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 recipe was amazing! Will definitely make this again – Full of flavor!
Thank you for all of the fabulous recipes!
can you sub veggie stock for chicken stock?
Yes, absolutely!
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?
Vegetable stock should work just fine.
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.
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!
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.
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!
Is this good as a leftover? We have tons leftover and I dont want it to go to waste! It was delicious btw. Thanks!!
I’m so glad you tried this! And yes, the leftovers are just as good! We had it for a couple of days after making this.
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.
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!
Oh! And next time I would puree a couple of cups of the soup at the end to help thicken it more without adding other thickeners.
What kind of sausage did you use? And you added it in step one?
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!
Ooh, how did it come out with the green chiles? I was thinking about doing that too!
I added roasted diced green chilies from my freezer (maybe about 3/4 to 1 cup) and it gave it a perfect heat.
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.
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!
Those substitutions sound just fine. And yes, I recommend peeling the russet potatoes prior to using.
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.
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.
I’ve not made this as yet, but after freezing the potato CHUNKS may break-down when reheating.
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!
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?
I used a 6-qt standard crockpot, and this recipe is enough for 6-8 standard servings.
Made this today. Absolutely delicious! The herbs really make it a special meal.
This looks great! Do you happen to know if it would freeze well?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Yah i was wondering if i could make it and then reheat it for lunch the next day?
Yes, absolutely.
Great idea – I love Trader Joes! Thanks for answering my question! 🙂