Slow Cooker Potato and Corn Chowder
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The easiest chowder you will ever make. Throw everything in the crockpot and you’re set! Easy peasy!
It’s crockpot season! I finally dusted off my slow cooker, which was covered in a lot of Butters’ fur, and put it to use immediately. And even though it’s hitting close to 90 degrees F, this cozy chowder is an absolute must.
Now the beauty of this recipe is just how easily this comes together. Simply throw everything into the crockpot, let it cook on high for 4 hrs (or low for 8 hrs), and then stir in your butter and cream.
Done and done. Super easy, right? It’s practically fool-proof.
Best of all, this soup is enough to feed an army and freezes beautifully. Just be sure to hold off on the cream and butter until after defrosting.
Now if it’s still 90 degrees F in your area, just be sure to crank up the AC and serve yourself a bowl of this hearty soup. It’ll keep you cozy all year long!
Slow Cooker Potato and Corn Chowder
Ingredients
- 24 ounces red potato, diced
- 1 16-ounce package frozen corn
- 3 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- ¼ cup heavy cream
Instructions
- Place potatoes and corn into a 6-qt slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream.
- Serve immediately.
Notes
Did you make this recipe?
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Could I freeze this after making??
I have made this soup before in the crockpot – and it is delicious. If you want to give the soup more body, just mash about half of the potatoes (right in the crockpot) then stir it well. I have added thawed frozen small shrimp the last 30-45 minutes. Be sure the shrimp are tender before serving.
Sounds yummy!
Sooo good! I subbed a can of coconut milk in place of heavy cream and added LAWRYS seasoning salt. Amazing! Thank you for the awesome recipes!
This has been a regular fall/winter staple in our house for years now! Thank you! The kids affectionately call it “french fry soup” because that was what I used to persuade them to try it in the first place.
A huge fan of a lot of your recipes. Absolutely love making this! It is my go to. I add bacon to it as well as some bay leaves and put cheese on top at the end. This is by far my favorite soup to make.
My chowder is sea food my alternate is vegetable……I really like yours but I make a similar one in January. I don’t use frozen foods. Everything is thawed the only thing missing is the kitchen sink.
Rationale….I’m an older senior widower and freeze all my precooked food to avoid waste.
I nuke all my hot meals except in summer. Quit using recipes to keep it simple.
Thanks for sharing your recipe…..
This is a fantastic recipe as is and can also be easily adjusted to your liking. I made mine in the instant pot in 40 minutes last night and it was my best batch ever! To do this i followed the recipe but held off on the flour til the end, i also added 2 chicken breasts (boneless skinless). Cook time in the instant pot was 40 minutes on high pressure. At the end i took 3 tablespoons of flower and added about a half a cup of water (should be more liquidy than doughy). I stirred the flour mix into the chowder along with the butter and heavy cream.
Very tasty. Great combination of flavours.
Love this recipe as is for a great vegetarian meal. Sometimes I cook some bacon in the oven and add in the bacon fat to the soup instead of the butter, and later crumble the bacon on top of the soup once served. Thanks for this amazing slow cooker recipe. It’s a great option for us during busy weekdays.
Absolutely love this recipe!! I add bacon and a couple of bag leaves at the beginning and it is a perfect addition. I find myself wanting to make this soup every week during the cold weather. It is a keeper for sure!
I made this last night using regular potatoes instead of red. I cut them pretty small but they still took FOREVER. 6+ hours on high. I’m not sure if that was the problem or not, but I’d recommend using the red potatoes like the recipe calls for. Otherwise, it’s good but nothing special. It would be delicious with some bacon on top or some fresh green herbs.
Ok, so I was about a cup short of chicken stock, so I added a cup of white wine… And, a teaspoon of paprika. Also, I did made it all in my instant pot in about 20 mins.
Sooo delicious! I will definitely be making this recipe again! Thank you for sharing it!
I just made this stove top as I needed a quick meatless dinner and it’s excellent!! Great combo of flavors, easy but so tasty I didn’t have the potatoes called for so used a russet and a couple sweet potatoes I look forward to trying this in my slow cooker too, thank you for this recipe!
This has been my go to recipe for a long time. It’s an easy soup with great seasoning combination. So tasty and perfect for a cold day. Thanks for sharing!
This looks delicious. Would love the nutritional information on it if available.
I put this together in the crockpot before shopping with girlfriends. When we returned it took about 10 minutes to put it in fancy bowls with a little cheese, green onion and bacon on top to make it pretty. Served it with warm bread on the side. We all enjoyed it! The next day I added a cut up leftover pork chop and that was good too! One note tho, I forgot the butter but it wasn’t missed!
Noticing alot of folks are reviewing before even making this which I don’t understand
Trying to make this dairy free. Would coconut milk throw off the flavor of this?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
This is just a note that there is a dairy free product I use as a sub for cream called NutPods original. Doesn’t have any off flavor like coconut milk would.
I’ve made potato corn chowder with full fat canned coconut – a good kind which in my opinion is water and coconut only. It always turns out really good
Delicious! Ate this tonight with a roll and cheese. So easy to make. Tres impressed
Wonderful! In a pinch could diced canned potatoes be used? If so, how many cans would I need?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