Corn Chowder with PHILADELPHIA Cream Cheese Slow Cooker Recipe
This is a sponsored review from BlogHer and Kraft.
This is a compensated post by BlogHer and PHILADELPHIA Cream Cheese and is part of the Real Women of Philadelphia project. This is the third out of four recipes.
The kids are officially out of school for the summer, which means that 4/5 of us are home for a sitdown lunch.
I like this.
I find the kids are easier to please in the middle-of-the-day and are more willing to try new things. I regularly tease our nightly meal right afterschool, when I know they’re famished.
mean? Maybe.
But I prefer crafty.
This is a great lunchtime soup. It’s not as heavy as some chowders can be, and the kids each ate their whole servings.
The Ingredients.
serves 6
1 (16-ounce) bag frozen white corn
1 (15.5-ounce) can cut corn (and juice)
1 quart chicken broth
1 small onion, diced finely (or 1 tablespoon onion flakes)
1/2 teaspoon ground black pepper
4 ounces (1/2 block) PHILADELPHIA Cream Cheese
salt to taste at the table
The Directions.
I used a 4-quart slow cooker, but a 6-quart would work just fine. Empty the frozen corn bag and the can of corn into your crockpot. Add chicken broth, onion, and pepper. Drop in Cream Cheese. Cover and cook on low for about 6 hours, or until onion is translucent and the soup is fully heated.
Stir well.
Stir well.
Now, carefully use a hand-held stick blender and pulse to chowderify.
I didn’t add any salt to the kid servings, but salted my bowl when no one was looking. It needed a bit for my tastebuds, but the kids were fine.
Now for some fun!
There is a GREAT BIG HUGE HONKING LIVE EVENT on June 30th that you should all know about.
For the last few months, women all over the country have been submitting videos and original PHILLY Cream Cheese and Cooking Creme recipes to Real WomenofPhiladelphia.com in the hopes of competing in a live judging event hosted by none other, than Ms. Paula Deen.
The showdown will occur at the Lucas Theatre in Downtown Savannah at 7pm (eastern) on June 30th, and will stream live on RealWomenof Philadelphia.com (I did not enter this contest). Winning this event is a big deal: winners receive a cash prize of $25,000, recipes featured in cookbooks, online cooking videos, and will participate in publicity appearances.
The good news for you/us is that all of the finalist recipes are available online, for free on the Real Women of Philadelphia website. Click on over and see which one you should try with your family (slow cooker optional. :-) )
Mark the 30th on your calendar--- it’s always fun to witness live events in action, and you can participate in the action by joining the online community at Real Women of Phildelphia.
(I bet there will probably be a twitter party, too.)
(I bet there will probably be a twitter party, too.)
Want even more? Visit the Promotions and Prizes section at BlogHer.com for a complete blogger round-up. Long live Cream Cheese!
Why do you use some frozen corn and some canned? Does the texture come out differently?
ReplyDeleteHi Erin--- great question. I've found that the canned corn is much sweeter and gives off the taste your tongue "wants" without needing to add additional sugar. If you've got fresh corn in the house, use that instead of the frozen. the frozen also has more of a crunch and tastes a lot fresher than using just canned.
ReplyDelete--steph
I make a similar soup, and I like to add a bag of frozen stir-fry vegetables, and some sausage. The sausage adds a nice flavor, and the extra veggies add some variety and color. I usually serve it with shredded cheese on top.
ReplyDeleteThanks for all your great recipes! Quick question. I have a 6 quart cooker and work outside the home. Most recipes will be in there 10 out so hours. Mine is programmable, meaning it will cook on high or low a specific time and then keep warm. Still it seems things get over cooked. Any ideas?
ReplyDeleteHi Cassi,
ReplyDeleteI would opt for the low end of the cooking time, and stick with cooking on low. For this soup, I'd do low for 6 hours (maybe even not as long--5 hours? there really isn't much to cook here---you're just really heating through and melting the cheese) then let it click over to warm until you get home. The warm setting will stay on for an additional 12 hours after clicking over.
Your pot will work the best when it's 2/3 to 3/4 of the way full.
Just wondering how I could do this recipe without the hand held blender thingie. Do you think I could omit that part?
ReplyDeleteI've never tasted corn chowder before. But ever since reading this post, I have been obsessed with making it! I finally tried it today, and it is fabulous! Mine looks different than yours- I think I over-blended it- but it tastes terrific! Thank you for sharing :-)
ReplyDeleteI made this over the weekend for the family and for my inlaws and it was good. I added shredded cheese to the top.
ReplyDeleteWhat do you think about using the cooking creme for this recipe instead of the cream cheese?
ReplyDeleteHi Amanda,
ReplyDeleteI think the creme would work great--- I'd go for the plain.
Data point, esp. for Cassi, above: I have a 6 qt. slow cooker. While I was making this, I had to leave the house at the 3 hour mark (which wasn't quite enough) and got back just past the 6. By that time, the cheese had curdled, so I had to blend it to the point where there was almost no whole kernels of corn left. The taste was not affected at all--still yummy--but I will go with less cooking time, more "keep warm" time next time. (And the curdling was eliminated by the hand blender, so let me be clear, it didn't go bad, just overheated.) Thanks for the easy recipe for one of my favorites!
ReplyDeleteI love this! Mine turned out kind of runny but so good. I ate a whole bowl before calling everyone else to the table. Yum! I couldn't find this in the index of recipes but I was able to scroll back through posts to find it. My 5 year old said this is the best corn ever and I should make it every day. (and it's easy enough that he could make it)
ReplyDelete