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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Can I use canned corn in place of frozen?
Yes, absolutely.
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.
What would a packet of dried ranch dressing do? I didn’t know if it would make the recipe weird.
It’s used for seasoning.
I didn’t know if it would add a nice seasoning twist or make it taste terribly 🙂
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!
Can you substitute whole milk instead of cream?
Yes, absolutely, although the consistency may vary a bit.
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?
Yes, but you may have to adjust the amounts as needed until the desired consistency is reached.
Ok
I have a 5 pound bag of potatoes and it calls for 24 oz? How many potatoes is that?
Thanks !
5 pounds = 80 ounces.
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.
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.
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.
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!
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.
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.
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!
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.
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.
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. 🙂
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!
You can try adding crumbled (cooked) sausage with the rest of the ingredients.
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/
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?