Slow Cooker New England Corn Chowder
This Slow Cooker New England Corn Chowder includes a secret ingredient - roasted New Mexico green chile! A bowl of this chowder is perfect for Autumn evenings.
Servings: 8 servings
Calories: 501kcal
Ingredients
For the Chowder
- 14-15 New Mexico green chile peppers
- 4 slices thick-cut bacon cooked and crumbled
- 6 cups corn ~10 ears fresh corn, but can use frozen
- 2 medium russet potato peeled and diced
- 1 medium yellow onion diced
- 1 celery stalk diced
- 1 tsp minced garlic
- 1½ tsp kosher salt
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp black pepper
- 3 cups low-sodium chicken stock
- 2 cups heavy whipping cream
- {optional} fresh chives chopped
For the Green Chile Sauce
- 1 Tbsp vegetable oil
- ½ medium yellow onion diced
- 1 tsp minced garlic
- ½ Tbsp all-purpose flour
- 1 cup low-sodium chicken stock
- ½ tsp kosher salt
- ½ tsp ground cumin
Instructions
For the Chowder
- Preheat broiler to high heat.
- Place half of the chile on a large baking sheet. Broil until skins are charred. Flip chile over and continue broiling until both sides are charred.
- Remove from oven and place chile in a large bowl. Cover bowl with plastic wrap and let sit for 15 minutes. Repeat process with remaining half of chile.
- Remove stems, skins and seeds from chile; chop remaining portions. Place ~½ of the chopped chile into the slow cooker. Set the other ½ aside to use for the Green Chile Sauce.
- Meanwhile, using a large skillet, cook bacon until crispy; crumble bacon into a 5- or 6-quart slow cooker.
- If using fresh corn, slice kernels from cob using a sharp knife. Using the back of the knife, scrape the cobs to remove pulp and milky liquid. Transfer this liquid and the corn into the slow cooker.
- Add diced potatoes, onions, celery, garlic, salt, onion powder, thyme, pepper and chicken stock; stir until well combined.
- Cover and cook on low for 5-6 hours.
- Remove half of chowder from slow cooker and set aside. Using an immersion blender, puree the remaining half of the chowder in the slow cooker. Return the reserved chowder back to the slow cooker and add heavy whipping cream; stir until well combined.
For the Green Chile Sauce
- Using a medium saucepan, place over medium heat. Once hot, add vegetable oil and diced onions. Saute, stirring occasionally, for 4-5 minutes.
- Add garlic and sauté for 1 more minute. Add flour, stir and continue sautéing for 1-2 more minutes.
- Add reserved chopped chile (from above), chicken stock, salt and cumin; stir until well combined.
- Bring mixture to a boil and then reduce heat to low. Simmer for 15 minutes.
- Before serving, stir 1-2 spoonfuls of sauce into each bowl.
- {Optional} Sprinkle top of each bowl with chopped chives.
Nutrition
Calories: 501kcal | Carbohydrates: 45g | Protein: 11g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 93mg | Sodium: 1026mg | Potassium: 686mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1185IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 2mg
