Damn Delicious

Slow Cooker Potato and Corn Chowder

The easiest chowder you will ever make. Throw everything in the crockpot and you’re set! Easy peasy!

Slow Cooker Potato and Corn Chowder - 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

The easiest chowder you will ever make. Throw everything in the crockpot and you’re set! Easy peasy!

10 minutes8 hours

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
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream

Directions:

  1. 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.
  2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream.
  3. Serve immediately.

Notes:

*Cooking time may need to be adjusted depending on the thickness of the potatoes.

Adapted from Crockpot Gourmet.

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262 comments

  1. Rated 5 out of 5

    Very tasty. Great combination of flavours. 

    • Rated 5 out of 5

      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.

  2. Rated 5 out of 5

    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! 

  3. Rated 4 out of 5

    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.

  4. Rated 5 out of 5

    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!

  5. 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!

  6. Rated 5 out of 5

    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!

  7. Rated 5 out of 5

    This looks delicious. Would love the nutritional information on it if available.

  8. Rated 5 out of 5

    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!

  9. Noticing alot of folks are reviewing before even making this which I don’t understand

  10. 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 

  11. Rated 5 out of 5

    Delicious! Ate this tonight with a roll and cheese. So easy to make. Tres impressed

  12. Rated 5 out of 5

    Wonderful! In a pinch could diced canned potatoes be used? If so, how many cans would I need?

  13. Rated 5 out of 5

    Always love damn delicious recipes!

  14. Is this a thick chowder? I never like the chowders that are more runny. 🙂 I would like to make this tonight.

    Thanks!

  15. This was good! I didn’t have enough potatoes, about 14 oz maybe? I added bone-in ham for more flavor and protein, that made it better I think.

  16. Hi Chunga – So does this freeze well or no? In the description above the recipe, you say it freezes beautifully, but then in the comments, say you’re not sure…

    • Hi Morgan, good catch! Yes, you can freeze this recipe, however, we recommend you leave the butter and cream out of it and add when reheating. As always with freezing and reheating, please use your best judgement. I hope this answers your question!

  17. I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature your awesome post. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

  18. Really enjoyed this recipe! Just made it today & my husband and I loved it! I had fewer potatoes and a smaller bag of corn so only added 4 cups of broth and decreased the amount of spices accordingly (by 2/3). I added 1/4 tsp of cayenne pepper and it added a delicious kick to the soup. We have plenty of soup leftover to another meal. YUM!

  19. Should the potatoes be frozen or fresh? 

  20. Hi, Can you use frozen potatoes in this?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  21. I was taught (and learned on my own) not to freeze cooked potato unless it was mashed.
    It tends to change the consistancy and colour of the potato. It looks and tastes much less appetizing.

  22. hHi, if I accidentally added the cream when I added everything else will it be ok? I am cooking it on high and hoping to serve for dinner tonight. Thank you!

  23. I made this for dinner last night. I wanted to love it, but I found it really under-seasoned and watery. It’s a great base recipe to build off of though. Next time I would only add about 4 cups of broth to make it thicker and I would add in carrots, celery, onions, etc. I also would skip the butter because it made it taste oily. Overall a good recipe to build off of for a more robust dinner.

  24. I made this tonight on the stove top, because I forgot to get it going this morning. It’s delicious! I combined all ingredients (except butter and cream), let it boil on the stove for about 20 min, added the dairy, and it turned out great!

  25. I ran across this recipe a little too late to do the full cook time (for a church supper later today). I apologize if this has been covered in earlier comments, but have you ever tried this with frozen roasted  new potatoes, or even doing a partial maybe skillet cook of the raw potatoes?  If so, any recommendations on total cooking time adjustments?  Thanks so much!

  26. I can’t wait to try this recipe! Can left overs be refrigerated and reheated? If so how long will it last in the fridge? Thanks! 

  27. If you half the recipe, how would that affect cooking time?

  28. Unfortunately this turns out to be a soup not a chowder…it’s a simple recipe and tastes simple as well. It lacks depth and that “will make again” quality. Sorry to be such a bummer amongst all these positive comments….but it was a let down…the oregano and time…not ideal…frozen corn…I should have known better since I am a cook. I had all the ingredients laying around so I figured I’d try it out. But hey….everyone’s tastes are different!

