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- 1 lb beef stew meat - 4 ears sweet corn, kernels removed (or 2 cups frozen) - 2 medium potatoes, diced - 1 large onion, chopped - 2 cloves garlic, minced These main ingredients create the heart of our chowder. The beef stew meat gives it a rich flavor. Sweet corn adds a nice sweetness that balances the dish. Potatoes add creaminess and texture. Onion and garlic bring depth and aroma to the chowder. - 4 cups beef broth (low-sodium preferred) - 1 cup milk (dairy or plant-based) - 1 cup heavy cream The broth forms the base of our chowder. Low-sodium beef broth keeps the flavors bright. Milk and heavy cream add creaminess and richness. Together, they make the chowder comforting and smooth. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped, for garnish Seasonings elevate the dish. Dried thyme gives an herbal note. Smoked paprika adds a hint of smokiness. Finally, salt and pepper enhance all the flavors. Fresh parsley adds a pop of color and freshness as a garnish. To start, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add 1 pound of beef stew meat, cut into 1-inch cubes. Sear the beef for about 5 to 7 minutes. Make sure to turn the meat occasionally. You want it browned on all sides for good flavor. Once browned, use tongs to transfer the beef to your slow cooker. Next, lower the heat to medium in the same skillet. Add 1 large onion, chopped finely, and 2 cloves of minced garlic. Cook these for about 3 minutes. You want the onion to become translucent and fragrant. Once done, transfer this mixture into the slow cooker with the beef. Now it's time to add more ingredients. Mix in 2 medium potatoes, which you should dice into small cubes, and 4 ears of fresh sweet corn, with the kernels removed (or use 2 cups of frozen corn). Pour in 4 cups of low-sodium beef broth, then sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, salt, and freshly cracked black pepper. Stir everything well with a large spoon to make sure all flavors combine. Cover your slow cooker and set it to cook. If you're using the low setting, let it cook for 6 to 8 hours. For the high setting, it should take about 3 to 4 hours. Your chowder is ready when the beef is tender and the potatoes are soft. About 30 minutes before serving, carefully add 1 cup of milk and 1 cup of heavy cream to the slow cooker. This step is important. It makes the chowder creamy and rich. Stir the mixture occasionally to help the flavors meld together. Before you serve, taste the chowder. Adjust the seasoning as needed. Add more salt or pepper if you want. This step ensures each bowl is just right. When ready, ladle the chowder into bowls and garnish with freshly chopped parsley. Enjoy your hearty chowder! Searing beef is key to a great chowder. Browning adds depth and flavor. When the beef is brown, it locks in juices. This makes the meat tender and tasty. To prevent sticking, heat your skillet well. Use a good amount of olive oil. Lay the beef in a single layer. Don't crowd the pan. If the meat sticks, wait longer before turning. Leftovers can be a treat if stored right. Use airtight containers to keep the chowder fresh. Let it cool down before sealing. Store it in the fridge for up to three days. When reheating, add a splash of milk or cream. This keeps it creamy and rich. Heat it gently on low to avoid burning. Want more flavor? Try adding spices like cayenne pepper or chili powder. This adds heat and excitement. Fresh herbs like cilantro or basil can brighten the dish. For a smoky kick, add more smoked paprika. Always taste as you go. Adjust the seasoning to your liking for the best results. {{image_4}} You can add many vegetables to your chowder for extra flavor and nutrition. Consider adding: - Carrots: Diced or sliced for sweetness. - Celery: Chopped for crunch and flavor. - Bell peppers: Adds color and mild spice. - Peas: Fresh or frozen for a pop of green. These vegetables blend well. You can also try different herbs. For instance, adding fresh basil can give a nice twist. To make the chowder gluten-free, use gluten-free beef broth. Check the labels on your broth and cream to be sure they are gluten-free. You can also skip the heavy cream and use more milk if you like. For dairy-free alternatives, use plant-based milk, like almond or oat milk. Also, consider coconut cream for a rich flavor. This keeps the chowder creamy without dairy. This chowder pairs well with warm bread. I recommend serving it with: - Crusty baguette: Great for dipping. - Garlic bread: Adds extra flavor. - Cornbread: Complements the sweet corn. For toppings, sprinkle fresh parsley on each bowl. You can also add: - Shredded cheese: Cheddar works well. - Crispy bacon bits: For some crunch and saltiness. - Green onions: Adds a fresh kick. These options enhance the meal and make it even more enjoyable. You can keep the chowder in the fridge for about 3 to 4 days. Use an airtight container to keep it fresh. Glass or plastic containers work well. Make sure the chowder cools first before sealing it. This helps prevent moisture buildup. To freeze the chowder, let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as you can. This helps prevent freezer burn. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Stir well while heating. Chowder can stay good in the freezer for about 3 to 4 months. After that, it may lose flavor and texture. Look for signs of spoilage. If it smells off or has an unusual color, it’s best to throw it out. Keeping track of your chowder's freshness helps you enjoy it at its best! To thicken your chowder, you can mash some of the potatoes. This gives a creamy texture. You can also stir in a bit of cornstarch mixed with water. Heat it till thick. Another option is adding more heavy cream. This adds richness and thickness. Yes, you can use different meats like chicken or pork. Just make sure to adjust the cooking time. Each meat cooks differently. Beef gives a rich flavor, but chicken can be lighter. Absolutely! Swap beef for hearty vegetables like mushrooms or beans. Use vegetable broth instead of beef broth. You can also add more corn and potatoes. This keeps the chowder filling and delicious. To spice it up, add red pepper flakes or cayenne pepper. Start with a little, then taste. If you want more heat, add more. You can also use a spicy sausage instead of beef for added flavor. Serve this chowder with warm crusty bread or rolls. A fresh salad pairs well too. For a complete meal, add some cheese on top. Fresh herbs like parsley also brighten the dish. Yes, you can! Just follow the same steps in a large pot. Cook on medium heat, stirring often. It should take about 30-45 minutes until the beef is tender. Adjust the liquid as needed, adding broth if it gets too thick. This chowder uses simple ingredients like beef, corn, and potatoes. We've explored how to prepare, cook, and serve it. Remember to adjust flavors and try new ingredients for variety. Store leftovers properly and enjoy them later. Now, get creative with your chowder! Whether to spice it up or change ingredients, the choice is yours. Enjoy your delicious bowl of comfort any time.

