Crocktober Corn Chowder Soup Is One of the Best Meals to Make on a Boat
A particular kind of autumn afternoon on the water makes me think about soup. The mountains have disappeared behind low clouds, the rain has settled into a steady rhythm against the windows, and the temperature has dropped just enough to make going outside considerably less appealing than it was an hour ago.
This is when I want something warm, comforting and preferably already cooking.
October has become known as Crocktober, a celebration of slow cookers and the wonderful meals that happen when you combine a few good ingredients, turn on an appliance and let time do most of the work. It’s a concept I can enthusiastically support, particularly aboard a boat.
And this Crocktober, I’m making corn chowder.
Jump to RecipeWhy Soup Is Such a Good Idea on a Boat
I’ve always thought soup deserves more attention in the boating galley. It’s economical, practical, forgiving and wonderfully adaptable. It also solves several small challenges of cooking aboard.
For one thing, soup is an excellent way to make use of vegetables before they reach that unfortunate stage in the refrigerator where you begin questioning their original identity. A few potatoes, some onions, a handful of herbs and a few cubes of stock can become something rather lovely.
Soup is also easy to portion, serve and store. It doesn’t require a collection of serving dishes or complicated last-minute preparation. A good bowl, a spoon and perhaps some crusty bread are really all you need.
This is especially useful when boating plans tend to change. A walk ashore takes longer than expected. Friends stop by. Someone decides the rain has finally let up and it’s worth taking the dogs out one more time.
The Slow Cooker: A Galley Appliance Worth Its Space
Space aboard is precious, and I’m particular about the appliances that earn a place in my galley. If something takes up valuable cupboard space, it needs to be useful. A slow cooker certainly has its advantages.
You can prepare the ingredients in the morning, put everything into one pot and let the flavours develop over several hours. Fewer dishes to wash, very little last-minute cooking, and no need to occupy the stovetop all afternoon.
There’s also something deeply satisfying about the aroma of dinner gradually filling the boat. Garlic, onions, herbs and warm cream create an atmosphere that no air freshener can quite reproduce.
Of course, a few practical considerations remain. A slow cooker needs a stable, secure location, adequate ventilation and a reliable electrical supply. Its wattage and cooking time matter, particularly when you’re relying on batteries and an inverter rather than shore power.
On our boat, I would plan a slow-cooker meal for a day when we’re settled at anchor or alongside, not while we’re underway. I’d also make sure the appliance is on a suitable circuit and never leave it cooking unattended.
The point is to make dinner easier, not introduce another thing to worry about.
Crocktober Corn Chowder
Corn chowder is one of those wonderfully comforting dishes that feels substantial without being complicated. Sweet corn, tender potatoes, onions, garlic, and thyme come together with cream and a little Cajun character.
I like to use vegetable stock. I like the way it lets the sweetness of the corn and the flavour of the vegetables come forward.
A Few Tips for Making Chowder Aboard
One thing I appreciate about a recipe like this is how easily it adapts to the realities of a boat galley.
Fresh corn is wonderful when it’s in season, but twelve ears take up a surprising amount of refrigerator space. Frozen corn can be a practical alternative, particularly later in the autumn. As a substitute, I’d start with about six cups of kernels, then adjust to taste. You can also use half frozen corn and half canned creamed corn. I’d also prepare the onions, garlic and potatoes before starting the slow cooker. Having everything ready makes the actual assembly wonderfully straightforward.
For a thicker chowder, mash a small portion of the cooked potatoes and stir them back into the soup. This adds body without requiring more cream. Again, canned potatoes are an excellent substitute for fresh.
If you’re planning to serve the chowder later, remember that dairy-based soups need careful handling. Keep the chowder properly hot until serving, refrigerate leftovers promptly in shallow containers and reheat thoroughly.
And don’t forget the bread. A few slices of fresh-baked bread are excellent companions to a bowl of chowder. If you’re feeling ambitious, homemade biscuits are wonderful.
Crocktober Corn Chowder
Ingredients
Equipment
Method
- Add the kernels to your slow cooker along with the diced potatoes, onions, garlic, thyme, and seasoning.
- Pour in the vegetable stock and cream, add the cornstarch and stir thoroughly to combine everything.
- Cover and cook on high for approximately six hours, following your appliance manufacturer’s guidance. Check that the potatoes are tender and the chowder is thoroughly heated. Stir well before serving.
- Finish with the lime juice and green onions, tasting and adjusting the seasoning as needed.
- The result should be a rich, creamy chowder with the sweetness of fresh corn, tender potatoes and a little brightness from the lime.
The Pleasure of Having Dinner Already Made
Some days onboard, cooking is part of the entertainment. I love setting a beautiful table, preparing several dishes and enjoying the ritual of having friends over. But other days, the greatest luxury is simply having dinner taken care of.
That’s what I like about a slow cooker. It lets you enjoy the afternoon without constantly thinking about the next meal.
Perhaps you’re reading a book while the rain moves through the anchorage. Perhaps you’re watching the light change across the mountains. Or perhaps you’re doing absolutely nothing particularly productive, which is an underrated pleasure in itself. Meanwhile, the galley smells wonderful, the dishes are minimal, and dinner is quietly taking care of itself.
When the time comes, you ladle the chowder into your favourite bowls, put some bread on the table and settle in.
Use the good dishes. Even for soup. Especially for soup.
