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Creamy Corn Chowder

A warm and hearty creamy corn chowder that is easy to make and comforting, perfect for chilly days.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups peeled and diced russet potatoes
  • 3 cups frozen corn kernels or canned corn, drained Fresh corn can be used when in season.
  • 4 cups chicken broth or vegetable broth Use vegetable broth for a vegetarian version.
  • 2 cups heavy cream or half and half Can substitute with milk for a lighter version.
For Serving
  • Freshly ground black pepper Optional for serving.

Method
 

Preparation
  1. Add the diced potatoes to the bottom of a 4 to 6-quart slow cooker, spreading them in an even layer.
  2. Pour the corn over the potatoes. Then, add the chicken or vegetable broth.
  3. Gently stir to combine, making sure most of the potatoes are submerged in the liquid.
Cooking
  1. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are tender.
  2. Once the potatoes are soft, use a potato masher or the back of a spoon to lightly mash some of the potatoes and corn in the slow cooker.
  3. Stir in the heavy cream, then cover and cook on LOW for another 20 to 30 minutes until heated through and slightly thickened. Be careful not to boil.
  4. Taste and adjust seasoning if needed, generally no salt is required, just add pepper at the table.
  5. Ladle the creamy corn chowder into bowls and garnish with freshly cracked black pepper.

Notes

Great with crusty bread for dipping or alongside a fresh salad. If you have leftovers, store in an airtight container for up to 3 days or freeze for longer storage. Reheat gently on the stove.