yellow potato2 pounds
vine tomatoes4 large
Dry Goodschicken broth3 cup
table salt1 teaspoon
Dairyheavy cream1 cup
This summertime slow cooker corn and tomato chowder recipe keeps your kitchen cool and showcases the best of summertime produce! Using a slow cooker in the summer means I don’t have to turn on the stove, but I can still reap the benefits of fresh garden produce. Don’t just stop at tomatoes, corn and potatoes, like I’ve got here. As long as you keep the base of this soup the same with stock/broth and heavy cream, feel free to sub in chopped carrots, celery, or even wilted spinach.
- Dice the tomatoes and onions and add to the slow cooker.
- Chop the potatoes into bite size pieces, and add to the slow cooker.
- Mince the garlic, and add to the slow cooker.
- Add the corn and broth and salt, stir to combine, and secure the lid.
- Cook on low for 6 hours, or high for 4, until the potatoes are tender.
- Stir in the heavy cream and cook another 10 minutes.
- Reseason with more salt and pepper, if needed, and serve hot.
Prep it for later:
1. Chop the onions, potatoes, tomatoes, garlic according to the instructions in Steps 1-3. Transfer to a resealable bag or container.
2. Add the corn to the bag or container with the vegetables.
3. If using, add bouillon cube to the bag or container (and make sure you label on the front how much water to add when cooking!)
Ingredients will store in the fridge for up to 7 days, and the freezer for up to 3 months.
1 resealable bag or container of prepared vegetables and bouillon cubes
Prepare from prepped:
1. Add the vegetables and chicken broth to the slow cooker and cook, according to the instructions in Step 5.
2. Cook on low for 6 hour, high for 4 hours.
3. Once cooked, stir in the cream and cook another 10 minutes.
4. Reseason with more salt and pepper, if needed, and serve hot.