Truffle Corn Chowder Slow Cooker Recipe
This vegan Truffle Corn Chowder is a delightful way to celebrate the end of summer, utilizing fresh corn and potatoes in a rich, comforting dish. Elevated by the luxurious flavor of white truffle oil, this slow cooker recipe is both decadent and easy to prepare. Perfect for cozy evenings, it combines creamy coconut milk with a medley of vegetables and spices for a satisfying soup. Below is the complete recipe, including ingredients, instructions, and garnish details.
Truffle Corn Chowder Slow Cooker Recipe
Course: Uncategorized6
servings15
minutes4
hours135
kcalIngredients
2 tablespoons olive oil
1/2 teaspoon chili flakes
1 cup celery, finely chopped
1 cup carrots, finely chopped
3 cups mini potatoes, quartered
4 cups corn kernels (from 5-6 cobs of corn)
1 teaspoon paprika
1 teaspoon salt (more to taste)
Cracked black pepper
2 1/2 cups vegetable broth
1 can coconut milk
1 tablespoon truffle oil
Garnish
3 tablespoons olive oil
1/2 teaspoon chili flakes
8 mini potatoes, quartered
1 cob corn, kernels removed
2 green onions
1 large clove garlic
1 tablespoon truffle oil
Directions
- Add 2 tablespoons olive oil, 1/2 teaspoon chili flakes, onions, and garlic to your slow cooker. Stir to coat the ingredients evenly.
- Add the finely chopped celery, carrots, quartered mini potatoes, corn kernels, paprika, 1 teaspoon salt, and cracked black pepper. Mix well to ensure the vegetables and spices are evenly coated.
- Pour in the vegetable broth and stir to combine. Cover the slow cooker and cook on HIGH for 4 hours.
- After 4 hours, check the vegetables; the potatoes should be tender. Add the can of coconut milk, stir to incorporate, and continue cooking for an additional 20 to 30 minutes.
- Reserve 2 cups of the cooked vegetables and set aside. Use an immersion blender to blend the remaining soup in the slow cooker until it reaches a smoother texture, but not a complete puree. Return the reserved vegetables to the pot, cover with the lid, and switch the slow cooker to LOW while preparing the garnish.
- Garnish Instructions
- Boil the 8 quartered mini potatoes in salted water until fork-tender, approximately 7 to 10 minutes.
- In a large pan, heat 3 tablespoons olive oil with 1/2 teaspoon chili flakes over medium-high heat.
- Add the green onions, garlic, and boiled potatoes to the pan. Sauté until the potatoes begin to brown. Add the corn kernels and cook for an additional 3 to 5 minutes, until the potatoes and corn are golden.
- Season the garnish with sea salt, cracked black pepper, and 1 tablespoon truffle oil.
- Ladle the chowder into bowls, spoon the corn and potato garnish on top, and drizzle each bowl with a touch of truffle oil. Serve immediately.
Serving Suggestions
This Truffle Corn Chowder is a hearty, vegan-friendly dish perfect for cooler evenings or as a comforting meal to share with friends and family. Serve it with crusty bread or a light side salad to complement its rich flavors. The truffle oil adds a luxurious touch, making this chowder feel indulgent yet simple to prepare in the slow cooker.
Cuisine
American
Category
Soups and Stews, Vegetable, Slow Cooker
This Truffle Corn Chowder Slow Cooker Recipe transforms humble ingredients like corn and potatoes into a flavorful, creamy soup with the sophisticated addition of truffle oil. The slow cooker simplifies the cooking process, allowing the flavors to meld beautifully over a few hours. Enjoy this dish as a celebration of seasonal produce with a touch of elegance.