  29. If I want to add chicken, would I just add in raw chicken breast at the beginning and cook for the same time then shred them before serving? Any thoughts?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  30. I made this and added carrots, celery and spinach. This is so good that I plan to make it many times this winter. It reheats perfectly too! Thank you!!

  31. My husband and I are full-time RV’ers which means we don’t have a lot of counter space, places to store large cookware, or endless shelves and drawers to store ingredients in. I’ve currently got this delicious chowder cooking in our beloved crockpot and the wonderful smell alone is taking a bite off the chill outside. This dish has been one of our go-to’s for a long time because it’s so easy to prepare, has such simple ingredients, and tastes SO good!

    Thank you for sharing <3

  32. I made this for dinner tonight. Delicious!

  33. Can I add onions and celery to this? If so, when?

  34. I’ve made this several times now, always delicious! Also works great in the Instant Pot, takes about 22 minutes. Glad to hear others have tried adding green chiles, I was thinking that might be really yummy! Thanks for this great, simple recipe!! 🙂

  35. How many average size potatoes is 24 oz???

  36. can you please be more specific when to add butter and cream ? example :  the last hour , the last 5 min etc. 

  37. I am cooking for a diabetic.  How many carbs in this chowder?  It looks great!
    Thanks,
    Mrs. Sam

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  38. Awesome soup!! LOVE your recipes.
    Silly question though ….. Can this fit in 4 qt crock pot or is the bigger one needed, can I half the recipe?
    Thanks in advance.

  39. If I’m cooking this on a stovetop, how long should I cook for? How long do I bring it to a boil for and then how long do I simmer for?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  40. How do you recommend reheating this?  Should I wait and add the cream for each time I reheat?  (I’m single so this will be several meals for me.)

  41. Thank you for all your wonderful recipes! I have been making a lot of your recipes lately all the way from Jeju! I am planning to make this tonight, but (you probably already know) everything here is measured in grams instead of ounces. Could you let me know how many cups or grams of corn and potatoes are called for in this recipe? Thanks again and I love the way you flavor your recipes!

  42. I have an abundance of chicken broth at home, can I use that instead of the chicken stock?

  43. I made this and had only about 5 cups of stock and it was still too much. As this is supposed to be a chowder it should be thicker and this is a bit too stock based than cream based.

  44. Is 1/2 or 1 cup of whipping cream too much to add? 

  45. Hello. Can I use whole milk instead of cream? 

  46. How could I adjust this to make it for a 3.5 quart crock pot? Planning on making this today. Thanks in advance.

    • You may have to reduce the ingredients as needed to ensure that it fits in a smaller slow cooker as indicated in the recipe.

  47. Making this right now, instead of onion powder, I used one small onion, and I added a red bell pepper! Thanks!

    • Wow! towards the end I also added some cayenne and a dash of worcestershire, and then put 1/3 of it into a blender to help it “thicken”. Delicious! Thanks!

  48. About how many red potatoes equal 24 ounces?

  49. I made it according to your directions and it is in the slow cooker now. It does appear a bit thin to me. I sure hope the cream and butter will thicken it up before I serve it to my guests tonight.

  50. Made this yesterday! Very yummy!!

  51. Can I use vegetable stock instead of chicken stock without changing the taste too much? My daughter doesn’t eat meat products.

  52. I’m new to croc pot meals. I would like to freeze the meal before cooking it. Can all ingredients be frozen and just add the butter and cream at the end? How does freezing the meal affect cooking time? Thanks!

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  53. Can I use canned corn in place of frozen?

  54. I did not read the section before I froze all of it and the cream and butter are already in it is it still edible once I thaw ot or will I get sick thank you

    • As I am not an expert on food safety, I cannot answer this with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

  55. What would a packet of dried ranch dressing do? I didn’t know if it would make the recipe weird.

  56. This was so tasty and incredibly easy. I added chicken smoked sausage 1/2 hour before serving so it’d be warm, and I pureed some to make it thicker. Both my husband and I cleaned our bowls, and I’m looking forward to taking leftovers to work for lunch. I’ll definitely make this again. Thanks for sharing!

  57. Can you substitute whole milk instead of cream?

  58. We have a gluten allergy in the family, would cornstarch be a decent substitution for the flour in the recipe?  Would it be Tbsp for Tbsp?

