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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This is in our slow cooker right now (for the second time!). So good and so easy. Thanks for the always-awesome recipes 🙂
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!
Can I use vegetable stock instead of chicken stock?
Yes, of course!
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.
Sorry, I made a typo – Better than Boullion you add to water not to the broth 🙂 You use that instead of broth.
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.
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.
I just made this and it is delicious!
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
Hahaha I thought it was a term I wasn’t familiar with lol but it was so much more simpler than that.
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.
I noticed that the corn pictured seems to be fire roasted. Is that something you can buy frozen?
Yes! You can find roasted corn at Trader Joe’s.
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!!
Dayle, 16 ounces = 1 pound so it would be a little more than 1/2 of a 3 pound bag.
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 🙂
Those two substitutes should work just fine.
Wow quick reply, thank you so much, your recipes are wonderful!
i was thinking of adding cubed chicken to this, any suggestions?
Meryl, it may be best to brown the chicken first prior to adding to the slow cooker.
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!
This will be bubbling in my crock tomorrow night. Excited to have this and hot rolls for Sunday lunch!
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
I’ve veganized it, Michelle, and it was still totally delish. Next time I’ll have to add the blender step!
thanks for sharing!
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.
Loved this recipe!! I made it for a church luncheon and people raved about it!! It was easy, tasty and filling!! Thank you!!
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.
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.
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.