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Chowder is more than just a dish; it is a culinary tradition steeped in history. Typically characterized by its creamy base and chunky textures, chowder has roots in various coastal regions, particularly in New England. Traditionally, chowders were made by fishermen using the catch of the day, combined with potatoes and other local ingredients. Over time, this humble fare evolved into a variety of regional specialties, such as clam chowder, corn chowder, and potato chowder, each with its unique twist and flavor profile.

Crockpot Corn Chowder

Indulge in the warm, comforting flavors of Creamy Corn Bliss Chowder, a delightful recipe perfect for any season. This chowder stands out with its rich, creamy texture and delightful combination of sweet corn, savory onions, and tender potatoes. Versatile for both vegetarian and non-vegetarian diets, it can easily be made in a crockpot for a hassle-free cooking experience. Enjoy it with crusty bread or a side salad for the ultimate cozy meal that brings family and friends together.
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Ingredients
  

4 cups fresh or frozen corn kernels

1 medium onion, diced

2 medium potatoes, peeled and diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

1 teaspoon smoked paprika

1 teaspoon thyme (dried or fresh)

1 teaspoon black pepper

1 teaspoon salt (adjust to taste)

½ cup diced bell pepper (red or yellow for color)

¼ cup chopped fresh chives or green onions (for garnish)

Optional: ½ cup cooked bacon bits (for a non-vegetarian version)

Instructions
 

Prep the Ingredients: Start by preparing your veggies. Dice the onion, peel and dice the potatoes, and mince the garlic. If you're using fresh corn, slice the kernels off the cob.

    Combine in the Crockpot: In a large crockpot, add the corn, diced onion, potatoes, minced garlic, vegetable broth, diced bell pepper, smoked paprika, thyme, black pepper, and salt. If you’re adding bacon bits, include them now.

      Cook on Low: Cover the crockpot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.

        Blend for Creaminess: Once cooked, use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is. Alternatively, you can transfer about half of the chowder to a blender, blend it until smooth, and return it to the crockpot.

          Add Creaminess: Stir in the heavy cream (or coconut milk) and adjust seasoning as necessary. Allow it to warm through for another 15-20 minutes.

            Serve: Ladle the chowder into bowls and garnish with chopped chives or green onions. Optionally, sprinkle some more bacon bits on top for a delightful crunch.

              Enjoy: Serve with crusty bread for dipping or over a bed of rice for a hearty meal!

                Prep Time, Total Time, Servings: 20 minutes | 6-8 hours | 6 servings