Ingredients
Scale
- 1 tablespoon butter
- 1 medium onion, diced
- 1 clove garlic, minced
- 3 bratwurst links, casings removed
- 4 ears of corn, kernels removed and scraped
- 6 cups chicken broth or stock
- Salt to taste
- Black pepper to taste
- 1/8 teaspoon dried thyme leaves
- 1/4 teaspoon dried tarragon
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- Oyster crackers (optional, for garnish)
- Fresh parsley (optional, for garnish)
Instructions
- Melt butter in a skillet over medium heat and sauté onion and garlic until golden.
- Brown bratwurst links in the skillet, breaking them apart and draining excess grease.
- Transfer sautéed mixture to the crockpot.
- Add corn kernels, chicken broth, and seasonings to the crockpot and mix well.
- Cover and cook on high for 4 to 4.5 hours.
- Whisk together heavy cream and flour in a bowl until smooth, then stir into the crockpot.
- Cook for an additional 30 minutes to 1 hour to thicken the chowder.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh corn for the sweetest flavor.
Avoid overcooking to keep the corn tender.
Adjust seasoning to fit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 4.5 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 12
- Cholesterol: 60