Here’s a comforting and easy Slow Cooker Corn Chowder recipe you can make with minimal effort:
Ingredients (serves 4–6)
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1 cup milk or cream (for creamier chowder)
- 1 cup diced carrots (optional)
- 1/2 cup diced celery (optional)
- 2–3 slices cooked bacon, crumbled (optional, for garnish)
- 1 tsp dried thyme (or 1 tbsp fresh)
- Salt and pepper, to taste
- 2 tbsp butter (optional, for richness)
- Fresh parsley or chives, for garnish
Instructions
- Prepare the slow cooker
- Add corn, potatoes, onion, garlic, carrots, celery, broth, thyme, salt, and pepper.
- Cook
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until vegetables are tender.
- Blend (optional)
- For a creamier chowder, use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Add milk/cream and butter
- Stir in milk or cream and butter. Heat for another 10–15 minutes until warmed through.
- Serve
- Ladle into bowls and garnish with bacon, parsley, or chives. Serve with crusty bread for a complete meal.
This slow cooker method makes the chowder very flavorful with almost no hands-on time.
I can also give you a vegan version that’s just as creamy and rich if you want. Do you want me to do that?
