Creamy Slow Cooker Corn and Potato Chowder Recipe

I love making this corn and potato chowder recipe when the weather gets colder, because this soup is creamy, rich, and so comforting. It’s the perfect filling dish that fills your kitchen with the best smell all day long. Basically it’s like a hug in a bowl for your whole family!

Because you are cooking everything in a slow cooker, you can start making this easy soup after breakfast, and by dinnertime, you have a delicious thick soup ready to eat. With almost zero effort, it is so easy to make this corn chowder.

Why You Will Love This Recipe

I know you are going to be obsessed with the creamy and thick texture of this soup! While the veggies are slow cooking, the potatoes naturally break down to create a thick, velvety base. The sweetness of the corn adds the perfect texture, and each bite is so satisfying!

The best part about this easy slow cooker meal is that there is no mess to clean up at the end of the night. Since the slow cooker does all the work, there aren’t a bunch of dirty pots and pans waiting for you at the sink. It’s the perfect cozy meal for those days when you want something hearty for dinner without the mess that follows.

The Ingredients

Here are the ingredients you’ll need to make this creamy slow cooker soup: Yukon gold potatoes, frozen sweet corn, yellow onion, fresh garlic, chicken broth, heavy cream, unsalted butter, all-purpose flour, dried thyme, garlic powder, salt, and black pepper.

Yukon Gold Potatoes

These buttery potatoes are the star of this creamy, rich soup because they hold their shape well while also melting in your mouth. Keep the skin on for added texture, or remove the skin for a smoother soup. If you don’t have Yukon golds, you could also use red potatoes, or even russet potatoes, which might be a little more watery as they cook.

Frozen Sweet Corn

The beauty of using frozen corn is that it makes this recipe so easy to prepare, but it tastes just as good as fresh corn. You don’t need to thaw the corn before adding it; you can simply add the corn straight from the freezer bag to the crockpot. If you’re lucky enough to have access to fresh corn during the summer months, cut the corn off the cob and use it, or you can also use drained canned corn if you prefer.

Heavy Cream

This is where heavy cream comes in to save the day! Heavy cream turns the simple broth into a luscious, creamy chowder that tastes like it came from a fancy restaurant. At the end, you will whisk together heavy cream, a splash of flour, and butter to create a gorgeous, thick base. Whole milk or half-and-half can also be used, although the chowder will be a bit thinner.

How to Make It

This recipe is so easy to make in a slow cooker that you’ll find yourself wondering why you haven’t made this already!

Load the Slow Cooker

Begin by dicing your potatoes and onions and add them to the bottom of a greased slow cooker. Add in the corn, garlic, thyme, garlic powder, salt, and pepper.

Add Broth and Simmer

Next, pour in the chicken broth, stirring everything together, and cover with the lid. Cook on low for 6-7 hours, or until the potatoes are completely cooked through.

Mash for Texture

When the potatoes are fork tender, mash about half of the potatoes using a potato masher. Doing this adds extra body to the broth while still keeping most of the potatoes chunky.

Make the Cream Base

For the cream, heat the butter and whisk in the flour in a small pan on the stove for 1 minute. Then whisk in the cream and cook until smooth and slightly thickened.

Finish and Serve

Stir the cream into the soup and continue cooking on low for 20-30 minutes until the soup is bubbly and hot. Then ladle the soup into serving bowls. Garnished with fresh chopped parsley.

My Best Tips for Success

The most important thing to remember is to cut your potatoes into even 1/2” cubes before you put them in the pot. That way, all the potatoes cook evenly and there won’t be any crunchy pieces.

Don’t skip the cream step! While I wish I could skip it entirely and add the cream straight to the slow cooker, it does need to be cooked on the stove first. This keeps the cream from curdling, and cooking the flour in the butter removes any raw flour taste, and creates a beautiful, smooth thickener. The whole process only takes five minutes, but you won’t be disappointed with the results.

I like my soup nice and thick, so I tend to mash almost all the potatoes before I add in the cream. However, if you prefer a chunkier texture, don’t be afraid to leave some potato chunks in there as well. If you want it thicker, you can also blend the soup in the pot with an immersion blender, although you may want to stop after a few seconds to keep some of the potatoes intact.

Storage and Reheating

• To Store: After the soup has cooled to room temperature, store leftovers in an airtight container and refrigerate for up to 4 days.
• To Freeze: Chowder can be stored in a freezer-safe container for up to 2 months, though you may notice some textural changes in the potatoes once defrosted.
• To Reheat: In a saucepan over medium-low heat, reheat soup gently. If the soup is too thick, add some milk to thin it out.

What to Serve with This Chowder

• Crusty French bread to dip into the soup.
• A light salad dressed with vinegar.
• Homemade buttery biscuits.
• Shredded cheddar cheese.

Frequently Asked Questions

Can I make this vegetarian?

Yes! Swap chicken broth for vegetable broth. It will still be very flavorful and creamy.

Can I cook this on high?

If you’re in a hurry, you can cook this soup on High for 3-4 hours. Make sure the potatoes are tender enough to be mashed.

Why did my soup turn out thin?

If your chowder is not as thick as you would like, you probably just need to mash more of the potatoes. That’s what gives the broth its thickness.