Let me tell you, there’s nothing more comforting at the end of a long day than a big, steaming bowl of Slow Cooker Corn Chowder. This recipe is a cozy classic made easy, with sweet corn, hearty potatoes, and tender veggies all bathing in a creamy, dreamy broth. It’s one of those soul-warming dishes that will make your kitchen smell incredible and have everyone ladling out just a little bit more. The best part? Nearly all the magic happens while you go about your day, so you can come home to a bowlful of happiness without breaking a sweat.

Slow Cooker Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

What I love about this recipe is that every ingredient plays a starring role, contributing big flavor and irresistible texture to your Slow Cooker Corn Chowder. This is a celebration of humble pantry staples that, together, make for one show-stopping soup.

Corn kernels: The sweet, golden highlight of this chowder—use fresh, frozen, or even canned corn for year-round convenience.
Potatoes: Diced potatoes add that buttery body and heartiness that makes every scoop so satisfying.
Onion: For savory depth and a subtle sweetness as it cooks down in the broth.
Celery: Chopped celery brings a crisp freshness and classic soup flavor.
Carrots: These give mellow sweetness and a gorgeous pop of color with every spoonful.
Garlic: Minced garlic infuses the entire chowder with warmth and fragrance.
Low-sodium chicken or vegetable broth: The liquid gold that holds everything together—make it vegetarian by using veggie broth.
Salt: Essential for amplifying every other flavor in the pot.
Black pepper: Adds gentle heat and a savory finish.
Dried thyme: Earthy, aromatic thyme ties the flavors together with an herby note.
Heavy cream: For lush, velvety richness—don’t skip it if you crave that classic chowder creaminess.
Whole milk: Balances out the cream and gives just the right consistency.
All-purpose flour (optional): If you like your chowder extra thick, a bit of flour will do the trick.
Cooked and crumbled bacon (optional): Smoky crumbles for crunch and richness on top—totally optional, but totally delicious.
Chopped fresh parsley or green onions: The finishing flourish that brings color and a mild, fresh bite just before serving.

How to Make Slow Cooker Corn Chowder

Step 1: Layer in and Mix the Vegetables

Start by loading up your slow cooker with corn, potatoes, onion, celery, carrots, and garlic. It’ll look like a rainbow of goodness. Pour in your broth, sprinkle with salt, pepper, and thyme, then give everything a good stir so the flavors start mingling. Set your slow cooker on low for 6 to 7 hours, or crank it up to high for 3 to 4 hours if you’re short on time, and let the veggies work their magic until tender.

Step 2: Add Dairy (and Optional Flour) for Creaminess

While the soup is simmering away, whisk together the milk, heavy cream, and a bit of flour if you’d like your chowder thick and substantial. Once the veggies are completely tender, pour this dairy mixture straight into the slow cooker, mixing it in gently. Turn the heat to high and cook for another 20 to 30 minutes so the chowder becomes creamy and a touch thicker—exactly how you want it.

Step 3: Blend for That Dreamy Chowder Texture

If you love your Slow Cooker Corn Chowder extra silky, this is your moment! Use an immersion blender to partially puree some of the soup right in the slow cooker, or scoop out a couple of cups, blend until smooth, and return it to the pot. This makes the chowder irresistibly creamy, while leaving delicious bites of vegetables and corn for texture.

Step 4: Garnish and Serve

Once your chowder is perfectly creamy, serve it hot in generous bowls. Top with crumbled bacon if you’d like, and sprinkle with plenty of fresh parsley or green onions for that final pop of flavor and color. Each bowl is a hug in soup form, guaranteed.

How to Serve Slow Cooker Corn Chowder

Garnishes

Don’t underestimate the magic a few garnishes can bring! Crispy bacon, a shower of chopped fresh parsley, or some vibrant green onions not only make your Slow Cooker Corn Chowder look beautiful, they add real layers of crunch and freshness. A crack of black pepper on top is always a good idea, too.

Side Dishes

Nothing pairs better with chowder than a crunchy, warm side. Try sourdough toast for dunking, flaky buttermilk biscuits, or a rustic hunk of cornbread for ultimate satisfaction. On the lighter side, a crisp green salad with a zippy vinaigrette balances the creamy soup beautifully.

