Cooking with Dr. Carl
Slow-Cooker Corn Chowder
- 4 ears of corn
- 1 pound small creamer potatoes, halved or quartered into 1-inch chunks
- 4 cups chicken broth or stock
- 2 (4-ounce) cans chopped mild green chiles
- 5 scallions, sliced, whites and green parts separated
- 5 garlic cloves, smashed and chopped
- 1 tablespoon unsalted butter
- 1 jalapeño, stemmed, seeded and minced
- 1 tablespoon yellow or white miso (optional)
- 1 teaspoon kosher salt, plus more as needed
- 1/2 cup sour cream
- 1/2 cup light or heavy cream or half-and-half
- Black pepper, to taste
- Chopped crisp, cooked bacon (optional), for serving
1. Cut the kernels from the corn cobs and put them in a bowl; refrigerate. Snap the cobs in half.
2. In a 6- to 8-quart slow cooker, combine the cobs, potatoes, broth, green chiles, scallion whites, garlic, butter, jalapeño, miso (if using) and salt. Cook on low until the potatoes are very tender, about 5 hours.
3. About 10 minutes before serving, use tongs to discard the cobs. Stir in the corn kernels and scallion greens and cook until warmed through. Turn off the slow cooker.
4. Whisk the sour cream and light or heavy cream together in a large liquid measure or a bowl. Slowly whisk a few ladlefuls of the hot broth into the cream mixture until combined. Stir the cream mixture into the chowder. Grind in a generous amount of black pepper. Taste for seasoning and add more salt and pepper if necessary. Serve in bowls, and top with bacon, if desired.