Description
This Slow Cooker Cauliflower Corn Chowder is a comforting, creamy soup perfect for chilly days. Combining tender cauliflower, sweet corn, and shredded chicken in a flavorful broth, this recipe uses a slow cooker to develop rich taste with minimal hands-on time. The soup is smooth yet hearty, making it a delicious, nutritious option for a family meal.
Ingredients
Scale
Aromatics and Vegetables
- 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
Seasonings and Liquids
- 1 teaspoon olive oil
- 1/8 teaspoon cayenne pepper
- 1 teaspoon fresh thyme, chopped
- 3/4 teaspoon kosher salt
- 1 bay leaf, dried
- Salt and pepper, to taste
- 3 cups unsalted chicken stock, divided
- 1 cup whole milk
Protein
- 1 pound boneless skinless chicken breast
Instructions
- Microwave Aromatics: In a microwave-safe bowl, combine chopped onions, celery, carrots, olive oil, cayenne pepper, and chopped thyme. Microwave for 3 minutes, stir the mixture, then microwave for another 3 minutes. This softens and releases flavors from the vegetables. Transfer this aromatic mixture into the slow cooker.
- Cook Cauliflower: Place 3 cups of cauliflower florets into 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. This step pre-cooks the cauliflower for smooth blending.
- Blend Soup Base: Drain the cooked cauliflower well and add it to a blender along with 1 1/2 cups of the corn and 2 cups of chicken stock. Blend until smooth, approximately 1 minute, creating a creamy base for the chowder. Pour this blended mixture into the slow cooker.
- Assemble in Slow Cooker: To the slow cooker, add the remaining 1 cup chicken stock, raw chicken breasts, cubed red potatoes, whole milk, kosher salt, and the dried bay leaf. Stir to evenly combine all ingredients. Cover the slow cooker and cook on the High setting for 3 to 4 hours or on Low for 5 to 6 hours, until the vegetables are tender and the chicken is cooked through.
- Finish Chowder: Once cooking is complete, remove and discard the bay leaf. Take out the chicken breasts, shred them using two forks, and then return the shredded chicken back into the slow cooker to mix with the chowder.
- Add Corn and Heat Through: Stir in the remaining 1 1/2 cups of corn along with the shredded chicken. Allow the chowder to sit on High heat for about 10 minutes to thoroughly warm the corn and combine flavors.
- Season and Serve: Taste the chowder and adjust seasoning with salt and pepper as desired. Stir in 1 tablespoon of minced parsley, and serve the chowder hot, garnished with additional parsley and freshly ground black pepper if desired.
Notes
- You can substitute chicken stock with vegetable stock to make this recipe pescatarian-friendly, though it will alter the flavor.
- For a dairy-free version, use a plant-based milk alternative instead of whole milk.
- Microwaving the aromatics and cauliflower saves time but you can sauté the aromatics and steam the cauliflower on the stovetop if a microwave is unavailable.
- Be careful to not overcook the corn in the final step to maintain its sweet crunch.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
