The key to this dish lies in selecting the right ingredients that bring both freshness and flavour to the table. I always reach for quality steak—something tender but with enough marbling to infuse the broth with richness. Fresh corn is ideal if it’s in season, but frozen works beautifully too, especially when you want to keep things simple. Over the years, I’ve learned that a good-quality beef stock makes all the difference in slow-cooker recipes like this, giving the chowder that satisfying depth without extra fuss.

• 1.5 pounds (700g) sirloin steak, cut into 1-inch cubes
• 3 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 cups beef stock (low sodium preferred)
• 1 cup whole milk or heavy cream
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, chopped (for garnish)

Substitutions: If you prefer, you can swap sirloin for flank steak or even chuck roast for a more budget-friendly option. For a lighter chowder, use half-and-half instead of cream. Gluten-free cooks can substitute the flour with cornstarch or a gluten-free blend.