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
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?
This recipe came out very good. We served it with 5 grain rolls to make for a filling dinner.
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?
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!
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.
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?! 🙂
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.
Can u use can corn instead of frozen
I think drained canned corn should work fine.
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! 🙂
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.