This creamy slow-cooker corn chowder makes for a comforting but light meal on a busy day.
This slow-cooker corn chowder will quickly become one of your favorite preparations for that summer bounty.
Learn how to make slow-cooker corn chowder.

Credit:Robby Lozano, Food Stylist: Chelsea Zimmer
Start it now with just 25 minutes of active time, and yourslow cookerwill take it from there.
If you’d like your chowder thinner or thicker, blend less or more of the base to adjust.
What To Serve With Slow-Cooker Corn Chowder
This chowder is filling without being heavy.

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Serve with a side salad,grilled chickenorseafood,ribs, or crusty bread for a satisfying meal.
How To Store and Reheat Leftover Slow-Cooker Corn Chowder
Refrigerate leftover chowder for up to four days.
Reheat slowly on the stovetop or in the microwave until hot throughout, and garnish fresh before serving.

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Defrost in the refrigerator overnight before heating through to serve.
), divided
2 1/2cupschicken stock
2medium-size russet potatoes (about 1 1/2 lbs.
), peeled and chopped
1small yellow onion (about 5 oz.

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Reserve 1 cup corn kernels.
Place remaining corn kernels in a 5- to 6-quart slow cooker.
Chill until ready to serve, up to 6 hours ahead.

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Finish chowder:
Remove half of chowder, and set aside.
Process remaining chowder in slow cooker using an immersion blender until smooth.
Secure lid; place a clean towel over opening in lid, and process until smooth.)

Credit:Robby Lozano, Food Stylist: Chelsea Zimmer
Stir together reserved and pureed chowder in slow cooker.
Stir in heavy cream.
Divide evenly among 6 bowls; top evenly with fresh corn topping.

Credit:Robby Lozano, Food Stylist: Chelsea Zimmer
you might also use Greek yogurt thinned with whole milk.
Blend up this chowder using a blender or a food processor.

Credit:Robby Lozano, Food Stylist: Chelsea Zimmer

Credit:Robby Lozano, Food Stylist: Chelsea Zimmer

Credit:Robby Lozano, Food Stylist: Chelsea Zimmer

Credit:Robby Lozano, Food Stylist: Chelsea Zimmer