Crock-Pot Corn Chowder
Photo: Eric Moran/Styling: Erin McDowell
By now, you've had enough corn on the cob to hold you over until next Memorial Day. Maybe it's time to mix things up. Try making this creamy yet light Crock-Pot corn chowder. It's one of our favorite ways to cook with one of summer's produce stars.
1 large onion, chopped
3 celery stalks, chopped
1 potato, cubed
6 ears of corn, kernels removed (here's how)
4 cups chicken broth
12 ounces evaporated milk
3 springs fresh thyme
1 bay leaf
Salt and pepper to taste
1. Place the onion, celery, potato and corn kernels into your slow cooker.
2. Add the chicken broth and evaporated milk. Season with the thyme, bay leaf and salt and pepper.
3. Cook on low for 6 hours. Serve immediately.