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- 4 large russet potatoes, peeled and diced - 2 cups frozen sweet corn - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - Salt and pepper to taste - 2 tablespoons butter or olive oil - Fresh chives or parsley for garnish Gather these simple yet flavorful ingredients to make your chowder shine. The russet potatoes create a creamy base, while the sweet corn adds a pop of flavor. Onions and garlic bring depth, and the thyme and smoked paprika add warmth to every bite. You can choose heavy cream for richness or coconut cream for a light, dairy-free option. Don't forget your seasonings! Salt and pepper will help balance the flavors, while butter or olive oil adds a nice touch. Finally, fresh herbs like chives or parsley elevate your dish. Prepare these ingredients, and you are ready to cook! - Start by heating the butter or olive oil in a skillet over medium heat. - Add the chopped onion and minced garlic. Sauté until they are soft and smell great, about 3-4 minutes. - In your slow cooker, add the diced potatoes and frozen corn. - Next, mix in the sautéed onion and garlic, vegetable broth, dried thyme, smoked paprika, and a pinch of salt and pepper. Stir well to combine everything. - Cover the slow cooker and set it on low heat for 6-8 hours or high for 3-4 hours. The potatoes should be tender and easy to pierce with a fork. - After cooking, use a potato masher to gently mash some of the potatoes. This gives the chowder a creamier texture while keeping some chunks for bite. - Stir in the heavy cream or coconut cream until it is well mixed. - Taste and adjust the seasoning with more salt and pepper if needed. Let it cook for another 15-20 minutes on low to heat through. To get a creamy chowder, you should mash some of the potatoes. Use a potato masher after cooking. Mash until you see a smooth mix but leave some chunks for texture. This adds both creaminess and interest to your dish. Cooking time is key too. If you cook on low, let it go for 6 to 8 hours. For a quicker meal, set it on high for 3 to 4 hours. Just make sure the potatoes are tender. You can boost the flavor with extra spices. Try a pinch of cayenne for heat or a touch of cumin for warmth. Fresh herbs can make a big difference too. When serving, sprinkle chopped chives or parsley on top. They add a pop of color and fresh taste. Not all slow cookers are the same. Look for one with a good temperature range. Brands like Crock-Pot and Hamilton Beach work well for this chowder. Always check the seal on the lid. A tight seal helps keep the heat in. Also, be safe while using a slow cooker. Keep it on a flat surface and away from edges. If you need to lift it, use oven mitts. Enjoy your cooking! {{image_2}} You can make this chowder dairy-free by using coconut cream. It adds a rich taste without any dairy. For vegetarians, this recipe is already great. If you want a vegan option, just skip the butter and heavy cream. Use olive oil and coconut cream instead. This keeps the dish plant-based while still creamy. Feel free to use different types of potatoes. Yukon Gold or red potatoes work well and add flavor. You can also substitute other vegetables. Try carrots or bell peppers for more color and nutrients. Adding these swaps can change the taste and texture of the chowder. For a heartier chowder, add proteins like bacon or chicken. These will give the dish depth and flavor. You can also mix in fresh herbs. Rosemary and oregano are excellent choices. They bring out the natural sweetness of the corn and potatoes. Don’t be afraid to experiment with flavors! To store your chowder, use airtight containers. Glass or BPA-free plastic work best. Let the chowder cool before placing it in the fridge. This helps keep it fresh longer. You can freeze chowder for later use. First, let it cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. It lasts about three months in the freezer. For thawing, move it to the fridge overnight before reheating. For reheating, use the stove or microwave. If using the stove, warm it over low heat. Stir often to avoid burning. If using a microwave, heat in short bursts, stirring in between. To restore creaminess, add a splash of cream or milk when reheating. How long does it take to cook Slow Cooker Potato Corn Chowder? Cooking this chowder takes about 6-8 hours on low or 3-4 hours on high. The longer cooking time helps the flavors blend well. It also makes the potatoes very soft and tasty. Can I add more vegetables to the chowder? Yes, you can add more vegetables! Carrots, celery, or bell peppers work great. Just chop them small, so they cook well and blend into the chowder. Can I use fresh corn instead of frozen? Fresh corn is a fantastic option! If you have fresh corn, cut it off the cob and use it. This will add a nice, sweet flavor to your chowder. What can I use instead of heavy cream? You can use coconut cream for a dairy-free option. It gives a nice creamy texture. Another choice is using milk or a nut milk for a lighter chowder. What to serve with Potato Corn Chowder? This chowder pairs well with crusty bread or a fresh salad. You can also serve it with biscuits for a cozy meal. Can I turn this chowder into a casserole? Yes, you can make a casserole! Just pour the chowder into a baking dish, top with cheese, and bake until golden. This gives a fun twist to your classic chowder. This chowder combines simple ingredients, like potatoes and sweet corn, with spices to create a warm dish. You learned how to prepare it step-by-step, ensuring a flavorful outcome. You can modify the recipe to fit dietary needs or personal tastes. Proper storage keeps leftovers fresh, and reheating tips restore creaminess. Overall, this recipe is perfect for cozy meals and gatherings. Enjoy making your own!

Slow Cooker Potato Corn Chowder

A creamy and comforting chowder made with potatoes and sweet corn, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 2 cups frozen sweet corn
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut cream
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons butter or olive oil
  • for garnish fresh chives or parsley

Instructions
 

  • Begin by heating the butter (or olive oil) in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
  • In your slow cooker, combine the diced potatoes, frozen corn, sautéed onion and garlic, vegetable broth, dried thyme, smoked paprika, and a pinch of salt and pepper. Stir to mix everything well.
  • Cover the slow cooker and set it on low heat for 6-8 hours or high heat for 3-4 hours, until the potatoes are tender and easily pierced with a fork.
  • Once cooked, use a potato masher to gently mash some of the potatoes in the chowder to create a creamier consistency while leaving some chunks for texture.
  • Stir in the heavy cream (or coconut cream) until well incorporated, and season with additional salt and pepper to taste. Let it cook for another 15-20 minutes on low to heat through.
  • Serve warm, garnished with freshly chopped chives or parsley for a burst of color and freshness.
  • Ladle the chowder into vibrant bowls and sprinkle with fresh herbs; serve with crusty bread on the side for a complete meal. Enjoy!

Notes

For a dairy-free option, use coconut cream instead of heavy cream.
Keyword chowder, corn, potato, slow cooker, vegetarian