August is in full swing and that means markets and gardens (if you are lucky enough to have one) are overflowing with fresh produce. I am so thrilled to bring you a NEW RECIPE featuring the Crockpot™ 4 QT Programmable Slow Cooker. This CORN CHOWDER is decadent without being heavy and could definitely be served at either a fancy backyard dinner party or an elegant weeknight meal. The best thing about this recipe is that the SLOW-COOKER does the work and YOU get to take all the credit. Don’t worry, I won’t tell.
Corn is simply gorgeous right now. We are very fortunate to have farmers markets and grocers that stock up on this seasonal veggie making corn abundant. When I started thinking of how I would highlight it, I thought what better way than chowder? Corn chowder originated in the Boston area and is traditionally made with cream and butter making it a rich, heavy (albeit delicious) soup. I haven’t eaten dairy in ten years so I thought why not try making this vegan and lightening it up a bit by using full fat coconut milk and olive oil. Yes folks, it worked like a charm and nary a cow had to be harmed for my tasting pleasure.
Besides corn, the next main ingredient is potatoes. These local mini taters were just perfect in the soup. The Crockpot™ 4 QT Programmable Slow Cooker took care of cooking them to perfection. I added my Moms carrots, celery, onions, garlic, a handful of spices and of course the “piece de resistance” TRUFFLE OIL .
Once all of your veggies are prepped, add them to the slow-cooker, add the broth and spices and walk away. Cooking doesn’t get much simpler but as I mentioned earlier, this recipe TASTES like you slaved over it.
This 4 qt slow cooker is the perfect size for a family of 3-4. It is easy to use and has 3 settings. High, low and keep warm. It also has a very handy timer option to keep from forgetting about your meal. I often like to prep my meals in the morning and then head out for my day. The timer will ensure I don’t over-cook! This 4 qt is more than the mister and I need for daily meals but will be perfect for meal prep. I will create larger portions and freeze for later enjoyment.
This soup is 100% perfect to eat on its own, BUT I wanted to kick it up a notch so I added a garnish of crispy potatoes, corn, green onion and chilis to the top. Totally optional but oh so delicious.
The next time I make this soup I will try adding chickpeas to boost the protein level. Corn and chickpeas are a fabulous combo but adding moong dal or yellow lentils would be fabulous as well. Why didn’t I add them here you might ask? Well, I wanted to keep it as close to the original as possible. Let me know if you play with my suggested adaptations!
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