Slow Cooker Corn and Potato Chowder

 

Ingredients You'll Need

This recipe uses simple ingredients that come together to create a hearty, flavorful chowder.

Yukon Gold potatoes: Two pounds, diced. They become tender and creamy while holding their shape nicely.

Frozen sweet corn: Four cups add sweetness and a pleasant texture. There is no need to thaw it before adding.

Yellow onion: One cup of diced onion provides a savory flavor base.

Garlic: Three cloves, minced, add wonderful depth.

Chicken broth: Four cups provide the liquid base and help the vegetables cook.

Heavy cream: One and a half cups create the rich, creamy finish.

Unsalted butter: Three tablespoons are used to prepare the thickening mixture.

All-purpose flour: Three tablespoons help thicken the cream sauce.

Dried thyme: One teaspoon adds a subtle herbal flavor.

Garlic powder: Half a teaspoon enhances the garlic flavor.

Salt: One teaspoon seasons the chowder.

Black pepper: One-quarter teaspoon adds a little warmth.

How to Make Slow Cooker Corn and Potato Chowder

Step 1: Prepare the Slow Cooker

Lightly grease the inside of a 6-quart slow cooker to help prevent sticking and make cleanup easier.

Step 2: Add the Vegetables

Add the diced Yukon Gold potatoes, frozen sweet corn, diced yellow onion, and minced garlic to the slow cooker.

Sprinkle the dried thyme, garlic powder, salt, and black pepper evenly over the vegetables.

Step 3: Add the Chicken Broth

Pour the chicken broth over the ingredients and stir gently to distribute everything.

Cover the slow cooker with its lid.

Step 4: Cook Until the Potatoes Are Tender

Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.

The potatoes should be fork-tender before moving on to the next step.

Step 5: Mash Some of the Potatoes

Using a potato masher or a sturdy spoon, gently mash some of the potatoes directly in the slow cooker.

Don't mash everything. Leaving plenty of potato chunks gives the chowder its delicious, hearty texture while helping thicken the broth.

Step 6: Prepare the Creamy Thickening Mixture

Melt the unsalted butter in a saucepan over medium heat.

Whisk in the all-purpose flour and cook for approximately 1 minute, stirring constantly.

Slowly whisk in the heavy cream until the mixture is smooth. Continue cooking gently until it becomes slightly thickened.

Step 7: Finish the Chowder

Pour the cream mixture into the slow cooker and stir gently until combined.

Cover and cook on LOW for another 20 to 30 minutes, allowing the chowder to become hot, creamy, and fully blended.

Step 8: Taste and Serve

Taste the chowder and adjust the seasoning if necessary.

Ladle into bowls and serve warm. Enjoy every spoonful of this creamy, comforting homemade soup!

Tips for the Best Corn and Potato Chowder

Cut the potatoes evenly: Try to dice the potatoes into similar-sized pieces so they cook at approximately the same rate.

Use Yukon Gold potatoes: Their naturally creamy texture makes them especially suitable for chowder.

Don't mash all the potatoes: Mashing only some of them helps create a thick consistency without losing the chunky texture.

Whisk the cream mixture thoroughly: Adding the cream slowly while whisking helps prevent lumps from forming in the flour mixture.

Add the cream mixture near the end: This recipe uses a separate cream mixture after the potatoes have cooked, helping create the smooth finishing texture.

Taste before serving: Adjust the salt and pepper according to your preference.

What to Serve with Corn and Potato Chowder

This chowder is satisfying on its own, but it also pairs beautifully with simple sides.

Crusty bread: Perfect for dipping into the creamy broth.

Garlic bread: Adds a savory, buttery side.

Green salad: A fresh salad balances the richness of the chowder.

Dinner rolls: Soft rolls are wonderful alongside a warm bowl of soup.

Grilled cheese sandwiches: A comforting combination for an easy lunch or dinner.

Easy Variations to Try

Once you've made the basic recipe, you can experiment with a few optional additions.

Add crispy bacon: Cooked, crumbled bacon can add a smoky, savory touch. Sprinkle it over individual bowls before serving.

Include shredded cheese: A little shredded cheddar can make the chowder even richer. Stir it in after the cream mixture has been incorporated.

Add fresh herbs: Chopped parsley or fresh thyme makes a lovely finishing touch.

Give it a little heat: A pinch of cayenne pepper or red pepper flakes can add gentle warmth.

These are optional ideas rather than ingredients required for the original recipe.

Frequently Asked Questions

Can I use fresh corn instead of frozen corn?

Yes. Fresh sweet corn can be used in place of frozen corn. Use the same amount called for in the recipe.

Do I need to thaw the frozen corn first?

No. The frozen corn can go directly into the slow cooker.

Can I use a different type of potato?

Yukon Gold potatoes are recommended for their creamy texture, but another suitable potato can be used. The final texture may vary depending on the variety.

How do I make the chowder thicker?

The recipe thickens naturally when some of the cooked potatoes are mashed. The butter, flour, and heavy cream mixture also gives the chowder its creamy consistency.

Can I prepare this chowder ahead of time?

Yes. You can prepare it ahead and refrigerate the cooked chowder in an airtight container. Reheat it gently until hot, stirring occasionally.

How should I store leftovers?

Allow the chowder to cool, then transfer it to airtight containers and refrigerate. For food safety, refrigerate leftovers within two hours and use them within 3 to 4 days. Reheat thoroughly before serving.

Final Thoughts

This Slow Cooker Corn and Potato Chowder is everything a comforting homemade soup should be: creamy, hearty, flavorful, and easy to prepare.

With sweet corn, tender Yukon Gold potatoes, garlic, onion, and a rich cream finish, it makes a wonderful meal for the whole family. Simply let the slow cooker do most of the work, prepare the creamy mixture near the end, and enjoy a warm bowl of delicious homemade chowder.