Slow Cooker Corn and Potato Chowder (The Ultimate Set-and-Forget Comfort)
I started a batch of this Corn and Potato Chowder in the slow cooker this morning, and by noon, the kitchen smelled like a cozy mountain cabin. There is something deeply satisfying about a thick, chunky soup that does all the hard work while you’re busy with your day. It’s creamy, hearty, and packed with that sweet-and-savory balance that only fresh corn and gold potatoes can provide.
The beauty of this chowder is its texture. It’s not a thin, watery broth—it’s a rich, “stick-to-your-ribs” meal that feels indulgent but is secretly loaded with simple, wholesome ingredients. Because it simmers low and slow, the potatoes release their natural starches, creating a velvety base without needing a ton of heavy cream.
Whether it’s a rainy afternoon or a hectic Monday, this is the kind of bowl that makes everything feel a little bit better.
Simple Slow Cooker Corn and Potato Chowder
Ingredients
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1.5 lbs Yukon Gold potatoes, peeled and diced into ½-inch cubes
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3 cups frozen or canned corn (sweet corn works best!)
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1 medium yellow onion, finely diced
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2 cloves garlic, minced
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4 cups chicken or vegetable broth
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1 tsp dried thyme
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1 tsp smoked paprika
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Salt and black pepper to taste
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1 cup heavy cream or half-and-half
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2 tbsp cornstarch (mixed with a little water for a slurry)
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Optional: Crispy bacon bits and chopped chives for topping
Instructions
1) Combine the Base Add the diced potatoes, corn, onion, garlic, broth, thyme, and smoked paprika to your slow cooker. Give it a good stir and season with a pinch of salt and pepper.
2) Slow Cook Cover and cook on Low for 6–7 hours or on High for 3–4 hours. You’ll know it’s ready when the potatoes are fork-tender and starting to break down slightly.
3) Thicken It Up Whisk your cornstarch and a splash of water together to make a slurry. Stir the slurry and the heavy cream into the slow cooker.
4) Final Simmer Cover and cook on High for another 20–30 minutes. This allows the cream to warm through and the chowder to reach that perfect, silky thickness.
5) Mash and Serve For an extra creamy texture, use a potato masher to lightly smash some of the potatoes directly in the pot. Ladle into bowls and top with plenty of bacon and chives.
Why This Chowder Is the Best
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Zero Supervision: No standing over a bubbling pot or worrying about the bottom scorching.
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Budget-Friendly: Uses pantry staples like potatoes, onions, and frozen corn.
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Texture King: It’s a perfect mix of silky broth and chunky, tender vegetables.
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Leftovers Galore: This soup actually tastes even better the next day as the flavors meld.
Tips for Success
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Use Gold Potatoes: Yukon Golds hold their shape better than Russets but still provide a creamy texture.
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Don’t Add Cream Too Early: Adding dairy at the very beginning can cause it to curdle during the long cook time. Always wait until the end!
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Corn Choice: If you have fresh corn on the cob, use it! Just cut the kernels off and throw them in for an even fresher flavor.
Easy Variations
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Spicy Southwestern: Add a can of diced green chiles and swap the thyme for cumin.
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Cheesy Chowder: Stir in 1 cup of shredded sharp cheddar at the very end.
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Seafood Twist: Add some cooked shrimp or lump crab meat during the last 10 minutes.
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Ham and Potato: Stir in leftover diced ham for a smoky, salty protein boost.
FAQ – Corn and Potato Chowder
Can I make this on the stove instead?
Yes! Simmer everything (except the cream and slurry) in a large pot for 20–25 minutes until the potatoes are soft, then follow the thickening steps.
Can I freeze this soup?
Potato soups can sometimes change texture in the freezer (becoming slightly grainy). If you do freeze it, reheat it slowly and give it a good whisk to bring the creaminess back.
How do I make it even thicker?
If the slurry isn’t enough, take 2 cups of the soup, blend it until smooth, and pour it back into the pot.
Is this vegetarian?
Simply use vegetable broth and skip the bacon topping to make this a delicious vegetarian meal.
