Slow Cooker Summer Corn and Tomato Chowder

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!

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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!

Ingredients:

• 1 large onion
• 2 pounds yellow potato
• 4 large tomatoes
• 2 cloves garlic
• 1 ½ cup corn
• 3 cup chicken broth
• 1 teaspoon table salt
• 1 cup heavy cream

Prep Ahead:

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 in the freezer for up to 3 months.

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 hours, 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.

Make From Fresh:

1. Dice the tomatoes and onions and add to the slow cooker.
2. Chop the potatoes into bite-size pieces, and add to the slow cooker. 
3. Mince the garlic, and add to the slow cooker. 
4. Add the corn and broth and salt, stir to combine, and secure the lid. 
5. Cook on low for 6 hours, or high for 4, until the potatoes are tender. 
6. Stir in the heavy cream and cook another 10 minutes. 
7. Reseason with more salt and pepper, if needed, and serve hot.

You might also like: 

Slow Cooker Gumbo

Pressure Cooker Potato Soup

Simple Summer Recipes