Slow-Cooker Corn Chowder

Name: Slow-Cooker Corn Chowder
Total time: 5 min
Ingredients: 4 ears of corn; 1 pound small creamer potatoes, halved or quartered into 1-inch chunks; 4 cups chicken broth or stock; 2 (4-ounce) cans chopped mild green chiles; 5 scallions, sliced, whites and green parts separated; 5 garlic cloves, smashed and chopped; 1 tablespoon unsalted butter; 1 jalapeño, stemmed, seeded and minced; 1 tablespoon yellow or white miso (optional); 1 teaspoon kosher salt, plus more as needed; 1/2 cup sour cream; 1/2 cup light or heavy cream or half-and-half; Black pepper, to taste; Chopped crisp, cooked bacon (optional), for serving

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Total: 5 hours, 15 minutes

Servings: 5

Author : Sarah DiGregorio

bacon corn miso

Instructions

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Step 1

Cut the kernels from the corn cobs and put them in a bowl; refrigerate. Snap the cobs in half.

Step 2

In a 6- to 8-quart slow cooker, combine the cobs, potatoes, broth, green chiles, scallion whites, garlic, butter, jalapeño, miso (if using) and salt. Cook on low until the potatoes are very tender, about 5 hours.

Step 3

About 10 minutes before serving, use tongs to discard the cobs. Stir in the corn kernels and scallion greens and cook until warmed through. Turn off the slow cooker.

Step 4

Whisk the sour cream and light or heavy cream together in a large liquid measure or a bowl. Slowly whisk a few ladlefuls of the hot broth into the cream mixture until combined. Stir the cream mixture into the chowder. Grind in a generous amount of black pepper. Taste for seasoning and add more salt and pepper if necessary. Serve in bowls, and top with bacon, if desired.

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