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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Is this a thick chowder? I never like the chowders that are more runny. 🙂 I would like to make this tonight.
Thanks!
Stacie, this is not meant to be a thick chowder. Hope that helps!
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.
Yum!
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!
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?
Hi Barbara, yes you may link back to the recipe but we just ask that the recipe itself is not re-published in any manner. Thanks!
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!
Should the potatoes be frozen or fresh?
I recommend using fresh potatoes but as always, please use your best judgment regarding substitutions and modifications.
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.
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.
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!
I am a little worried about the soup curdling!
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.
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!
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!
I actually haven’t – sorry!
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!
As I am not an expert on food safety, I cannot really say with certainty – sorry, Jenna! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
Thanks for replying!
If you half the recipe, how would that affect cooking time?
Yes, cooking time would have to be reduced accordingly.
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!
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.
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!!
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
I made this for dinner tonight. Delicious!