Ingredients
Scale
- 1 pound steak, cubed
- 2 cups corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup chopped fresh parsley (optional for garnish)
If you’re out of heavy cream, half-and-half works as a great substitute. And if you prefer a leaner protein, try swapping the steak for chicken thighs or breasts.
Instructions
- In a large skillet, heat olive oil and butter over medium-high heat.
- Add the cubed steak and sear until browned on all sides, about 5 minutes. Transfer to the crockpot.
- In the same skillet, sauté the onion and garlic until translucent, about 3 minutes.
- Transfer the onion and garlic to the crockpot, then add the potatoes, corn, chicken broth, and smoked paprika.
- Stir everything together, ensuring the steak is submerged in the liquid.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the steak is tender and the potatoes are cooked through.
- About 30 minutes before serving, stir in the heavy cream and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley if desired.
Remember, this chowder is about comfort, not precision. If the kids are hanging off your leg or you’re just too tired to brown the steak, toss it in raw. It’ll still be delicious!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Steak corn chowder crockpot, recipe, cooking, food
