This slow-cooker chowder draws inspiration from both American corn chowder and Thai curry.
Blending part of the soup helps thicken it for a delicious bite.
Remove the corn cobs with tongs; place on a cutting board, and let cool for 10 minutes.
Photo: Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Once slightly cool, cut kernels off the cobs.
(You will have about 2 cups kernels.)
Stir the corn kernels into the soup.
(If using frozen corn kernels, skip this step.)
Transfer about 3 cups of the soup to a blender.
Place a clean towel over the opening.
Puree until smooth, about 2 minutes.
Return the puree to the slow cooker.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
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