If you’re on the lookout for a cozy, hearty dish that feels like a warm hug in a bowl, this Slow Cooker Corn Chowder Recipe is exactly what you need. Imagine tender Yukon gold potatoes and sweet corn simmering all day to develop those rich, comforting flavors, all enhanced by a hint of fresh thyme and a splash of cream for ultimate creaminess. It’s such an effortless go-to, perfect for busy days when you want a wholesome meal waiting for you at the end, yet crave something that tastes like it took all day to perfect. This chowder just might become your new favorite comfort food, especially when shared with friends or family around the table.

Slow Cooker Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Slow Cooker Corn Chowder Recipe lies in its beautiful simplicity. Each ingredient plays a starring role—from the naturally sweet frozen corn that provides bursts of flavor and texture, to the Yukon gold potatoes that add a velvety heartiness. Fresh herbs and a touch of cream pull it all together for a dish that’s both satisfying and full of sunshine in every bite.

1/4 cup diced red bell pepper: Adds a pop of color and sweet crunch that brightens the chowder.
1 tablespoon freshly squeezed lemon juice: Lends a subtle tang that lifts the flavors and balances the richness.
1/2 cup of the corn: Reserved for a fresh, textured topping that contrasts beautifully with the creamy soup.
1 (32-ounce) bag frozen corn, divided: The backbone of the chowder’s sweetness and body—convenient and full of flavor year-round.
1 pound Yukon gold potatoes, peeled and diced: These tender potatoes add natural creaminess and a silky mouthfeel when cooked.
2 1/2 cups low-sodium chicken or vegetable broth: Forms the flavorful base without overpowering the natural sweetness of the corn and potatoes.
1/2 cup chopped yellow onion: Brings a gentle aromatic sweetness that melts seamlessly into the chowder.
2 cloves garlic, minced: Elevates the taste with its warm, inviting depth.
2 sprigs fresh thyme: Infuses a subtle herbal aroma that perfectly complements the veggies.
2 teaspoons kosher salt: Essential for enhancing the natural flavors without making it salty.
1/2 teaspoon freshly ground black pepper: Adds a mild spicy kick that balances the chowder’s richness.
1/2 cup half-and-half or heavy cream: Brings luscious creaminess and smooth texture to every spoonful.
2 tablespoons unsalted butter: Adds richness and a silky finish that melts in your mouth.
Chopped chives, for serving: A fresh, mild oniony garnish that gives a lovely pop of color and flavor.

How to Make Slow Cooker Corn Chowder Recipe

Step 1: Prepare the Corn Topping

Begin by mixing the diced red bell pepper, freshly squeezed lemon juice, and 1/2 cup of corn in a small bowl. This zesty, fresh topping will add brightness and a delightful crunch when served, perfectly contrasting the creamy chowder. Once combined, pop this in the fridge to let those flavors meld while the chowder cooks.

Step 2: Combine Chowder Ingredients in the Slow Cooker

In your slow cooker, add diced Yukon gold potatoes, the remainder of the frozen corn, chopped yellow onion, minced garlic, fresh thyme sprigs, kosher salt, freshly ground black pepper, and the low-sodium broth. Every ingredient here is key to developing the deep, comforting flavors in your chowder, so no shortcuts. This vibrant mix will slowly simmer into a comforting, thick base full of soul.

Step 3: Slow Cook to Perfection

Set your cooker to LOW and let it work its magic for 8 hours. This slow, gentle cooking allows the potatoes to soften perfectly and the corn to fully infuse the broth with its natural sweetness. The slow cooker does all the work while you enjoy your day, and by dinner time, you’ll have a bowl of pure comfort waiting.

Step 4: Blend and Finish the Chowder

Once cooked, fish out the thyme sprigs and set them aside—they have done their job infusing flavor. Next, blend about 2 cups of the chowder until smooth using an immersion blender or regular blender in batches. This creates that irresistibly creamy texture that makes corn chowder so unforgettable. Return the blended portion to the slow cooker, then stir in the half-and-half (or heavy cream) and unsalted butter. These last additions make the chowder luxuriously velvety and indulgent.

Step 5: Serve with the Corn Mixture and Chives

Ladle the chowder into bowls and generously top each with the chilled corn and red pepper mixture you prepared at the start. Sprinkle with freshly chopped chives to add a fresh herbal pop. Every spoonful will have this wonderful balance between smooth, rich chowder and a lively, crunchy topping that keeps things exciting and fresh.

How to Serve Slow Cooker Corn Chowder Recipe

Garnishes

Beyond the bright corn and bell pepper topping, consider adding a drizzle of extra cream or a dollop of sour cream to enhance the creaminess even more. Crispy bacon bits or croutons also complement this chowder beautifully, lending an irresistible crunch and smoky note. A sprinkle of smoked paprika or freshly ground black pepper can elevate each bite with a subtle spicy warmth.

Side Dishes

This chowder shines on its own but pairs wonderfully with simple, hearty sides like a crusty French baguette or warm cornbread that help soak up every last drop. A crisp green salad with a lemony vinaigrette adds a refreshing balance to the richness of the chowder, making your meal feel complete and satisfying.

Creative Ways to Present

Feel like getting fancy? Serve the chowder in miniature bread bowls for a fun, rustic presentation that’s perfect for entertaining. You can also drizzle a little herb-infused oil or swirls of chili oil for a colorful and gourmet touch. For an impressive meal, serve individual portions garnished with edible flowers or finely chopped fresh herbs alongside a small wedge of lime to squeeze on top.

