Slow Cooker Corn Chowder

Here’s a rich and creamy Slow Cooker Corn Chowder recipe—perfect for an easy, comforting meal with minimal effort.

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🌽 Slow Cooker Corn Chowder

Servings: 4–6
Prep Time: 10–15 minutes
Cook Time: 4–6 hours (low)

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Ingredients

• 4 cups fresh or frozen corn kernels

• 1 medium onion, diced

• 2 medium potatoes, peeled and diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 4 cups chicken or vegetable broth

• 1 tsp dried thyme

• ½ tsp paprika

• Salt and pepper, to taste

• 1 cup heavy cream or half-and-half

• 2 tbsp butter (optional, for richness)

• Optional toppings: chopped bacon, chives, shredded cheese

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Instructions

1. Prep Ingredients: Place corn, onion, potatoes, carrots, celery, and garlic in the slow cooker.

2. Add Broth & Seasoning: Pour in broth, then stir in thyme, paprika, salt, and pepper.

3. Cook: Cover and cook on low for 4–6 hours or high for 2–3 hours, until potatoes and carrots are tender.

4. Blend (Optional): For a creamier texture, mash some of the potatoes with a potato masher or use an immersion blender to partially blend the chowder.

5. Add Cream: Stir in heavy cream and butter, if using. Heat for 5–10 minutes until warmed through.

6. Serve: Ladle into bowls and garnish with bacon, chives, or cheese if desired.

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📝 Tips

• Sweetness: Using fresh corn enhances natural sweetness; frozen corn works great year-round.

• Vegetarian Option: Use vegetable broth instead of chicken broth.

• Make Ahead: Chowder tastes even better the next day after flavors meld.

• Thicker Chowder: Mash more potatoes or add a tablespoon of cornstarch mixed with water before adding cream.

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I can also give a cheesy corn chowder version with bacon and roasted corn that’s extra indulgent and restaurant-style.

Do you want me to do that?