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Creamy corn and potato chowder with Yukon Gold potatoes and sweet corn in a white bowl

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
Cook Time 7 hours 30 minutes
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.