Crockpot Corn Chowder is a quick and easy dinner recipe, made with corn kernels, savory broth, spices, and cream, simmered all day in a slow cooker and pureed until it’s rich and creamy!

Soup is the perfect addition to any meal, and if you love this corn chowder, you’ll also love my Crockpot Corn Chowder with Ham & Potatoes, Potato Leek Instant Pot Soup w/Cheddar, Slow Cooker Creamy Chicken & Wild Rice Soup, and Slow Cooker Sweet Potato Soup!

crockpot corn chowder

Crockpot Corn Chowder (Vegetarian!)

Crockpot Corn Chowder is one of my all-time favorite summertime recipes. I usually use a bag of frozen corn kernels for this, but when it’s corn season, all bets are off. Fresh corn just takes the flavor form 1 to 10 in no time! This is perfect for potlucks, too, because there’s only a few ingredients and you can set it up in the crock pot and just forget about it, then just puree and add the half and half before serving. Trust me, you’ll rarely have any leftovers!

slow cooker corn chowder

Do you have to make crockpot corn chowder with milk?

I like to use half and half for this recipe, because it cuts down on some of the fat and calories from regular cream. If you have an allergy, you can use a milk alternative (like almond or soy, 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, so it’ll still turn out good!

crockpot corn chowder

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 I’ve tried, so I know they work well.

  • Diced ham (fully cooked before adding it to the soup).
  • Cubed chicken
  • Leeks (add this in the beginning)
  • Bacon (fully cooked, chopped, and sprinkled on top when the soup is done)
  • Cheddar cheese

crockpot corn chowder

How to Make Corn Chowder in the Instant Pot

If you want to save some time, you can also make this corn chowder in the instant pot in about 20-30 minutes.

  • Set the instant pot to saute. Add olive oil and onions, and stir until they are translucent. Stir in spices.
  • Add all other ingredients (except half and half). Lock the lid, seal the pressure valve, and set on high for 10 minutes. When time is up, quick release the pressure by opening the pressure valve (wear an oven mitt, because some of the water may come out of the top and it’s hot!)
  • When the pressure is done releasing, open the lid and use an immersion blender to puree the ingredients. Stir in half and half and serve.

slow cooker corn chowder

Tips for Making Crockpot Corn Chowder

  • You can use fresh corn kernels, or a bag of frozen corn kernels straight into the slow cooker. If you’re using fresh, make sure to cut them off of the cob first.
  • I added simple spices here, garlic, salt, and pepper. But you can add some heat with cayenne pepper, or even curry seasoning for something different.
  • This is corn chowder, but you can add other veggies if you want to, like broccoli, or carrots.
  • I use half and half to cut down some of the fat, but you can sub it with cream or regular milk.
  • If you want the soup to be thinner, just add some broth until it reaches the desired consistency.
  • Take some of the corn out of the soup before pureeing, then add it back in afterwards to add some bigger pieces.

slow cooker corn chowder

What to Serve With Crockpot Corn Chowder

crockpot corn chowder

Crockpot Corn Chowder (Vegetarian!)

Crockpot Corn Chowder is a quick and easy dinner recipe, made with corn kernels, savory broth, spices, and cream, simmered all day in a slow cooker and pureed until it's rich and creamy!
5 from 5 votes
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Course: Main Course, Soup
Cuisine: American
Author: Jacqui
Yield: 8 servings


  • 32 oz bag frozen corn kernels
  • 1 large Vidalia onion, peeled and sliced
  • 3 medium Yukon gold potatoes, cubed
  • 3 cups vegetable broth, gluten free
  • 1 1/2 cup half and half
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • Add all ingredients into the crockpot, leaving out the half and half. Cook on High for 3-4 hours, or on Low for 6-8 hours. When time is up, using an immersion blender, puree the corn until creamy. Stir in half and half and serve.


Click on the time in the instructions to start a timer!


Calories: 236kcal (12%)Carbohydrates: 35g (12%)Protein: 6g (12%)Fat: 10g (15%)Saturated Fat: 4g (25%)Cholesterol: 17mg (6%)Sodium: 737mg (32%)Potassium: 533mg (15%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 400IU (8%)Vitamin C: 11.5mg (14%)Calcium: 80mg (8%)Iron: 2.8mg (16%)
Did you make this recipe?Share it on Instagram @Jacqui_DishingDelish and tag #dishingdelish!

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