Crock Pot Corn And Ground Beef Chowder Recipe

This Crock Pot Corn and Ground Beef Chowder is a hearty and comforting soup that is perfect for chilly days. It is made with tender ground beef, sweet corn, potatoes, and a creamy broth. The slow cooking process allows the flavors to meld together, resulting in a rich and flavorful chowder. Serve it with crusty bread for a satisfying meal.

4.2
12 Rating -
Rate
Non Vegdiet
4hr 15minstotal
15minsPrep
4hr Cook
4hr 15m.total
15m.Prep
4hr Cook
Crock Pot Corn And Ground Beef Chowder
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ingredients serve

Ingredients for Crock Pot Corn And Ground Beef Chowder Recipe

  • 0.17 pound Ground Beef
  • 0.67 cup Frozen Corn Kernels
  • 0.67 cup Diced Potatoes
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 teaspoon Dried Thyme
  • 0.17 teaspoon Salt
  • 0.08 teaspoon Black Pepper
  • 0.67 cup Chicken Broth
  • 1/25 cup All Purpose Flour
  • 0.17 cup Milk
  • as needed Chopped Fresh Parsley, For Garnish

Directions: Crock Pot Corn And Ground Beef Chowder Recipe

Cooking Directions

  • STEP 1.In a skillet, cook ground beef until browned. Drain excess fat.
  • STEP 2.Transfer the cooked ground beef to a crock pot.
  • STEP 3.Add diced potatoes, corn, onion, garlic, thyme, salt, and pepper to the crock pot.
  • STEP 4.Pour in chicken broth and stir to combine all the ingredients.
  • STEP 5.Cover the crock pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the potatoes are tender.
  • STEP 6.In a small bowl, whisk together flour and milk until smooth.
  • STEP 7.Stir the flour mixture into the chowder to thicken it.
  • STEP 8.Cook for an additional 30 minutes on high heat, until the chowder has thickened.
  • STEP 9.Serve the chowder hot, garnished with chopped fresh parsley.

Cooking Tips

  • For extra flavor, you can add cooked bacon or shredded cheese as toppings.
  • If you prefer a smoother texture, you can use an immersion blender to partially puree the chowder.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Serve the chowder hot with crusty bread on the side.
  • Garnish with chopped fresh parsley for added freshness and color.
  • Reheat leftovers in a saucepan over medium heat, stirring occasionally.
Nutrition
value
210
calories per serving
11 g Fat17 g Protein10 g Carbs2 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    17g
  • Carbs
    10g
  • Fiber
    2g

MacroNutrients

  • Carbs
    10g
  • Protein
    17g
  • Fiber
    2g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    16mg
  • Iron
    2mg
  • Vitamin A
    88mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    24mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    23mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    42mg
  • Manganese
    < 1mg
  • Phosphorus
    184mg
  • Selenium
    10mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp