Crockpot Summer Corn Chowder

Creamy, comforting, and bursting with flavor, this summer Corn Chowder is a delightful treat! Prepared with plenty of fresh sweet corn, tender potatoes, savory bacon, and garnished with chives and cheese. This irresistible soup is perfect for savoring throughout the summer season!

It’s the season when fresh corn on the cob is abundant, especially if you’re in the U.S. near local growers. Like many, you might be enjoying corn several times a week and seeking new ways to savor it; this corn chowder is a fantastic option!

Ingredients for Crockpot Summer Corn Chowder:

• 4-5 ears of fresh corn cut off cob
• 1 cup shredded or chopped carrots 
• 2 ribs celery diced
• 1 medium onion diced
• 3 medium russet potatoes peeled and cut in ½-inch cubes or 1 bag Simply Potatoes diced potatoes
• 1 15oz can creamed corn 
• 1 red pepper diced
• 2 cups chicken stock
• 2 cups heavy whipping cream
• 1 Boursin Cheese
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt or to taste
• spritz of lime 

Toppings : bacon, chives, sour cream, shredded cheese 

Pro Tip: Save time by using prepared diced potatoes or even hash browns! Shredded potatoes will result in a creamier, thicker texture to the soup. If you prefer to use fresh potatoes I recommend red skin or russet.

Directions:

1. Cook the Corn. Cook corn on the cob in air fryer or your preferred method.  I wrap my cobs in foil & air fryer at 375° for 20 minutes.  Cool & strip corn off cobs.
2. Chop Vegetables. While corn cooks, prep all other vegetables.
3. Combine ingredients. Place all ingredients in crockpot except lime. Cook on high 3 to 4 hours or until potatoes are fork tender.
4. Garnish. Squeeze 1-2 lime quarters into soup. Stir thoroughly to combine Boursin cheese.  Serve topped with bacon pieces, chives, sour cream, shredded cheese, etc. if desired.

Honestly, I adore corn on the cob, but I dislike having to remove the kernels when preparing dishes that only require them. I thought there must be an easier way, so I searched on Amazon and discovered just what I needed! This corn stripper tool is incredibly user-friendly, swiftly removing the kernels with a single rotation and push. It’s such a straightforward yet efficient tool for the task!

What Should I Serve with Summer Corn Chowder?

• Side Salad
• Delicious crusty bread
• Roasted summer vegetables
• You can opt for a “pick two” meal and enjoy a smaller bowl of chowder with a sandwich or wrap.

Equipment:

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Crockpot Summer Corn Chowder

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• Author: Kristen Sellentin
• Total Time: 4.5 Hours
• Yield: 4 Servings 1x

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Description

Creamy, comforting, and bursting with flavor, this summer Corn Chowder is a delightful treat! Prepared with plenty of fresh sweet corn, tender potatoes, savory bacon, and garnished with chives and cheese. This irresistible soup is perfect for savoring throughout the summer season!

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Ingredients

Scale 1x2x3x

• 4–5 ears of fresh corn cut off cob
• 1 cup shredded or chopped carrots 
• 2 ribs celery diced
• 1 medium onion diced
• 3 medium russet potatoes peeled and cut in ½-inch cubes or 1 bag Simply Potatoes diced potatoes
• 1 15oz can creamed corn 
• 1 red pepper diced
• 2 cups chicken stock
• 2 cups heavy whipping cream
• 1 Boursin Cheese
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt or to taste
• spritz of lime 

 

• Toppings : bacon, chives, sour cream, shredded cheese 

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Instructions

1. Cook the Corn. Cook corn on the cob in air fryer or your preferred method.  I wrap my cobs in foil & air fryer at 375° for 20 minutes.  Cool & strip corn off cobs.
2. Chop Vegetables. While corn cooks, prep all other vegetables.
3. Combine ingredients. Place all ingredients in crockpot except lime. Cook on high 3 to 4 hours or until potatoes are fork tender.
4. Garnish. Squeeze 1-2 lime quarters into soup. Stir thoroughly to combine Boursin cheese.  Serve topped with bacon pieces, chives, sour cream, shredded cheese, etc. if desired.

Notes

What Should I Serve with Summer Corn Chowder?

• Side Salad
• Delicious crusty bread
• Roasted summer vegetables
• You can opt for a “pick two” meal and enjoy a smaller bowl of chowder with a sandwich or wrap.

• Prep Time: 30 Minutes
• Cook Time: 3-4 Hours on HIGH
• Category: Soup
• Method: Crockpot
• Cuisine: American

This dish offers everything you desire in a corn chowder and more. It’s simple yet delicious, embodying the essence of homestyle comfort food. Indulge in the creamy richness complemented by the delightful crunch of corn in each spoonful.

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