Description
This Slow Cooker Cauliflower Corn Chowder is a comforting and hearty soup perfect for any day. Combining tender cauliflower, sweet corn, and tender chicken breast, it simmers slowly in a rich broth with fresh vegetables and herbs to deliver a creamy, flavorful chowder without the fuss. This recipe uses the slow cooker to meld all the flavors to perfection, ideal for an easy and satisfying meal.
Ingredients
Scale
Vegetables & Herbs
- 1 cup yellow onion, chopped fine
- 3/4 cup celery, 3/4-inch dice
- 3/4 cup carrot, 3/4-inch dice
- 3 cups cauliflower florets, cut into small pieces
- 3 cups corn, canned and drained, divided
- 1 pound red potatoes, cut into 1/2-inch cubes
- 2 tablespoons minced parsley, divided
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf, dried
Proteins & Dairy
- 1 pound boneless skinless chicken breast
- 1 cup whole milk
Liquids
- 3 cups unsalted chicken stock, divided
- 1 teaspoon olive oil
Spices & Seasonings
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt
- Salt and pepper, to taste
Instructions
- Microwave Aromatics: In a microwave-safe bowl, combine chopped onions, celery, carrots, olive oil, cayenne pepper, and fresh thyme. Microwave for 3 minutes, stir the mixture, then microwave for another 3 minutes to soften and release the flavors. Transfer this aromatic mixture to the slow cooker.
- Cook Cauliflower: Place the cauliflower florets in a microwave-safe bowl with 1/4 cup water, cover tightly with plastic wrap, and microwave for 5 minutes or until the cauliflower is tender. Drain the cauliflower well.
- Blend Soup Base: Transfer the cooked cauliflower to a blender, add 1 1/2 cups of corn and 2 cups of chicken stock, and blend until smooth, about 1 minute. Pour the puréed mixture into the slow cooker.
- Assemble in Slow Cooker: Add the remaining 1 cup chicken stock, chicken breasts, diced red potatoes, whole milk, salt, and the bay leaf to the slow cooker. Stir thoroughly to combine all ingredients. Cover and cook until vegetables are tender and chicken is cooked through—3 to 4 hours on High or 5 to 6 hours on Low.
- Finish Chowder: Remove the bay leaf and discard. Take out the chicken breasts, shred them finely using two forks, then return the shredded chicken to the slow cooker.
- Add Corn & Heat: Stir in the remaining 1 1/2 cups of corn along with the shredded chicken. Let the chowder cook on High for about 10 minutes until heated through.
- Season & Serve: Taste the chowder and adjust seasoning with salt and pepper as needed. Stir in 1 tablespoon of minced parsley. Serve hot, garnished with additional parsley and black pepper if desired.
Notes
- Microwaving the vegetables before adding them to the slow cooker speeds up cooking and blends the flavors better.
- Using canned corn makes the recipe convenient, but frozen or fresh corn can be substituted if preferred.
- Shredding the chicken adds texture and helps distribute the protein evenly throughout the chowder.
- You can substitute low-fat milk or a milk alternative to reduce calories and fat content.
- For a vegetarian version, omit the chicken and use vegetable stock instead of chicken stock.
