Name: Slow Cooked Sweet Corn Chowder
Ingredients: Unsalted Butter (2 tablespoons): Used for sautéing the aromatics and crisping the ham, creating a rich flavor base.; Cooked Ham (1 ½ cups, diced): Provides a savory, smoky flavor and a hearty, meaty texture to the chowder.; Yellow Onion (1 large, finely diced): Provides a sweet and aromatic base that deepens the overall flavor profile of the soup.; Garlic (4 cloves, minced): Adds a pungent, aromatic kick that complements the sweetness of the corn and the richness of the cream.; All-Purpose Flour (¼ cup): This is used to create a roux with the butter and aromatics, which acts as the primary thickener for the chowder.; Chicken or Vegetable Broth (4 cups, low-sodium): The liquid base of our chowder. Using low-sodium broth allows you to control the final saltiness of the dish.; Yukon Gold Potatoes (2 lbs, about 4-5 medium potatoes, peeled and diced into ½-inch cubes): These waxy potatoes are perfect for slow cooking as they hold their shape without turning into mush, contributing a creamy texture when partially mashed.; Frozen Sweet Corn (32 oz, or two 16-oz bags): The star of the show! Frozen corn is picked at peak freshness and provides a consistent, vibrant sweetness and pop. No need to thaw it beforehand.; Dried Thyme (1 teaspoon): Adds a subtle, earthy, and slightly minty note that pairs wonderfully with potatoes and cream.; Smoked Paprika (1 teaspoon): Imparts a beautiful, warm color and a gentle, smoky flavor that enhances the smoky notes of the ham.; Bay Leaf (1): A classic soup aromatic that adds a layer of herbal complexity. Remember to remove it before serving.; Salt (1 teaspoon, plus more to taste): For seasoning and bringing all the flavors together.; Black Pepper (½ teaspoon, freshly ground): Adds a touch of warmth and spice.; Heavy Cream (1 ½ cups): Stirred in at the end, this is the key to an ultra-creamy, luxurious, and rich final product.; Cornstarch (1 tablespoon, optional): To be mixed with a little water to create a slurry if you desire an even thicker chowder.; Fresh Chives or Green Onions (¼ cup, finely chopped for garnish): Provides a fresh, mild oniony bite and a splash of color.; Shredded Sharp Cheddar Cheese (1 cup, for garnish): The sharp tang of the cheddar cuts through the richness of the chowder beautifully.

Ingredients

Unsalted Butter (2 tablespoons): Used for sautéing the aromatics and crisping the ham, creating a rich flavor base.
Cooked Ham (1 ½ cups, diced): Provides a savory, smoky flavor and a hearty, meaty texture to the chowder.
Yellow Onion (1 large, finely diced): Provides a sweet and aromatic base that deepens the overall flavor profile of the soup.
Garlic (4 cloves, minced): Adds a pungent, aromatic kick that complements the sweetness of the corn and the richness of the cream.
All-Purpose Flour (¼ cup): This is used to create a roux with the butter and aromatics, which acts as the primary thickener for the chowder.
Chicken or Vegetable Broth (4 cups, low-sodium): The liquid base of our chowder. Using low-sodium broth allows you to control the final saltiness of the dish.
Yukon Gold Potatoes (2 lbs, about 4-5 medium potatoes, peeled and diced into ½-inch cubes): These waxy potatoes are perfect for slow cooking as they hold their shape without turning into mush, contributing a creamy texture when partially mashed.
Frozen Sweet Corn (32 oz, or two 16-oz bags): The star of the show! Frozen corn is picked at peak freshness and provides a consistent, vibrant sweetness and pop. No need to thaw it beforehand.
Dried Thyme (1 teaspoon): Adds a subtle, earthy, and slightly minty note that pairs wonderfully with potatoes and cream.
Smoked Paprika (1 teaspoon): Imparts a beautiful, warm color and a gentle, smoky flavor that enhances the smoky notes of the ham.
Bay Leaf (1): A classic soup aromatic that adds a layer of herbal complexity. Remember to remove it before serving.
Salt (1 teaspoon, plus more to taste): For seasoning and bringing all the flavors together.
Black Pepper (½ teaspoon, freshly ground): Adds a touch of warmth and spice.
Heavy Cream (1 ½ cups): Stirred in at the end, this is the key to an ultra-creamy, luxurious, and rich final product.
Cornstarch (1 tablespoon, optional): To be mixed with a little water to create a slurry if you desire an even thicker chowder.
Fresh Chives or Green Onions (¼ cup, finely chopped for garnish): Provides a fresh, mild oniony bite and a splash of color.
Shredded Sharp Cheddar Cheese (1 cup, for garnish): The sharp tang of the cheddar cuts through the richness of the chowder beautifully.

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Instructions

Prepare the Flavor Base: In a large skillet or Dutch oven over medium-high heat, melt the 2 tablespoons of butter. Add the diced ham and cook, stirring occasionally, until it is lightly browned and crisped at the edges (about 4-5 minutes). Remove the ham with a slotted spoon and set it aside on a plate. Leave the butter in the skillet.
Sauté the Aromatics: Add the diced yellow onion to the skillet with the butter. Sauté for 5-7 minutes, until the onion becomes soft, translucent, and sweet. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Create the Roux: Sprinkle the ¼ cup of all-purpose flour over the cooked onions and garlic. Stir continuously for about 1-2 minutes to cook out the raw flour taste. This paste, known as a roux, will be the foundation of your chowder’s thick and creamy texture.
Deglaze the Pan: Slowly pour about 1 cup of the chicken or vegetable broth into the skillet. Whisk constantly, scraping up any browned bits (the “fond”) from the bottom of the pan. This is where a huge amount of flavor lives! Continue whisking until the mixture is smooth and slightly thickened.
Combine Ingredients in the Slow Cooker: Transfer the onion and broth mixture from the skillet into the basin of a 6-quart or larger slow cooker. Add the remaining 3 cups of broth, the diced Yukon Gold potatoes, the 32 ounces of frozen sweet corn, dried thyme, smoked paprika, bay leaf, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir everything together until well combined.
Slow Cook to Perfection: Secure the lid on the slow cooker. Cook on the LOW setting for 6-8 hours or on the HIGH setting for 3-4 hours. The chowder is ready for the next step when the potatoes are completely tender and can be easily pierced with a fork.
Create the Creamy Texture: Once the potatoes are tender, remove the bay leaf and discard it. Use a potato masher or the back of a large spoon to gently mash about one-third of the potatoes directly in the slow cooker. This releases their starches and naturally thickens the chowder, creating a perfect consistency that is both brothy and creamy. Alternatively, you can use an immersion blender for just a few quick pulses—be careful not to over-blend.
Finish with Cream: Slowly pour in the 1 ½ cups of heavy cream, stirring gently to incorporate. If you prefer an even thicker chowder, this is the time to use the optional cornstarch slurry. In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the chowder. Place the lid back on the slow cooker and cook on HIGH for an additional 15-20 minutes to allow the cream to heat through and the chowder to thicken slightly more. Do not let the chowder come to a boil after adding the cream, as this can cause it to curdle.
Final Seasoning and Serving: Taste the chowder and adjust the seasoning with additional salt and pepper as needed. Stir in about half of the crisped ham. Ladle the hot chowder into bowls and garnish generously with the remaining ham, shredded sharp cheddar cheese, and fresh chives or green onions.

Nutrition

Serving Size: one normal portion
Calories: 450
Sodium: 850mg
Fat: 28g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g