Name: Slow Cooker Creamy Vegetarian Corn Chowder Recipe
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Cuisine: American
Ingredients: 2 medium russet potatoes, peeled and chopped into 1-inch pieces (about 4 cups); 2 medium sweet potatoes, peeled and chopped into 1-inch pieces; 1 medium onion, finely chopped; 3 cups sweet corn kernels (fresh or frozen, defrosted), divided; 3 garlic cloves, roughly chopped; 1-3 teaspoons kosher salt, to taste; 32 oz low sodium vegetable broth; 1 cup canned coconut milk (can substitute cream); 1 tablespoon white wine vinegar

If you’re craving a comforting, creamy soup that’s both hearty and meat-free, you’re going to fall head over heels for this Slow Cooker Creamy Vegetarian Corn Chowder Recipe. It’s one of those recipes that feels luxurious with its velvety texture and naturally sweet corn flavor, yet it’s so easy to throw together. I love how hands-off it is—you just set it and let the slow cooker do its magic while you get on with your day.

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Why You’ll Love This Recipe

Effortlessly Hands-Off: Just toss ingredients in your slow cooker and go—no stirring or monitoring required.
Naturally Creamy Without Cream: Coconut milk gives you that silky texture without dairy, making it perfect for vegetarians and anyone sensitive to lactose.
Versatile and Customizable: Whether you use fresh or frozen corn, you’ll get a vibrant, sweet chowder every time, plus you can tweak seasonings to your liking.

Three bowls of smooth bright yellow corn soup sit on a white marbled surface. Each bowl is white and filled with creamy corn soup topped with small whole corn kernels and green herbs, including basil leaves and chopped chives. The closest bowl to the viewer shows a silver spoon resting inside, partially covered by the soup. Around the bowls, loose green basil leaves are scattered, adding fresh color contrast. A gray textured cloth is placed at the bottom left corner. The light is soft, highlighting the creamy texture and rich yellow color of the soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

With just a handful of simple veggies and pantry staples, this Slow Cooker Creamy Vegetarian Corn Chowder Recipe is packed with flavor and texture. Each ingredient plays a key role in building that rich, creamy base you’ll crave again and again.

Russet Potatoes: These give the chowder body and creaminess when blended—Russets break down nicely in the slow cooker.
Sweet Potatoes: They add a touch of natural sweetness and vibrant color that balances the savory onion and broth.
Onion: I always use yellow or white onions for a mild, savory base without overpowering sweetness.
Sweet Corn Kernels: Fresh corn is amazing in season, but frozen works just as well and keeps things easy year-round.
Garlic: Adds that warm, aromatic depth that brings the whole soup together.
Kosher Salt: Start with one teaspoon and adjust to taste—salt really makes the flavors pop in chowders.
Low Sodium Vegetable Broth: Important for infusing the veggies with extra flavor without making it too salty.
Canned Coconut Milk: This is the secret to creamy richness without dairy; you can substitute cream if you prefer.
White Wine Vinegar: A little acidity brightens up the flavors and balances the sweetness of the potatoes and corn.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to mix things up with this chowder to keep it exciting—and you should too! The slow cooker base is forgiving and welcomes all kinds of customization.

Adding Spices: When I want a bit of warmth, I toss in a pinch of smoked paprika or cumin—gives the chowder a lovely depth without overpowering its sweetness.
Make it Vegan: This recipe is already vegetarian, but make sure to use vegan broth and the coconut milk for a fully plant-based version.
Swap Potatoes: Sometimes I swap out sweet potatoes for butternut squash or add peeled carrots for extra color and natural sweetness.
Add More Veggies: You can toss in diced bell peppers or fresh herbs like thyme or rosemary for a seasonal twist.

How to Make Slow Cooker Creamy Vegetarian Corn Chowder Recipe

Step 1: Prep and Layer Your Ingredients

Start by peeling and chopping your russet and sweet potatoes into roughly 1-inch cubes—that size ensures they cook evenly and break down perfectly in the slow cooker. Finely chop your onion and roughly chop the garlic. Add the potatoes, onion, 2 cups of your corn kernels, garlic, kosher salt, and the vegetable broth to your 6-quart slow cooker. You want the veggies to be just submerged in broth for that perfect simmer.

Step 2: Slow Cook and Blend to Creamy Perfection

Cover the slow cooker and set it to high for 3-4 hours or low for 5-6 hours. You’ll know it’s ready when the potatoes are super tender and easily pierced with a fork. Here’s my favorite part: Using an immersion blender right in the slow cooker, blend until you get a smooth, creamy texture. No immersion blender? No worries—just blend in batches carefully in a regular blender and return the soup to the cooker.

