Slow Cooker Corn and Potato Chowder

Slow Cooker Corn and Potato Chowder is a cozy bowl of tender potatoes, sweet corn, and creamy broth. The vegetables cook together slowly, then a quick butter, flour, and cream mixture gives the soup its velvety finish. It is an easy dinner to prepare in the morning and serve with bread later in the day.

Slow Cooker Corn and Potato Chowder

Serves: 6 | Prep: 15 minutes | Cook: about 7 hours on Low

Ingredients

• 4 cups Yukon Gold potatoes, diced into 1/2-inch pieces
• 3 cups frozen sweet corn
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper

How to Make It

1. Lightly grease a 6-quart slow cooker. Peel the potatoes if you prefer, then cut them into even cubes. Add the potatoes, frozen corn, onion, and garlic.

2. Add thyme, garlic powder, salt, and pepper. Pour in the chicken broth and stir gently. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the potatoes are fully tender.

3. Mash some of the potatoes in the slow cooker to thicken the broth, leaving plenty of chunks. Melt the butter in a small saucepan, whisk in the flour, and cook for about 1 minute. Gradually whisk in the heavy cream until smooth and slightly thickened.

4. Stir the cream mixture into the chowder. Cover and cook on Low for another 20 to 30 minutes. Taste, adjust the seasoning, and ladle into bowls.

Variations and Serving

Add shredded cheddar at the end for a cheesy version, diced carrots with the potatoes for extra color, or a pinch of cayenne for heat. Serve with crusty bread, biscuits, or a crisp green salad. Canned corn also works; drain it first.

Storage

Refrigerate leftovers in airtight containers within two hours and use within 3 to 4 days. Reheat gently, stirring in a splash of broth or milk if the chowder has thickened in the fridge.

Slow Cooker Corn and Potato Chowder

Creamy slow cooker chowder with tender Yukon Gold potatoes, sweet corn, herbs, and a buttery cream finish.

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Prep Time 15 minutes mins

Cook Time 7 hours hrs 30 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 4 cups Yukon Gold potatoes diced into 1/2-inch pieces
• 3 cups frozen sweet corn
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 4 cups chicken broth
• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper

Method

 

1. Lightly grease a 6-quart slow cooker. Peel the potatoes if desired and cut them into even 1/2-inch cubes.
2. Add the potatoes to the slow cooker, followed by the frozen corn, diced onion, and minced garlic.
3. Sprinkle in the thyme, garlic powder, salt, and pepper. Pour in the chicken broth and stir gently.
4. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the potatoes are fork-tender.
5. Mash a portion of the cooked potatoes directly in the slow cooker, leaving plenty of chunks.
6. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
7. Slowly whisk in the heavy cream and cook gently for a few minutes until smooth and slightly thickened.
8. Stir the cream mixture into the slow cooker. Cover and cook on Low for another 20 to 30 minutes, until hot and creamy. Taste, adjust the seasoning, and serve warm.