Think your slow cooker is just for the colder months? Think again!
This summertime slow cooker corn and tomato chowder recipe keeps your kitchen cool and showcases the best of summertime produce!
While I love my slow cooker for making stews in the wintertime, it’s also great to have around in the hot months, too. 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 (or farmer’s market!) with a deliciously creamy slow cooker corn and tomato chowder.
And if you’re too busy to get to the farmer’s market this summer, have no fear: this chowder works just as well with fresh corn off the cob as it does with frozen corn!
Play around with the other vegetables in the chowder!
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. the garden is your oyster! (or… wait. Maybe that phrase doesn’t quite work here…)
Stay cool this summer by turning on your slow cooker!
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- 1 1/2 cups uncooked corn kernels ((use fresh or frozen- no need to thaw first))
- 1 medium white onion (, diced (about 1 cup))
- 1 1/2 cup diced golden potatoes ((about 2 medium))
- 1 1/2 cup diced tomatoes ((about 2 large))
- 2 cloves garlic (, minced)
- 1 cup heavy cream
- 1 1/2 cups chicken stock or broth
- 1 teaspoon salt
- Add all ingredients to slow cooker and secure the lid. Cook on low for 6 hours, or high for 4.