Slow Cooker Corn and Potato Chowder

 

This Slow Cooker Corn and Potato Chowder is creamy, comforting, and packed with hearty vegetables. Made effortlessly in a crockpot, it’s the perfect cozy soup for cold days, busy weeknights, or whenever you want a warm, filling meal with minimal effort.

Why You’ll Love This Chowder

 

• Easy dump-and-go slow cooker recipe
• Rich, creamy texture without being heavy
• Budget-friendly ingredients
• Perfect for meal prep and leftovers
• Comfort food the whole family loves

Ingredients (Serves 4–6)

Main Ingredients

• 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
• 3 cups corn kernels (fresh, frozen, or canned—drained)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth (or chicken broth)
• 1 cup whole milk
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried thyme

Optional Add-Ins

• ½ cup shredded cheddar cheese
• ½ cup cooked bacon bits
• ½ cup chopped celery
• ½ cup carrots, diced

Instructions (Step by Step)

1. Prepare the Vegetables

1. Peel and dice the potatoes into small, even cubes.
2. Chop the onion and mince the garlic.
3. If using fresh corn, remove kernels from the cob.

Uniform potato pieces ensure even cooking.

2. Add Ingredients to the Slow Cooker

1. Place potatoes, corn, onion, garlic, celery, and carrots (if using) into the slow cooker.
2. Pour in the vegetable or chicken broth.
3. Add salt, pepper, paprika, and thyme.
4. Stir gently to combine.

3. Slow Cook

• Cover and cook:
  • LOW for 6–7 hours, or
  • HIGH for 3–4 hours,
    until potatoes are tender.

4. Thicken the Chowder

1. In a small saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1 minute.
3. Slowly whisk in milk and cream until smooth.
4. Cook until slightly thickened.

5. Finish the Chowder

1. Pour the creamy mixture into the slow cooker.
2. Stir well.
3. Use a potato masher to lightly mash some of the potatoes for thickness (optional).
4. Cover and cook on LOW for an additional 20–30 minutes.

6. Final Touches

• Taste and adjust seasoning.
• Stir in cheese or bacon if desired.
• Garnish with fresh herbs before serving.

Serving Suggestions

• Serve hot with crusty bread or biscuits
• Top with green onions or parsley
• Add a side salad for a complete meal

Pro Tips

Yukon Gold potatoes give the creamiest texture
Mash only part of the soup for a chunky-creamy balance
Add dairy at the end to prevent curdling
Tastes even better the next day

Variations

• Vegan Version: Use plant milk and vegan butter
• Cheesy Chowder: Add extra cheddar
• Spicy Twist: Add cayenne or chili flakes
• Protein Boost: Add shredded chicken or ham

Storage & Reheating

• Refrigerator: up to 4 days
• Freezer: up to 2 months
• Reheat gently on stovetop or microwave