This Slow Cooker Corn and Potato Chowder is a creamy, hearty soup loaded with sweet corn, tender potatoes, and rich comforting flavor—perfect for easy crockpot dinners, cozy fall meals, and family-friendly comfort food.
Ingredients
- 2 pounds Yukon Gold potatoes diced
- 4 cups frozen sweet corn
- 1 cup diced yellow onion
- 3 pieces garlic cloves minced
- 4 cups chicken broth
- 1.5 cups heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
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Lightly grease the inside of a 6-quart slow cooker.
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Add the diced potatoes, frozen corn, onion, and garlic.
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Sprinkle with the dried thyme, garlic powder, salt, and black pepper.
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Pour in the chicken broth and stir gently.
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
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Gently mash some of the potatoes directly in the slow cooker, leaving plenty of chunks intact.
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Melt the butter in a saucepan and whisk in the flour. Cook for 1 minute.
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Slowly whisk in the heavy cream and cook gently until slightly thickened.
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Stir the cream mixture into the slow cooker.
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Cover and cook on LOW for another 20–30 minutes, until hot and creamy.
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Taste and adjust the seasoning if necessary.
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Ladle into bowls and serve warm.
Nutrition
Serving: 50g | Calories: 405kcal | Carbohydrates: 35g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 996mg | Potassium: 773mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1063IU | Vitamin C: 32mg | Calcium: 77mg | Iron: 2mg
