When the craving for something cozy and creamy strikes, nothing hits the spot quite like a bowl of Slow Cooker Corn Chowder. Bursting with sweet corn, velvety potatoes, and a hit of fresh herbs, this fuss-free chowder simmers away all day and rewards you with pure comfort in a bowl by dinnertime.
Why You’ll Love This Recipe
- Hands-Off Cooking: Just toss your ingredients in the slow cooker and let it work its magic while you go about your day.
- Creamy, Dreamy Texture: Yukon gold potatoes blend smoothly with half-and-half for the silkiest spoonfuls—without needing tons of cream.
- Layers of Flavor: The pop of sweet corn, zingy lemon, and fragrant thyme make each bite incredibly satisfying and never boring.
- Crowd-Pleasing Comfort: It’s cozy enough for chilly evenings but light enough to welcome spring—everyone comes back for seconds!
Ingredients You’ll Need
This Slow Cooker Corn Chowder comes together with a handful of everyday staples. Each ingredient packs its own punch, lending sweetness, creaminess, gentle acidity, or irresistible color to the pot—keep these on hand and you’ll have magic whenever you need it!
- Diced red bell pepper: Adds a lively pop of color and a subtle sweetness that brightens up every bowl.
- Freshly squeezed lemon juice: This wake-up call of acidity keeps the chowder tasting fresh—not heavy.
- Frozen corn (32 ounces, divided): Freezer corn is sweet, plump, and perfect for chowder—plus, no shucking required!
- Yukon gold potatoes: These potatoes cook up creamy and buttery, naturally thickening the soup.
- Low-sodium chicken or vegetable broth: Use a mild broth as the flavor foundation—pick veggie for a vegetarian chowder.
- Yellow onion: Sautéed onion forms the background note of earthy sweetness.
- Garlic: Elevates the base with aromatic depth—mince it fresh if you can for the best results!
- Fresh thyme sprigs: Thyme’s lovely herbal aroma gives the chowder light, garden-fresh energy.
- Kosher salt & black pepper: Seasonings that pull all the flavors together, so every ingredient shines.
- Half-and-half or heavy cream: Stir in just before serving for that classic chowder richness and velvet finish.
- Unsalted butter: A pat of butter at the end pulls everything together for a satiny, luscious mouthfeel.
- Chopped chives, for serving: These make every bowl feel extra-special with a vivid green finish.
Variations
One of my favorite things about Slow Cooker Corn Chowder is how flexible it is! You can truly make it your own, with easy swaps to suit what’s in your fridge, your mood, or your dietary needs.
- Smoky Bacon Corn Chowder: Sauté a few strips of bacon, chop, and add them to the slow cooker for a savory hint of smoke—save a few crumbles to sprinkle on top!
- Dairy-Free Magic: Swap the half-and-half for coconut milk or your favorite plain oat/almond creamer. Go with vegan butter and veggie broth for a delightful plant-based bowl.
- Extra Veggie Packed: Stir in chopped carrots, celery, or even a handful of spinach just before serving for more color, nutrients, and texture.
- Spicy Kick: Add a little minced jalapeño with the onion and garlic, or swirl in hot sauce to serve for a heat-lover’s twist.
How to Make Slow Cooker Corn Chowder
Step 1: Prep the Fresh Topping
In a small bowl, mix together the diced red bell pepper, a squeeze of fresh lemon juice, and 1/2 cup of your corn. Give it a good stir, cover, and pop it in the fridge. This colorful mixture will become your bright, crisp topping and add the finishing touch to your Slow Cooker Corn Chowder!
Step 2: Fill Your Slow Cooker
Layer the diced Yukon gold potatoes, remaining frozen corn, chopped onion, minced garlic, whole thyme sprigs, salt, pepper, and broth into your slow cooker. Give it all a little stir so the flavors start to mingle—you’ll notice it already smells incredible before you even turn the pot on!
Step 3: Let the Magic Happen
Cover with the lid and cook on the LOW setting for about 8 hours. The potatoes should soften completely and the whole pot will take on a gold, cheery hue. (No need to babysit—just enjoy the aroma wafting through your kitchen during the day!)
Step 4: Blend for Creaminess
When everything is tender, fish out the thyme sprigs and discard. Then, scoop 2 cups of the soup into a blender and blend until silky smooth. Swirl that back into the slow cooker—this blends the best of both worlds: creamy base, but plenty of hearty bites.
Step 5: Finish and Serve
Add the half-and-half or heavy cream and the unsalted butter. Stir until the butter is melted and the chowder looks gloriously velvety. Ladle into bowls and load each with the lemony corn and red pepper topping, plus a shower of fresh chives. Happiness in a bowl!
Pro Tips for Making Slow Cooker Corn Chowder
- Choose Yukon Golds: Yukon gold potatoes break down into a naturally creamy base and add buttery flavor—russets will work in a pinch but don’t have quite the same luxurious texture.
