Ingredients
Scale
The key to this dish lies in selecting the right ingredients, each bringing its own layer of love to the pot. I believe in using simple, quality ingredients that you can find at your local store or farmer’s market.
- 1 pound steak, cut into bite-sized pieces
- 4 cups corn kernels (fresh or frozen)
- 2 cups diced potatoes
- 1 onion, finely chopped
- 3 cups beef broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For a lighter version, swap heavy cream with half-and-half, and if you’re vegetarian, use vegetable broth and skip the steak for a hearty corn chowder.
Instructions
- Heat a pan over medium-high and melt the butter. Add the steak pieces and sear until browned on all sides, about 5 minutes.
- Transfer the steak to your crockpot, then add in the corn, potatoes, onion, and beef broth.
- Sprinkle in the smoked paprika, salt, and pepper, giving everything a good stir.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and the flavors meld beautifully.
- About 30 minutes before serving, stir in the heavy cream and let it heat through.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot Steak Corn Chowder, recipe, cooking, food