Step 3: Stir in Coconut Milk, Vinegar, and Corn

Add the creamy canned coconut milk, the white wine vinegar, and the last cup of corn kernels to the chowder. Give it all a good stir, then taste and adjust salt or vinegar to your liking. The vinegar adds that bright pop that balances all the sweet and creamy flavors.

Step 4: Serve and Enjoy

Ladle your slow cooker creamy vegetarian corn chowder into bowls and get ready for some serious comfort food vibes. I like to add fresh basil, scallions, and a dash of hot sauce to mine for that extra punch.

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Pro Tips for Making Slow Cooker Creamy Vegetarian Corn Chowder Recipe

Use Russet Potatoes for Creaminess: Their starchiness is what makes the chowder so luxuriously thick without adding any flour or cream.
Blend Carefully: Blending in batches with a regular blender gives a super smooth texture but watch for hot splatters—cover the blender lid with a towel.
Adjust Seasoning Late: After blending and adding coconut milk, taste and tweak salt and vinegar; it’s easier to add more than take away.
Don’t Skip the Vinegar: That splash balances the sweetness and brightens the chowder beautifully—trust me, it’s a game changer.

How to Serve Slow Cooker Creamy Vegetarian Corn Chowder Recipe

Three white bowls filled with smooth, bright yellow corn soup are placed on a white marbled surface. Each bowl has a layer of sweet corn kernels and small green chives sprinkled on top, with a few fresh green basil leaves for decoration. One bowl at the bottom has a silver spoon resting inside it, slightly stirring the corn soup. Around the bowls, there are scattered basil leaves and small bowls containing extra corn kernels and chives. A soft gray cloth is placed near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Whenever I serve this chowder, I love topping it with fresh basil leaves or thinly sliced scallions to add a fresh green pop. A drizzle of hot sauce always makes it interesting, especially if you’re into a little heat—just enough to wake up those flavors without overwhelming the sweetness.

Side Dishes

This chowder is a meal on its own, but I find it pairs beautifully with a crusty baguette or some warm cornbread for dipping. Sometimes I serve it alongside a crisp green salad dressed with lemon vinaigrette to balance all that creaminess.

Creative Ways to Present

For special occasions, I like to serve the chowder in mini bread bowls—homemade or store-bought—to make it feel extra cozy and inviting. You can also sprinkle crispy roasted corn kernels or toasted pumpkin seeds on top for delightful crunch contrast.

Make Ahead and Storage

Storing Leftovers

Once your chowder has cooled completely, transfer leftovers to an airtight container and refrigerate for up to 4 days. I always find the flavors deepen after sitting, so it tastes even better the next day.

Freezing

This chowder freezes nicely, though coconut milk can sometimes separate when thawed. To minimize this, freeze portions in freezer-safe containers and swirl in a bit of fresh coconut milk or cream after reheating to restore creaminess.

Reheating

Reheat gently on the stove over low to medium heat, stirring frequently to prevent sticking and to reincorporate any separated coconut milk. You can add a splash of vegetable broth if it feels too thick after storing.

FAQs

Can I make this Slow Cooker Creamy Vegetarian Corn Chowder Recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you use vegetable broth labeled gluten-free. Just double-check the labels on your broth and any additional seasonings or toppings.
Can I use regular cream instead of coconut milk?

Yes, you can substitute canned coconut milk with heavy cream or half-and-half if you prefer a dairy-based chowder. It will be just as creamy but with a slightly different flavor profile.
What if I don’t have an immersion blender?

No problem! Carefully ladle the cooked chowder into a regular blender in batches and blend until smooth. Just remember to cover the lid with a kitchen towel to prevent splatters and allow steam to escape slightly.
Can I add other vegetables to this chowder?

Definitely! Diced bell peppers, carrots, or even a handful of kale can be added for extra nutrients and texture. Just chop them finely and adjust slow cooking time if necessary.

Final Thoughts

This Slow Cooker Creamy Vegetarian Corn Chowder Recipe has become my go-to comfort soup, especially on chilly evenings when you just want something warm and satisfying without a lot of fuss. It’s a little bowl of cozy that’s packed with wholesome ingredients, and the fact that it all happens in the slow cooker means less stress and more time to relax. Give it a try—you’ll love how easy and delicious a vegetarian chowder can be!