Description
This soup uses fresh summer corn and potatoes. You cook it slowly to develop flavors. It provides a light meal for your warm days.
Ingredients
Scale
- 4 cups fresh corn kernels
- 2 large diced potatoes
- 1 chopped onion
- 2 minced garlic cloves
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh chives
Instructions
- Place corn, potatoes, onion, and garlic in your slow cooker.
- Pour the vegetable broth over your ingredients.
- Add salt and pepper to the mixture.
- Cover and cook on low for 4 hours.
- Stir in your heavy cream 15 minutes before serving.
- Ladle the soup into your bowls.
- Top with fresh chives.
Notes
- Use frozen corn if fresh corn is not in your kitchen.
- Add red pepper flakes for heat.
- Puree half your soup for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 250
Keywords: summer soups slow cooker, corn chowder, vegetable soup, easy dinner