  59. Ok
    I have a 5 pound bag of potatoes and it calls for 24 oz? How many potatoes is that?
    Thanks !

  60. This is really good. Like REALLY good. Simple and delicious. All I did was add a little more corn because my wife prefers it that way. I’ve never seen a corn chowder recipe call for thyme and oregano and that made the soup taste so fresh. Don’t hesitate, make this thing immediately.

  61. I made this soup today and it turned out great! I used russet potatoes as I just prefer their texture in chowders, and I also added half of a diced poblano pepper…because Texas. 

  62. Made this Saturday, January 9, 2016 for supper.  I followed directions to a tee and this was not a keeper.  Zip flavor.  I now have left overs we really do not want to finish but I won’t throw it away.  A total waste of ingredients and time.

    • I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.

  63. I just made this tonight and it was AWESOME! Really solid recipe. But I did double the cream, just because it was so good. But otherwise I stuck to the recipe. I would definitely make this again!

  64. I found this via pinterest over the weekend – threw it in the crockpot this morning and just finished my second serving. I followed the recipe and then added a couple of dashes of cayenne and a few red pepper flakes. Next time I’m going to increase the corn for a bit more substance and omit the oregano which I found a little overwhelming. Great base recipe. Yum.

  65. My husband is on a low sodium diet. Do you know what the sodium content is ?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  66. This recipe was awesome. Thanks for sharing. I might use a cup or two less stock next time as i would like it a little bit creamier. 5 Stars!

  67. Has anyone tried freezing with the heavy cream and butter in it and unthawing and reheating? I bought all the ingredients before I saw that it was not recommended to add the butter and cream in until the very end if freezing. I’m making it for an easy to reheat meal for my Grandma after an upcoming surgery. Any advice is welcome!

    • I haven’t done it with this particular recipe, but I made a similar veggie/potato chowder last year that contained whole milk and a little heavy cream. I froze half of it, and when I reheated it, I just placed in a large pot on the stove on low/simmer and let it slowly come to temperature. It didn’t have quite the same texture as when it was first made, but it still tasted great.

  68. I really enjoyed this soup. I added 1 1/2 bags of corn because I thought one just wasn’t enough. If I made this soup again, I wouldn’t add the oregano again. I’m used to having it in menudo and the odor was a bit overwhelming.

  69. Just made this. I love how insanely easy it was. I accidentally used rosemary instead of oregano (grabbed the wrong jar!) but it tasted great. I found this especially delicious with quality salt and pepper on the table to add just before devouring. 🙂

  70. Hello, do you ever add meat to this soup?  I am thinking of adding farmer sausage.  When would you add and would you precook before adding?
    Thanks!

  71. Another awesome share-worthy recipe! This is a go-to in my house. I love it. Can’t get enough. I occasionally veganize it by swapping the chicken stock for vegetable stock, omitting the butter, and using almond milk instead of heavy cream — and it still stacks up to the original. I shared it on my website this week because IT’S SOUP SEASON, BABY! Thanks for another great dish. Chungah 🙂 http://healthylittlechanges.com/2015/11/09/recipe-roundup-its-soup-season/ 

  72. Has anyone tried adding chicken to this? If so, how did you do it?
    My thought is dice up chicken and put it on the bottom, then add corn and potatoes and coat in flour. Do you think this would work?

  73. I just made this overnight and wow! It is amazing! Followed the recipe to a tee and the oregano and thyme really makes it!

    Great recipe!

  74. I love this idea! Is this a recipe I could prep ahead of time and freeze ( the ingredients minus the cream) to then thaw and put in the crock pot later?

  75. I make this constantly! One of the best recipes I have found! I did make it my own but I follow the base recipe for the most part. I dice my potatoes up pretty small, added 1/4-1/2 diced yellow onion, 1-2 cloves minced garlic, use italian seasoning instead of thyme and oregano, and 2-3 chicken breasts and cook for only 4 hours on high. At the end when you’re supposed to use cream I dissolve 2 Tbsp cornstarch and 1 Tbsp flour into 1 cup 2% milk and then pour that into chowder. It might not be as creamy but it does the trick and saves lots of calories and fat. Also I sprinkle in some grated parmesan cheese and dried parsley flakes. To make this even heartier try ripping up some chunks of fresh kale and put into the chowder just before you are ready to eat, it’s delicious!!

  76. I just made this and it is so yummy! I added some sauteed ham and onions and used fresh garlic instead of the powder and it is amazing! The flavor is wonderful and the cream really added that extra luxury. Thank you for the new recipe staple!

