Slow-Cooker Corn Chowder

Slow-Cooker Corn Chowder

The rich flavor of this lightly creamy chowder comes from slow-simmered corn cobs. After the kernels are removed, the cobs go into the slow cooker along with the potatoes and aromatics, where they infuse the broth as it slow-cooks. The corn kernels are added at the very end, so that they retain their fresh, poppy sweetness. Canned green chiles lend mild heat and tons of mellow, peppery flavor to go along with the sharper jalapeño. (If you come across fire-roasted canned green chiles, snap those up.) The miso adds a sweet-savory note that reinforces the corn flavor; but if you don’t have it on hand, add about two additional teaspoons of salt.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Cut the kernels from the corn cobs and put them in a bowl; refrigerate. Snap the cobs in half.
  2. 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.
  3. 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.
  4. 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.