Crock Pot Corn Chowder

Really you don’t need a slow cooker to make this.  I just used mine because I wanted to have the option to leave the house…you know just in case I felt like going on a run or doing something active (hahahaha!).  I felt ridiculous even as I typed that…the end of this pregnancy has turned me into a sloth.  Oh how I long for the feeling of an elevated heart rate (that’s not from simply walking up a flight of stairs).  I digress…

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This corn chowder was something I threw together with fridge scraps. 

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See?

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Creamy Corn Chowder [vegetarian]

Ingredients:

  • 2 tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 15 baby carrots, diced
  • 1 stalk celery, diced
  • 2 cups corn (I used frozen but fresh works too)
  • 2 cups vegetable broth
  • 2 1/2 cups plain greek yogurt (I used 0% Chobani, but 2% works too)
  • 1/4 cup flour (I used whole wheat, but a GF flour will work too)
  • 1 tsp cumin
  • 1/2 tsp cayenne (reduce for less heat)
  • 1 bay leaf
  • 1/2 tsp parsley
  • salt & pepper (to taste)

Directions:

Add everything but the greek yogurt and the flour to the crock pot and set it to cook on high for 3 hours.

After 3 hours, add the greek yogurt and stir, then cook for another hour on high.

After that hour add the flour.  Then use an immersion blender to puree the whole thing.  If you don’t have an immersion blender, you will have to wait for the soup to cool and transfer the chowder in batches to a regular blender. 

Once it has reached the texture you want, it’s ready to serve.

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Notes:

Garnish with sautéed tempeh bacon for some extra protein or fancy flavor.

To make dairy free and vegan, use plain coconut milk yogurt. 

To make gluten free, use arrowroot, corn flour, brown rice flour, or oat flour to thicken. 

If you don’t have a slow cooker, you could definitely make this on the stove top, just adjust cooking time as needed. 

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This was pretty spicy, but not too spicy.  And the tangy notes typical of greek yogurt weren’t really a factor in the dish in my opinion.  It was basically a healthy creamy soup with more protein and less fat than your average chowder.

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Considering we had leftovers (that I froze), I’d say it serves 4 people. 

Enjoy!

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Comments (14)

  1. Jessica

    Would cornstarch work as a thickener to eliminate blending? Or could I eliminate the flour altogether?

  2. Anne @ eatcleaneatreal

    Oooh YUM! I have a strange obsession with corn chowder, I think I will be making this soon!

  3. Ashley @ My Food N Fitness Diaries

    Yummm! Definitely pinning this and will be making it in the near future. Crock Pot recipes are my best friend. 🙂

  4. Lori

    I used corn today too – and avocado (!) – I had some ‘old’ corn on the cobs that were almost ready to pitch, so I dry grilled them in the frypan til they had scorchy marks, then ran the knife down them to release the kernals. This gave me about 2 cups of roasted corn. I mixed this with one chopped avo, a tablespoon or 2 of capers and some leftover sun dried tomatoes, salt & pepper and squeezed in half a lemon – kind of like a salsa. Had it with pureed white beans, broccoli with oyster sauce, and ‘rissoles’ made with pretend turkey mince. Yummmmmm. Corn rocks.

    cheers
    Lori
    coolgreendays,blogspot.com

  5. Cecilia

    I definitely want to try that next weekend. I’m not sure about the blending part though…hmmmm…

  6. Sara Kolpek

    This looks so good!! I am vegan, and don’t have a place to buy coconut milk yogurt. Could just coconut milk work? Or do you have any other ideas as to what I could substitute??? Thanks!!

  7. sheila

    sounds delicious. i’m currently obsessed with my crock pot so i’ll definitely be trying this out!

  8. Elise (Post author)

    the thing about the blending is it purees the veggies making the texture more chowder like. so yes, cornstarch will work as a thickener, but if you dont blend it, it will be more of corn soup than a chowder (probably still tasty though).
    good luck!

  9. Elise (Post author)

    do you have access to any other non dairy yogurt? almond based perhaps?
    if not i think you could use coconut milk, but you might want to reduce the veg broth significantly (maybe even entirely?) otherwise it may end up really soupy (as opposed to thick and chowder-y). but still use the flour and blender to thicken and puree.

  10. Chobani

    You had us at crockpot! Seriously, the inventor of that magical contraption deserves a Nobel Peace Prize. It’s such a lifesaver! We’ll have to give this recipe a go…it’s still fuh-reezing here, and we’re on a major soup/chowder kick.

    Amy
    @Chobani

  11. Elise (Post author)

    agreed! even though im in LA, the crock pot is always crankin’ during these winter months.

  12. Lou

    Oh I had the whole sloth-thing going on in the last little bit of my pregnancy too – just your body conserving energy for the big LABOUR 🙂 Get yourself a whole TV series on DVD and get cosy on the couch – take lots of naps – make the most of it!

    It’s funny, just before I went into labour I had the BIGGEST energy spike, so watch out for that, it’s a good sign things are happening 🙂

  13. Elise (Post author)

    i just started “dance academy” on netflix. its a fabulously cheesy aussie series. kyle loves making fun of me for it.

  14. sheila

    ps i made this tonight (subbed regular yogurt for greek) and it came out really tasty! thanks for the recipe!

Comments are closed.