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–+ servings
Slow Cooker Cauliflower Corn Chowder

Healthy Slow Cooker Cauliflower Corn Chowder You’ll Love

This Healthy Slow Cooker Cauliflower Corn Chowder combines comfort and flavor while being low in calories, perfect for family nights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 1 medium Yellow Onion Aromatic base for the chowder that enhances overall flavor.
  • 2 stalks Celery Adds crunch and depth to the soup's flavor.
  • 2 medium Carrots Provide sweetness and color.
  • 2 tablespoons Olive Oil Ideal for sautéing vegetables.
  • 1 teaspoon Cayenne Pepper Adds a hint of spice; omit if sensitive to heat.
  • 1 teaspoon Fresh Thyme Aromatic herb that enhances taste.
  • 4 cups Cauliflower Florets Serves as the thickening agent for the chowder.
  • 2 cups Corn Sweetness and texture; canned corn is used here.
  • 4 cups Unsalted Chicken Stock The flavorful base for the soup.
  • 1 pound Boneless Skinless Chicken Breast Adds lean protein.
  • 2 cups Cubed Red Potatoes Contribute heartiness and are perfect for even cooking.
  • 1 cup Whole Milk Adds creaminess.
  • 1 teaspoon Kosher Salt Essential for flavor enhancement.
  • 1 leaf Bay Leaf Infuses flavor during cooking.
  • 2 tablespoons Minced Parsley Adds freshness as a garnish.

Equipment

  • Slow Cooker

Method
 

Chowder Preparation
  1. Sauté the Vegetables: In a microwave-safe bowl, combine diced yellow onion, chopped celery, sliced carrots, olive oil, cayenne pepper, and fresh thyme. Microwave on high for 6 minutes, stirring halfway through until tender and fragrant.
  2. Prepare the Cauliflower Mixture: Steam cauliflower florets in the microwave for 5 minutes until tender. Blend with corn and unsalted chicken stock until smooth.
  3. Combine Ingredients in Slow Cooker: Transfer sautéed vegetables and blended cauliflower mixture into the slow cooker. Add chicken breasts, cubed red potatoes, remaining chicken stock, whole milk, kosher salt, and bay leaf. Stir to combine.
  4. Slow Cook to Perfection: Cover and set to cook on High for 3-4 hours or Low for 5-6 hours, until vegetables are tender and chicken is cooked through.
  5. Shred the Chicken and Add Corn: Remove chicken breasts, shred with forks, and return to the pot along with the remaining corn. Heat through for about 10 minutes.
  6. Final Touches and Serve: Season with additional salt and pepper. Stir in minced parsley before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 25gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 40mgCalcium: 100mgIron: 2mg

Notes

For best flavor, use fresh vegetables. Adjust seasonings to taste before serving.

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