This slow cooker summer chowder proves that slow cookers are meant for the summer season too!
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 cooker comfort food. It is summer in a bowl!
This is one of those recipes that I didn’t expect to be so popular. I was thrilled with how it turned out of course, but if I’d known it was going to get so many visits I would have snapped more pictures when I made it.
I use an immersion blender like this one to blend my soup right in the crock of the slow cooker. Keep scrolling after the recipe for links to more delicious slow cooker recipes!
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Slow Cooker Summer Chowder
- 4 cups vegetable broth
- 2 cups corn fresh or frozen
- 2 cups russet potato peeled and cubed
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 1 sweet onion diced
- 1 tsp salt
- 1 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, celery, onion, salt and thyme. Cook on low setting for 7 – 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: