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This recipe for slow cooker corn chowder blends sweet corn, hearty red potatoes, and smoky chipotle peppers in a flavorful vegetable broth. A hint of Greek yogurt gives it a light, creamy texture, making it rich but not overly heavy — the perfect soup for cozy nights!
Ingredients
Scale
- 4 cups corn (about 5-6 ears of corn, shucked, if using fresh)
- 1 lb small red potatoes, cut into 1/2-inch pieces
- 3 cloves garlic, minced
- 1 shallot, finely diced
- 1-2 chiles in adobo sauce (depending on spice preference), diced
- 1 teaspoon adobo sauce
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 4 cups vegetable broth
- 1/4 cup flour
- 1 1/2 cups shredded cheddar cheese
- 1 cup plain Greek yogurt
- Salt and pepper, to taste
Instructions
- Add corn, potatoes, garlic, shallot, chiles, adobo sauce, bay leaf, oregano, thyme, salt, and vegetable broth to the slow cooker.
- Turn on the slow cooker and cook until potatoes are fork-tender, about 7-8 hours on low or 3-4 hours on high.
- Whisk flour in small bowl with 1/4 cup water until slurry is formed. Temper slurry by adding a cup off hot broth to the bowl. Stir slurry into the chowder.
- Stir in cheese until melted.
- Turn slow cooker off and fold in Greek yogurt until fully incorporated.
- Season with more salt, and pepper, to taste.
Notes
- To prevent yogurt from curdling, let yogurt sit out at room temperature for at least an hour before adding it to the chowder.
- For a mild spice, use one chile. For a medium spice, use two chiles.
- If gluten-free, you can use arrowroot powder to make a slurry instead of flour.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner, Soup
- Method: Slow Cooker
- Cuisine: American
