Slow Cooker Corn Chowder

By harvard88

Ingredients

• 1/4 cup diced red bell pepper
• 1 tablespoon freshly squeezed lemon juice (from 1 lemon)
• 1 (32-ounce) bag frozen corn, divided
• 1 pound Yukon gold potatoes, peeled and diced
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 2 sprigs fresh thyme
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup half-and-half or heavy cream
• 2 tablespoons unsalted butter
• Chopped chives, for serving

Preparation

Step 1

Place red bell pepper, lemon juice, and 1/2 cup of the corn in a small bowl and stir to combine. Cover and refrigerate until ready to serve.

Place potatoes, broth, onion, garlic, thyme, salt, pepper, and remaining corn in a 4- to 5-quart slow cooker and stir to combine. Cover and cook on the LOW setting until the potatoes are very tender, about 8 hours.

Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender and blend until smooth. Return the blended soup to the slow cooker. Add the half-and-half or cream and butter and stir until the butter melts. Ladle into bowls and serve with the corn and red pepper topping and chives.