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11) Creamy Corn and Poblano Crockpot Chowder

Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 cups frozen or fresh corn kernels
  • 1 large poblano roasted, peeled, seeded, chopped
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup half-and-half or whole milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • Optional: chopped cilantro or shredded cheddar for serving

Method
 

  1. Add corn, poblano, onion, garlic, broth, paprika, salt, and pepper to the crockpot. Stir once.
  2. Cover and cook on low for 4 hours or high for 2 hours.
  3. Melt butter in a small pan, whisk in flour, and cook 1 minute. Slowly whisk in half-and-half until smooth.
  4. Stir the cream mixture into the crockpot. Cook on high 15–20 minutes until slightly thickened.
  5. Taste and adjust salt. Serve with cilantro or cheddar if you like.