Slow Cooker Vegetarian Corn and Potato Chowder

Here is a simple vegetarian Crockpot Corn and Potato Chowder loaded with goodness of corn, dried thyme and oregano.  I prepared it as a low calorie stew. I didn’t use any butter or any oil and instead of adding heavy cream or half and half, I went with 2% milk.  You can even opt for fat free skim milk and I used all-purpose flour to thicken the chowder.

SlowCookerCornChowder

So what’s chowder? Chowder belongs to the soup or stew family which is mainly prepared with milk or cream. There different varieties of chowder and today I am posting the vegetarian version of the corn chowder.  I adapted the base recipe from here. The original recipe calls for chicken stock and garlic powder. But I kept it very simple. I slow cooked the veggies in vegetable broth(obviously) and just went with onion powder and dried thyme and oregano. With these simple ingredients, you can prepare this delectable and yummy chowder.  

VegetarianCornChowder

I have seen chowder, especially clam chowder served in sour dough bread bowl. Bread bowl is a recipe on its own which I wanted to try sometime soon. So today I am just simply serving this potato corn chowder in a typical soup bowl instead of bread bowl. I slow cooked this soup in low mode for about 6 hours. But you can cook the same in high mode for about 2.5 hours.

Here is the simple recipe,

Ingredients:

  • Potatoes – 3 (I used medium sized potatoes)
  • Corn Kernels – 2.5 cups (I de-husked 2 corn cobs)
  • All purpose flour – 3 tbsps
  • Onion Powder – 1 tsp
  • Dried Oregano – 1 tsp
  • Pepper Powder – 1 tbsp
  • Dried Thyme – 1 tbsp
  • Salt – 2 tsps
  • Milk – 1.5 cups or as needed
  • Vegetable Broth – 32 oz can

Prep – Work:

  • Wash the potatoes and peel the skin and chop them into small pieces.
  • Clean the corn cob and de-husk the corn and remove the kernels.

Steps:

  • Add the corn and potato in the slow cooker.
  • Now add the 3 tbsps of all purpose flour.

CornChowderStep

  • Mix them well and make sure they are coated well.

CornChowderStep1

  • Now add the vegetable broth, salt, pepper, dried thyme, dried oregano and onion powder.

CornChowderStep2

  • Slow cook it in low mode for about for 5 hours or in high mode for 2.5 hours.

CornChowderStep3

  • Once it is done, let it cool down a bit.
  • Finally stir in the milk and if required add more salt.

CornChowderStep4

Notes:

CrockPotCornChowder

  • Fresh herbs are preferred, but I went with dried ones.
  • Adjust salt, pepper powder and the herbs according to your taste preference.
  • Instead of store bought vegetable broth, home made dal water or any veggie broth can be used or you can use the broth cubes too.
  • Heavy cream or half and half milk can be used instead of 2% milk.
  • Butter or margarine can be added before serving.

CornChowder

Slow Cooker Vegetarian Corn and Potato Chowder
This is the slow cooker version of vegetarian corn and potato chowder. Low calorie crock pot corn and potato chowder.
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Prep Time
15 min
Cook Time
5 hr
Total Time
5 hr 15 min
Prep Time
15 min
Cook Time
5 hr
Total Time
5 hr 15 min
Ingredients
  1. Potatoes - 3 (I used medium sized potatoes)
  2. Corn Kernels - 2.5 cups (I de-husked 2 corn cobs)
  3. All purpose flour - 3 tbsps
  4. Onion Powder - 1 tsp
  5. Dried Oregano - 1 tsp
  6. Pepper Powder - 1 tbsp
  7. Dried Thyme - 1 tbsp
  8. Salt - 2 tsps
  9. Milk - 1.5 cups or as needed
  10. Vegetable Broth - 32 oz can
Prep - Work
  1. Wash the potatoes and peel the skin and chop them into small pieces.
  2. Clean the corn cob and de-husk the corn and remove the kernels.
Steps
  1. Add the corn and potato in the slow cooker.
  2. Now add the 3 tbsps of all purpose flour.
  3. Mix them well and make sure they are coated well.
  4. Now add the vegetable broth, salt, pepper, dried thyme, dried oregano and onion powder.
  5. Slow cook it in low mode for about for 5 hours or in high mode for 2.5 hours.
  6. Once it is done, let it cool down a bit.
  7. Finally stir in the milk and if required add more salt.
Notes
  1. Fresh herbs are preferred, but I went with dried ones.
  2. Adjust salt, pepper powder and the herbs according to your taste preference.
  3. Instead of store bought vegetable broth, home made dal water or any veggie broth can be used or you can use the broth cubes too.
  4. Heavy cream or half and half milk can be used instead of 2% milk.
  5. Butter or margarine can be added before serving.
Adapted from Damn Delicious
Adapted from Damn Delicious
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
Submitting this recipe for BM 67. Check out other bloggers who are doing this BM too :-)

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