Wednesdays Unplugged – Crockpot Fresh Corn Chowder-Dip

What do we owe one another? – a July 4th question from StarTribune editorial

NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!

2021-07-07-alice

We got to visit John’s niece and see baby Alice for the first time when she was less than a week old. It amazed me how alert she was, but what said it all was her mother’s face looking at her. What said it all about the long hot stretch we had was watching people at the splash pad when we stopped at the Eagan Art Fair… yes, some art fairs are back although we recently heard the granddaddy of them all, the Uptown Art Fair, has been cancelled for 2021.

RECIPE OF THE WEEK

We made this fresh corn chowder from myrecipes.com over the July 4th holiday weekend and it was even more tasty than expected. Because half the corn is pureed it was also thicker than expected… but very flavorful and delicious. It was thick enough to serve as a dip on family night and everyone loved it. We still have a little left, and I think I may add a little more chicken stock to thin it just a bit for soup but don’t want to miss any of the last delicious drops. It took a while shucking and cutting the kernels from 14 cobs of fresh corn. I found I didn’t need the chutney topping, probably will skip it next time.

fresh corn chowder dip

CROCKPOT FRESH CORN CHOWDER-DIP

  • 14 ears fresh yellow corn (about 3 pounds), divided
  • 2 1/2 cups chicken stock (or more for desired consistency)
  • 2 russet potatoes (about 1 1/2 pounds), peeled and chopped (I used 3)
  • 1 small yellow onion (about 5 ounces), chopped
  • 4 thyme sprigs (I used about 6)
  • 3 garlic cloves (I used 1 tablespoon minced)
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground black pepper

TOPPING

  • 4 thick-cut bacon slices, cooked and crumbled
  • 1/2 cup finely copped red onion
  • 2 tablespoon chopped fresh chives
  • 2 tablespoons fresh line juice (from 1 large lime)
  • 1 cup heavy cream

Cut corn kernels from cobs, reserving 1 cup kernels for the topping. Place remaining kernels in a 5-6 quart slow cooker. Scrape the cobs to release all juices. Add corn milk, stock, potatoes, yellow onion, thyme springs, garlic, salt and pepper to slow cooker.

Cover and cook on LOW until potatoes are very tender an chowder has thickened slightly, about 6 hours.

Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives and lime juice in a small bowl for chutney topping. Chill until ready to serve, up to 6 hours ahead.

Remove half of chowder and set aside. Process remaining chowder in the slow cooker, using an immersion blender until smooth. Stir in reserved chowder and heavy cream. Serve topped with fresh corn topping.

Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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