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Slow Cooker Creamy Corn Soup | Mommy's Home Cooking

Slow Cooker Creamy Corn Soup

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 12 servings
Calories per serving 242 kcal
Author Mommy's Home Cooking

Ingredients

  • 2 lb frozen whole kernel corn (2 packages 16oz each)
  • 1 lb russet potatoes, peeled and cut into 1-inch pieces (about 3 large potatoes)
  • 1 medium sweet onion, peeled and chopped
  • 1 32oz carton chicken or vegetable broth
  • 3 tablespoons butter
  • 1 tablespoon Brandy (see notes)
  • 1 cup heavy cream
  • 2 – 3 teaspoons sugar (optional) (see notes)
  • Salt and black pepper to taste
  • Crisp-cooked bacon and sliced green onion to garnish (optional)

Instructions

Slow Cooker

  1. Place corn, potatoes, onion, and broth in a 6-quart slow cooker. Cover and cook on low for 6-7 hours on low, or for 3 to 3 1/2 hours on high.

  2. Stir in butter, brandy, and heavy cream. Allow soup to cool slightly, then transfer mixture to a blender or food processor; cover and puree in batches until smooth. Return to cooker. Taste and adjust seasoning adding sugar, salt and/or black pepper to your liking. NOTE: if the bisque is too thick to your taste you can add hot water to reach desired consistency.

  3. OPTIONAL: For thin and extra smooth texture place a fine sieve over a medium-size bowl and strain mixture, pressing on solids with the back of a spoon. Discard solids.

  4. Serve immediately topped with crisp bacon and sliced green onions, if desired, or keep warm, covered, on warm or low up to 2 hours.

Pressure Cooker

  1. Place corn, potatoes, onion, and broth in the pressure cooker. Cover and Select "Soup" mode (30min).When cooking is complete use a natural release to depressurize. Carefully turn the vent to “Venting,” just to release any extra pressure that might still be in there. Then remove the lid.

  2. Select "Saute" mode and adjust to low. Stir in butter, brandy, and heavy cream. Allow soup to cool slightly, then transfer mixture to a blender or food processor; cover and puree in batches until smooth. Return to cooker. Taste and adjust seasoning adding sugar, salt and/or black pepper to your liking. NOTE: if the bisque is too thick to your taste you can add hot water to reach desired consistency.

  3. OPTIONAL: For thin and extra smooth texture place a fine sieve over a medium-size bowl and strain mixture, pressing on solids with the back of a spoon. Discard solids.

  4. Serve immediately topped with crisp bacon and sliced green onions, if desired, or keep warm, covered, on warm or low up to 2 hours.

Recipe Notes

You can substitute Brandy with sherry vinegar.

 

Adding sugar will depend on how sweet your corn is, so you may want to withhold sugar until the end and add to taste.

Nutrition Facts
Slow Cooker Creamy Corn Soup
Amount Per Serving
Calories 242
* Percent Daily Values are based on a 2000 calorie diet.