Crockpot Corn & Potato Chowder
This slow-cooker chowder is the epitome of cozy comfort. Creamy, hearty, and packed with sweet corn and tender potatoes, it’s incredibly easy to make and fills your home with a wonderful aroma. Perfect for chilly days or a simple, satisfying meal.
Prep Time: 15 minutes
Cook Time: 6-8 hours (Low) or 3-4 hours (High)
Total Time: 6 hours 15 minutes (minimum)
Serves: 6-8
Ingredients
For the Slow Cooker:
· 4 cups (about 1.5 lbs / 680g) russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
· 1 medium yellow onion, diced
· 2 cloves garlic, minced
· 1 (16 oz / 450g) bag frozen corn kernels (or 3-4 cups fresh corn kernels)
· 1 red bell pepper, finely diced (optional, for color and sweetness)
· 4 cups (32 oz) low-sodium chicken broth or vegetable broth
· 1 tsp dried thyme
· 1 tsp smoked paprika (adds a wonderful depth)
· ½ tsp black pepper
· 1 tsp salt (adjust to taste at the end)
· 1 bay leaf
For the Creamy Finish:
· 1 (8 oz / 225g) block cream cheese, softened and cubed
· 1 ½ cups heavy cream, half-and-half, or whole milk
· 3 tbsp cornstarch or all-purpose flour (mixed with 3 tbsp cold water for slurry)
· 2 cups (8 oz) shredded sharp cheddar cheese (optional, for extra richness)
For Garnish:
· 6 slices bacon, cooked crisp and crumbled
· 2 green onions, thinly sliced
· Fresh parsley or chives, chopped
· Extra shredded cheddar cheese
· Cracked black pepper
Instructions
- Combine in the Slow Cooker:
- Add the diced potatoes, onion, garlic, corn, and bell pepper (if using) to the crockpot.
- Pour in the chicken broth. Add the dried thyme, smoked paprika, black pepper, salt, and bay leaf. Stir gently to combine.
- Slow Cook:
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are very tender.
- Thicken & Creamify:
- About 30 minutes before serving, remove the bay leaf.
- Optional Smashed Potato Base: For a thicker chowder base, use a potato masher or immersion blender to lightly smash about one-third of the potatoes right in the crockpot. Don’t over-blend; you want texture.
- In a small bowl, whisk the cornstarch with 3 tablespoons of cold water until smooth to create a slurry. Stir this slurry into the hot chowder.
- Add the cubed cream cheese and heavy cream. Stir until the cream cheese begins to melt into the soup.
- If using, stir in the shredded cheddar cheese until melted and smooth.
- Cover and cook on HIGH for an additional 20-30 minutes, until the chowder is thickened and creamy.
- Serve:
- Taste and adjust seasoning with more salt and pepper if needed.
- Ladle into bowls and garnish generously with crumbled bacon, green onions, fresh herbs, and extra cheese.
Tips & Variations:
· Potato Choice: Yukon Golds are creamier and hold their shape well. Russets will break down more, naturally thickening the soup.
· No Cream Cheese? You can substitute with an additional ½ cup of shredded cheddar or a can of evaporated milk for a similar creamy texture.
· Hearty Add-Ins: Add 1 cup of diced ham or cooked, shredded chicken with the potatoes for a main-course chowder.
· Vegetable Boost: Stir in 1-2 cups of chopped fresh spinach or kale during the last 15 minutes of cooking.
· Lighter Version: Use half-and-half or whole milk instead of heavy cream, and reduce or omit the cheddar cheese.
· Instant Pot Method: Use the Sauté function to soften onions, then add all ingredients except cream, cream cheese, and cornstarch slurry. Cook on High Pressure for 8 minutes. Quick release, then stir in creamy ingredients and use the Sauté function to thicken.
· Storage: Store cooled chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk if it has thickened too much. This chowder can also be frozen (without garnishes) for up to 3 months.
Enjoy this rich, comforting, and effortless chowder with a side of crusty bread for dipping!