Are you looking for a great corn chowder recipe? Look no further! This Crock Pot Corn Chowder Recipe is a regular in our kitchen and a family favorite!
Cris here.
I love corn chowder. It is probably one of my favorite soups. We have been making this recipe for years. So, when I was finishing up the last leg of Corn Tour with Indiana’s Family of Farmers and began thinking about what corn recipe to share with you along with my tour experience, I instantly thought of this recipe.
Now, this is for two reasons… one… I love corn chowder (we have already established that 😉 ) but two, I knew I (by some miracle) STILL had some of Leah’s sweet corn in my freezer and I knew that frozen fresh sweet corn from this summer would make this soup even better.
But before we get all carried away… I have to tell you about a couple of farmers I hung out with on the last leg of the tour…
Meet Rhett and Jent...
He runs his farm with red tractors, she prefers green ones.
He really doesn’t like to use grain carts, she finds them to be very useful.
But despite their differences, here in the middle of a corn field during harvest 2014, you can tell both wouldn’t rather be any place else on this earth.
Jent’s field was the last stop in this year’s Corn Tour sponsored by Indiana’s Family of Farmers. However, the corn from Jent’s field –and most fields in Indiana– would not be good in my corn chowder because most of the corn you see in Indiana is not Sweet Corn but rather Field Corn that has a MUCH different taste and texture that goes on to be exported, become feed for livestock, or is processed into fuel (ethanol).
Crock Pot Corn Chowder
This recipe for crock pot corn chowder also has significance to the tour because of its special secret ingredient… tofu. The Campbell’s also raise soybeans–the key ingredient in tofu– Although, I would assume their soybeans most likely go to help feed their livestock rather than the tofu factory ;).
Now before you go wondering what on earth tofu has any business being in corn chowder, believe me I wondered too when I first heard a friend did it years ago. But it makes for a really decent thickener for the soup and it adds some protein while not changing the taste of the soup because the tofu takes on the flavor of the soup. It is also blended in very well so you would never imagine it was in there unless someone let you in on the secret ;). In the end, the soup turns out very flavorful and filling– two key components for any good soup if you ask me! Enjoy!!
- 1/2 Tub of Tofu - Drained and Cut into Chunks
- 12 oz Evaporated Milk
- 4 Cups Frozen Corn
- 1 Can Cream of Corn
- 2 Cups Chopped Potatoes
- 1 Cup Chopped Bell Peppers
- 1 Onion- Chopped
- 1/4 Cup Butter- Cut into Pieces
- Salt and Pepper- To Taste
- Blend tofu and milk in a blender until smooth.
- Combine tofu mixture with remaining ingredients in a slow cooker and mix well.
- Cook on Low for 4-6 hours
Which Slow Cooker to Use?
I’m often asked which slow cooker I would use for a specific recipe. Since this is a soup, I like to use an automatic stirring slow cooker although a regular slow cooker will work just fine. This particular slow cooker automatically kicks on every two hours to stir things up nicely without ever having to open the lid!
Special thanks to Indiana’s Family of Farmers for inviting me on the Corn Tour and sponsoring this post. Affiliate links were used in this post.
