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Slow Cooker Corn and Potato Chowder

Slow Cooker Corn and Potato Chowder in red bowl with spoonMy 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!

Slow Cooker Corn and Potato Chowder in red bowl with spoonI’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.

Slow Cooker Corn and Potato Chowder in red bowl with spoonI 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.

Slow Cooker Corn and Potato Chowder in red bowl with spoonI 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.

Slow Cooker Corn and Potato Chowder in red bowl with spoonLet 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 in red bowl with spoon

Slow Cooker Corn and Potato Chowder

Slow Cooker Corn and Potato Chowder

Jennifer Draper
This Slow Cooker Corn & Potato Chowder will become a family favorite right away! You'll love this corn and potato chowder... the best part is it's made in the slow cooker!
4.63 from 24 votes
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 303 kcal

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

I used a 5 quart crock and cooked this on high for 4 hours

Nutrition

Calories: 303kcalCarbohydrates: 30gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 64mgSodium: 823mgPotassium: 452mgFiber: 3gSugar: 3gVitamin A: 1085IUVitamin C: 10.6mgCalcium: 51mgIron: 3.2mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

Recipe adapted from Tyler Florence

Need more soup?

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69 Comments

  1. 5 stars
    Absolutely love this recipe! ๐Ÿ™‚ 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! ๐Ÿ˜‰

  2. 5 stars
    This has become a staple in our house, my husband requests it often! I add cooked ground sausage at the end, it’s delicious!!

  3. 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.

    1. 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! ๐Ÿ™‚ 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.

      1. 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 ๐Ÿ™‚ 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!

  4. 3 stars
    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?

    1. 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?

  5. 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! Yeahโ€ฆ I’m weird like that ๐Ÿ™‚

    Thanks in advance!

  6. 5 stars
    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!

  7. 4 stars
    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.

  8. 5 stars
    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!

  9. 5 stars
    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 ๐Ÿ™‚ 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 ๐Ÿ˜‰

4.63 from 24 votes (13 ratings without comment)

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