Go Back
- 1 lb beef stew meat - 4 ears of fresh sweet corn (or 2 cups frozen) - 2 medium potatoes - 1 large onion - 2 cloves garlic - 4 cups beef broth - 1 cup milk or plant-based alternative - 1 cup heavy cream - Seasonings: dried thyme, smoked paprika, salt, pepper - 2 tablespoons olive oil - Fresh parsley for garnish Gathering the right ingredients is key to making this chowder shine. Start with the beef stew meat, which brings rich flavor and texture. You can use fresh sweet corn for a burst of sweetness or frozen corn if fresh is not available. Don't forget the potatoes; they add heartiness to the dish. A large onion and two cloves of garlic will give it depth. Use beef broth as your base. This will enhance the beef and corn flavors. For a creamy finish, you’ll want milk and heavy cream. Season with dried thyme and smoked paprika for warmth. Salt and pepper will enhance all the flavors. Lastly, olive oil helps with browning the beef and gives a nice richness. Chop fresh parsley for garnish. It adds color and a fresh taste. These ingredients come together to create a delightful meal that warms the soul. Enjoy the process of preparing them! First, you need to brown the beef stew meat. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the 1 lb of beef stew meat. Cook it for about 5-7 minutes. You want it nicely browned on all sides. This step adds flavor to your chowder. After browning, transfer the beef to your slow cooker. Now it's time to add some tasty vegetables. In the same skillet, toss in 1 large chopped onion and 2 minced garlic cloves. Sauté them for about 3 minutes until they turn translucent. This step makes your chowder smell amazing! Next, add 2 diced medium potatoes and the kernels from 4 ears of sweet corn (or 2 cups of frozen corn) into the slow cooker. Pour in 4 cups of beef broth to the slow cooker. Then add 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and salt and pepper to taste. Mix all the ingredients together thoroughly. This ensures that every bite of chowder is full of flavor. You can choose to cook on low or high heat. For a rich taste, set the slow cooker on low for 6-8 hours. If you’re short on time, high heat for 3-4 hours works, too. The chowder is ready when the beef is tender and the potatoes are cooked through. You can check by poking a potato with a fork. About 30 minutes before serving, stir in 1 cup of milk and 1 cup of heavy cream. This step makes your chowder creamy and smooth. Stir occasionally and warm it through. Before serving, taste the chowder and adjust the seasoning if needed. Enjoy your hearty meal! - Achieving the best flavor: Start by browning the beef stew meat in olive oil. This step adds a rich taste. Don't rush it; let it brown well for about 5-7 minutes. Once browned, transfer it to the slow cooker. The browned bits left in the pan add extra flavor when you sauté the onion and garlic. - Ensuring the beef is tender: The key to tender beef is low and slow cooking. Cook on low for 6-8 hours. If you're short on time, the high setting works too, but aim for 3-4 hours. Check the beef near the end of cooking. It should shred easily with a fork when done. - Presentation tips for serving: Use nice bowls to ladle the chowder. Sprinkle chopped fresh parsley on top for a pop of color. This simple touch makes it look gourmet. - Pairing recommendations: Crusty bread is perfect with this chowder. It soaks up the rich flavors. You can also serve a simple green salad for a fresh contrast. - Flavor boost ideas: For a little more zing, add fresh herbs like thyme or rosemary. A pinch of cayenne pepper can bring some warmth. You can even swap smoked paprika for regular paprika for a different flavor profile. - Adding other vegetables: Feel free to mix in other veggies. Carrots or bell peppers add a nice crunch. You can also use frozen peas or diced celery for added texture. Just remember to chop them small so they cook evenly. {{image_2}} You can switch the beef for other meats. Chicken or turkey works well in chowder. Just cut them into bite-sized pieces. If you want a lighter option, go for turkey. For a dairy-free version, use plant-based milk. Almond or oat milk are great choices. You can also skip the heavy cream entirely. Different regions have unique flavors. In the Southwest, add cumin and chili powder for a kick. In the Midwest, consider adding herbs like dill. Some people even toss in jalapeños for heat. Pair your chowder with cornbread or a fresh salad. These sides bring more flavor and texture to your meal. You can also make this chowder on the stovetop. Just brown the beef in a pot, then add your veggies and broth. Simmer for about an hour until everything is tender. If you have an Instant Pot, use it! Cook on high pressure for 30 minutes. Add the milk and cream at the end, just like in the slow cooker. To keep your chowder fresh, use airtight containers. Glass or plastic containers work well. Let the chowder cool before sealing. Store it in the fridge. It can last for up to three days. Make sure the fridge stays below 40°F (4°C) to keep food safe. When it's time to enjoy the leftovers, use a pot on the stove. Heat over medium-low heat. Stir often to avoid burning. You can also use the microwave. Place chowder in a microwave-safe bowl. Heat in short bursts, stirring in between. This keeps the texture and flavor intact. To save some chowder for later, freezing is a great option. First, let it cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. It can last for up to three months in the freezer. When you’re ready to eat, move it to the fridge to thaw overnight. Reheat it on the stove or microwave as mentioned above. Enjoy your delicious chowder any time! You can store this chowder in the fridge for up to three days. Make sure to use an airtight container. For longer storage, freeze the chowder for up to three months. Thaw it in the fridge overnight when ready to eat. Yes, making this chowder ahead is easy and smart. Cook it fully and let it cool before storing. Keep it in the fridge and heat it before serving. This helps the flavors blend nicely. You can make this chowder vegetarian by swapping the beef for plant-based meat. Use vegetable broth instead of beef broth. For creaminess, substitute heavy cream with coconut milk or cashew cream. Add extra veggies like bell peppers or zucchini for more flavor. This chowder pairs well with crusty bread for dipping. You can also serve it with a fresh garden salad or cornbread. These options add a nice crunch and freshness. To thicken the chowder, mash some of the potatoes after cooking. You can also mix cornstarch with water and add it to the pot. Let it cook for a few minutes until it thickens. This way, you keep the flavor rich and tasty. This blog post covered making a hearty slow cooker beef and sweet corn chowder. We explored the key ingredients, step-by-step instructions, and tips for great flavor. You learned about variations and the best ways to store leftovers. In essence, this chowder is versatile and easy. Whether you stick to the recipe or experiment, it will satisfy your cravings. Enjoy making this comforting dish for yourself and others!

