Corn chowder in the slow cooker with a kick! This corn soup will actually open your nostrils! It’s incredibly simple and delicious to boot!
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs 5 mins |
| Total Time: | 4 hrs 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 large red potatoes, cubed
- 1 (32 ounce) container chicken broth
- 2 (16 ounce) cans sweet cream-style corn
- 1 (16 ounce) can whole-kernel corn, drained
- 1 cup half-and-half
- ½ cup salted butter, cut into small pieces
- 2 red bell peppers, chopped
- 1 large onion, chopped
- 1 tablespoon ground black pepper
- 1 pound bulk hot Italian sausage
- ½ cup all-purpose flour
Instructions
- Combine potatoes, chicken broth, cream-style corn, whole-kernel corn, half-and-half, butter, bell peppers, onion, and black pepper in a slow cooker set to Low.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it up with a spoon into small pieces, until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove cooked sausage to a bowl, draining as much fat as possible. Sprinkle sausage with flour and toss to coat. Add sausage to the slow cooker.
- Cover and cook on Low, stirring regularly, until vegetables are tender, about 4 hours.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 9 g |
| Sodium | 992 mg |
| Sugars | 6 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I found this needed something but not sure what. I added salt, which helped, but not enough. I think the sausage was out of place and maybe this would taste better with chicken? If I ever make it again I will leave out the sausage and replace it with chicken.
The family loved it, without the sausage.
Added some fresh corn.
This never thickened like a chowder and took way longer than 4 hours in my crockpot to get the potatoes to be cooked all the way through. I started at 10:30am – including the first 1.5 hour on high – and turned to low shortly after noon. It still took until almost 4pm before it was ready. Followed exactly- including the confusing ingredient of butter? This was ok-good; and with all the peppers, corn, etc – we didn’t find too watery, just never thickened like a chowder that we were expecting. Husband said could take it or leave it. Worth trying – thank you!
I made it as the recipe suggest. I didn’t have half and half, so I used 1/3 cup of heavy cream and 2/3 cup milk. That may be why mine had too much liquid. I also used frozen bell peppers; I had no fresh. However, it tasted great! I will definitely make it again, less chicken broth though.
This recipe is delicious. Added 1 tablespoon crushed red pepper seasoning to Sweet Italian Sausage. Added 12 oz. frozen sweet corn in place of 1 can of sweet corn. Will definitely make this again but with the Hot Italian sausage.