  77. I love this recipe. I am dairy intolerant also and I find I can use instant potatoes to thicken my soups (potato soup has been my test soup). I use the Butter and Herb flavored mix and add a little at a time. It adds just the right thickness to the broth and the flavor of the butter and herbs very nicely.

  78. Can you throw all of this together at night and just pull it out of the fridge in the morning before work and cook it?

    • Without having tried this myself, I’m not entirely certain how this will turn out. I also worry that the potatoes may brown a bit. But as always, please use your best judgment.

  79. I make chowder without cream, and it will freeze fine. I add extra flour or cornstarch to thicken and have used both unsweetened coconut or soy milk with plenty of butter or coconut oil.

    Someone suggested adding crab – I use fresh or frozen dungeness crab meat, frozen pieces of fatty fish like salmon, and add a bottle of clam juice while skipping the corn. Some Bay’s seasoning would help too.

  80. This is also a versatile base to add a little of this and that to. We put in a packet of taco seasoning, substituted frozen Mexican corn, and added a little finely chopped zucchini. It was awesome.

  81. how many cups/oz in one serving? I have this in the crock pot now!

  82. Love the soup. I added bacon chopped up for some extra yumminess! I also added 2 bay leaves and at the end i smushed the potatoes for some smoothness. Happy cooking!

  83. I made this soup today and it was so easy to throw together in the morning before leaving for work! The only substitution I made was to use half and half instead of heavy cream. We like our soups a little thicker so I just took out a little soup and pureed with my immersion blender and added it back into the soup. It was perfect!!! Thanks for sharing your recipe! Even my picky 7 year old ate it!!

  84. Made this soup today. I needed to use up the rest of my potatoes. I mixed red and golden they came out great! I didn’t have thyme so I skipped it. I used chicken boullion instead of stock, because it’s what I had on hand. I also substituted a mix of milk and butter for the heavy cream and canned corn for frozen. Even with all these changes my soup turned out flavorful and damn delicious!! Hehe thanks for this easy recipe! I’ll be cooking it again.

  85. I have made this countless times, it’s a family favorite. I’m lazy so I use frozen onion and pepper blend. I just Give it a quick chop before adding. If my family wants it thicker I just add some instant potato flakes.

  86. Made this last night in a D.O. on the stove top (I was to lazy to get this started earlier). I first cooked chopped onions in place of the onion powder. Then I followed the rest of your directions, but used white potatoes and whole milk instead of the cream. Cooked on the stove top for about 2.5 hours. It turned out great! I topped the bowls with crisp bacon and shredded cheddar cheese. I loved how this chowder wasn’t overly heavy and was full of flavor.

  87. I know that you do not puree any of your broth to thicken it up, but if i decide to puree some to thicken it, should I do it before I add the cream and butter, or after?

  88. I am going to make this for a luncheon and I am wondering… will a doubled recipe will fit in the 6 quart crock? I am actually making one crock with ham and one without. Excited to try it. Hope there is a little bit of leftovers!

  89. YUM. This is very similar to the potato-corn-bacon chowder my mother made growing up, but without all the extra work and hours tending to a pot on the stove. I, like others, blended about 3-4 cups of the soup to thicken it up a bit, and added some separately-steamed fresh green beans right before serving. Next time, I think I’ll make it the same way but add some cauliflower at the last hour or so, as well as some crumbled bacon 🙂 (What can I say? I just really like messing with perfectly good recipes ^_^ )

  90. Previously I posted that I would not make this recipe again. That still holds true. But, it did taste better after sitting in the refrigerator a few hours. I believe the flavor became a bit more enhanced. And, it did thicken some during that time. I guess it isn’t my favorite recipe. But, it may appeal to others.

    • I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I understand that we all have different taste preferences – perhaps this just isn’t your cup of tea.

      • All I taste is the thyme and oregano which aren’t my favorite flavored unfortunately. Not your fault. Potatoes and corn are two of my favorite things so I tried this recipe. Any suggestions to tone down those spices?

  91. Would whole milk thicken it or should I just leave out completely? It’s all I have :/ It’s in the crockpot now!! 🙂

  92. Its -10 degrees here today and this sounds perfect

  93. This is in our slow cooker right now (for the second time!). So good and so easy. Thanks for the always-awesome recipes 🙂

  94. Very delicious! Made it last night for out of town guests and it was a big hit! Your recipes are always a safe bet to be yummy! Based on some other comments and the fact that I like my soup on the thicker side, I reduced the broth to 5 cups and then puréed about half of it and it was perfection!

