If you love cozy, creamy comfort food that feels like a warm hug in a bowl, then this Slow Cooker Corn Chowder Recipe is about to become your new best friend. It’s the perfect blend of sweet corn, tender potatoes, and savory herbs all simmered to perfection in your slow cooker, resulting in a rich, velvety soup that’s both hearty and satisfying without any fuss. Whether you’re simmering it away on a chilly day or preparing it ahead for a busy weeknight, this recipe transforms simple pantry staples into a soul-soothing meal everyone will adore.
Ingredients You’ll Need
Every ingredient in this Slow Cooker Corn Chowder Recipe plays an important role, contributing layers of flavor, texture, and color that make the final dish truly special. From the sweetness of fresh corn to the creaminess of dairy and the earthiness of thyme, these components come together effortlessly in the slow cooker.
- 4 cups corn kernels: Use fresh, frozen, or canned corn for that irresistible sweet crunch that defines chowder.
- 3 medium potatoes (peeled and diced): Potatoes add heartiness and a silky body to the soup as they soften.
- 1 medium onion (diced): Onion lends a subtle sweetness and depth, building the flavor foundation.
- 2 celery stalks (chopped): Celery brings a fresh, slightly crisp note balancing the creaminess.
- 2 carrots (peeled and chopped): Carrots introduce a gentle sweetness and vibrant color contrast.
- 3 garlic cloves (minced): Garlic infuses the chowder with aromatic warmth that makes every spoonful inviting.
- 4 cups low-sodium chicken or vegetable broth: The broth provides the savory liquid base that ties everything together without overpowering.
- 1 teaspoon salt: Enhances all the natural flavors harmoniously.
- ½ teaspoon black pepper: Adds just the right amount of subtle heat and spice.
- ½ teaspoon dried thyme: Thyme’s earthy fragrance perfectly complements the sweet corn and vegetables.
- 1 cup heavy cream: This is the secret to that luscious, silky texture everyone craves in chowder.
- 1 cup whole milk: Milk lightens the cream slightly while contributing to the smooth mouthfeel.
- 2 tablespoons all-purpose flour (optional): Flour acts as a gentle thickener, giving the chowder body without heaviness.
- ½ cup cooked and crumbled bacon (optional): For those who love smoky, crispy bites mingled in every spoonful.
- ¼ cup chopped fresh parsley or green onions (for garnish): Bright fresh herbs lift the chowder with color and herbal freshness.
How to Make Slow Cooker Corn Chowder Recipe
Step 1: Add and Combine Your Veggies and Broth
Start by placing your corn kernels, diced potatoes, chopped onion, celery, carrots, and minced garlic straight into the slow cooker. Pour in the low-sodium broth, then sprinkle in salt, black pepper, and dried thyme. Give everything a good stir so the flavors get acquainted early on. Cover the cooker and set it to low for 6 to 7 hours or choose the high setting for a quicker 3 to 4 hour cooking time. This slow simmer softens each vegetable until tender, building a flavor base that’s rich and inviting.
Step 2: Mix Cream, Milk, and Flour Then Stir In
While your chowder is nearing the finish line, whisk together the heavy cream, whole milk, and flour in a small bowl if you’re using the flour. This smooth mixture will later transform the soup’s texture into something incredibly silky and satisfying. Once blended, pour it into the slow cooker, stirring well to combine. Let the chowder cook on high for another 20 to 30 minutes. During this time, the soup thickens slightly and becomes wonderfully creamy, making it a perfectly comforting dish.
Step 3: Blend for Extra Creaminess (Optional)
If you prefer a thicker, creamier chowder texture, try blending a portion of the soup. You can either use an immersion blender directly in the slow cooker or carefully transfer 1 to 2 cups to a regular blender and puree before stirring it back in. This step adds luscious body while still leaving plenty of tender vegetable chunks to enjoy.
How to Serve Slow Cooker Corn Chowder Recipe
Garnishes
Top your bowl of Slow Cooker Corn Chowder Recipe with a sprinkle of cooked, crispy bacon for a smoky crunch. Finish with a handful of fresh chopped parsley or green onions to add a pop of color and a herbal brightness that cuts through the richness perfectly. These simple garnishes take your chowder from cozy to show-stopping.
Side Dishes
This chowder pairs beautifully with crunchy, buttered breadsticks or warm crusty rolls that are perfect for dunking and soaking up every creamy bit. For a lighter accompaniment, a crisp green salad tossed in a tangy vinaigrette creates a balanced meal combining hearty and fresh flavors.
