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Slow Cooker Lightened Up Corn Chowder

Course: Soup
Cuisine: American
Keyword: corn, crockpot, fall, slow cooker, soup

Ingredients

  • 3 potatoes cubed
  • 1 cup chopped onions
  • 1 cup shredded carrots
  • 2 stalks celery optional
  • 1-2 zucchini shredded
  • 3 pounds frozen corn
  • 1 can cream corn or rolled tube corn
  • 1 can water
  • 1 can mild green chilies
  • 3 teaspoons minced garlic
  • 2 teaspoons thyme
  • 1 1/2 teaspoons black pepper
  • 3 teaspoons seasoning salt
  • 1 Tablespoon dry ranch
  • 1 heaping tablespoon Splenda
  • 1 cup half-and-half or light milk

Corn Relish Topping

  • 4 pieces of chicken bacon
  • ½ red onion finely chopped
  • ½ can whole kernel corn or southwest corn, drained
  • 2 tablespoons lime juice optional

Instructions

  • Chop onions, celery, and potatoes.
  • Shred carrots and zucchini.
  • Add all ingredients, except half and half, to the crockpot.
  • Rinse out the cream corn can and pour over the ingredients.
  • Cook on high for 6 hours.
  • Remove ¾ of the vegetables and liquid to a bowl.
  • Purée with an immersion blender.
  • Return to crockpot.
  • Add half and half.
  • Stir together and replace the lid.
  • In a separate bowl, stir together ingredients for topping.
  • Serve by the bowl with corn relish on top.