- Blending for Body: Don’t skip the partial blend! This step creates the perfect balance: creamy chowder that still has tender bits of potato and corn throughout.
- Use Frozen Corn Year-Round: Frozen corn is picked at peak sweetness and makes the chowder taste summer-fresh, even in the chill of winter.
- Top Just Before Serving: Wait until serving time to add the chilled corn and pepper topping, so the contrast is crisp and lively next to the warm, silky soup.
How to Serve Slow Cooker Corn Chowder
Garnishes
Go big on those finishing touches! A generous sprinkle of chopped chives adds both color and a fresh, mild zing, while the reserved corn and red bell pepper topping delivers bursts of sweet crunch. For extra flair, try a swirl of cream, a dusting of smoked paprika, or even a crack of black pepper right before digging in.
Side Dishes
There’s nothing quite like dunking a slice of crusty sourdough or chewy baguette straight into the chowder. For a heartier spread, serve alongside a crisp green salad with a lemony vinaigrette or a platter of roasted vegetables. If you’re serving a crowd, warm cornbread muffins are the ultimate, cozy upgrade!
Creative Ways to Present
Elevate your Slow Cooker Corn Chowder for special occasions by serving it in bread bowls or petite espresso cups for appetizer-sized sips at parties. For a rustic family meal, bring the slow cooker straight to the table and let everyone ladle their own—don’t forget to put plenty of topping bowls within reach!
Make Ahead and Storage
Storing Leftovers
Store any leftover chowder in an airtight container in the fridge for up to 3 days. The flavors develop overnight, and it’s just as delicious (if not better) the next day. Keep the fresh corn and bell pepper topping separate for best texture.
Freezing
Slow Cooker Corn Chowder freezes beautifully! Let it cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator. For dairy-free versions, freezing is even more foolproof—cream-based chowder may have a slightly altered texture after thawing, but a good stir will bring it back together.
Reheating
To reheat, gently warm the chowder on the stove over medium-low heat, adding a splash of broth or milk if it’s become too thick. For single servings, the microwave works well—heat in short bursts and stir regularly until hot. Wait to add fresh toppings until just before serving for maximum crunch and brightness.
FAQs
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Can I use fresh corn instead of frozen for Slow Cooker Corn Chowder?
Absolutely! If it’s fresh corn season, shuck and slice the kernels from about 6 to 8 ears—that’ll perfectly replace the frozen bag and add even more sweet flavor. Frozen corn is a time-saving favorite and just as tasty, but fresh is always a celebration.
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What’s the best way to make this chowder vegetarian?
Simply use low-sodium vegetable broth instead of chicken and choose plant-based butter and cream or non-dairy alternatives. The chowder remains rich and satisfying with all the same heartwarming flavors!
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Can I speed up the cooking time?
If you’re pressed for time, set your slow cooker to HIGH and cook for about 4 hours, just until the potatoes are fork-tender. The flavors might not be quite as developed, but the results are still delicious.
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How can I make Slow Cooker Corn Chowder thicker?
If you want your chowder extra thick, blend a bit more of the soup before adding the cream and butter. You can also mash a few of the potatoes against the side of the pot for a more rustic thickness—just tailor it to your favorite texture!
Final Thoughts
If you’ve been looking for a comforting, crowd-pleasing soup that basically cooks itself, this Slow Cooker Corn Chowder is truly a treat. Give it a try—the hardest part is waiting for the savory aroma to turn into a bowlful of goodness. Can’t wait to hear what you think!
Print
Slow Cooker Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Corn Chowder is a comforting and creamy soup perfect for a cozy meal. Made with sweet corn, tender potatoes, and a hint of fresh thyme, it’s a delightful dish that’s easy to prepare.
Ingredients
For the Corn Chowder:
- 1/4 cup diced red bell pepper
- 1 tablespoon freshly squeezed lemon juice (from 1 lemon)
- 1 (32-ounce) bag frozen corn, divided
- 1 pound Yukon gold potatoes, peeled and diced
- 2 1/2 cups low-sodium chicken or vegetable broth
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup half-and-half or heavy cream
- 2 tablespoons unsalted butter
- Chopped chives, for serving
Instructions
- Corn and Red Pepper Topping: In a small bowl, combine diced red bell pepper, lemon juice, and 1/2 cup of corn. Refrigerate until serving.
- Prepare the Chowder: In the slow cooker, combine potatoes, broth, onion, garlic, thyme, salt, pepper, and remaining corn. Cook on LOW for 8 hours until potatoes are tender.
- Blend the Soup: Remove thyme sprigs. Blend 2 cups of soup until smooth, then return to the slow cooker. Add half-and-half, butter, and stir until butter melts.
- Serve: Ladle chowder into bowls, top with corn and red pepper mixture, and garnish with chives.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
