, minced

2 sprigs fresh thyme

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup heavy cream

2 tablespoons unsalted butter

 

Directions:

In a small bowl combined the diced pepper, 1/2 cup of the corn and the lemon juice. Stir together and the cover and refrigerate until ready to serve.

In your slow cooker add the remaining corn, potatoes, chopped onion, garlic, thyme salt and pepper. Stir everything to combine and then cover and cook on low for 8 hours.

Remove the thyme springs and transfer 2 cups of the soup to a blender and blend until smooth. Return the blended soup to the slow cooker along with the heavy cream and butter. Stir the soup until the butter has melted.

Ladle the soup into bowls and top with the reserved corn and pepper mixture.

Recipe slightly adapted from The Kitchn

Slow Cooker Sunday: Vegetarian Minestrone

While spring may be a few days away the weather is still cold enough for some hearty soup. And while this soup may not have any meat in it, it’s still filling thanks to the array of vegetables. I was a bit intimidated by the amount of ingredients – I tend to avoid recipes that have too many ingredients – but, they are all pretty simple and some I actually had on hand.

I added most of my ingredients to my slow cooker and then set it to cook on low for 8 hours. I began checking on it after 5.5 hours as I didn’t want my vegetables to over-cook and break down, especially the zucchini. Ultimately my soup was ready in 6 hours, my vegetables were tender and still intact.

I then cooked the elbow macaroni in pot of boiling salted water and added it to the soup along with chopped baby spinach. I cooked it on low for an additional 15 minutes and it was done.

The Minestrone was flavorful and as I said earlier hearty and, the leftovers tasted even better the next day and even better the day after that.

Slow Cooker Vegetarian Minestrone

Ingredients:

6 cups vegetable broth

1 28 ounce can crushed tomatoes

1 15 ounce can kidney beans, drained and rinsed

1 large onion, chopped

2 ribs celery, diced

2 large carrots, diced

1 cup frozen green beans

1 small zucchini, cut into quarter moons

3 garlic cloves, minced

1 tablespoon fresh parsley, minced

1 1/2 teaspoons dried oregano

1 teaspoon salt

3/4 teaspoons thyme

1/4 teaspoon black pepper

1/2 cup elbow macaroni

4 cups chopped fresh spinach

Parmesan Cheese

Directions:

Combine all ingredients from the broth through the black pepper in a 6-quart slow cooker and cook on low for 6-8 hours, until vegetable are tender.

Bring a large pot of salted water to boil and cook the elbow macaroni for about 8 minutes, until cooked through but still firm, drain.

Add the macaroni and spinach to slow cooker and cook for another 15 minutes. Top with parmesan cheese.

Recipe from allrecipes