Slow Cooker Potato and Corn Chowder
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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!
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?
Unfortunately, without having tried this myself, I cannot really say with certainty. Please use your best judgment.
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!!
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!
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.
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.
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.
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.
how many cups/oz in one serving? I have this in the crock pot now!
I would estimate roughly 1-2 cups per serving.
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!
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!!
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.
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.
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.
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?
It may be best to puree it prior to adding the cream and butter.
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!
I haven’t tried doubling this myself but it should be able to fit, although it may be cutting it a bit close.
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 ^_^ )
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?
You can swap out the spices for herbs that suit your preferences (ex. basil, dill, etc.).
Would whole milk thicken it or should I just leave out completely? It’s all I have :/ It’s in the crockpot now!! 🙂
It should be fine to use but it may not thicken up as much or be as creamy as using heavy cream.
Its -10 degrees here today and this sounds perfect