Recipe: Light & Fresh Slow Cooker Corn Chowder

I have a keen eye for slow cooker meals that satisfy in every season, and for summer, corn chowder is my go-to. You’ll find me cozied up on the couch with a creamy bowl of sweet corn chowder, watching the lightning strike as the afternoon storms come rolling in.

To me, an easy summer dinner is one that requires minimal prep, doesn’t heat up the house, and is ready when I am. This corn chowder, complete with a bright and lemon-y bell pepper and corn relish, checks all those boxes.

Yes, it’s peak corn season, and the grocery manager is practically giving away ears of fresh corn. But when chowder is on the menu, I head to the freezer section. Frozen corn kernels are picked and flash-frozen at peak ripeness, so the burst of sweet corn flavor is locked right in.

Every grocery store has the standard brands of frozen corn (and they are great!), but glance around and you’ll likely find local or regional corn in the same freezer case. While they might not have the fancy branding or the big names, the corn is surely just as sweet. Frozen corn saves you the trouble of shucking the husks and slicing the corn from the cobs, making this meal a weeknight winner.

During their day-long cook, the corn and potatoes become golden and tender. You’ll want to purée a few cups to give the chowder body, while leaving plenty of corn kernels and chopped potatoes whole for variety on the spoon. A few splashes of dairy bring the chowder together — use half-and-half or heavy cream, whatever you have — but add sparingly to keep the chowder light and fresh. And, in my opinion, all slow cooker meals should be finished with a hit of acid. For this one, I went with a colorful relish of thawed corn, chopped red bell pepper, and lemon juice.

And here’s another tip: Instead of using bacon as a crutch to get a smoky flavor in this soup, I swap in a bag of fire-roasted or grilled frozen corn, or season with a pinch of smoked salt.