This Corn Chowder gets your attention with its bold flavor. We owe that to the addition of a creamy cilantro and Greek yogurt mixture.
I was inspired by a recipe I found in Cuisine at Home’s “Slow Cooker Menus” magazine, where this Corn Chowder is quite accurately described as “summer in a bowl.”
I made a few minor changes — adding a bit more butter to saute the vegetables, using cornstarch to thicken, swapping a yellow bell pepper instead of a green one and swapping regular milk instead of buttermilk.
You could probably cut out the butter altogether and “saute” the vegetables in a little broth, but butter is SO yummy why do that?!
This Corn Chowder is filling and satisfying without being heavy.
It’s a perfect soup transition from winter to spring/summer.
I hope you love it as much as we do!
Corn Chowder – Crock-Pot Easy!
|Prep time||45 minutes|
|Cook time||3 hours|
|Total time||3 hours, 45 minutes|
|From magazine||Cuisine Slow Cooker Menus|
- 1 Pound sliced fresh mushrooms (I prefer cremini)
- 4 Tablespoons butter
- 1 Medium onion (finely chopped)
- 4 Cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper
- salt and pepper (to taste)
- 1 16 oz. jar roasted red peppers (chopped)
- 4 Cups vegetable broth
- 3 Tablespoons cornstarch
- 5 Cups frozen sweet corn (thawed)
- 1 yellow bell pepper (diced)
- 1/2 cup chopped fresh cilantro
- 3/4 cups plain Greek yogurt
- 1 cup milk
- 1/2 lime (juiced)
This Corn Chowder is full of healthy, vitamin-rich veggies and soul satisfying flavor.
Using the crock-pot frees you up to do other fun things while dinner is cooking! Frozen sweet corn is delicious in this dish, but if you can get your hands on fresh corn, that would push this Corn Chowder over the top! Inspired by a recipe I found in Cuisine At Home's Slow Cooker Menus Magazine. Made just a few minor changes. This chowder is filling and satisfying without being heavy. I hope you like it!
Enjoy! - The Recipe Wench
|In large skillet over medium heat, saute mushrooms in butter until browned (about 6 minutes). |
Add onion and garlic. Continue cooking for 4 more minutes.
Continuing over medium heat, stir in paprika, crushed red pepper, salt, pepper, and roasted red peppers.
Mix cornstarch in 2 cups of broth. Add to mushroom mixture.
Continue to cook until thickened.
Pour mushroom mixture into crock-pot.
Top with corn, diced yellow pepper and remaining broth -- do not stir.
Cover and cook on high setting for 2-3 hours or low setting 4-5 hours.
At end of cooking time, stir chowder.
|Puree cilantro in blender with yogurt, milk, lime juice and 2 cups of the chowder until thick and creamy. |
Stir this blended mixture into the crock-pot.
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