My mind has been working in all sorts of weird ways these days. Like every meal idea that pops into my head makes me wonder “can that be done in the crockpot?”. More often then not the answer is yes. Except for, well, I can’t even think of anything at the moment! But then there are those moments where I start making something I’ve been making for years and it’s more like a slap my forehead with my hand/why haven’t I been making it in the crockpot all along!
I’ve been making this recipe from Tyler Florence for as long as I can remember, making my own adaptations along the way. Pretty much everyone who has walked though my door for dinner any number of times has had this at least one. Whether they like it or not 😉 Hopefully they like it…I think they do! At least that’s what they tell me! And now I have an even easier way to have this cooking away while I have more fun chatting with my guests or even just hanging out with my family.
I use frozen sweet corn to keep it simple and you can change it up a bit depending on what kind of potatoes you use. Almost any kind will work it just depends on the texture you prefer! A regular russet potato will break down and make your soup thicker and be a little more mashed up. Red potatoes hold their shape a little more and are super yummy. My favorite of all is to use some gold or baby dutch potatoes! They are nice and creamy with a little bite and while they are softened they don’t get mushy, even after cooking in the crock all day.
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I just love the flavor of thyme in this soup. In my opinion it really makes it go from ok to amazing. If you don’t like thyme I think you could sub out something like rosemary or an Italian seasoning blend but really, thyme is totally the way to go.
Let the potatoes, corn and broth simmer all day with the spices. Then come home and add in a cup of heavy cream and you will be in soup heaven. Yes, an entire cup of cream. I never said this was low-cal, but I did say it was yummy!! Hits the spot every time!
Need a slow cooker to use for this recipe? Here is the one I bought
- 1 pound potatoes (red, white or gold - your choice)
- 16 ounces bag frozen sweet corn kernels
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme (depending on how much of the flavor you like)
- 4 cups vegetable broth
- 2 tablespoons butter for later
- 1 cup heavy cream for later
- salt and pepper for later
- chopped parsley for garnish optional
- Place potatoes and frozen corn in crock
- Add flour and toss with vegetables to coat evenly
- Add garlic powder, onion powder, thyme and broth
Cover and cook on low for 6-8 hours or high for 3-4 until potatoes are fork tender
- Add butter and cream and stir to combine until butter is melted and cream is warmed
- Add salt and pepper to taste after cream has been added (I used about 1/2 teaspoon salt and 1/8 teaspoon pepper)
- Garnish with parsley if desired and serve
I used a 5 quart crock and cooked this on high for 4 hours
Recipe adapted from Tyler Florence
Need more soup?
Slow Cooker Spaghetti and Meatball Soup
Slow Cooker Buffalo Chicken Chili
The amount of broth is not listed on the recipe D:
Yikes! And this is why I should not be typing up recipes late at night 😉 Fixed it…thanks!!!
We don’t have crockpots where I live! Can most recipes be made by cooking over low heat for a long time??
Yes! Most recipes can be easily converted to stove top or oven. If you want any thoughts on specific recipes give me a holler and I will try to help. 🙂
I wonder if half ‘n half instead of heavy cream would lighten up the calories. Cream is so delicious though!
Can’t wait to try this!
I think half and half would be a perfectly fine substitute if you want to lighten it up a bit 🙂
This looks delicious. What are your thoughts about adding lump crab meat when stirring in the cream?
I think that is a fabulous idea!!
Thanks for sharing this recipe. I’m not a great cook and it still turned out delicious! It’s really flavorful. I made a couple of small substitutions. I didn’t have quite enough corn and potatoes so I threw in some chopped carrots. Heavy cream tends to upset my stomach so I used whole milk instead. Turned out great!
Awesome! I think the carrots sound really good! I love carrots!
This looks great! How many servings, approximately, will this recipe make?
This will serve 4-6 dinner sized bowls of soup!
I’ve been wanting to try this! Just set my crockpot with the potatoes, corn, herbs and broth. I’ll be serving with my fresh baked herb bread. I know my daughters will love this 🙂
Yes, be sure to let me know if everyone likes it!! I really wish I had a crock of this going right now at my house! It would be perfect on this rainy and thundery day 🙂
My girls loved it, and so did I! When hubby gets home later tonight I’ll have a bowl ready for him too. And it was the perfect soup for a rainy chilly day 🙂
Going to make this tonight. Did you use dried thyme or fresh?
I used dried just because it’s easier to keep on hand. Fresh would be delicious too! Just use a little more.
Can you save this soup in fridge over night??
yes, it makes great leftovers!!
This looks so good and I’m going to try it tomorrow! Would it be ok to add chicken?
I think chicken would be really good! I would just dice it and add it at the beginning!
Making this for dinner tonight. A friend of mine shared the recipe. My girls like soups but my oldest prefers the broth more than anything. So I doubled the vegetable broth.
YUM! Thank you for sharing. I added a small onion, and used Southwest Corn (frozen). Also, I took your advice on the Thyme. I had ground Thyme, and fearing it was more powerful used only 1/2 tsp. It was perfect. Thank you.
…and we sprinkled bacon on top
Everything’s better with bacon! Yum! 🙂
Can u use can corn instead of frozen
I think drained canned corn should work fine.
This looks delicious. How many servings will this yield?
I don’t have the exact amount but it should be around 4-5 (1 to 1 1/2 cup) servings.
