This corn chowder features fresh or frozen sweet corn, tender potatoes and a mixture of vegetables in a savory, creamy broth. Cooked on low, it’s gently coaxed until the flavors deepen, then prettily finished with butter and cream for a creamy mouthfeel. Ideal for a cozy meal, this chowder can be finished with crispy bacon, smoked ham, shredded cheese or snipped fresh chives, all adding richness (and a satisfying crunch). Serve it hot for a comforting bowl of deliciousness that is both heavy and airy.
Why You’ll Love This Recipe:
Made for Convenience: The slow cooker does all the heavy lifting here, and this is a set-and-forget recipe for a busy day.
Potatoes, Creamy and Hearty: cream and butter provide richness; corn, carrots and celery make a naturally sweet and satiating base.
Make it your own: Finish it with any number of toppings of your choice, such as crispy bacon, smoked ham or cheddar, for an extra punch of flavor.
Ideal for Leftovers: This chowder holds up and reheats well, so it’s excellent for meal prep.
Key Ingredients:
Corn: The best flavor and sweetness come from fresh corn, but frozen corn is every bit as good (and, I think, more convenient).
Potatoes: Yukon gold or russet potatoes thicken some as they cook down, providing the chowder with a naturally creamy quality.
Broth: Chicken broth contributes extra depth, but vegetable broth works well in an excellent vegetarian version.
Cream: Incorporate heavy cream for an extra-rich chowder. Half-and-half is the lightest option, but still lends creaminess.
Butter: Gives the chowder a touch of richness, and helps to enhance the creamy flavor.
Full ingredient amounts & instructions are located in the recipe card below
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Instructions:
Step 1: Get all ingredients ready
Chop the Vegetables:
Finely chop 1 medium onion.
Peeled and chopped 2-3 medium-sized carrots.
Dice 2 celery stalks.
Mince 2-3 garlic cloves.
2–3 medium potatoes, peeled and cut into cubes
Step 2: Prep the Corn (if using fresh)
If using fresh corn, shuck 4 ears of corn, then cut the kernels from the cob. You want around 4 cups of corn kernels.
Step 3: Combine in the Slow Cooker
Add Ingredients into the Slow Cooker:
Put the corn, onion, carrots, celery, and garlic in the slow cooker to make a flavor base for your chowder.
Add the potatoes:
Layer the cubed potatoes on top. As they cook, they’ll soften and thicken the chowder.
Pour in the broth:
Add around 4 cups of chicken or vegetable broth (and more if needed to get everything in the pot completely covered).
Season:
Add in 1 teaspoon of dried thyme and a bay leaf for added flavor. Do not be stingy with salt and pepper, then mix well.
Step 3: Slow Cook
Cook on Low or High:
Cover the stockpot and cook for low for 7-8 hours or high for 3-4 hours. It is to be cool until the potatoes are soft and on each flavor paste.
Step 4: Blend and Finish
Remove the Bay Leaf:
When cooking is complete, remove the bay leaf from the slow cooker.
Blend the Soup:
Partially puree the chowder with an immersion blender; that will thicken it but leave you plenty of texture from the leftover chunks. If you don’t have an immersion blender, you can mash some of the potatoes with a fork or transfer a portion of the potatoes to a blender and then return it to the slow cooker.
Add Butter and Cream:
For more richness and a creamy texture, stir in 2 tablespoons of butter and 1 cup of cream or half-and-half. Taste the chowder and adjust seasoning with more salt and pepper if necessary.
Step 5: Serve
Garnish and Enjoy:
This chowder is especially nice warm, topped with crisp chopped bacon or smoked ham, shredded cheddar cheese and chopped chives.
Serving Suggestions:
This creamy corn chowder befits any number of sides that might round out a meal:
Crusty bread: A fresh baguette or sourdough roll for dunking in the soup.
Salad: A light green salad, dressed with a vinaigrette, counteracts the richness of the chowder.
Grilled Cheese: Enjoy it with a classic grilled cheese sandwich for an even more comforting entree.
Cornbread: Pair with some hot, buttery cornbread — for that Southern touch.
Storage and Reheating Tips:
This chowder keeps well and makes wonderful leftovers!
Refrigerate: Store airtight in the fridge for up to 4 days.
Freeze: If you plan to freeze, hold off adding the cream until you reheat, as dairy can separate. Freeze in a freezer-safe container for up to 2 months.
Reheat: Reheat in a pot set over medium heat, stirring occasionally. If frozen, defrost in the refrigerator overnight, and stir in the cream after it’s hot.
Recipe Variations:
For some heat, stir in a pinch of red pepper flakes or freshly diced jalapeños to make a Spicy Corn Chowder. Use more or less depending on how much heat you like.
For seafoodies, turn it into a Seafood Corn Chowder by folding in the cooked shrimp or crab meat at the very end of cooking. This will imbue your chowder with a rich, coastal flavor that seafood lovers will be all about.
Bacon Corn Chowder: The recipe gives you an opportunity to make bacon right in the slow cooker, sautéing the strips in the rendered fat before doing the same with your vegetables for smoky flavor.
For a Southwestern version of corn chowder, mix in ground cumin, chili powder, and a can of diced green chilies — it offers the soup a delicious Tex-Mex kick. For a vegan option, substitute vegetable broth and coconut milk for a rich, plant-based version.
Conclusion:
And the best part? You don’t have to wait until fall to kick back with this comforting slow cooker corn chowder. Whether you are working with fresh summer corn or frozen corn in the winter, the result is a warm, creamy chowder that’s full of flavor. With very little prep and hands-off cooking, it’s a convenient, comforting meal that the entire family will love. Savor every velvety, full-bodied bite!
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.