A comforting and creamy chowder made with two kinds of corn and potatoes that were cooked slowly to bring out their rich flavors.
Ingredients: 6 cups diced potatoes. 1 cup frozen corn kernels. 1 cup cream-style corn. 4 cups vegetable broth. 1 onion, chopped. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup heavy cream. 2 tablespoons cornstarch.
Instructions: In a slow cooker, combine diced potatoes, frozen corn, cream-style corn, vegetable broth, chopped onion, minced garlic, dried thyme, smoked paprika, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender. In a small bowl, whisk together heavy cream and cornstarch until smooth. Stir the cream mixture into the slow cooker during the last 30 minutes of cooking. Once the chowder has thickened slightly, taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.
Prep Time: 15 minutes
Cook Time: 360 minutes
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