Slow Cooker Beef and Sweet Corn Chowder

Warm up with a cozy bowl of Hearty Slow Cooker Beef and Sweet Corn Chowder! This delicious recipe combines tender beef, sweet corn, and creamy goodness, perfect for any meal. With easy steps and simple ingredients, you can create a comfort dish that your family will love. Dive into this flavorful chowder and discover how to make it in your slow cooker. Click to explore the full recipe now and bring heartwarming flavors to your table!
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Ingredients
  

1 lb (450g) beef stew meat, cut into 1-inch cubes

4 ears of fresh sweet corn, kernels removed (or 2 cups frozen sweet corn)

2 medium potatoes, diced into small cubes

1 large onion, chopped finely

2 cloves garlic, minced

4 cups beef broth (low-sodium preferred)

1 cup milk (dairy or plant-based alternative work well)

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped, for garnish

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the beef stew meat in a single layer. Sear the beef for about 5-7 minutes, turning occasionally, until browned on all sides. Once browned, use tongs to transfer the meat into the slow cooker.

    In the same skillet, lower the heat to medium and add the chopped onion and minced garlic. Sauté for approximately 3 minutes, or until the onion becomes translucent and aromatic. Transfer the sautéed mixture to the slow cooker with the beef.

      Next, add the diced potatoes and sweet corn kernels to the slow cooker. Pour in the beef broth, and sprinkle in the dried thyme, smoked paprika, salt, and freshly cracked pepper. Using a large spoon, stir the ingredients well to ensure everything is evenly distributed.

        Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours. The chowder is ready when the beef is tender and the potatoes are soft.

          About 30 minutes before serving, carefully mix in the milk and heavy cream to the slow cooker. Allow the chowder to warm again, stirring occasionally to combine the flavors.

            Before serving, taste the chowder and adjust the seasoning as needed, adding more salt or pepper if desired.

              Prep Time: 15 mins | Total Time: 7-8 hours | Servings: 6

                - Presentation Tips: Ladle the creamy chowder into generous bowls and generously garnish with freshly chopped parsley. For a delightful experience, serve it alongside warm crusty bread for dipping.