Make Ahead and Storage

Storing Leftovers

Leftover corn chowder keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Store garnishes separately to keep them fresh and crunchy.

Freezing

This Slow Cooker Corn Chowder Recipe freezes well, too. Allow it to cool completely before transferring to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2 months. To avoid any texture changes, it’s best to add fresh toppings after thawing rather than freezing them with the soup.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking or scorching. If the chowder seems too thick after reheating, simply add a splash of broth or cream to restore its smooth, creamy consistency. Avoid boiling to preserve the delicate flavors and creaminess.

FAQs

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn is wonderful when it’s in season and can add a lovely sweetness and texture. Just cut the kernels off the cob and use the same quantity as the frozen corn. Keep in mind that fresh corn cooks quicker, so you might want to add it later in the slow cooker process to maintain its texture.

Is it possible to make this chowder vegan or dairy-free?

Yes, simply swap the half-and-half or heavy cream for full-fat coconut milk or a creamy plant-based alternative, and use vegetable broth instead of chicken broth. Replace butter with olive oil or a dairy-free margarine. The end result will still be rich and flavorful, just with a different but delicious twist.

Can I add other vegetables to this Slow Cooker Corn Chowder Recipe?

Definitely! Diced carrots, celery, or even small pieces of bell pepper can add lovely complexity and nutrition. Just keep the vegetable sizes consistent so everything cooks evenly during those 8 hours on low.

What’s the best way to thicken the chowder if it’s too watery?

If after cooking you find the chowder a bit thin, blend an additional cup of the soup and stir it back in—that naturally thickens it. Alternatively, you can add a small slurry of cornstarch mixed with cold water during reheating, but blending is usually the best and most flavorful approach.

Can I make this recipe in a regular pot instead of a slow cooker?

Yes, you can recreate this on the stove by simmering all ingredients except for the cream and butter in a large pot for about 30-40 minutes until potatoes are tender. Then proceed with blending and adding cream and butter as directed. Just keep an eye on it to prevent sticking or scorching.

Final Thoughts

This Slow Cooker Corn Chowder Recipe is genuinely a must-try for anyone who loves comforting, flavorful food that feels like home. It’s simple to prepare, packed with wholesome ingredients, and delivers that perfect balance of creamy and fresh in every bite. Trust me, once you make this chowder, it will be a dish you’ll want to come back to time and again. So grab your slow cooker and get ready for some seriously cozy, satisfying goodness!

Slow Cooker Corn Chowder Recipe

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4.3 from 55 reviews

Author: admin
Total Time: 8 hours 10 minutes
Yield: 4 servings 1x

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Description

This Slow Cooker Corn Chowder is a creamy, comforting soup made with tender Yukon gold potatoes, sweet corn, and aromatic vegetables. Simmered for 8 hours on low heat, the chowder combines a velvety blend with a fresh corn and red bell pepper topping, finished with chives for a burst of flavor. It’s an easy, hands-off recipe perfect for warming up on a chilly day.

Ingredients

Scale

For the Corn Topping

1/4 cup diced red bell pepper
1 tablespoon freshly squeezed lemon juice (from 1 lemon)
1/2 cup corn (from frozen corn)

For the Chowder

1 (32-ounce) bag frozen corn, divided
1 pound Yukon gold potatoes, peeled and diced
2 1/2 cups low-sodium chicken or vegetable broth
1/2 cup chopped yellow onion
2 cloves garlic, minced
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup half-and-half or heavy cream
2 tablespoons unsalted butter
Chopped chives, for serving

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Instructions

Prepare the Corn Topping: In a bowl, combine the diced red bell pepper, freshly squeezed lemon juice, and 1/2 cup of corn from the frozen bag. Mix well and refrigerate this mixture to let the flavors meld and keep it fresh for serving.
Start the Chowder: Place the peeled and diced Yukon gold potatoes, remaining frozen corn, chopped yellow onion, minced garlic, fresh thyme sprigs, kosher salt, freshly ground black pepper, and low-sodium chicken or vegetable broth into the slow cooker. Stir gently to combine all ingredients evenly.
Cook in Slow Cooker: Set the slow cooker to LOW and cook the chowder for 8 hours. This slow cooking process allows the potatoes to soften and the flavors to develop fully.
Blend the Soup: After 8 hours, remove the thyme sprigs from the slow cooker. Using an immersion blender or transferring 2 cups of the soup to a blender, puree until smooth. Return the blended soup back to the slow cooker and stir well to integrate.
Finish the Chowder: Add the half-and-half or heavy cream along with the unsalted butter to the slow cooker. Stir gently to combine and heat through until the butter has melted and the chowder is creamy.
Serve: Ladle the chowder into bowls and top each serving with the chilled corn topping and a sprinkle of chopped chives for a bright, fresh finish.

Notes

Use Yukon gold potatoes for a creamy texture without the need for extra thickening agents.
The corn topping adds a fresh, slightly acidic contrast to the creamy chowder.
Half-and-half can be substituted with heavy cream for a richer chowder, or a milk alternative for a lighter version.
If you prefer a chunkier chowder, skip blending or only partially blend the soup.
Cooking times may vary depending on slow cooker model; check potatoes are tender at the 7.5-hour mark.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Soup
Method: Slow Cooking
Cuisine: American