If you’re craving something hearty, creamy, and downright comforting, this Slow Cooker Corn Chowder Recipe is about to become your new best friend. Sweet corn, tender potatoes, and a medley of colorful veggies meld together as they slowly simmer, giving you bowls of absolute comfort with minimal effort. Every spoonful is silky, rich, and packed with flavor, making it perfect for cozy nights or casual gatherings. Whether you’re using fresh or frozen ingredients, this chowder truly brings everyone to the table ready to dig in.

Slow Cooker Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this Slow Cooker Corn Chowder Recipe is how it transforms simple, everyday staples into something magical. Each ingredient carries its own weight, lending distinct tastes, textures, and colors for a truly memorable chowder. Here’s what you’ll need and why each one matters:

Corn Kernels: The star of this dish—bursting with sweetness and a touch of crunch, you can use fresh or frozen for year-round convenience.
Yukon Gold Potatoes: These potatoes turn buttery soft as they cook and help thicken the chowder naturally.
Yellow Onion: Classic aromatic that builds depth in every bite with gentle sweetness.
Garlic: A little punch of flavor that weaves throughout the entire chowder.
Red Bell Pepper: Adds a splash of vibrant color and subtle sweetness for balance.
Vegetable Broth: Sets the savory baseline, drawing all the flavors together as the chowder cooks.
Dried Thyme: Infuses the soup with earthy undertones that feel oh-so-cozy.
Salt: Essential for highlighting all the vegetable flavors—taste and adjust as needed.
Black Pepper: Adds a gentle kick and balances the chowder’s richness.
Smoked Paprika: Brings in a whisper of smokiness and a lovely hue without overpowering.
Half-and-Half or Coconut Milk: Makes everything luscious and creamy; coconut milk is a must for a vegan version.
Cornstarch (optional): For those who love their chowder extra thick, this is your secret weapon.
Butter or Olive Oil: Rounds out the flavors with richness; olive oil is perfect if you’re dairy-free.
Green Onions or Parsley (Garnish): Fresh pops of color and mild brightness to finish each bowl with flair.

How to Make Slow Cooker Corn Chowder Recipe

Step 1: Layer the Vegetables and Seasonings

Start by loading your slow cooker with corn, potatoes, chopped onion, garlic, and diced red bell pepper. Sprinkle in the dried thyme, salt, black pepper, and smoked paprika. These foundational flavors will slowly infuse as they simmer all day, setting you up for that unmistakable chowder coziness.

Step 2: Pour in the Broth

Next, add your vegetable broth. Give everything a good stir, ensuring those seasonings are evenly distributed. The broth will serve as both the cooking liquid and the background note, absorbing all the goodness from the veggies as they soften.

Step 3: Slow Cook Until Tender

Cover the slow cooker and let the magic happen. Set to low for 7–8 hours or high for 3–4 hours. You’ll know it’s ready when the potatoes turn fork-tender and the kitchen smells like pure comfort. This hands-off step is perfect for busy days or when you just want dinner to make itself.

Step 4: Finish with Cream and Butter

Stir in the half-and-half (or coconut milk for a dairy-free option) and butter or olive oil. This is when the chowder transforms from brothy to creamy, wrapping every veggie in a silky, comforting hug.

Step 5: Thicken and Blend for Texture

If you like your chowder thick, whisk cornstarch with a splash of water, then stir it into the slow cooker. Set on high for 15–20 minutes and watch it become heartier. For extra creaminess, blend about two cups of the soup and return it to the pot—just the right amount of smooth with plenty of chunky bites.

Step 6: Garnish and Serve

Ladle your Slow Cooker Corn Chowder Recipe piping hot into bowls and shower with chopped green onions or parsley. These fresh garnishes lift the dish and offer sweet, sharp pops that complement all those creamy bites.

How to Serve Slow Cooker Corn Chowder Recipe

Garnishes

The toppings really make this chowder pop! Finish with a generous scattering of chopped green onions or parsley for a burst of color and freshness. For extra indulgence, try a little crumbled bacon or shredded cheese, or even a dollop of sour cream for an ultra-creamy finish.

Side Dishes

This chowder is pure comfort on its own, but it absolutely shines with some warm, crusty bread (think baguette or sourdough for dipping). For a heartier meal, pair it with a crisp green salad or a simple grilled cheese sandwich. You’ll never go wrong!