Creative Ways to Present
For a fun twist, serve the chowder in mini bread bowls for an edible presentation that guests love. Alternatively, ladle the chowder over baked potatoes or toasted open-faced sandwiches for a comforting bowlful meal with extra layers of texture.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Corn Chowder Recipe stays delicious in an airtight container in the refrigerator for up to 3 days. The flavors actually meld more after resting, making it a perfect make-ahead meal for busy days.
Freezing
You can freeze this chowder, but it’s best to do so before adding cream and milk to preserve the best texture. Freeze in individual portions for convenient meals later. When ready to enjoy, thaw overnight in the fridge and then add the cream and milk while reheating on the stove gently.
Reheating
Reheat your chowder slowly on the stovetop over low heat to keep it creamy and avoid curdling. Stir frequently and add a splash of broth or milk if the soup feels too thick after refrigeration.
FAQs
Can I make this Slow Cooker Corn Chowder Recipe vegetarian?
Absolutely! Simply swap out the chicken broth for vegetable broth and skip the bacon garnish. The vegetables and herbs shine just as beautifully on their own.
What can I substitute for heavy cream if I want a lighter chowder?
You can use half-and-half or whole milk for a lighter but still creamy texture. Coconut milk is a great dairy-free alternative that adds a subtle richness as well.
Is it better to use fresh, frozen, or canned corn?
Fresh corn offers the sweetest flavor, but frozen corn works wonderfully and is super convenient. Canned corn can be used in a pinch but rinse it well to reduce excess salt and preserve the chowder’s fresh taste.
Can I add other vegetables to this recipe?
Definitely! Diced bell peppers, jalapeños for a little heat, or even some sweet peas can add exciting pops of flavor and texture to the chowder.
How thick should the chowder be?
The goal is a creamy, slightly thickened soup that coats your spoon but still has some fluidity. Using flour as a thickener helps achieve this perfect consistency, but you can adjust to your liking by adding more broth or cream.
Final Thoughts
This Slow Cooker Corn Chowder Recipe is pure comfort in every spoonful, simple enough to make any day but impressive enough to share with friends and family. Once you try it, you’ll appreciate how easy it is to turn everyday ingredients into something magical and memorable. So grab your slow cooker and get ready to savor a bowl of cozy goodness that warms your heart and satisfies your soul!
Print
Slow Cooker Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours (low) or 4 hours (high)
- Total Time: 7 hours 15 minutes (low) or 4 hours 15 minutes (high)
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Slow Cooker Corn Chowder is a creamy, hearty soup featuring a medley of fresh corn, potatoes, and vegetables simmered to perfection. Perfect for cozy meals, it delivers a rich texture and balanced flavors, enhanced with optional crispy bacon and fresh herbs. Easy to prepare and ideal for slow cooking, it’s a delicious and satisfying choice for any season.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 3 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Dairy and Thickening
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons all-purpose flour (optional, for thickening)
Optional Garnishes
- ½ cup cooked and crumbled bacon (optional)
- ¼ cup chopped fresh parsley or green onions
Instructions
- Combine Ingredients: Add corn, potatoes, onion, celery, carrots, garlic, broth, salt, pepper, and thyme into the slow cooker. Stir them together thoroughly, cover with the lid, and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, until all the vegetables are tender.
- Prepare Cream Mixture: While the chowder cooks, whisk together the milk, heavy cream, and all-purpose flour (if using) in a small bowl until smooth, ensuring there are no lumps.
- Incorporate Cream Mixture: Stir the cream mixture into the slow cooker and continue cooking on high for an additional 20 to 30 minutes. This allows the chowder to become creamy and slightly thickened.
- Optional Blending: For an even creamier texture, use an immersion blender to puree part of the soup directly in the slow cooker. Alternatively, transfer 1 to 2 cups of the chowder to a blender, puree until smooth, then stir it back in.
- Serve and Garnish: Ladle the hot chowder into bowls and garnish with the cooked crumbled bacon and chopped parsley or green onions if desired. Serve immediately for best flavor.
Notes
- For a vegetarian version, substitute vegetable broth and omit the bacon.
- Use coconut milk in place of dairy for a dairy-free chowder.
- Add diced bell peppers or jalapeños to introduce extra flavor and color.
