Description
This Slow Cooker Creamy Corn Chowder is a comforting and hearty vegetarian soup that blends potatoes, corn, and coconut milk into a luxuriously creamy dish. Perfect for an easy meal, this chowder uses simple ingredients and a slow cooker to develop deep flavors while remaining dairy-free and packed with vegetables.
Ingredients
Scale
Vegetables
- 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
Liquids & Seasonings
- 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
Instructions
- Prepare and Combine Ingredients: Add the peeled and chopped russet potatoes, sweet potatoes, finely chopped onion, 2 cups of the corn kernels, roughly chopped garlic cloves, kosher salt, and vegetable broth into a 6-quart slow cooker. Ensure ingredients are distributed evenly.
- Cook the Soup: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 5 to 6 hours until the potatoes are very tender and easily pierced with a fork.
- Blend to Creaminess: Use an immersion blender directly in the slow cooker to blend the soup mixture until creamy and smooth. If you do not have an immersion blender, carefully ladle the soup in batches into a regular blender and blend until smooth, then return the blended soup to the slow cooker.
- Add Creaminess and Finishing Touches: Stir in the canned coconut milk (or cream substitute) and white wine vinegar along with the remaining 1 cup of corn kernels. Mix thoroughly to combine and heat through.
- Adjust Seasoning and Serve: Taste the chowder and add additional salt or vinegar as needed to balance the flavors. Serve hot, optionally garnished with basil, scallion, or hot sauce for extra flavor and brightness.
Notes
- This easy slow cooker corn chowder is simple to prepare and packed with vegetables, making it a wholesome vegetarian meal.
- The chowder is luxuriously creamy without the use of traditional cream, thanks to the coconut milk.
- You can use either fresh or frozen corn kernels depending on availability—both work beautifully.
- This recipe is suitable for a dairy-free diet if using coconut milk instead of cream.
- Garnishes such as fresh basil, scallions, or hot sauce complement and elevate the flavor of the chowder.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 270 kcal
- Sugar: 9 g
- Sodium: 607 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
