Description

This slow cooker corn chowder is creamy, comforting, and easy to prepare—perfect for busy weeknights or lazy weekends. Packed with sweet corn, tender potatoes, and a rich, velvety broth, it’s a family-friendly main course that pairs beautifully with crusty bread or a fresh salad. Let your slow cooker do all the work while you enjoy a hearty and flavorful soup that’s both satisfying and wholesome.

Ingredients

Units Scale

Vegetables

4 cups fresh or frozen corn kernels
2 cups diced potatoes (about 2 medium Yukon Gold or Russet)
1 cup chopped onion (about 1 medium)
1 cup diced celery (about 2 stalks)
1 cup diced carrots (about 2 medium)
2 cloves garlic, minced

Base & Seasonings

4 cups low-sodium vegetable broth (or chicken broth)
1 tsp salt (plus more to taste)
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1/2 tsp smoked paprika (optional, for extra flavor)
2 bay leaves

Creamy Finish

1 cup heavy cream (or half and half for a lighter version)
2 tbsp unsalted butter
2 tbsp all-purpose flour (optional, for thickening)

Garnishes (Optional)

Chopped fresh chives or green onions
Crispy cooked bacon bits
Shredded cheddar cheese

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Instructions

Prep the Ingredients: Wash, peel, and dice the potatoes, carrots, celery, and onion. Mince the garlic and measure out all remaining ingredients. If using frozen corn, no need to thaw it first.
Layer in the Slow Cooker: Add the corn, potatoes, onion, celery, carrots, and garlic to the bottom of your slow cooker. Pour in the vegetable broth, then sprinkle in salt, pepper, thyme, smoked paprika (if using), and bay leaves over the top.
Cook: Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the potatoes and vegetables are very tender and flavors have melded together nicely.
Add Cream & Butter: When the vegetables are soft, whisk the flour into the heavy cream to create a slurry. Stir this mixture and the butter into the soup. Cover, and cook an additional 20-30 minutes on HIGH to thicken and heat through.
Blend (Optional): For a creamier chowder, use an immersion blender to puree part of the soup directly in the slow cooker, leaving some chunks for texture. Alternatively, transfer a couple cups of the soup to a blender, puree, and stir back into the pot.
Finish & Serve: Remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and add your choice of garnishes like chives, crispy bacon, or cheddar cheese. Serve warm and enjoy!

Notes

For extra flavor, sauté the onions and garlic in a pan with melted butter before adding to the slow cooker.
Swap in dairy alternatives such as coconut milk or cashew cream for a vegan version.
If you prefer a thinner chowder, add more broth to reach your desired consistency.
Refrigerates well for up to 4 days—reheat gently before serving.
Try adding diced bell peppers or swap some corn with frozen peas for variety.

Nutrition

Serving Size: 1 1/2 cups
Calories: 320
Sugar: 7g
Sodium: 640mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 5g
Protein: 6g
Cholesterol: 35mg