This slow cooker summer chowder uses the slow cooker to transform late summer corn into a rich and velvety chowder, topped off with bacon, zucchini and fresh tomato.
Slow Cooker Summer Chowder is for when you have a bumper crop of late summer corn, tomatoes and zucchini hanging around but you’re excited for fall and ready for slow cooked comfort food. It is summer in a bowl!
This chowder is so simple to throw together. Simply chop up some potatoes and add them to your slow cooker with fresh corn cut off the cob (canned or frozen corn works well too if you are making this when fresh corn is not available) some chopped onion, vegetable broth and a few seasonings. Once everything is nice a tender, puree the chowder with some sour cream for extra creaminess and flavor. Then cook some bacon and zucchini together as a topper for the chowder along with some fresh chopped tomato and basil. Everyone will gobble it right up!
This recipe makes a big batch of chowder. So plan on serving a crowd or having lots of leftovers. I personally am a fan of leftovers because this chowder is delicious reheated and served for lunch. Instead of the bacon and zucchini topping you could just serve the chowder plain alongside a BLT sandwich. Or with grilled cheese. I’m getting hungry just thinking about it.
Tips for making Slow Cooker Summer Chowder:
- Use a 6 or 8 quart size slow cooker for making this recipe.
- Use an immersion blender to blend the chowder. You can also transfer the chowder in small batches to a standard blender – just be careful with the steam! You don’t want your blender to blow up. I prefer an immersion blender because you can blend the chowder right in the slow cooker.
- For cutting corn off the cob, this corn peeler works well.
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Slow Cooker Summer Chowder
- 4 cups vegetable broth
- 2 cups corn fresh off the cob
- 2 cups russet potato peeled and cubed
- 2 large carrots peeled and diced
- 1 sweet onion diced
- 1 tsp salt
- 1/2 tsp dried thyme
- 1 cup sour cream
- 8 slices bacon
- 4 small zucchini halved and sliced
- 3 tomatoes diced
- 1/2 cup fresh basil thinly sliced
- Set your slow cooker on low and add the vegetable stock, corn, potatoes, carrot, onion, salt and thyme. Cook on low setting for 6 – 8 hours. Once cooked, stir in the sour cream and blend the soup with an immersion blender. No need to turn off the slow cooker or remove the soup, just blend it right in the pot, with the immersion blender.
- Meanwhile, heat a large non-stick skillet over medium heat. Chop the bacon and cook until crisp. Drain on paper towels. Pour off all but 1 tablespoon of bacon fat from the pan. Return the pan to medium heat and add the zucchini. Cook, stirring occasionally for 7 – 8 minutes, until beginning to soften. Stir the zucchini into the soup in the slow cooker.
- Serve the soup topped with fresh chopped tomato, basil and bacon.
More slow cooker recipes for summer: