Slow Cooker Creamy Corn Chowder Easy and Savory Recipe

September 20, 2025 by Amelia

Are you ready for a warm and comforting bowl of soup? My Slow Cooker Creamy Corn Chowder is both easy and savory. This recipe uses fresh or frozen corn, potatoes, and simple seasonings for a tasty meal. With minimal effort, you can enjoy a rich chowder that your whole family will love. Let’s dive into the ingredients and get this cozy dish cooking!

Ingredients

Main Ingredients

– 5 cups fresh or frozen corn kernels

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 3 medium potatoes, peeled and diced

– 4 cups vegetable broth

– 1 cup heavy cream or coconut cream

I love using fresh corn for this chowder. It gives a sweet flavor that shines through. You can use frozen corn if fresh isn’t available. Just be sure to thaw it first. Chopping a medium onion and two cloves of garlic adds depth to the taste. The potatoes thicken the chowder and make it hearty. I prefer using Yukon Gold for their creamy texture. Vegetable broth is key for a rich base. Finally, you can choose heavy cream for richness or coconut cream for a dairy-free option.

Seasonings and Extras

– 1 teaspoon dried thyme

– 1 teaspoon smoked paprika

– Salt and pepper to taste

– 2 tablespoons olive oil

– Fresh chives or parsley for garnish

The seasonings elevate the chowder. Dried thyme brings a warm, earthy note. Smoked paprika adds a lovely smokiness. Don’t forget to add salt and pepper to taste. A drizzle of olive oil helps the onion and garlic sauté nicely. For the final touch, use fresh chives or parsley as a garnish. It adds a pop of color and flavor.

Step-by-Step Instructions

Preparing Aromatics

To start, I heat olive oil in a skillet over medium heat. I add the chopped onion and minced garlic to the pan. I sauté them until the onion becomes soft and clear, which takes about 5 minutes. This step builds a great base for the chowder.

Combining Ingredients

Next, I move the sautéed onion and garlic to the slow cooker. I add 5 cups of corn kernels, 3 diced potatoes, and 4 cups of vegetable broth. Then, I sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Finally, I season with salt and pepper to taste. I stir everything well to mix the flavors.

Cooking Process

Now, I cover the slow cooker and set it on low heat. I let it cook for 6 to 8 hours. This slow cooking makes the potatoes tender and lets the flavors blend beautifully.

Blending for Texture

Once the cooking time is up, I use an immersion blender right in the slow cooker. I blend about half of the chowder, leaving some corn and potato pieces whole. This gives the chowder a nice creamy texture while keeping it hearty.

Final Touches

I stir in 1 cup of heavy cream or coconut cream to add richness. I taste it and adjust the seasoning with more salt and pepper if needed. For serving, I ladle the chowder into bowls and top each bowl with freshly chopped chives or parsley. This adds a pop of color and flavor to the dish.

Tips & Tricks

Achieving the Perfect Texture

To get the texture just right, blending is key. After the chowder cooks, use an immersion blender. Blend half the chowder, leaving some corn and potatoes whole. This method gives a creamy base while keeping some pieces for texture. If you want a chunkier chowder, blend less.

Seasoning Adjustments

Adjusting the seasoning can make this chowder your own. You can add more thyme for a stronger herb flavor. If you love a bit of heat, try adding cayenne pepper. Taste as you go, and don’t be afraid to add a pinch of salt or pepper. Each person’s taste is different, so find what you love.

Cooking Error Solutions

Mistakes happen, but they can be fixed! If your chowder is too thick, add extra vegetable broth until you reach the desired consistency. If it’s too salty, add a bit more cream or even some diced potato. This helps absorb the salt. Remember, cooking is all about learning and having fun!

Variations

Ingredient Substitutions

You can make this chowder dairy-free and vegan with simple swaps. Use coconut cream instead of heavy cream. This gives a rich texture without dairy. If you want a lighter option, try almond milk or oat milk. Both add creaminess while keeping it plant-based.

For veggies, consider adding bell peppers, carrots, or zucchini. They brighten the dish and add flavor. You can even toss in some spinach or kale for a boost of greens.

