There’s something inherently comforting about a bowl of corn chowder. It’s a dish that speaks of home, warmth, and simple pleasures. The creamy, rich flavors combined with the natural sweetness of corn make for a hearty meal that’s perfect for any season. This Slow Cooker Corn Chowder is designed to bring maximum flavor with minimal effort, making it an ideal choice for busy weekdays or leisurely weekends.
The first time I made corn chowder was on a chilly autumn day. I wanted to create something that would warm us up from the inside out. Using a slow cooker allowed me to infuse deep flavors into the chowder without having to constantly monitor the pot. The result was a delicious, creamy chowder that my family fell in love with instantly. This recipe has since become a staple in our home, often requested on those days when comfort food is a must.
Ingredients
4 cups fresh sweet corn kernels (about 5-6 ears, or substitute with frozen if fresh isn’t available)
1 medium onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves of garlic, minced
4 medium potatoes, peeled and cubed
4 cups chicken or vegetable broth
1 cup cream or half-and-half
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
2 tablespoons butter
Optional for garnish: chopped crispy bacon or smoked ham, shredded cheddar cheese, chopped chives
Instructions
Step 1: Prepare the Ingredients
Chop the Vegetables: Start by finely chopping the onion, peeling and dicing the carrots, dicing the celery stalks, and mincing the garlic cloves. Peel and cube the potatoes.
Shuck the Corn (if using fresh): If you’re using fresh corn, shuck the ears and cut the kernels off the cob. Aim for about 4 cups of kernels.
Step 2: Assemble the Slow Cooker
Add Ingredients to the Slow Cooker: Place the corn, chopped onion, carrots, celery, and minced garlic into your slow cooker. These ingredients form the flavorful base of your chowder.
Add the Potatoes: Top with the cubed potatoes. The potatoes will add body and texture to the chowder as they cook.
Pour in the Broth: Pour 4 cups of chicken or vegetable broth over the vegetables. The broth will cook the vegetables and form the base of the chowder.
Season: Add 1 teaspoon of dried thyme and 1 bay leaf to the slow cooker. Season with salt and pepper to taste. Stir everything to combine.
Step 3: Slow Cook
Cook on Low or High: Cover the slow cooker and set it to low for 7-8 hours, or high for 3-4 hours. The goal is to cook until the potatoes are tender and the flavors have melded together beautifully.
Step 4: Blend and Finish
Remove the Bay Leaf: After cooking, remove the bay leaf from the slow cooker.
Blend the Soup: Use an immersion blender to lightly puree some of the soup, thickening it while leaving plenty of chunks for texture. If you don’t have an immersion blender, you can mash some of the potatoes with a fork or transfer a portion of the soup to a blender, then return it to the slow cooker.
Add Butter and Cream: Stir in 2 tablespoons of butter and 1 cup of cream or half-and-half. This adds a touch of richness and a creamy texture to the chowder. Taste and adjust the seasoning with more salt and pepper if needed.
Step 5: Serve
Garnish and Enjoy: Serve the chowder warm. For an extra special touch, top each bowl with optional garnishes like chopped crispy bacon or smoked ham, shredded cheddar cheese, and chopped chives. These garnishes add flavor and make the dish look inviting.
Variations & Tips
Lighter Version: For a lighter chowder, substitute the cream with milk or a plant-based milk alternative like almond or oat milk. This reduces the fat content while still providing a creamy texture.
Using Frozen Corn: If fresh corn isn’t available, frozen corn works perfectly. Use about 3 cups of frozen corn kernels. For an added flavor twist, try using fire-roasted frozen corn.
Vegetarian Option: To make the chowder vegetarian, use vegetable broth instead of chicken broth and skip the bacon or ham garnish. The chowder remains hearty and satisfying without the meat.
Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stove, adding a splash of milk if it has thickened too much.
Conclusion
This Slow Cooker Corn Chowder is more than just a meal; it’s a comforting embrace in a bowl. The combination of sweet corn, tender vegetables, and creamy broth creates a dish that is both nourishing and satisfying. The slow cooker method allows the flavors to develop deeply, making it a perfect dish for busy days or when you want to prepare something ahead of time.
The simplicity of the ingredients and the ease of preparation make this chowder accessible to everyone, regardless of cooking experience. Whether you’re serving it as a main course or a starter, it’s sure to be a hit with family and friends. Enjoy the rich flavors, the warmth, and the joy of sharing this delightful dish with your loved ones.
Slow Cooker Corn Chowder
Ingredients
- 4 cups fresh sweet corn kernels about 5-6 ears: Substitute with 3 cups frozen corn if fresh isn’t available.
- 1 medium onion finely chopped: Adds depth and flavor to the chowder.
- 2 carrots peeled and diced: Adds sweetness and color.
- 2 celery stalks diced: Adds flavor and texture.
- 2 cloves garlic minced: Enhances the overall flavor.
- 4 medium potatoes peeled and cubed: Adds body and texture to the chowder.
- 4 cups chicken or vegetable broth: Forms the base of the chowder.
- 1 cup cream or half-and-half: Adds creaminess and richness.
- 1 teaspoon dried thyme: Adds a subtle herb flavor.
- 1 bay leaf: Infuses the chowder with a mild earthy flavor.
- Salt and pepper to taste: Essential for seasoning.
- 2 tablespoons butter: Adds richness to the chowder.
- Optional garnishes: chopped crispy bacon or smoked ham shredded cheddar cheese, chopped chives: Adds extra flavor and presentation.
Instructions
- Chop the onion, carrots, celery, and garlic. Peel and cube the potatoes. If using fresh corn, shuck the ears and cut the kernels off the cob.
- Place the corn, onion, carrots, celery, and garlic in the slow cooker. Add the cubed potatoes on top.
- Pour in 4 cups of chicken or vegetable broth. Add the dried thyme and bay leaf. Season with salt and pepper to taste. Stir to combine.
- Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, until the potatoes are tender and flavors have melded.
- Remove the bay leaf. Use an immersion blender to lightly puree some of the soup, or mash some of the potatoes with a fork. Stir in 2 tablespoons of butter and 1 cup of cream or half-and-half.
- Taste and adjust seasoning with more salt and pepper if needed. Serve warm, garnished with crispy bacon, smoked ham, shredded cheddar cheese, or chopped chives, if desired.
Notes
- Lighter Version: Substitute cream with milk or a plant-based alternative for a lighter chowder.
- Using Frozen Corn: Use 3 cups of frozen corn if fresh isn’t available. Fire-roasted corn adds a flavorful twist.
- Vegetarian Option: Use vegetable broth and skip the bacon or ham garnish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding milk if it has thickened.
