I made this delicious corn chowder for dinner one day last week, but I forgot to take a picture of it to post here. Not that a bowl of corn chowder looks like much, though, so you’re not really missing much in the way of visuals. Anyway, this soup is really easy to make, thanks to the Crockpot – the most complicated part is using the immersion blender at the end. I never knew how satisfying it is to liquify vegetables before! I added some salt, black pepper, and white pepper that wasn’t part of the original recipe and I think it turned out great. So if you’re looking for a tasty recipe for your slow cooker, I would highly recommend this corn chowder. Just a few ingredients and a few hours and you have a hearty meal. I’m getting hungry just thinking about it!
1 bag (16 oz) frozen white corn
1 can (15.5 oz) cut corn
1 qt (32 oz) chicken broth
1 c diced onion
1 tsp salt
1/4 tsp black pepper
1/4 tsp white pepper
4 oz cream cheese
Dump all ingredients into your slow cooker. Cover and cook on low for about 6 hours, or until onion is translucent and the soup is fully heated. I cooked mine for 2 hours on high and then for 2 hours on low, instead, stirring several times to break up the clumps of cream cheese. Carefully use a hand-held stick blender, or transfer to a regular blender or food processor in batches, and pulse to desired smoothness. Ladle into individual bowls and serve. Enjoy!
EDITED on 4/6/12: I halved the amount of black pepper and white pepper in this recipe because it was a little strong in my last batch.