Description
This Slow Cooker Cauliflower Corn Chowder is a comforting, hearty soup perfect for cozy meals. Featuring tender cauliflower and sweet corn blended into a creamy base with chicken, potatoes, and aromatic vegetables, this recipe offers a flavorful and easy-to-make chowder using simple ingredients and a slow cooker for hands-off cooking.
Ingredients
Scale
Vegetables and Herbs
- 1 cup yellow onion, chopped fine
- 3/4 cup celery, 3/4-inch dice
- 3/4 cup carrot, 3/4-inch dice
- 3 cups cauliflower florets, cut into small pieces
- 3 cups corn, canned and drained, divided
- 1 pound red potatoes, cut into 1/2-inch cubes
- 2 tablespoons minced parsley, divided
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf, dried
Proteins
- 1 pound boneless skinless chicken breast
Liquids and Others
- 1 teaspoon olive oil
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt
- Salt and pepper, to taste
- 3 cups unsalted chicken stock, divided
- 1 cup whole milk
Instructions
- Microwave Aromatics: In a microwave-safe bowl, combine the chopped onions, diced celery, diced carrots, olive oil, cayenne pepper, and chopped thyme. Microwave for 3 minutes, stir gently, then microwave for an additional 3 minutes to soften and release flavors. Transfer this softened aromatic mixture into the slow cooker.
- Cook Cauliflower: Place 3 cups of cauliflower florets with 1/4 cup water in a microwave-safe bowl, cover tightly with plastic wrap, and microwave for 5 minutes until the florets are tender but not mushy.
- Blend Soup Base: Drain the cooked cauliflower and transfer it to a blender. Add 1 1/2 cups of the drained corn and 2 cups of chicken stock. Blend the mixture until smooth and creamy, about 1 minute, creating a flavorful chowder base. Pour this blended mixture into the slow cooker with the aromatics.
- Assemble in Slow Cooker: Add the remaining 1 cup chicken stock, whole chicken breasts, cubed red potatoes, whole milk, kosher salt, and the dried bay leaf to the slow cooker. Stir gently to combine all ingredients evenly. Cover the slow cooker and cook until vegetables are tender and chicken is cooked through, approximately 3 to 4 hours on the High setting or 5 to 6 hours on the Low setting.
- Finish Chowder: After cooking, discard the bay leaf. Remove the chicken breasts from the slow cooker and shred them thoroughly using two forks. Return the shredded chicken back into the slow cooker.
- Add Corn & Heat: Stir in the remaining 1 1/2 cups of corn along with the shredded chicken. Let the chowder cook on High for about 10 minutes, allowing the corn to warm through and the flavors to meld.
- Season & Serve: Taste the chowder and adjust seasoning with salt and pepper as needed. Stir in 1 tablespoon of minced parsley just before serving. Serve the chowder hot, garnished with additional parsley and black pepper if desired for a fresh, vibrant finish.
Notes
- For a vegetarian version, omit chicken and use vegetable broth instead of chicken stock.
- Use fresh or frozen corn if canned is unavailable; adjust cooking times slightly if using frozen.
- Shredding the chicken before adding back ensures even distribution throughout the chowder.
- Microwaving vegetables before adding them to the slow cooker helps to speed up the cooking process and enhance flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