Flavor Enhancements

To take the flavor up a notch, consider spices. Try adding cayenne pepper for heat. Just a pinch can add a nice kick. For more depth, include a dash of cumin or coriander. These spices pair well with corn. Fresh herbs can also enhance the chowder. Add basil, cilantro, or dill for a fresh twist.

Meal Pairings

This chowder pairs well with many sides. A simple green salad complements its creaminess. Crusty bread or cornbread makes a perfect match. You can also serve it with grilled cheese for a cozy meal. For a refreshing touch, try a fruit salad on the side. Each of these sides will add variety to your dining experience.

Storage Info

Refrigeration Guidelines

To store leftover chowder, let it cool first. Then, pour it into an airtight container. Seal it tightly to keep out air. You can store it in the fridge for three to four days. When you want to reheat, simply warm it on the stove or in the microwave. Stir it well, and add a splash of cream if needed. This keeps the texture nice and creamy.

Freezing Tips

If you want to freeze the chowder, use a freezer-safe container. Fill it, leaving some space at the top. The chowder may expand when frozen. It’s best to freeze it in single portions for easy use. When you’re ready to eat, thaw it overnight in the fridge. Then, heat it on the stove, stirring often. If the chowder seems thick, add a bit of vegetable broth or water.

Shelf Life

When stored in the fridge, chowder lasts three to four days. If frozen, it can last up to three months. After that, it may lose flavor and texture. Always check for signs of spoilage before eating. If it smells sour or looks off, throw it away. Your health comes first!

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, you can use canned corn. Just drain and rinse it before adding it to your chowder. Canned corn is sweet and tender, making it a great option. It might cook faster, so add it in the last hour of cooking to keep it fresh.

How can I thicken my chowder?

To thicken your chowder, you have a few options. You can mash some of the potatoes against the side of the slow cooker. Another choice is to add a cornstarch slurry. Mix equal parts cornstarch and water, then stir it in. Let it cook for another 30 minutes to thicken.

Can I make this recipe in advance?

Absolutely! This chowder stores well. You can make it a day ahead and keep it in the fridge. Just reheat it on low heat before serving. The flavors will meld even better overnight, making it taste even richer.

What are some gluten-free options for this recipe?

This recipe is naturally gluten-free if you use the right broth. Check the label on your vegetable broth to ensure it’s gluten-free. All the other ingredients, like corn, potatoes, and cream, are safe. Enjoy your delicious chowder without worry!

This blog post guides you through making a delicious corn chowder. You learned about key ingredients, like corn, potatoes, and seasonings. I covered how to prepare and cook the chowder step-by-step. You saw tips for texture and seasoning, plus variations to personalize your dish. Lastly, I shared storage info to keep leftovers fresh.

Now, you’re ready to enjoy tasty chowder at home. It’s easy and fun to make!

