If you’re craving a bowl of comfort that warms you from the inside out, this Slow Cooker Corn Chowder Recipe is your new best friend. Creamy, hearty, and packed with fresh flavors, it brings together tender Yukon gold potatoes, sweet corn, and a touch of fresh thyme to create a dish that feels like a warm hug on a chilly day. The slow cooker does all the heavy lifting, melding these simple ingredients into a luscious chowder that tastes like it took hours of loving attention — but with hardly any effort on your part.
Ingredients You’ll Need
Ingredients You’ll Need
Simple ingredients make this Slow Cooker Corn Chowder Recipe both accessible and delightfully flavorful. Each item plays a key role, contributing texture, brightness, and depth to the final dish.
- 1/4 cup diced red bell pepper: Adds vibrant color and a subtle sweetness that balances the chowder.
- 1 tablespoon freshly squeezed lemon juice (from 1 lemon): Brightens the flavors and adds a fresh tang.
- 1/2 cup of the corn: Use from the frozen bag for an initial layer of sweetness and corn flavor.
- 1 (32-ounce) bag frozen corn, divided: The star ingredient providing texture, sweetness, and a lovely pop in every bite.
- 1 pound Yukon gold potatoes, peeled and diced: Creamy and hearty, they lend substance and smoothness to the chowder.
- 2 1/2 cups low-sodium chicken or vegetable broth: The flavorful liquid base that ties all the flavors together.
- 1/2 cup chopped yellow onion: Offers sweetness and aromatic depth once cooked down.
- 2 cloves garlic, minced: Provides a pungent, savory backdrop, enhancing every ingredient.
- 2 sprigs fresh thyme: Infuses the chowder with subtle herbal notes that make it irresistible.
- 2 teaspoons kosher salt: Perfectly seasons the chowder without overpowering.
- 1/2 teaspoon freshly ground black pepper: Adds just the right amount of spice and complexity.
- 1/2 cup half-and-half or heavy cream: Creates that luscious, velvety texture that defines a great chowder.
- 2 tablespoons unsalted butter: Adds richness and a silky finish to the soup.
- Chopped chives, for serving: A fresh, oniony garnish that makes each bowl pop.
How to Make Slow Cooker Corn Chowder Recipe
Step 1: Prep Your Ingredients
Start by peeling and dicing your Yukon gold potatoes into bite-sized pieces. Chop the yellow onion finely, mince the garlic cloves, and dice the red bell pepper. Having everything ready before you start makes the process smooth and enjoyable.
Step 2: Combine in the Slow Cooker
In your slow cooker, add the diced potatoes, chopped onion, minced garlic, red bell pepper, and 1/2 cup of corn from the frozen bag. Pour in the chicken or vegetable broth and toss in the fresh thyme sprigs. Season with kosher salt and black pepper. This layer is where all the magic begins as the ingredients mingle over several hours.
Step 3: Slow Cook on Low for 8 Hours
Set your slow cooker to low and let the chowder cook undisturbed for about 8 hours. This slow, gentle heat allows the potatoes to become tender and the flavors to fully develop into a comforting, delicious base.
Step 4: Blend and Add Remaining Ingredients
Once your cooking time is up, carefully remove the thyme sprigs and use an immersion blender to puree about half of the chowder in the pot. This gives the soup a beautifully creamy texture while still leaving chunks of potato and corn for a delightful bite. Then stir in the remaining frozen corn, half-and-half or heavy cream, butter, and the freshly squeezed lemon juice. Adjust seasoning to taste.
Step 5: Final Simmer and Serve
Put the slow cooker on high for an additional 10 minutes to warm everything through and melt the butter into the creamy chowder. This last step ensures all the flavors are perfectly married, resulting in that iconic silky mouthfeel we’re all after.
How to Serve Slow Cooker Corn Chowder Recipe
Garnishes
Top your bowl with a sprinkle of chopped chives to add a pop of fresh green color and a mild oniony zing that perfectly balances the rich chowder. For extra decadence, a small pat of butter or a dash of smoked paprika also works wonders.
Side Dishes
This chowder pairs beautifully with a crusty bread like a baguette or sourdough, perfect for sopping up every last drop. You might also enjoy it alongside a fresh garden salad or roasted seasonal vegetables to round out the meal.
