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- 4 medium-sized potatoes, peeled and diced into bite-sized cubes - 2 cups corn kernels (can be fresh, frozen, or canned) - 1 medium yellow onion, finely chopped - 2 cloves garlic, minced - 4 cups low-sodium vegetable broth - 1 cup heavy cream (or substitute with coconut cream for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika, for a touch of warmth - Salt and pepper, to taste - 2 tablespoons extra virgin olive oil - Fresh parsley or chives, finely chopped, for garnish The ingredients for this chowder are simple yet full of flavor. The potatoes give it a nice base, while corn adds sweetness. I love using fresh corn, but frozen or canned works great too. Onions and garlic add depth to the dish. You want to chop the onion finely so it mixes well. The vegetable broth is key for a rich taste. I choose low-sodium broth to keep it healthy. The cream makes this chowder creamy and rich. If you want a dairy-free option, coconut cream is a perfect swap. Seasonings like thyme and smoked paprika bring warmth and depth to the dish. Salt and pepper help balance all the flavors. Olive oil adds a subtle richness. Lastly, fresh herbs like parsley or chives brighten up the chowder and make it look pretty. These ingredients come together to create a warm, comforting bowl of chowder that is sure to please everyone. To start, you need to sauté the onions and garlic. In a medium skillet, add 2 tablespoons of extra virgin olive oil. Heat it over medium heat. Once hot, toss in 1 finely chopped medium yellow onion. Sauté it for about 3-4 minutes until it turns soft and translucent. Next, add 2 minced garlic cloves to the pan. Cook for another minute. This will fill your kitchen with a lovely aroma. Now, let’s prepare the potatoes and corn. You will need 4 medium-sized potatoes. Peel them and cut them into bite-sized cubes. You can use fresh, frozen, or canned corn. Measure out 2 cups of corn kernels. Once you have everything ready, you are set to move on. Now it’s time to combine all the ingredients in the slow cooker. Transfer the sautéed onions and garlic into the slow cooker. Add the diced potatoes and corn kernels. After that, pour in 4 cups of low-sodium vegetable broth. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and season with salt and pepper to taste. Gently stir everything together to blend the flavors. For cooking times, you can set the slow cooker to low for 6-7 hours or high for 3-4 hours. The potatoes should be fork-tender when done. Once the cooking time is up, it’s time for the finishing touches. Use a potato masher to mash some of the potatoes in the chowder. This gives the chowder a nice thickness while keeping it chunky. If you prefer a creamier texture, use an immersion blender to blend part of the chowder until smooth. Next, pour in 1 cup of heavy cream or coconut cream for a dairy-free option. Stir well to combine. Taste the chowder and adjust the seasoning as needed. Allow it to cook on low for an additional 15-20 minutes. This helps the flavors meld beautifully. Seasoning is key to great chowder. I like to use salt and pepper to bring out the taste. Smoked paprika adds a warm touch. Fresh corn gives a sweet crunch, while frozen corn is just as good. If you want a burst of flavor, fresh corn is the way to go. Be sure to taste as you season, so it’s just right. For the perfect texture, use a potato masher. Mash some of the potatoes to thicken the chowder while keeping some chunks. If you prefer a creamy chowder, grab an immersion blender. Blend just part of the chowder until smooth. This gives you a nice balance of creaminess and texture. Pair this chowder with crusty bread for a warm meal. A simple salad can add a fresh touch. You can also serve it with grilled cheese for a cozy combo. Garnish with fresh parsley or chives for color. This makes the dish even more inviting and delicious. {{image_4}} You can easily make this chowder dairy-free. Swap the heavy cream for coconut cream. This change keeps the chowder rich and creamy without dairy. The coconut adds a hint of sweetness, making the dish even more delightful. Want to enhance your chowder? Add proteins like bacon or chicken. Cook the bacon until crispy, then crumble it on top. If you prefer chicken, add cooked, shredded chicken right before serving. You can also toss in more veggies, like bell peppers or celery. These add crunch and color, making the chowder even more appealing. If you love heat, make your chowder spicy! Add jalapeños for a mild kick. Chop them finely and mix them in with the other ingredients. For a stronger heat, sprinkle in some cayenne pepper. Just a little will give your chowder a nice, warm flavor. Adjust the spice level to fit your taste! To store leftovers, let the chowder cool down. Transfer it to an airtight container. It keeps well in the fridge for up to three days. When you are ready to eat, scoop out what you need. Avoid reheating the whole pot to keep it fresh. For reheating, you can use the stove or microwave. If using the stove, warm it on low heat. Stir often to avoid sticking. If using the microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between, until hot. You can freeze the chowder for longer storage. Use a freezer-safe container or bag. Leave some space at the top, as it will expand when frozen. The chowder can last up to three months in the freezer. When you're ready to eat the frozen chowder, thaw it in the fridge overnight. Once thawed, reheat it on the stove or microwave. Make sure to stir well as it heats. If it seems too thick, add a splash of broth or cream to adjust the texture. Yes, you can make this chowder ahead of time. It stores well in the fridge. Just let it cool before putting it in a container. You can keep it for up to three days. Reheat it on the stove or in the microwave. Adding a splash of broth can help if it thickens too much. This chowder is easy to make vegetarian or vegan. Use vegetable broth instead of chicken broth. For a vegan cream, swap heavy cream for coconut cream. Make sure your corn is fresh or frozen, avoiding canned versions with additives. The rest of the ingredients are already plant-based. This chowder pairs well with many sides. A fresh green salad adds a nice crunch. You can also serve it with crusty bread for dipping. Cornbread is another great choice, as it complements the sweet corn flavor. Consider some pickled vegetables for a tangy contrast. In this blog post, we explored how to make Slow Cooker Creamy Potato Corn Chowder. I shared the key ingredients you need, like potatoes, corn, onion, and broth. You learned step-by-step instructions, from prepping to cooking in the slow cooker. We discussed tips for great flavor, texture tweaks, variations for different diets, and proper storage. You can enjoy this chowder any time, knowing how to customize it. Dive in and try making this comforting dish. You won’t be disappointed!