Slow Cooker Beef and Sweet Corn Chowder

Warm up with a comforting bowl of Hearty Slow Cooker Beef and Sweet Corn Chowder that's perfect for chilly days. This easy recipe features tender beef, sweet corn, and creamy goodness all simmered to perfection in your slow cooker. With just a handful of ingredients and minimal prep time, you can create a satisfying meal that the whole family will love. Click through to discover this delicious recipe and bring warmth to your table today!
Print Recipe Save Recipe

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

1 large onion, chopped

2 cloves garlic, minced

4 cups beef broth

1 cup milk (or plant-based alternative)

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped, for garnish

Instructions
 

In a skillet, heat olive oil over medium-high heat. Add the beef stew meat, browning on all sides for about 5-7 minutes. Transfer the browned beef to the slow cooker.

    In the same skillet, add the chopped onion and minced garlic. Sauté for about 3 minutes until translucent, then add to the slow cooker.

      Add the diced potatoes, sweet corn kernels, beef broth, dried thyme, smoked paprika, salt, and pepper to the slow cooker. Stir to combine all ingredients well.

        Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the potatoes are cooked through.

          About 30 minutes before serving, stir in the milk and heavy cream. Allow to warm through, stirring occasionally.

            Taste and adjust seasoning if necessary before serving.

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

                - Presentation Tips: Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve alongside crusty bread for dipping.