There’s something deeply comforting about a warm bowl of chowder. It’s thick, creamy, and full of hearty ingredients that make you feel satisfied from the first spoon to the last. This Slow Cooker Corn and Potato Chowder is the kind of recipe that fills your home with cozy smells while it slowly cooks, almost by itself.
Using a slow cooker means less effort and more flavor. The corn becomes sweet and tender, the potatoes soften into creamy bites, and the broth transforms into a rich soup that tastes like it took hours of hands-on work.
Ingredients :
- 4 cups (about 600 g) potatoes, peeled and diced
- 2 cups (300 g) corn kernels (fresh, frozen, or canned and drained)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups (720 ml) vegetable or chicken broth
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ cup (60 g) shredded cheddar cheese (optional)
- Chopped parsley or green onions for garnish
Step-by-Step Instructions
Step 1: Prepare the vegetables
Peel and dice the potatoes into small cubes. Chop the onion and mince the garlic.
Step 2: Add everything to the slow cooker
Place the potatoes, corn, onion, garlic, broth, salt, pepper, paprika, and thyme into the slow cooker. Stir gently to combine.
Step 3: Cook low and slow
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are very tender.
Step 4: Make it creamy
Add the butter, milk, and heavy cream. Use a potato masher or immersion blender to lightly mash some of the potatoes while keeping some chunks.
Step 5: Add cheese if using
Stir in the cheddar cheese until melted and smooth.
Step 6: Taste and adjust
Taste the chowder and add more salt or pepper if needed.
Serving Ideas
Serve this chowder hot with crusty bread, garlic toast, or warm rolls. It’s also perfect with a simple green salad on the side.
For extra flavor, top each bowl with crispy bacon bits, more cheese, or a drizzle of olive oil.
This chowder tastes even better the next day, making it great for leftovers and meal prep.
Why This Recipe Works
The slow cooker allows the flavors to blend deeply and naturally. The potatoes release starch that thickens the soup without flour. Corn adds sweetness, and cream and butter bring richness.
It’s simple, affordable, and incredibly comforting.
Final Thoughts
Slow Cooker Corn and Potato Chowder is true comfort food. It’s warm, creamy, and satisfying, with flavors that feel familiar and cozy.
Once you make it, it will quickly become a regular favorite in your kitchen.
Q&A – Slow Cooker Corn and Potato Chowder
Q: Can I make this dairy-free?
Yes. Use coconut milk or almond milk and skip the butter and cheese.
Q: Can I freeze this chowder?
You can, but cream soups change texture slightly. Reheat slowly and stir well.
Q: Can I add protein?
Yes. Cooked chicken, turkey, or bacon are great additions.
Q: How long does it last in the fridge?
Up to 3 days in an airtight container.