  95. Can I use vegetable stock instead of chicken stock?

  96. I’ve made this recipe several times already and it’s a winner! It’s a real staple in our household, and is so easy to make using kitchen staples I already have on hand. My tweaks: instead of broth, I use 2 Tbsp (6 tsp) of Better than Boullion, which you just add to broth instead of using the kind in the cans/cartons. It stores well and is cheaper! I also use skim milk and I cut the butter in half to reduce some of the fat & calories. Still delicious and makes great next-day lunch leftovers too. I might throw in some leftover chicken, ham or turkey if I happen to have some laying around.

  97. What about adding cream of chicken soup instead of heavy cream?

    • I honestly can’t say as I have never tried adding cream of chicken soup to this recipe. Please make the appropriate substitutions at your own risk.

  98. I don’t have any broth or stock so what could I substitute instead?

    • Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

  99. I just made this and it is delicious!

  100. I love corn chowder and can’t wait to make this!! Also, silly question but, what is this butters fur that you had to clean off your crockpot? Lol

    • Butters is my corgi! instagram.com/butterscorgigram

    • So since we got 30 inches of snow overnight and today I thought this would be the perfect day to finally make this. Well it was a big hit. The guys loved and so appreciated this yummy corn chowder to dig into when they came in from the freezing cold after shoveling all that snow. After reading some of the comments which said the chowder might have been to soupy, (we love thick chowder), I cooked it with extra corn and potatoes and took the advice that some had given to puree some of the contents and add them back in the chowder to make it thicker. Perfect advice!! This is one of our new favorite recipes and was a perfect one to try out my new crock pot on. It will remain a family favorite for many years to come. Thank you and looking forward to trying more of your recipes.

  101. I noticed that the corn pictured seems to be fire roasted. Is that something you can buy frozen?

  102. Oh and this might be silly question, but would 24 oz of potatoes = about 1/2 of a 3 lb bag? My measuring adjustments need a little work 😉 Oh and btw, I made your 15 minute easy Lo Mein and yes, it was damn delicious!!

  103. I would love to throw this in the crockpot now, but all I have are yellow potatoes & due to a vegetarian or two in my household, I would need to use veggie stock. Do you think this would alter the final outcome, or would it be ok? Thanks 🙂

  104. i was thinking of adding cubed chicken to this, any suggestions?

  105. i made this soup yesterday for a family party. I doubled the recipe and added cooked crumbled bacon at the end with the cream and butter, it was a HIT!! i received so many compliments and i only had enough for one serving left over! Thank you for your wonderful recipe, its a new favorite in my house!

  106. This will be bubbling in my crock tomorrow night. Excited to have this and hot rolls for Sunday lunch!

  107. My daughter found this recipe on Pinterest & specifically requested that I make this for her to have tonite when she gets back from a long chilly day of Rose Parade rehearsal so it’s officially in the crockpot! I added some fresh minced onions & garlic along with a little turmeric to boost the healthy factor & I can already tell it’s going to be torturous having to wait all day for this! Smells sooo yummy!!! Thanks for sharing this recipe with us!

    • Btw… we just ate & this will DEF be a repeat on our menu!!! Before adding the cream & butter, I threw about a 3rd of it in the blender & added back in to thicken it and my 16 yr old decided she was eating it right then & there after I gave her a taste without the last 2 items & was begging for more! Using the blender to thicken & make creamy, you don’t even miss the cream or butter! This recipe would be equally yummy veganized by switching to veggie broth, adding the blend step & leaving out the cream & butter!!! Thank you again for sharing this yumminess! I wish my crockpot was big enough to make a double batch!
      xo

  108. I just made this today, I used vegetable stock and ended up putting about 1/4 or a little less than half in my little bullet mixer. It thickened up perfectly. I love it. Will definitely make again.

  109. Loved this recipe!! I made it for a church luncheon and people raved about it!! It was easy, tasty and filling!! Thank you!!

  110. Hi! I found your recipe on Pinterest! I just made it today and it came out great! I made a couple modifications (added minced garlic, half a yellow onion diced, and skipped the butter)
    This is my first time using the crock pot, excited to use it more! Thanks for the inspiration to finally get out the crock pot.

