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Slow Cooker Corn and White Bean Chowder

A cheesy vegetarian chowder, loaded with vegetables and beans. Red pepper flakes give this easy slow cooker dish a spicy kick!
Prep Time10 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 40 mins
Course: Soup
Cuisine: American
Keyword: Slow cooker
Servings: 4 plus

Ingredients

  • 1 C yellow onion chopped
  • 1/2 C red bell pepper chopped
  • 3 cloves garlic minced
  • 7 oz can whole kernel corn drained
  • 2 : 15oz can northern white beans drained and rinsed well
  • 4 C potatoes peeled and chopped
  • 1 tsp dried thyme
  • 1 1/4 tsp ground black pepper
  • 2 tsp salt
  • 1/4 tsp red pepper flakes optional
  • 3 C chicken broth*
  • 4-8 oz white cheddar cheese shredded
  • 1 C heavy cream
  • 1/3 C all purpose flour*

Instructions

  • Add vegetables, beans, seasonings and chicken broth to the bowl of a 5-6 quart slow cooker. Cook on high for 4 hours (or low for 8). Stir in shredded cheese until melted. Combine heavy cream and flour, whisking until smooth. Pour into soup, stirring to combine. Cover and continue cooking for an additional 30 minutes, or until potatoes are tender and chowder has thickened.
  • Serve warm

Notes

Recipe serves roughly 4-6.
*Vegetable broth may be substituted for chicken broth for a vegetarian option.
*2-3Tb cornstarch may be substituted for flour to create a gluten free option.
An original recipe from Baked by Rachel