Crockpot Corn Chowder
Crockpot Corn Chowder is an EASY dinner with almost no prep time, made with corn kernels and potatoes slow cooked in broth and cream, then partially pureed until it’s hearty and creamy!
Crockpot Corn Chowder is the perfect hearty meal made with fresh summer corn, or a way to warm up when the season starts to turn colder. I make this really quick and easy with a bag of frozen corn kernels, but you can also use fresh corn. Try making this better by adding chopped cooked bacon on top, or even a complete meal with shredded rotisserie chicken stirred in right before serving for chicken corn chowder!
My family is a big fan of hearty soups, and if you love this corn chowder, you’ll also love my family’s other favorites! Try this Crockpot Corn Chowder with Ham & Potatoes, Potato Cheese Soup, or Tuscan White Bean Soup!
Table of contents
Why You’ll Love This Recipe
Easy! This is one of the easiest crockpot recipes I know, using frozen corn that’s already in the freezer so you don’t need to make a big shopping trip beforehand.
Gluten Free: This is all homemade, so you can be confident that dinner is 100% gluten free!
Set it and forget it: Crockpot recipes are perfect for busy days, because you can set it and forget it!
Ingredients You’ll Need
Sweet Corn. I’m keeping this recipe as easy as possible by using a big bag of frozen sweet corn kernels. I usually have a few bags in the freezer, so I can throw this together any time.
You can also use fresh corn kernels for this recipe, or canned corn. If you use canned corn, drain it first and give it a quick rinse with a colander. The cooking time stays the same.
Onion. Any sweet onion will work for this recipe, I like to use Vidalia onion. You can also use yellow onion.
Potatoes. I usually use gold potatoes for this recipe, because they have a good balance of starchy and waxy textures. This will help make the chowder creamy and smooth, and you don’t have to peel them first (just wash them well).
You can also use russet potatoes, but peel this variety first. Russet potatoes work well in pureed soups, but I stick to gold potatoes if I want them to hold their shape and texture.
Broth. Chicken broth or vegetable broth both work well for this recipe.
Half and half. I like to use half and half because it’s what I always have in my refrigerator. You can also use heavy cream or regular milk.
Olive oil. This is added for some fat and flavor in the chowder.
Spices. I keep it really simple with some garlic powder, kosher salt, and black pepper. If you want more spice, you can also add some red pepper flakes and paprika. Or use fresh minced garlic cloves instead of dried garlic powder.
You can also try adding some fresh herbs, like fresh thyme sprigs or bay leaves (remove these just before pureeing).
Kitchen Tools
For this corn chowder recipe, you’ll need a 6 or 7-quart crock pot.
How to Make Crockpot Corn Chowder
Time needed: 4 hours and 5 minutes
- Add ingredients.
Add all ingredients into the crockpot, leaving out the half and half. Stir everything together until combined.
- Slow cook.
Cook on High for 3-4 hours, or on Low for 6-8 hours, until cooked through and potatoes are fork-tender. When time is up, use an immersion blender to puree until creamy.
- Add cream.
Stir in half and half, season with salt and pepper, and serve.
Recipe Variations
- This is technically crock pot corn chowder, but you can add other veggies if you want to, like broccoli, spinach, green beans, celery, bell peppers, or carrots. Or add a squeeze of lemon juice for a bright flavor.
- I added simple spices here, garlic, salt, and pepper. But you can add some heat with cayenne pepper, paprika, a dash of hot sauce, or even curry seasoning.
- I use half and half to cut down some of the fat, but you can sub it with cream or regular milk.
- Make a loaded corn chowder by topping with green onions, 2-3 slices bacon, unsalted butter, and sour cream. Serve with a gluten free crusty bread (put a GF baguette in the oven to toast for a few minutes, add some butter and garlic powder).
What can you add to crockpot corn chowder?
This crockpot corn chowder is really versatile, so you can add a lot of ingredients to it if you want to! Here are a few ideas that would add extra flavor.
- Diced ham (fully cooked before adding it to the soup).
- Shredded chicken
- Leeks (add this in the beginning)
- Bacon (fully cooked, chopped, and sprinkled on top when the soup is done)
- Cheddar cheese
- Green onions
Recipe Tip! Make this hearty by separating some of the whole corn kernels and pieces of potatoes before using the immersion blender. Stir the pieces back in after for a creamy and hearty texture.
Frequently Asked Questions
I like to use half and half for this recipe, because it cuts down on some of the fat and calories from regular cream. You can also use regular milk. If you have an allergy, you can use a milk alternative (like plain almond milk, just make sure it’s gluten free).
Or, just leave the milk part out entirely and add some extra broth at the beginning. Pureeing the soup will add a creamy texture, anyway!
Recipe Tip! If your chowder turned out too thin, take a small amount of cold water and whisk in 1-2 tablespoons of corn starch. Stir the cornstarch slurry into the chowder and place the lid back on the slow cooker for 10 more minutes, or until the chowder starts to thicken.
More Stew & Soup Recipes
- Instant Pot Chicken Stew
- Kale and White Bean Soup
- Ground Beef Soup
- Classic Potato Leek Soup
- Cream of Mushroom Soup
Storage
Refrigerate corn chowder an in airtight container for 2-3 days.
Freeze leftover corn chowder in an airtight container for 2-3 months. Defrost in the refrigerator the night before.
Cooking Tips
- If you want your slow cooker corn chowder to be thinner, just add some broth until it reaches the desired consistency.
- Try to cut the potatoes into smaller pieces that are all about the same size, so they finish cooking at the same time.
- Take some of the corn and potatoes out of the soup before pureeing, then add it back in afterwards to add some bigger pieces.
- If you don’t have an immersion blender, you can carefully transfer the corn mixture from the slow cooker to a blender. Work in batches, because it is going to be very hot.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Crockpot Corn Chowder
Ingredients
- 32 ounces corn kernels, (1 large frozen bag)
- 1 large Vidalia onion, chopped
- 3 medium Yukon gold potatoes, washed and cubed
- 3 cups vegetable broth, gluten free
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 1/2 cups half and half
Equipment
- 1 6-Quart Slow Cooker
Instructions
- Add all ingredients into the crockpot, leaving out the half and half. Stir everything together until combined.
- Cook on High for 3-4 hours, or on Low for 6-8 hours, until cooked through and potatoes are fork-tender.
- When time is up, use an immersion blender to puree until creamy. Stir in half and half, season with salt and pepper, and serve.
Notes
- If you want your corn chowder to be thinner, add some broth until it reaches the desired consistency.
- Try to cut the potatoes into smaller pieces that are all about the same size, so they finish cooking at the same time.
- Take some of the corn and potatoes out of the soup before pureeing, then add it back in afterwards to add some bigger pieces.
- If you don’t have an immersion blender, you can carefully transfer the corn mixture from the slow cooker to a blender. Work in small batches, because it is going to be very hot.
Nutrition
We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.