Creative Ways to Present
For a fun twist, serve the Slow Cooker Corn Chowder Recipe in hollowed-out mini pumpkins or bread bowls. Garnish with crispy bacon bits or a drizzle of chili oil for an extra flavor punch and an elevated dining experience that’s sure to wow your friends and family.
Make Ahead and Storage
Storing Leftovers
Place any leftover chowder in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove to maintain its creamy texture without breaking or curdling.
Freezing
This chowder freezes well! Transfer cooled soup into freezer-safe containers, leaving some room for expansion. Frozen chowder retains its flavor and texture for up to 2 months, making it a great option for meal prep.
Reheating
When reheating, do so slowly over low heat on the stove, stirring occasionally. To bring back that creamy consistency, you can add a splash of cream or broth if the chowder thickens too much during storage.
FAQs
Can I make Slow Cooker Corn Chowder Recipe vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth, and you’ll have a vegetarian-friendly chowder that’s just as flavorful and satisfying.
Is it necessary to peel the potatoes?
Peeling Yukon gold potatoes is traditional for a creamy chowder texture, but you can leave the skins on if you prefer extra fiber and a rustic feel. Just make sure to wash them thoroughly.
Can I use fresh corn instead of frozen?
Yes, fresh corn is fantastic in this recipe when in season. Use about 2 cups of fresh corn kernels, adding half at the start and the rest towards the end, just as you would with frozen corn.
Can I make this recipe in an Instant Pot?
While this Slow Cooker Corn Chowder Recipe is designed for low and slow cooking, you can adapt it for an Instant Pot by using the sauté function for the aromatics and then pressure cooking the chowder for about 10 minutes. Just be sure to release pressure gently.
How can I make the chowder thicker?
If you prefer a thicker chowder, blend a little more of the soup before adding the cream, or stir in a cornstarch slurry during the last few minutes of cooking to achieve the desired consistency.
Final Thoughts
This Slow Cooker Corn Chowder Recipe is truly one of those dishes that feels like a cozy secret you want to share with everyone you know. It’s effortless to prepare, packed with fresh ingredients, and delivers comforting, creamy goodness in every single spoonful. Give it a try on a leisurely weekend and enjoy the wonderful aroma filling your home as it cooks — I promise it will become one of your favorite go-to recipes for chillier days!
Print
Slow Cooker Corn Chowder Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Description
This Slow Cooker Corn Chowder is a creamy, comforting soup made with tender Yukon gold potatoes, sweet frozen corn, and aromatic herbs. Slowly cooked to develop deep flavors, this chowder combines fresh vegetables and a hint of cream for a satisfying and easy-to-make meal perfect for chilly days.
Ingredients
Main Ingredients
- 1/4 cup diced red bell pepper
- 1 tablespoon freshly squeezed lemon juice (from 1 lemon)
- 1/2 cup corn (from the frozen corn bag)
- 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
- Prep the vegetables: Begin by peeling and dicing the Yukon gold potatoes into bite-sized pieces. Chop the yellow onion, mince the garlic, and dice the red bell pepper. Set these aside for layering in the slow cooker.
- Add ingredients to the slow cooker: Place the diced potatoes, chopped onion, minced garlic, 1/2 cup of frozen corn, and frozen corn from the remaining bag (approximately 1 1/2 cups) into the slow cooker. Add the red bell pepper, thyme sprigs, kosher salt, and black pepper on top.
- Pour in the broth: Add 2 1/2 cups of low-sodium chicken or vegetable broth to the slow cooker, ensuring the ingredients are mostly submerged for even cooking.
- Cook the chowder: Cover and cook on low for 8 hours. This slow cooking time allows the potatoes to become tender and the flavors of the corn and herbs to meld beautifully.
- Finish with cream and butter: About 10 minutes before serving, stir in the half-and-half or heavy cream and unsalted butter to make the chowder creamy and rich. Remove the thyme sprigs at this point.
- Adjust seasoning and serve: Taste the chowder and adjust salt and pepper if needed. Stir in the freshly squeezed lemon juice to brighten the flavors. Ladle the chowder into bowls and garnish with chopped chives before serving.
Notes
- You can substitute the half-and-half with heavy cream or a dairy-free alternative for a richer or vegan option.
- If you prefer a thicker chowder, mash some of the potatoes before adding the cream and butter.
- For gluten-free consumption, verify the broth is gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