  111. Granted I have not read all of the comments listed here to see if my question is here, so sorry if I’m being repetitive.
    I’d like to know if this recipe can be prepared and then put in the freezer? Either before cooking or after? I would like to prepare it ahead of time, and then pull it out to reheat.
    thanks!

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.

  112. This looks amazing! I just bought my first crock pot and have been looking for recipes like this 🙂

    Is there a substitute you would suggest to make this dairy free? Maybe coconut milk or cream?

    Thanks!

    • Emily, you can certainly try substituting a dairy-free substitute but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please use your best judgment to make the appropriate substitutions to fit your dietary restrictions.

  113. This recipe was amazing! Will definitely make this again – Full of flavor!
    Thank you for all of the fabulous recipes!

  114. can you sub veggie stock for chicken stock?

  115. Looks really yummy. We are vegetarian (and this was listed under vegetarian recipes), would it taste the same if I use vegetable stock instead of chicken stock?

  116. Can Coconut Milk or Almond milk be used instead of cream??

    • Barbara, you can certainly try substituting coconut or almond milk but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

  117. I made this yesterday. Substituted canned corn and was fine. Also fried up a few slices of bacon, dollop of sour cream and a few homemade croutons for garnish. Thank you for sharing!

  118. This was very tasty. I’ve made it twice, the first time adding in crab meat at the end, which I loved. I did notice, however, that 6 cups of liquid was too much to add for me. The second time I made it, I used 5 cups which was better but I think I will try 4 cups of liquid the next time for a thicker consistency. This truly was an excellent recipe. Thanks for posting.

  119. I came across this recipe after a google search, and it is exactly what I am looking for! I can’t wait to make this so I can have it all week for work 🙂 Love your site btw!

  120. Is this good as a leftover? We have tons leftover and I dont want it to go to waste! It was delicious btw. Thanks!!

  121. SO So so amazing. Question, can you freeze raw potatoes and have them cook well, like if I make a double batch and freeze just the potatoes/corn/spices BEFORE cooking and add the stock when its ready to cook? Im trying to squeeze as much functionality out of my crockpot as possible. 🙂 Thank you!

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

  122. This was absolutely delicious and so fast to come together! I used yukon gold potatoes because that what I had on hand. I added a pound of sausage that I browned in a pan and then added at the top in the beginning. And since i like my corn chowder extra corny I added an extra 8oz of corn. Came out wonderful! Thank you for this amazing recipe!

  123. I just put this together in the crockpot. I decided to add a can of diced green chiles to mine, so we’ll see if that tastes good! Thanks for the recipe!

  124. Good evening, just made this but I feel its not thick enough, is there something I can add to make a bit thicker.

    • You can add a little bit of cornstarch (mixed with water) until the desired consistency is reached.

    • I also thought it wasn’t quite thick enough. I didn’t want to add cornstarch (I find it sometimes gives a weird gelatin-like effect) so instead I used a potato masher in the crock right before adding the cream. I mashed until there were still some potato chunks, but much of the potato was mashed into the broth. Thickened it up perfectly.

  125. How substitution-friendly is this? I have russet potatoes (maybe they should be peeled?) And canned corn?

    Sounds simple and yummy – am eager to try it!

  126. I was thinking of adding chicken to this soup. Would you recommend cooking separately, and adding in towards the end when you add the butter/cream? Or could you cook the chicken in the soup for the full 8 hours?

    • I would recommend cooking the chicken separately and adding it in towards the end. You can try adding it in the beginning but without further recipe testing, I cannot answer with certainty how this will turn out. Hope that helps!

    • I added frozen chicken at the beginning and just took it out and chopped it up when it was almost done and put it back in. Tastes great. 

  127. If I accidentally added the cream and butter at the beginning, is it inedible?

    • That’s really only something you can answer as I have not tried this myself. Please use your best judgment to adjust the ingredients – whether that’s adding additional cream and butter or leaving the recipe as is since both ingredients have already been added in the beginning.

      • Thank you!!

        • The cream probably separates into more “fat” — still will taste wonderful, but it will effect the texture.
          As to freezing, do so w/o the butter and cream added. Add those after thawing and reheating. Just the same as when canning items. Dairy is always saved for after the reheat.

