There is something truly comforting about a warm, creamy bowl of corn chowder that feels like a cozy hug on a chilly day. This Slow Cooker Corn Chowder Recipe is the perfect mix of sweet corn, tender potatoes, and fragrant herbs, all cooked slowly to develop deep, rich flavors without any fuss. It’s a fantastic dish to prepare in advance, letting the slow cooker do the work while you go about your day, then come home to a deliciously satisfying meal. Whether you’re a chowder veteran or just looking for a fresh take on a classic, this hearty soup will quickly become one of your go-to favorites.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each one plays an essential role in building the chowder’s wonderful texture and balanced flavor. From the sweetness of corn to the earthiness of potatoes and the gentle zing that fresh lemon juice adds, every element contributes to a comforting, vibrant dish.
- Diced red bell pepper: Adds a pop of color and a subtle sweetness to finish the chowder topping perfectly.
- Freshly squeezed lemon juice: Brightens the corn topping with just the right amount of acidity to balance richness.
- Frozen corn: Using a big bag means you get plenty of that natural sweetness and wonderful texture throughout the chowder.
- Yukon gold potatoes: These are ideal for chowders because they hold their shape yet become tender enough to melt in your mouth.
- Low-sodium chicken or vegetable broth: Works as the flavorful, savory base without overpowering the delicate sweetness of the corn.
- Chopped yellow onion: Brings a savory depth that complements the sweetness and rounds out the chowder.
- Minced garlic: A must-have for an extra layer of comforting aromatics.
- Fresh thyme sprigs: Infuse a subtle earthy herbiness as the chowder simmers.
- Kosher salt and freshly ground black pepper: Essential seasonings that enhance all the natural flavors of the soup.
- Half-and-half or heavy cream: Adds luscious creaminess that makes this chowder so indulgent.
- Unsalted butter: Melts in at the end for silkiness and richness.
- Chopped chives: Sprinkled on top for a fresh, oniony crunch and a lovely green accent.
How to Make Slow Cooker Corn Chowder Recipe
Step 1: Prepare the Corn Topping
Begin by combining the diced red bell pepper, freshly squeezed lemon juice, and 1/2 cup of the frozen corn in a small bowl. This vibrant mixture will sit in the refrigerator, melding together into a fresh, sweet topping that adds bright flavor and texture contrast when served on the chowder.
Step 2: Combine Ingredients in the Slow Cooker
Next, add the peeled and diced Yukon gold potatoes, low-sodium broth, chopped yellow onion, minced garlic, thyme sprigs, kosher salt, black pepper, and the remaining frozen corn to your slow cooker. This combination creates the hearty and flavorful base of the chowder that will simmer slowly, allowing those wonderful flavors to develop and deepen over time.
Step 3: Cook on Low for 8 Hours
Set your slow cooker to low and let everything cook together for 8 hours. This long, gentle cooking process gives the potatoes time to soften and thicken the soup naturally while the corn’s sweetness infuses throughout. You don’t have to check on it constantly, which perfects the dish without any stress.
Step 4: Blend and Finish
Once cooked, remove the thyme sprigs and ladle out about 2 cups of the chowder. Blend this portion until smooth, then stir it back into the slow cooker. This step adds a creamy texture without needing extra flour or thickeners. Finally, mix in the half-and-half or heavy cream along with the butter, stirring until everything is luxuriously creamy and silky.
Step 5: Serve With Corn Topping and Chives
Serve your Slow Cooker Corn Chowder Recipe hot, generously topped with that prepared corn and red pepper mixture, plus a sprinkle of freshly chopped chives for a delightful finish that adds a fresh crunch and color contrast.
How to Serve Slow Cooker Corn Chowder Recipe
Garnishes
Adding garnishes enhances the eating experience and elevates this simple dish into something special. The sweet and tangy corn-pepper topping brings a fresh crunch, while chopped chives add a mild onion flavor and vibrant green color. For extra indulgence, a dollop of sour cream or a sprinkle of crispy bacon bits can be delicious additions.
Side Dishes
This corn chowder pairs beautifully with crusty bread, whether a warm baguette, soft dinner rolls, or buttery biscuits. The bread is perfect for dipping, soaking up every bit of that creamy goodness. Alternatively, a crisp green salad with a lemon vinaigrette helps balance the chowder’s richness with fresh, bright notes.
Creative Ways to Present
For a crowd, serve the chowder in individual bread bowls for fun, edible containers. You can also layer it in clear glass bowls to showcase the colorful ingredients and garnishes, making it visually appealing. Garnish with fresh herbs, a drizzle of olive oil, or even a few edible flowers to turn this homey dish into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Corn Chowder Recipe should be cooled to room temperature, then stored in airtight containers in the refrigerator. It will stay fresh for up to 3 to 4 days, making it a great option for easy lunches or quick dinners later in the week.
