Slow Cooker Chipotle Corn Chowder takes less than 15 minutes to prepare and packs in a bit of heat for a whole lot of flavor. Ok I know corn chowder is like a summer thing but roll with me for a minute.
Who wants to hot soup in the summer? I don’t care how fresh the corn is. You will rarely find me eating soup in the heat. Chowder in the fall though is something I can wrap my head around and sink my spoon into.
I figured this corn chowder would be the perfect beginning of fall soup because I’m still seeing the last of summer fresh corn at the farmer’s market and abundant in the grocery store. Also I LOOOOVE how easy this recipe is. The only work you have to do is chop some potatoes, shuck some corn, turn on your slow cooker and let it do the rest of the work .And if you’re in a time pinch, you could also use frozen corn instead of fresh. As someone who enjoys to cook but doesn’t want to spend hours every day doing so, slow cooker meals like this one are a godsend.The chipotle peppers pack some heat into this chowder (or chowDAH as we say in Boston) and I added in some shredded sharp cheddar cheese for an umami boost. I felt like it needed a little extra somethin somethin in the flavor department and the cheese did it. If you’re looking for a vegan-friendly version, you could use NOOCH and skip the yogurt. If you’re a meat lover, you could add a little bacon for that umami flava flave.This soup isn’t super satiating on its own. I had a bowl for lunch and found myself hungry for a sandwich an hour or so later so be mindful that you may need to pair this soup with something else like a sandwich, salad, protein, etc. to make it a satisfying meal. The weather has been pretty miserable in Boston this week (didn’t Mother Nature get the memo my birthday was Tuesday?! Rude.) so this chowder has been the perfect antidote to embracing all the cozy hibernation feels.Print
- 3 cups corn (about 3–4 ears of corn, shucked)
- 8 small red potatoes, roughly chopped
- 3 cloves garlic, minced
- 2 chiles in adobo sauce, diced
- 1 teaspoon adobo sauce
- 2 tbsp flour
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 6 cups vegetable broth
- 1 cup plain Greek yogurt*
- 1 cup shredded cheddar cheese (4 ounces)
- Salt and pepper, to taste
- Place corn, potatoes, garlic, chiles, adobo sauce, flour, oregano, thyme, onion powder, and vegetable broth into the slow cooker.
- Turn on the slow cooker and cook for 7-8 hours on low or for 3-4 hours on high.
- Turn slow cooker off and fold in Greek yogurt until fully incorporated. Stir in cheese until melted. Season with salt and pepper, to taste.
To prevent yogurt from curdling, let yogurt sit out to rise in temperature before adding it to chowder.
This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published November 2014.