Creative Ways to Present

Serve your Slow Cooker Corn Chowder Recipe in hollowed-out bread bowls for a rustic, café-style feel. Or try pouring it into little mugs for an appetizer at a party—it’s fun, easy to hold, and just plain adorable. Sprinkle with extra smoked paprika or swirl in some hot sauce if you love a kick.

Make Ahead and Storage

Storing Leftovers

Simply let any soup cool to room temperature, then scoop it into airtight containers. The Slow Cooker Corn Chowder Recipe keeps beautifully in the refrigerator for up to 4 days, making it a great option for meal prep or next-day lunches.

Freezing

You can absolutely freeze this chowder! Just portion cooled leftovers into freezer-safe containers or zip-top bags. To avoid separation, freeze before adding half-and-half or coconut milk, then stir it in when reheating. It’ll stay tasty for up to 2 months.

Reheating

To reheat, warm the chowder gently in a saucepan over low heat, stirring often to keep it creamy. If you’re microwaving, use a microwave-safe bowl and stop to stir every minute or two. Add a splash of broth or milk if the soup is extra thick after chilling or freezing.

FAQs

Can I use canned corn instead of fresh or frozen?

Absolutely! Just be sure to drain the canned corn before adding it to the slow cooker. The result will still be delicious and sweet, though the kernels may be a bit softer.

Is this Slow Cooker Corn Chowder Recipe gluten free?

Yes—just check your broth to ensure it’s gluten free. The only thickener is cornstarch, which is naturally gluten free, making this recipe safe for most gluten-sensitive folks.

How do I add protein to the chowder?

You can stir in cooked, crumbled bacon or shredded rotisserie chicken at the end. If you want to keep it vegetarian, try tossing in some canned white beans or chickpeas for plant-based protein without changing the flavor.

My chowder isn’t thick enough. What should I do?

Mix 2 tablespoons of cornstarch with a couple tablespoons of cold water, then stir it into the hot chowder and cook for 15–20 more minutes on high. Blending a portion of the soup also helps create a heartier texture.

Can I prep this dish the night before?

Definitely! You can dice and measure all your veggies and store them in the fridge overnight. In the morning, just dump everything into the slow cooker and you’re ready to go.

Final Thoughts

There’s just something special about a bowlful of this Slow Cooker Corn Chowder Recipe—every spoonful is hearty, creamy, and satisfyingly sweet. Give it a try and see just how simple, flavorful, and crowd-pleasing a slow-cooked soup can be. Your kitchen will smell inviting and your tablemates will be asking for seconds!

Slow Cooker Corn Chowder Recipe

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4.5 from 23 reviews

Author: admin
Total Time: 7 hours 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Slow Cooker Corn Chowder recipe is a hearty and comforting dish perfect for a chilly day. Packed with sweet corn, tender potatoes, and flavorful seasonings, this creamy chowder is a delightful meal that’s easy to prepare in your slow cooker.

Ingredients

Scale

Corn Chowder:

4 cups frozen or fresh corn kernels
1 pound Yukon gold potatoes, diced
1 small yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
3 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 cup half-and-half or full-fat coconut milk
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons butter or olive oil
Chopped green onions or parsley for garnish (optional)

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Instructions

Add Ingredients: Add the corn, potatoes, onion, garlic, bell pepper, vegetable broth, thyme, salt, pepper, and smoked paprika to the slow cooker. Stir to combine.
Cook: Cover and cook on low for 7–8 hours or on high for 3–4 hours, until the potatoes are tender.
Finish Chowder: Stir in the half-and-half and butter. For a thicker texture, whisk the cornstarch with water, then stir it into the chowder and cook for an additional 15–20 minutes on high. For a creamier consistency, blend about 2 cups of the soup and stir it back into the pot.
Serve: Serve hot, garnished with green onions or parsley if desired.

Notes

For added protein, stir in cooked, crumbled bacon or shredded rotisserie chicken at the end.
To make it vegan, use coconut milk and olive oil instead of half-and-half and butter.

Prep Time: 15 minutes
Cook Time: 7 hours
Category: Soup
Method: Slow Cooker
Cuisine: American