Slow Cooker Creamy Potato Corn Chowder

Savor the deliciousness of Slow Cooker Creamy Potato Corn Chowder with this easy recipe! Packed with hearty potatoes, sweet corn, and a hint of spices, this comforting dish is perfect for any day. Just toss your ingredients into the slow cooker and let the magic happen while you go about your day. Perfect for family dinners or cozy nights in, click through to explore the full recipe and create a warm bowl of goodness today!
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Ingredients
  

4 medium-sized potatoes, peeled and diced into bite-sized cubes

2 cups corn kernels (can be fresh, frozen, or canned)

1 medium yellow onion, finely chopped

2 cloves garlic, minced

4 cups low-sodium vegetable broth

1 cup heavy cream (or substitute with coconut cream for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon smoked paprika, for a touch of warmth

Salt and pepper, to taste

2 tablespoons extra virgin olive oil

Fresh parsley or chives, finely chopped, for garnish

Instructions
 

In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and slightly softened. Incorporate the minced garlic and continue cooking for another minute, allowing the garlic to release its fragrant aroma.

    Transfer the sautéed onions and garlic to the slow cooker. Add the diced potatoes and corn kernels, ensuring even distribution.

      Pour the vegetable broth into the slow cooker, then sprinkle in the dried thyme, smoked paprika, salt, and pepper. Gently stir everything to ensure that the ingredients are well combined and coated in the broth.

        Cover the slow cooker with its lid and set it to cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are fork-tender and easily pierced.

          After the cooking time is complete, use a potato masher to roughly mash some of the potatoes in the chowder. This will help thicken the chowder while still keeping some texture. For a creamier consistency, consider using an immersion blender to blend a portion of the chowder until smooth.

            Pour in the heavy cream (or coconut cream) and stir well to combine. Taste the chowder and adjust the seasoning with additional salt and pepper if needed. Let the chowder cook for an extra 15-20 minutes on low to allow the flavors to meld beautifully.

              When ready to serve, ladle the chowder into bowls and garnish with finely chopped fresh parsley or chives for a pop of color and flavor.

                Prep Time: 15 mins | Total Time: 6-7 hours | Servings: 6