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When preparing your Hearty Slow Cooker Creamy Potato Corn Chowder, the order in which you layer your ingredients can significantly affect the final product. Start by placing the heartier ingredients at the bottom of the slow cooker. This typically includes the diced potatoes, corn, and any other vegetables you are using. The reason for this is that these ingredients require longer cooking times and benefit from the heat source located at the bottom of the cooker.

Slow Cooker Creamy Potato Corn Chowder

Discover the warmth and comfort of Hearty Slow Cooker Creamy Potato Corn Chowder, an easy and nourishing dish perfect for busy days. Made with rich Yukon Gold and Russet potatoes, fresh corn, and aromatic onions and garlic, this chowder is not only delicious but versatile for different dietary preferences. Enjoy its creamy texture with either heavy cream or coconut milk for a delightful twist. Simple to prepare and packed with wholesome ingredients, it's the ultimate comfort food that will delight your family.
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Ingredients
  

4 medium-sized potatoes, peeled and diced

2 cups fresh corn kernels (or 1 can of corn, drained)

1 medium onion, finely chopped

2 garlic cloves, minced

3 cups vegetable broth

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

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and black pepper, to taste

1 tablespoon olive oil

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Ingredients: Start by peeling and dicing the potatoes into small cubes. If using fresh corn, cut the kernels off the cob.

    Sauté the Onion and Garlic: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the minced garlic and sauté for another minute until fragrant.

      Combine Ingredients: In the slow cooker, add the diced potatoes, sautéed onion and garlic, corn, vegetable broth, dried thyme, smoked paprika, salt, and black pepper. Stir well to combine.

        Cook the Chowder: Cover the slow cooker and set it on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.

          Blend for Creaminess: Once cooking is complete, use an immersion blender to blend the chowder slightly, leaving some chunks of potatoes for texture. If you prefer, you can also transfer half of the chowder to a regular blender, blend until smooth, and return it to the slow cooker.

            Add Creaminess: Stir in the heavy cream (or coconut milk) into the chowder and let it heat through for an additional 15-20 minutes on low.

              Final Seasoning: Taste and adjust the seasoning with more salt and pepper if needed.

                Serve: Ladle the chowder into bowls, and garnish with sliced green onions and chopped parsley for a pop of color. Enjoy with crusty bread on the side!

                  Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6-8 servings