Crockpot Corn Chowder

Crockpot Corn Chowder is the ultimate comfort food—creamy, hearty, and bursting with the natural sweetness of corn, tender potatoes, and savory vegetables. This slow-cooked chowder is perfect for chilly days, busy weeknights, or anytime you want a warm, satisfying meal without spending hours in the kitchen.

Why I Love This Recipe

I love this recipe because it’s effortless yet incredibly flavorful. The crockpot does all the work, allowing the ingredients to meld together over several hours, creating a rich, comforting soup with minimal effort. It’s a versatile recipe that pleases both adults and kids alike, making it a go-to for family dinners or cozy solo meals.

This is a Must Try Dish

If you crave creamy, comforting soup with minimal effort, Crockpot Corn Chowder is your answer. Sweet corn, tender potatoes, and savory vegetables simmer together slowly in the crockpot, creating a rich, flavorful chowder that warms the soul. Perfect for busy weeknights, cozy weekends, or as a crowd-pleasing meal, this chowder is effortlessly delicious.

Every spoonful delivers a balance of creamy texture, natural sweetness, and hearty goodness that will have everyone asking for seconds. It’s simple, satisfying, and truly a must-try dish for anyone who loves homemade comfort food.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 4–5 hours on low or 2–3 hours on high
• Total Time: 4 hours 15 minutes
• Servings: 6–8
• Calories: Approximately 250 kcal per serving
• Course: Soup / Main Dish / Comfort Food
• Cuisine: American

Ingredients

For the Chowder:

• 4 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 celery stalk, diced
• 4 cups vegetable or chicken broth
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon dried thyme
• 1 cup heavy cream or half-and-half
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (optional, for thickening)
• 1/2 cup cooked bacon bits (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Directions

1. Prep the vegetables: Peel and dice potatoes and carrots. Chop onion, celery, and garlic.
2. Add ingredients to crockpot: Combine corn, potatoes, onion, garlic, carrots, celery, broth, salt, pepper, thyme, and smoked paprika (if using) in the slow cooker.
3. Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the vegetables are tender.
4. Thicken chowder (optional): In a small skillet, melt butter and whisk in flour to form a roux. Stir into the chowder and cook for 10–15 minutes to thicken.
5. Add cream: Stir in heavy cream or half-and-half and let warm for 10–15 minutes. Adjust seasoning to taste.
6. Add optional toppings: Stir in bacon bits or sprinkle on top before serving.
7. Garnish: Sprinkle with chopped parsley and serve hot.

Step-by-Step Preparation Method

1. Chop and prep all vegetables.
2. Layer ingredients in crockpot: Start with potatoes and carrots, then add onion, celery, garlic, and corn. Pour in broth.
3. Season: Add salt, pepper, thyme, and smoked paprika.
4. Cook on desired setting: Low for 4–5 hours or high for 2–3 hours.
5. Optional thickening: Make a roux with butter and flour, stir in.
6. Add cream: Stir and heat for a few minutes.
7. Optional add-ins: Bacon bits or other toppings.
8. Garnish and serve: Sprinkle parsley before serving.

Save it

How to Serve

• Serve hot in bowls with crusty bread or dinner rolls.
• Pair with a simple green salad for a complete meal.
• Top with shredded cheese, extra parsley, or crumbled bacon for extra flavor.

Recipe Tips

• Use fresh or frozen corn depending on availability; both work beautifully.
• For a thicker chowder, blend a portion of the soup in a blender before adding cream.
• Adjust cream quantity based on how rich you want the chowder.
• Make it vegetarian by using vegetable broth and skipping bacon.
• Leftovers taste even better the next day as flavors continue to meld.

Variations

1. Spicy Corn Chowder: Add 1 diced jalapeño or 1/4 teaspoon cayenne pepper.
2. Seafood Corn Chowder: Add cooked shrimp or crab meat at the end of cooking.
3. Potato-Free Corn Chowder: Replace potatoes with extra carrots or parsnips for a lighter version.
4. Cheesy Corn Chowder: Stir in 1 cup shredded cheddar cheese at the end.
5. Vegan Version: Use plant-based milk/cream and vegetable broth, omit butter.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
• Tip: Avoid freezing cream-based chowder if possible; add cream after reheating for best texture.

Special Equipment Needed

• Crockpot / Slow cooker (4–6 quart capacity recommended)
• Knife and cutting board
• Measuring cups and spoons
• Small skillet (for roux, if thickening)
• Ladle and serving bowls

Conclusion

Crockpot Corn Chowder is a simple, comforting, and versatile recipe that turns humble ingredients into a rich, flavorful meal. With minimal prep and hands-off cooking, it’s perfect for busy weeknights, family gatherings, or cozy weekends. Its creamy texture, sweet corn flavor, and optional add-ins make it a crowd-pleaser. Once you try this recipe, it will quickly become a staple in your meal rotation.

Crockpot Corn Chowder

Crockpot Corn Chowder is the ultimate comfort food—creamy, hearty, and bursting with the natural sweetness of corn, tender potatoes, and savory vegetables.

Author: Stella Parker Cuisine: American Course: Soups & Drinks

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 4 hrs Total Time 4 hrs 15 mins Difficulty: Beginner Servings: 8

Ingredients

Servings

For the Chowder:

• 4 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 celery stalk, diced
• 4 cups vegetable or chicken broth
• 1 teaspoon salt (adjust to taste)
• ¹⁄₂ teaspoon black pepper
• ¹⁄₂ teaspoon smoked paprika (optional)
• ¹⁄₂ teaspoon dried thyme
• 1 cup heavy cream or half-and-half
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (optional, for thickening)
• ¹⁄₂ cup cooked bacon bits (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Prep the vegetables: Peel and dice potatoes and carrots. Chop onion, celery, and garlic.
2. Add ingredients to crockpot: Combine corn, potatoes, onion, garlic, carrots, celery, broth, salt, pepper, thyme, and smoked paprika (if using) in the slow cooker.
3. Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the vegetables are tender.
4. Thicken chowder (optional): In a small skillet, melt butter and whisk in flour to form a roux. Stir into the chowder and cook for 10–15 minutes to thicken.
5. Add cream: Stir in heavy cream or half-and-half and let warm for 10–15 minutes. Adjust seasoning to taste.
6. Add optional toppings: Stir in bacon bits or sprinkle on top before serving.
7. Garnish: Sprinkle with chopped parsley and serve hot.

Keywords: Crockpot Corn Chowder