Freezing
This chowder freezes well if you want to keep it longer. Portion it into freezer-safe containers, leaving some headspace for expansion. When frozen, it can last for up to 3 months. Just remember to add any garnishes fresh after reheating for the best texture.
Reheating
Reheat this corn chowder gently on the stovetop over low heat, stirring occasionally, to maintain its creamy texture and prevent scorching. You might need to add a splash of broth or cream to loosen it back up. Microwave reheating works too, but do it in short intervals, stirring in between to ensure even warmth.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn works beautifully in this recipe, especially in summer when it’s at its sweetest. Just cut the kernels off the cob and use the same quantity. The flavor will be even more vibrant.
Is it possible to make this chowder vegetarian?
Yes, simply use vegetable broth instead of chicken broth to keep it vegetarian. The flavors remain rich and delicious without the meat-based stock.
Can I make this recipe in a regular pot on the stove instead?
Yes, you can. Simmer everything on low heat for about 45 minutes to an hour until the potatoes are tender. Just keep an eye on it and stir occasionally to prevent sticking.
How do I thicken the chowder if it’s too thin?
Blending part of the soup, as suggested in the recipe, naturally thickens the chowder. If you want it thicker, you can also mash some of the potatoes against the side of the pot or stir in a small slurry of cornstarch and water.
Can I use milk instead of half-and-half or cream?
You can, but keep in mind that it will be less rich and creamy. Using whole milk is the best option if you want a lighter version, but the texture and flavor won’t be quite as indulgent as with half-and-half or heavy cream.
Final Thoughts
If you’re looking for a cozy, hands-off dinner that delivers maximum flavor with minimal effort, this Slow Cooker Corn Chowder Recipe is a game-changer. With its creamy consistency, sweet bursts of corn, and comforting potato base, it’s like a warm hug in a bowl. Give it a try and see for yourself how this slow-cooked beauty makes any day feel special and satisfying.
Print
Slow Cooker Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Slow Cooker Corn Chowder is a comforting, creamy soup packed with sweet corn, tender potatoes, and aromatic herbs. Perfect for a set-it-and-forget-it meal, it combines slow-cooked flavors with a fresh corn and bell pepper topping, creating a delightful balance of textures and tastes.
Ingredients
Corn Topping
- 1/4 cup diced red bell pepper
- 1 tablespoon freshly squeezed lemon juice (from 1 lemon)
- 1/2 cup corn (from frozen corn)
Chowder
- 1 (32-ounce) bag frozen corn, divided
- 1 pound Yukon gold potatoes, peeled and diced
- 2 1/2 cups low-sodium chicken or vegetable broth
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup half-and-half or heavy cream
- 2 tablespoons unsalted butter
- Chopped chives, for serving
Instructions
- Prepare Corn Topping: In a bowl, combine 1/4 cup diced red bell pepper, 1 tablespoon freshly squeezed lemon juice, and 1/2 cup of the frozen corn. Mix well and refrigerate this mixture to allow the flavors to meld while you prepare the chowder.
- Combine Chowder Ingredients: In your slow cooker, place the peeled and diced Yukon gold potatoes, 2 1/2 cups low-sodium chicken or vegetable broth, 1/2 cup chopped yellow onion, 2 cloves minced garlic, 2 sprigs fresh thyme, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and the remaining corn from the bag (approximately 31.5 ounces minus 1/2 cup used for topping).
- Cook the Chowder: Set the slow cooker to LOW and cook the chowder mixture for 8 hours. This slow cooking process allows the potatoes to become tender and all the ingredients to develop a rich, harmonious flavor.
- Blend the Soup: After cooking, remove and discard the thyme sprigs. Carefully ladle about 2 cups of the soup into a blender and puree until smooth. Return the blended soup back into the slow cooker and stir to combine evenly.
- Finish the Chowder: Add 1/2 cup half-and-half or heavy cream and 2 tablespoons unsalted butter to the slow cooker. Stir well until the butter melts and the chowder is creamy and well incorporated.
- Serve: Ladle the chowder into bowls and top each serving with the prepared corn, bell pepper, and lemon topping along with a sprinkle of chopped chives for a fresh, vibrant garnish.
Notes
- Use low-sodium broth to better control the saltiness of the chowder.
- For a vegetarian version, use vegetable broth and omit butter or replace with plant-based alternatives.
- If you prefer a thicker chowder, blend more than 2 cups of the soup before returning it to the slow cooker.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if it becomes too thick.