  128. Just made this awesome recipe… A few moderations: I did not have any thyme handy, so I used some basil. Still very delicious!! I also added just a smidgeon of corn starch to thicken the soup up a bit (in addition to the flour). I also added about 1/4 cup of chopped onion, as I did not have any onion powder.

    Nonetheless, it was really delicious. 🙂 Thank you!

  129. I’m looking to make this for a large family dinner and I have a few questions! What size crock pot did you use? And how big are your serving sizes?

  130. Made this today. Absolutely delicious! The herbs really make it a special meal.

  131. This looks great! Do you happen to know if it would freeze well?

  132. Great idea – I love Trader Joes! Thanks for answering my question! 🙂

  133. Question: In the picture it appears that the corn has been grilled or roasted which would probably improve flavor…did you do something to the corn before you put it in the crockpot? Thanks! I’m excited to try this!

    • I like using Trader Joe’s frozen roasted corn – it’s a staple at our house!

      • Chungah,

        Just wanted to say that I am loving your website. My fiance and I are working our way through the recipes. This one is in the crockpot, we have a cake in the oven, and we tried the spinach and artichoke mac and cheese on Friday!

        Thanks for bringing fun, interesting, and healthy things into our lives!

  134. Thanks for a great recipe! My husband & I tried it last night & it turned out perfect. It was wonderful coming home to dinner already complete!

    Thanks for everything you do!

  135. I love potato soup and corn chowder so this combo sounds lovely to me! Such pretty photos as well. <3

  136. Is the heavy cream and butter added after it is done cooking?

  137. Looks delicious and so easy! I have fresh corn…when do you think I should add it to the crock pot – at the beginning like the frozen?? Thanks!

  138. I have never made a chowder before! This looks incredible delicious and jam packed full of yummy flavours, definitely need to try the recipe.

  139. This looks really amazing! Like wow!

  140. Nice one pot meal and your pictures look lovely!

  141. What if we can’t have dairy. Is there an alternative for the heavy cream? This would be so good if we could eat it.

  142. Perfect meal for the fall weather Mi is getting!

  143. Just wanted to let you know I have really been enjoying your website and the newsletter. It is a wonderful way to try new things, photos are great and food is terrific! Thanks for your effort…beauty and food!

  144. When it’s hot and I want to use my crock pot without heating up the kitchen, I set it up in the garage! Works great every time. 🙂

  145. Yum! I love corn chowder. I still need to dust off my crock-pot. It still feels like summer here too!

  146. Making this in the crockpot now! Can’t wait to try!

  147. Yum, this sounds delicious! I am throwing in fresh crab at the end. I love your recipes, thank you!

  148. Absolutely gorgeous photos, love that I can see every thyme leaf!

  149. This chowder is awesome. I love your recipes. Thank you.

  150. Thankfully not 90 degrees here. Becoming fall and that makes me think of soups and my crockpot. You’ve combined them both beautifully here. Will be trying this very soon. Question: with the thyme and oregano you mean dried, right?

    • Yes, dried thyme and oregano. If you would like to use fresh herbs, just be sure to triple the dried amount to 1 TBS.

      • Hi there,

        This chowder looks amazing! I plan on preparing this in the am and bringing to an all day skate competition at our local rink. If I add the butter and cream after it is cooked how long do you think the soup will hold up if I keep crock pot on low for serving? I would likely have to have chowder available for serving by 10 am through 3pm or so. Do you think it will hold up all day? Thanks so much I am so excited to make this!

        • I’d say that it would be safe to last a couple of hours on “warm” in the crockpot, but unfortunately, I cannot answer this with certainty as I have not tried it myself. I recommend using your best judgement for serving.

        • As a person who owns 7 crock pots, I would not recommend keeping a cream based soup on low all day. However, there are crock pots available out there that also include a warm setting, which is the ideal way to go. Good luck!

          • The cream and butter aren’t added until the very end. It is, in fact, perfectly ideal to cook as described.

          • Sorry, missed the prior question about keeping it on low for serving all day. My apologies!

  151. Great comfort food, can’t get any better!

  152. I love these ideas now that I spend most of my days working in a kitchen, I could have this waiting for me when I got back – perfect 😀 Chowders are amazing 🙂 x

  153. This is just stunning. You have taken classic comfort food, made in a black slowcooker no less (so hard to shoot!), and made it look like gourmet fare and these images are just….astounding! These are the classic Chung-Ah images I think of when I think of your fall/winter food. They are so you, and so beautiful!!