Slow Cooker Corn and Potato Chowder
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.
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
and have been using all year and love! Perfect for chili or meat or most any recipe and comes in several sizes. I use the 4 quart for most of my meals.
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Slow Cooker Corn and Potato Chowder
Ingredients
- 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
Instructions
- 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
Notes
Nutrition
Recipe adapted from Tyler Florence
Need more soup?
Slow Cooker Spaghetti and Meatball Soup
Slow Cooker Buffalo Chicken Chili
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!
Can you save this soup in fridge over night??
yes, it makes great leftovers!!
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.
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 🙂
This looks great! How many servings, approximately, will this recipe make?
This will serve 4-6 dinner sized bowls of soup!
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 delicious. What are your thoughts about adding lump crab meat when stirring in the cream?
I think that is a fabulous idea!!
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 🙂
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. 🙂
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!!!