This corn chowder combines fresh or frozen sweet corn, tender potatoes, and a medley of vegetables in a savory, creamy broth. Gently slow-cooked to bring out the flavors, it’s finished with butter and cream for a velvety texture. Perfect for a cozy meal, this chowder can be dressed up with toppings like crispy bacon, smoked ham, shredded cheese, or fresh chives, adding richness and a satisfying crunch. Serve it warm for a comforting bowl of goodness that’s both hearty and light.
Why You’ll Love This Recipe:
Effortless Cooking: The slow cooker does all the work, making this a great recipe for busy days.
Creamy and Hearty: Potatoes, cream, and butter add richness, while corn, carrots, and celery create a naturally sweet and satisfying base.
Customizable: Add your favorite garnishes like crispy bacon, smoked ham, or cheddar for even more flavor.
Perfect for Leftovers: This chowder reheats well, making it ideal for meal prep.
Key Ingredients:
Corn: Fresh corn provides the best flavor and sweetness, but frozen corn works perfectly well and is more convenient.
Potatoes: Yukon gold or russet potatoes add thickness when they cook down, giving the chowder a naturally creamy texture.
Broth: Chicken broth adds depth, but vegetable broth makes a great vegetarian alternative.
Cream: For a richer chowder, use heavy cream. Half-and-half is a lighter option but still adds creaminess.
Butter: Adds a hint of richness to the chowder, enhancing the creamy flavor.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Instructions:
Step 1: Prepare the Ingredients
Chop the Vegetables:
Finely chop 1 medium onion.
Peel and dice 2-3 medium carrots.
Dice 2 celery stalks.
Mince 2-3 garlic cloves.
Peel and cube 2-3 medium potatoes.
Shuck the Corn (if using fresh):
If using fresh corn, shuck 4 ears of corn and carefully cut the kernels off the cob. Aim for about 4 cups of corn kernels.
Step 2: Assemble the Slow Cooker
Add Ingredients to the Slow Cooker:
Place the corn, onion, carrots, celery, and garlic into the slow cooker to create a flavorful base for your chowder.
Add the Potatoes:
Add the cubed potatoes on top. These will cook down and give body to the chowder.
Pour in the Broth:
Pour 4 cups of chicken or vegetable broth over the vegetables, ensuring everything is covered.
Season:
Add 1 teaspoon of dried thyme and 1 bay leaf for depth of flavor.
Season with salt and pepper to taste, then stir to combine all the ingredients.
Step 3: Slow Cook
Cook on Low or High:
Cover the slow cooker and set it to low for 7-8 hours or high for 3-4 hours. Cook until the potatoes are tender and the flavors are melded together.
Step 4: Blend and Finish
Remove the Bay Leaf:
Once cooking is complete, remove the bay leaf from the slow cooker.
Blend the Soup:
Use an immersion blender to partially puree the chowder, which will thicken it while leaving some chunks for texture. If you don’t have an immersion blender, you can mash some of the potatoes with a fork or transfer a portion to a blender and then return it to the slow cooker.
Add Butter and Cream:
Stir in 2 tablespoons of butter and 1 cup of cream or half-and-half for richness and a creamy texture. Taste the chowder and adjust the seasoning with more salt and pepper if needed.
Step 5: Serve
Garnish and Enjoy:
Serve the chowder warm, topped with garnishes like crispy chopped bacon or smoked ham, shredded cheddar cheese, and chopped chives for extra flavor and a beautiful presentation.
Serving Suggestions:
This creamy corn chowder pairs well with a variety of sides to complete the meal:
Crusty Bread: A warm baguette or sourdough roll is perfect for dipping into the creamy soup.
Salad: A light green salad with a vinaigrette complements the richness of the chowder.
Grilled Cheese: Serve alongside a classic grilled cheese sandwich for an ultra-cozy meal.
Cornbread: For a Southern touch, serve with a side of warm, buttery cornbread.
Storage and Reheating Tips:
This chowder stores beautifully and makes fantastic leftovers!
Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
Freeze: If you’d like to freeze, skip adding the cream until reheating, as dairy can separate. Freeze in a freezer-safe container for up to 2 months.
Reheat: Reheat on the stovetop over medium heat, stirring occasionally. If frozen, thaw in the fridge overnight and add cream once it’s hot.
Recipe Variations:
Try these variations to customize the chowder to your taste:
Spicy Corn Chowder: Add a pinch of red pepper flakes or diced jalapeños for a spicy kick.
Seafood Corn Chowder: Stir in cooked shrimp or crabmeat at the end for a seafood twist.
Bacon Corn Chowder: Start by sautéing bacon in the slow cooker, then use the rendered fat to cook the vegetables for added smoky flavor.
Southwestern Corn Chowder: Add cumin, chili powder, and a can of diced green chilies for a Tex-Mex flair.
Vegan Corn Chowder: Substitute vegetable broth and coconut milk for a creamy, plant-based version.
Conclusion:
This Slow Cooker Corn Chowder is the perfect cozy dish for any season. Whether you’re using fresh summer corn or frozen corn in the winter, the result is a warm, creamy chowder that’s bursting with flavor. With minimal prep and hands-off cooking, it’s an easy, comforting meal that everyone will enjoy. Enjoy every creamy, hearty spoonful!
Slow Cooker Corn Chowder
Ingredients
- 4 cups sweet corn kernels about 5-6 ears, or substitute with frozen if fresh isn't available
- 1 medium onion finely chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 4 medium potatoes peeled and cubed
- 4 cups chicken or vegetable broth
- 1 cup cream or half-and-half
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons butter
- salt and pepper to taste
- chopped crispy bacon or smoked ham optional, for garnish
- shredded cheddar cheese optional, for garnish
- chopped chives optional, for garnish
Instructions
- Finely chop the onion, peel and dice the carrots, dice the celery, mince the garlic, and peel and cube the potatoes. Shuck and remove kernels from the corn if using fresh corn.
- Place the corn, onion, carrots, celery, garlic, and cubed potatoes in the slow cooker. Pour in the broth, add thyme and bay leaf, and season with salt and pepper to taste. Stir to combine all ingredients.
- Cover and cook on low for 7-8 hours or high for 3-4 hours, until the potatoes are tender and flavors are melded together.
- Remove the bay leaf. Use an immersion blender to partially blend the chowder, leaving some chunks for texture. Stir in butter and cream or half-and-half, and adjust seasoning if needed.
- Serve the chowder warm, topped with optional garnishes like crispy bacon or smoked ham, shredded cheddar cheese, and chopped chives for added flavor and presentation.