Slow Cooker Corn and Potato Chowder

Slow Cooker Corn and Potato Chowder

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 303kcal
Author Jennifer Draper


  • 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


Calories: 303kcal | Carbohydrates: 30g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 823mg | Potassium: 452mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1085IU | Vitamin C: 10.6mg | Calcium: 51mg | Iron: 3.2mg