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–+ servings
Slow Cooker Cauliflower Corn Chowder

Hearty Slow Cooker Cauliflower Corn Chowder for Cozy Nights

This Slow Cooker Cauliflower Corn Chowder delivers comforting warmth and nutritious ingredients, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Yellow Onion Enhances flavor through aromatics
  • 2 stalks Celery Adds crunch and subtle earthiness
  • 1 medium Carrot Provides sweetness and color
  • 2 tablespoons Olive Oil Used for sautéing vegetables
  • ¼ teaspoon Cayenne Pepper Adds heat; adjust according to spice preference
  • 1 teaspoon Fresh Thyme Adds fragrant, herbal notes
For the Chowder
  • 4 cups Cauliflower Florets Base for a creamy texture
  • 2 cups Corn For sweetness and texture
  • 4 cups Unsalted Chicken Stock Forms the soup base
  • 1 pound Boneless Skinless Chicken Breast Adds protein
  • 2 medium Red Potatoes Provides heartiness and starchy texture
  • 1 cup Whole Milk Adds creaminess
  • 1 teaspoon Kosher Salt Enhances flavor
  • 1 leaf Bay Leaf Infuses depth of flavor
For the Finishing Touches
  • ¼ cup Minced Parsley For garnish, adds freshness

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Begin by placing chopped yellow onion, celery, and carrot into a microwave-safe bowl. Add olive oil, cayenne pepper, and fresh thyme, cover, and microwave on high for 6 minutes. Transfer into the slow cooker.
  2. Microwave cauliflower florets with water for about 5 minutes until tender. Drain and blend with 1½ cups of corn and 2 cups of chicken stock until smooth.
  3. In the slow cooker, add the blended cauliflower mixture, remaining chicken stock, diced chicken breasts, and red potatoes. Pour in whole milk and sprinkle with salt and bay leaf. Stir to combine.
  4. Cover and cook on high for 3-4 hours or low for 5-6 hours. Check occasionally for doneness.
  5. After cooking, remove bay leaf. Shred the chicken and stir in remaining corn to heat through for 5 minutes.
  6. Taste and adjust seasoning before serving. Ladle into bowls and garnish with minced parsley. Serve hot.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 300IUVitamin C: 40mgCalcium: 200mgIron: 2mg

Notes

This soup is ideal for prepping and can be frozen for later enjoyment. Adjust spice and consistency to personal preference.

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