This slow cooker corn soup recipe uses a creamy almond milk and cashew milk blend to create a healthy, veg-heavy chowder with a bacon bite.
Again this year I’m happy to share that I’m partnering with Blue Diamond AlmondBreeze to share healthful recipes made with Almondmilk. Today we’re adding something brand new to the mix, Almond Breeze’s new Almondmilk Cashewmilk Blend.
It’s January. And that means three things.
#1: Everyone is on the healthy no-s0-heavy-on-the-gravy-train.
#2: It’s all about the soup.
At our house we love a chunky soup. A broth with girth. With bite. And flavor.
This soup aka chowder stars one of my husband’s favorite vegetables, corn. And his other favorite vegetable, bacon. Yes, in his mind bacon is a vegetable. Or at least a food group. And when paired together with this creamy, slow cooked broth they make a souper good soup. Uh-oh, I’m on a roll.
A Healthier Chowder Base
Almond Breeze new Almondmilk Cashewmilk blend is rich and creamy—I think it’s even more thick and creamy than regular almondmilk. I road-tested it as the base for this soup in hopes of creating a lower calorie (only 60 calories per cup!) and lighter broth that’s more in tune with January’s healthful goals.
Rather than using the unsweetened variety that one might reach for using in a savory recipe, I knew the original blend with its sweetness would pair really well with the sweetness of the corn.
I’m happy to report that the three times I’ve made it so far, it’s delivered on all fronts.
About the Recipe
We start off this recipe by cooking sliced bacon. The bacon is used three-fold: As a flavor enhancer to cook the onions in; to add to the chowder as it cooks to impart more bacon flavor, and; to use as a topping for the soup.
Bacon is the prettiest condiment. At least my husband says so.
Next, let’s talk about the corn.
Sure, you could use frozen corn kernels from the bag, but I prefer corn cut from the cob to carve all of it’s sweet corn milk from the cob.
If it were summer, using fresh corn wouldn’t be a problem. But in the midst of winter, fresh corn on the cob is hard to come by. So I headed to my local Kroger’s grocery section and found frozen corn on the cob that holds all it’s freshness and sweetness because it’s flash frozen right after being picked.
One thing I discovered in using corn this way is when the corn is partially frozen, it cuts in easy strips from the cob instead of ping ponging kernels around the kitchen. You can bet I’ll be trying this technique with fresh corn (giving it a quick freeze) to see if it works for me then, too.
Carrots and and celery add flavor to the broth. Potatoes add starch and thickening power. I used russet in this round but also experimented with yukon golds that cooked just a little more in just a little less time.
You can really use either one, just be sure to cut them in a smaller dice for fastest cooking time. The potatoes are really the main variable when it comes to cooking time. You want them to be fork tender and soft enough to roughly mash after cooking to help thicken the soup.
The spices in this recipe are simple.
Bay leaves, kosher salt, and one of the most underused herbs that imparts lots of flavor: Dried marjoram. It’s one herb you’ll want to add to your spice drawer.
One thing to take note of is when I was testing cooking times in the crock pot, the last time I made this slow cooking soup I let it cook a little longer than previous cookings. The result was the broth got too hot and separated a little bit.
However, my problem was easy to remedy. I simply stirred the soup and added about 1/2 cup more Almond Breeze before adding the cornstarch thickener to the soup, and it came together just fine and reheated as leftovers fine as well.
But do take note, I would avoid letting this soup boil or overcook—another plus for cooking it in the crock pot. Since slow cookers all cook at different temperatures, take note to watch your broth the last half hour of cooking.
If You Liked This Recipe, You’ll Like These:
- Fish Chowder with Copper River Salmon
- Slow Cooker Mexican Street Corn Chowder
- Market Street Clam Chowder
- Seattle-Style Smoked Salmon Chowder
- Summer Fresh Corn and Zucchini Chowder
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 8 slices thick cut smoked bacon
- 1 cup diced yellow onion
- 4 cups frozen whole corn kernels
- 3 cups peeled and diced potatoes, I used about 1 pound russet potatoes
- 1 cup diced carrot, about 2 medium carrots
- 1 cup diced celery, about 2 medium stalks
- 4 cups Almond Breeze Original Almondmilk Cashewmilk Blend
- 2 bay leaves
- 1 teaspoon kosher salt
- ¾ teaspoon marjoram
- 3 tablespoons cornstarch
- Slice the bacon into ¾-inch pieces. Heat a non-stick skillet over medium heat and cook the bacon until crisp. Transfer the bacon to a plate topped with a paper towel to drain and set aside. Reserve the bacon drippings in the pan and cook the onion in the bacon drippings until tender, about 4-5 minutes, stirring occasionally.
- Add the corn kernels, diced potatoes, carrot, celery and half of the chopped bacon to a 4 or 6 quart slow cooker. Add the cooked onions. Pour the Almond Breeze over the soup ingredients and add the bay leaves, kosher salt and marjoram. Stir gently to mix.
- Cover and cook on high for 3 hours or on low for 6 hours, or until the potatoes are fork tender.
- In a small bowl, mix the cornstarch with ½ cup of the broth then stir into the rest of the soup. Cook for 30 minutes or so more until the soup thickens.
- Remove the bay leaf and use a potato masher to gently smash the soup to thicken a bit more. If the soup seems to break or separate because of being cooked too long, stir in a ½ cup or more of AlmondBreeze.
- Season to taste with more kosher salt. Serve hot topped with chopped bacon.
Have a great day, and make something good.
This post is part of a partnered series with Blue Diamond Almond Breeze Almondmilk Cashewmilk Blend. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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