$- 5 cups fresh or frozen corn kernels - 1 medium onion, chopped - 2 cloves garlic, minced - 3 medium potatoes, peeled and diced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream I love using fresh corn for this chowder. It gives a sweet flavor that shines through. You can use frozen corn if fresh isn’t available. Just be sure to thaw it first. Chopping a medium onion and two cloves of garlic adds depth to the taste. The potatoes thicken the chowder and make it hearty. I prefer using Yukon Gold for their creamy texture. Vegetable broth is key for a rich base. Finally, you can choose heavy cream for richness or coconut cream for a dairy-free option. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh chives or parsley for garnish The seasonings elevate the chowder. Dried thyme brings a warm, earthy note. Smoked paprika adds a lovely smokiness. Don’t forget to add salt and pepper to taste. A drizzle of olive oil helps the onion and garlic sauté nicely. For the final touch, use fresh chives or parsley as a garnish. It adds a pop of color and flavor. To start, I heat olive oil in a skillet over medium heat. I add the chopped onion and minced garlic to the pan. I sauté them until the onion becomes soft and clear, which takes about 5 minutes. This step builds a great base for the chowder. Next, I move the sautéed onion and garlic to the slow cooker. I add 5 cups of corn kernels, 3 diced potatoes, and 4 cups of vegetable broth. Then, I sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Finally, I season with salt and pepper to taste. I stir everything well to mix the flavors. Now, I cover the slow cooker and set it on low heat. I let it cook for 6 to 8 hours. This slow cooking makes the potatoes tender and lets the flavors blend beautifully. Once the cooking time is up, I use an immersion blender right in the slow cooker. I blend about half of the chowder, leaving some corn and potato pieces whole. This gives the chowder a nice creamy texture while keeping it hearty. I stir in 1 cup of heavy cream or coconut cream to add richness. I taste it and adjust the seasoning with more salt and pepper if needed. For serving, I ladle the chowder into bowls and top each bowl with freshly chopped chives or parsley. This adds a pop of color and flavor to the dish. To get the texture just right, blending is key. After the chowder cooks, use an immersion blender. Blend half the chowder, leaving some corn and potatoes whole. This method gives a creamy base while keeping some pieces for texture. If you want a chunkier chowder, blend less. Adjusting the seasoning can make this chowder your own. You can add more thyme for a stronger herb flavor. If you love a bit of heat, try adding cayenne pepper. Taste as you go, and don’t be afraid to add a pinch of salt or pepper. Each person's taste is different, so find what you love. Mistakes happen, but they can be fixed! If your chowder is too thick, add extra vegetable broth until you reach the desired consistency. If it's too salty, add a bit more cream or even some diced potato. This helps absorb the salt. Remember, cooking is all about learning and having fun! {{image_2}} You can make this chowder dairy-free and vegan with simple swaps. Use coconut cream instead of heavy cream. This gives a rich texture without dairy. If you want a lighter option, try almond milk or oat milk. Both add creaminess while keeping it plant-based. For veggies, consider adding bell peppers, carrots, or zucchini. They brighten the dish and add flavor. You can even toss in some spinach or kale for a boost of greens. To take the flavor up a notch, consider spices. Try adding cayenne pepper for heat. Just a pinch can add a nice kick. For more depth, include a dash of cumin or coriander. These spices pair well with corn. Fresh herbs can also enhance the chowder. Add basil, cilantro, or dill for a fresh twist. This chowder pairs well with many sides. A simple green salad complements its creaminess. Crusty bread or cornbread makes a perfect match. You can also serve it with grilled cheese for a cozy meal. For a refreshing touch, try a fruit salad on the side. Each of these sides will add variety to your dining experience. To store leftover chowder, let it cool first. Then, pour it into an airtight container. Seal it tightly to keep out air. You can store it in the fridge for three to four days. When you want to reheat, simply warm it on the stove or in the microwave. Stir it well, and add a splash of cream if needed. This keeps the texture nice and creamy. If you want to freeze the chowder, use a freezer-safe container. Fill it, leaving some space at the top. The chowder may expand when frozen. It’s best to freeze it in single portions for easy use. When you’re ready to eat, thaw it overnight in the fridge. Then, heat it on the stove, stirring often. If the chowder seems thick, add a bit of vegetable broth or water. When stored in the fridge, chowder lasts three to four days. If frozen, it can last up to three months. After that, it may lose flavor and texture. Always check for signs of spoilage before eating. If it smells sour or looks off, throw it away. Your health comes first! Yes, you can use canned corn. Just drain and rinse it before adding it to your chowder. Canned corn is sweet and tender, making it a great option. It might cook faster, so add it in the last hour of cooking to keep it fresh. To thicken your chowder, you have a few options. You can mash some of the potatoes against the side of the slow cooker. Another choice is to add a cornstarch slurry. Mix equal parts cornstarch and water, then stir it in. Let it cook for another 30 minutes to thicken. Absolutely! This chowder stores well. You can make it a day ahead and keep it in the fridge. Just reheat it on low heat before serving. The flavors will meld even better overnight, making it taste even richer. This recipe is naturally gluten-free if you use the right broth. Check the label on your vegetable broth to ensure it’s gluten-free. All the other ingredients, like corn, potatoes, and cream, are safe. Enjoy your delicious chowder without worry! This blog post guides you through making a delicious corn chowder. You learned about key ingredients, like corn, potatoes, and seasonings. I covered how to prepare and cook the chowder step-by-step. You saw tips for texture and seasoning, plus variations to personalize your dish. Lastly, I shared storage info to keep leftovers fresh. Now, you're ready to enjoy tasty chowder at home. It’s easy and fun to make!$