Creamy Slow Cooker Succotash Chowder Tips, FAQ & printable recipe

Tips for success

If you want to add an extra layer of flavor, consider sautéing the onions in a little butter before adding them to the slow cooker, though this is optional.

Adding a small amount of smoked paprika can also introduce a subtle, earthy depth to the dish.

To keep the chowder from cooling too quickly once served, warm your bowls in the oven at a low temperature for a few minutes before ladling the soup into them. This small step makes a significant difference in the overall dining experience.

Variations

• Spicy Succotash Chowder: Add a teaspoon of red pepper flakes or a diced jalapeño to the slow cooker for a pleasant heat that complements the sweet corn and creamy broth perfectly.
• Smoky Bacon Chowder: Stir in two slices of cooked, crumbled bacon just before serving to add a savory, smoky element that contrasts beautifully with the tender vegetables and cream.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in freezer-safe containers for up to 2 months.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout. Add a splash of broth if it has thickened too much in the fridge.

Allow the chowder to cool completely within two hours of cooking. Once cooled, transfer it into airtight containers to maintain freshness.

Keep the containers in the refrigerator for up to three days. Label the containers with the date to keep track of freshness and ensure you consume the leftovers within a safe timeframe.

This chowder is an excellent candidate for making ahead. You can prepare the ingredients and store them in the refrigerator overnight, then add them to the slow cooker in the morning.

Note that flavors often meld and improve after sitting for a day, making leftovers taste even better than when first prepared.

Serving ideas

Serve this chowder in deep bowls to retain heat. It pairs beautifully with a side of crusty bread or warm cornbread, which is perfect for soaking up the creamy broth. A light garnish of fresh herbs can add a pop of color and freshness.

For a more substantial meal, consider serving the chowder alongside a simple green salad with a bright vinaigrette.

The acidity of the salad dressing cuts through the richness of the creamy broth, creating a balanced and satisfying meal for any time of year.

Frequently asked questions

Recipe card

Creamy Slow Cooker Succotash Chowder

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 cups corn kernels, fresh or frozen
• 1 cup green lima beans, fresh or frozen
• 1 cup diced red pepper
• 2 cups small potato cubes
• 1 tsp dried thyme
• 1 tsp onion powder
• 4 cups creamy vegetable broth

Instructions

1. Add the corn kernels and green lima beans to the bottom of the slow cooker insert. Ensure they are evenly distributed to create a solid foundation for the other vegetables and the liquid.
2. Scatter the diced red pepper and small potato cubes over the corn and beans. Sprinkle the dried thyme and onion powder evenly over the vegetables, then pour the creamy broth over the entire mixture until submerged.
3. Cover the slow cooker and set it to cook on low for four hours. Once the potatoes are tender and the broth has thickened slightly, ladle the chowder into bowls and serve immediately while hot.

Contains: milk

Estimated nutrition per serving

Calories

280

Protein

6.5 g

Carbohydrates

42 g

Fat

9.5 g

Fiber

5 g

Sugar

6 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.