Creative Ways to Present

For a fun twist, serve your Slow Cooker Corn Chowder in hollowed-out bread bowls—trust me, it gets rave reviews every time! If you’re hosting, divide the chowder into small mugs or jars for an appetizer, or ladle it into colorful soup bowls set atop pretty trays for a casual, self-serve vibe.

Make Ahead and Storage

Storing Leftovers

Storing Slow Cooker Corn Chowder is a breeze! Let the chowder cool to room temperature before transferring to airtight containers. It keeps beautifully in the fridge for up to four days, making it perfect for easy lunches or dinner throughout the week.

Freezing

Surprisingly, this chowder freezes well as long as you wait to add the cream and milk until after thawing (dairy can sometimes separate). Freeze the cooked base, then, upon reheating, stir in the fresh cream and milk for the creamiest texture.

Reheating

When it’s time to reheat, simply warm the chowder gently in a saucepan over medium-low heat, stirring often to prevent sticking. If it’s thickened too much in the fridge, a splash of milk or broth will help bring back the perfect consistency.

FAQs

Can I make Slow Cooker Corn Chowder dairy-free?

Absolutely! Just swap the cream and milk for full-fat coconut milk, and use plant-based butter if you’re really going dairy-free. The end result will be just as rich and luscious, with a subtle tropical hint.

Is there a way to make this chowder vegetarian?

Definitely! Use vegetable broth instead of chicken broth and skip the bacon garnish. Every bite still bursts with savory, satisfying flavor, and you won’t miss a thing.

What kind of corn is best in Slow Cooker Corn Chowder?

You really can’t go wrong—use whole-kernel fresh corn during the summer months, or reach for frozen or well-drained canned corn when fresh isn’t available. All three give lovely results and let you make this year-round.

How do I make the chowder thicker?

For thicker chowder, add the optional flour as directed, and blend a bit of the soup either with an immersion blender or a regular blender. This gives an ultra-creamy texture without losing the delicious corn and veggie chunks.

Can I add extra veggies or spice?

Go for it! Diced bell peppers, a handful of jalapeños, or even a little smoked paprika work beautifully. This recipe is super flexible, so feel free to make it your own with whatever’s in your fridge.

Final Thoughts

If you’ve never tried making Slow Cooker Corn Chowder, you’re truly missing out on one of the coziest, most low-effort dinners around. Pop everything in your slow cooker, let the flavors mingle, and treat yourself to a bowl that’s as comforting as a big hug. You’ll want to come back to this recipe again and again!

Slow Cooker Corn Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

Author: admin
Total Time: 7 hours 15 minutes (low) or 4 hours 15 minutes (high)
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy goodness of this Slow Cooker Corn Chowder that’s a hearty and comforting soup perfect for any time of the year. Packed with corn, potatoes, and a rich blend of flavors, it’s a satisfying dish that will warm you up from the inside out.

Ingredients

Scale

Corn Chowder:

4 cups corn kernels (fresh, frozen, or canned)
3 medium potatoes (peeled and diced)
1 medium onion (diced)
2 celery stalks (chopped)
2 carrots (peeled and chopped)
3 garlic cloves (minced)
4 cups low-sodium chicken or vegetable broth
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme

Additional Ingredients:

1 cup heavy cream
1 cup whole milk
2 tablespoons all-purpose flour (optional, for thickening)
½ cup cooked and crumbled bacon (optional)
¼ cup chopped fresh parsley or green onions (for garnish)

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Instructions

Step 1: Add corn, potatoes, onion, celery, carrots, garlic, broth, salt, pepper, and thyme to the slow cooker. Stir to combine.
Step 2: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the vegetables are tender.
Step 3: In a small bowl, whisk together milk, cream, and flour (if using) until smooth. Stir the mixture into the slow cooker and continue cooking on high for another 20–30 minutes until the chowder is creamy and slightly thickened.
Step 4: For a creamier texture, use an immersion blender to blend a portion of the soup directly in the slow cooker, or transfer 1–2 cups to a blender and puree, then stir it back in.
Step 5: Serve hot, garnished with bacon and parsley or green onions if desired.