Thanks for a lovely recipe. Made it up this morning after breakfast, (my homemade broth was frozen at that point), eyeballed the amount of potatoes, and used some fresh onion instead of powder. Was wonderful to have supper “done” by 11:00 in the morning, and a delicious supper it was! Love crockpot recipes!
So glad you liked it!! It sure is nice to have all the dinner prep done first thing in the day isn’t it?! 🙂
hello! I can’t wait to make this! I’m wondering if it freezes well? It’s just my husband and me so it would be nice to freeze half for another meal. What do you think? Thanks, Kelli
No, unfortunately I don’t think it will freeze well. Potatoes can sometimes turn funny colors in the freezer and the cream would likely separate. But I think you could easily use a smaller slow cooker and just cut this recipe in half.
Any chance you’ve done this without the cream? Some members of my family are lactose intolerant and I thought I’d try it with just the broth. Just wondered if you thought that would be good, too. Thanks for any thoughts 🙂
I would suggest swapping out the cream with lactose free whole milk instead. I just don’t think this would be the same without the creaminess coming from somewhere.
OK. Thanks!
If you were to add sausage to this, when would you add it?
Hi Kari! I’m assuming you mean like a ground/crumbled sausage? I would probably lean toward cooking, draining and adding it at the end otherwise I wonder if it might leave too much grease in the soup?
This recipe came out very good. We served it with 5 grain rolls to make for a filling dinner.
I just made this and it’s absolutely delicious! And you’re right, the thyme gives the taste that special something:) I skipped the wine as I can’t have any alcohol, but I have made cream based sauces with white wine before and I can imagine how amazing it would be with white wine too, but even without it’s still perfectly delicious. To make up for the lack of alcohol, i sprinkle Correggio on top and it’s yummy! I’m so glad I made it, I’m pretty sure it will end up on the regulars list at home, will just have to add some meat to the portions served for my hubby 🙂
Take Care!
Eva
Hi Eva! Thanks so much!! This particular recipe doesn’t actually call for wine… just in case someone else reads the comments I don’t want them to get confused… but I think it could make a great addition 🙂 Let me know what meat you add!! I’m thinking bacon or ham might work well?
Oh goodness you’re totally right, I don’t know how why i kept thinking it did, thanks for setting that straight! Bacon or ham sounds amazing, I’m sure my husband would love that. I’m not a big meat fan but the ham version sounds really appetizing to me, I think I’m gonna go with that one 🙂 So far I had a bowl with just the potatoes and corn and it’s lovely, perfect for autumn as it’s getting pretty cold, it’s a bowl of cozy right there:) I’ve made such a huge batch I’ll be eating it for dinner all week and loving every second 😉
okay, now you are making me hungry 😉 I might have to make this again this week!!
I made this vegan and it was delicious! I added 1 diced yellow onion, omitted the butter, and substituted 1 cup coconut cream for the heavy cream. So good and will definitely make again!
That sounds awesome Shawnie! I will certainly give your version try!
Just made a batch of this for the first time and it is delicious. I added cayenne pepper to give it a kick – we love spice in my house – and it works very well. Will definitely make this again.
That sounds great, Kristen!! My husband loves cayenne pepper in everything so I may have to give this a try next time!!
Made this tonight for dinner and it was a huge hit! Delicious!! I think we’ll add chicken to it next time, but I love the idea of it being a nice meatless dinner every now and then too!
Hello. I noticed the potatoes are cut kinda large. Would it make a difference if I cut them a bit smaller? I’m also thinking of adding some crumbled maple sausage towards the end. Yummy! Yeah… I’m weird like that 🙂
Thanks in advance!
Yes, you can totally make them smaller. It will reduce the cooking time a bit.
Can you use chicken stock instead of vegetable
yes.
This was good but something seemed off with the taste. I used 1lb baby red potatoes. Added bacon also. Seemed like it needed more flavor, but it smelled amazing! Any ideas for next time?
Hmmmm, hard to say. This is a staple in our house and the flavor works for us so may be more of a personal taste? Maybe you would like it to have a little spice (like chorizo)? Or maybe more herb flavor like rosemary or sage? You could always try roasted garlic? Or cut back on the cream a little to let the broth flavor come through a little more?
Mmm sounds awesome. Plus I’ve got some fresh rosemary and thyme growing that I’ll add to it. You ever try clam chowder? I’ve got an amazing recipe for that and it’s pretty easy.
I can’t believe I’ve never tried clam chowder!! Do you use fresh, frozen or canned clams? If you have a recipe you like sharing feel free to e-mail me! 🙂 Fresh rosemary and thyme, I’m jealous!!! I was hoping to have an herb garden this last summer, but let’s just say I don’t have a very green thumb.
Oh it’s awesome! I’ve used canned clams and oysters then some bacon etc. Turns out amazing especially with a biscuit or popover to dip in it. I’ll e-mail you the recipe 🙂 and ohh just buy the seedling herbs, all ready to plant. I brought mine inside for the winter and they’re doing well and so tasty!
This has become a staple in our house, my husband requests it often! I add cooked ground sausage at the end, it’s delicious!!
The sausage sounds perfect!
Absolutely love this recipe! 🙂 Been craving it for weeks and finally found the time to make this today! Perfect too since it’ll be a warm, quick dinner for after Trick or Treating tonight! 😉
Awesome!! Glad you got to make it and I would agree! Gotta warm up after that trick-or-treating! We actually saw snow!
This is amazing and so easy! Next time I will double it so we’ll have leftovers for lunch the next day. Thanks for a great recipe!
Awesome!! One of my favorite for leftovers too!