If you’re searching for a cozy, crowd-pleasing dish that’s both easy to make and packed with flavor, this Slow Cooker Corn Chowder is about to become your new go-to. Creamy, comforting, and brimming with sweet corn, tender potatoes, and aromatic vegetables, it’s the kind of soup that invites you to slow down and savor every spoonful. Whether you’re gearing up for a weeknight family dinner or looking for a make-ahead option for entertaining, this chowder brings all the warmth and nostalgia of classic comfort food—straight from your slow cooker.

Slow Cooker Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Slow Cooker Corn Chowder is its simplicity—every ingredient has a purpose, enhancing the soup’s sweetness, richness, or texture. Most of these staples might already be waiting in your fridge or pantry, ready to come together in one delicious, colorful bowl.

Corn kernels: The star of the show! Fresh corn is heavenly, but frozen also delivers plenty of sweetness and tender crunch.
Onion: Adds aromatic depth and gently sweetens as it cooks.
Carrots: Lend a pop of color and natural sweetness, balancing out savory flavors.
Celery: Brings a subtle earthiness and pairs perfectly with the carrots and onion.
Garlic: Two cloves infuse the chowder with robust flavor that melds beautifully with the veggies.
Potatoes: For bulk, creaminess, and rustic texture—Yukon gold or Russet work well.
Chicken or vegetable broth: The flavorful base that brings all the ingredients together; use your favorite for best results.
Cream or half-and-half: Adds signature creaminess and smooth, dreamy body to the chowder.
Dried thyme: Just a teaspoon elevates every spoonful with gentle herbal notes.
Bay leaf: A classic addition for a subtle, savory complexity—don’t forget to discard before blending!
Butter: Stirred in at the end for a silky finish and extra richness.
Salt and pepper: For seasoning—taste and adjust to your liking throughout.
Crispy bacon or smoked ham (optional garnish): For a savory, smoky crunch on top.
Shredded cheddar cheese (optional garnish): Melts beautifully and adds a sharp, cheesy note.
Chopped chives (optional garnish): Sprinkles of fresh green for color and a mild oniony bite.

How to Make Slow Cooker Corn Chowder

Step 1: Prep the Vegetables

Start by getting all your vegetables ready. Finely chop the onion, peel and dice the carrots, dice the celery, and mince the garlic. For the potatoes, peel and cut them into bite-sized cubes for even cooking. If you’re using fresh corn, shuck the ears and cut the kernels off. This prep work ensures your Slow Cooker Corn Chowder is vibrant in both color and texture.

Step 2: Layer Ingredients in the Slow Cooker

Add all your prepped veggies—corn, onion, carrots, celery, garlic, and potatoes—directly into the slow cooker. Pour in the chicken or vegetable broth, sprinkle over the dried thyme, and toss in the bay leaf. Season with salt and pepper, then give everything a good stir so the flavors meld together from the very start.

Step 3: Set and Forget—Slow Cook!

Now for the best part: cover the slow cooker and let it work its magic. Cook on low for 7 to 8 hours, perfect for a busy day when you want dinner waiting, or on high for 3 to 4 hours if you’re short on time. The potatoes should become meltingly tender, and the kitchen will start to smell absolutely irresistible.

Step 4: Blend and Enrich

Once the potatoes are soft and the veggies fully cooked, carefully remove the bay leaf. Using an immersion blender, partially blend the chowder right in the slow cooker, leaving plenty of chunks for that classic chowder texture. Stir in the butter and cream or half-and-half at the end—it adds a lovely richness and silky finish to your Slow Cooker Corn Chowder. Taste, then season again with a touch more salt and pepper if needed.

Step 5: Serve and Garnish

Ladle the chowder into warm bowls and top as you like—with crispy bacon or smoked ham, melty cheddar cheese, and a sprinkle of chopped chives. Every bowl will look as enticing as it tastes!

How to Serve Slow Cooker Corn Chowder

Garnishes

Garnishing is where you can have some fun and tailor each bowl to your (or your guests’) taste. Classic choices like chopped crispy bacon, shredded cheddar cheese, and chopped chives not only add color and crunch but also layers of extra flavor that make your Slow Cooker Corn Chowder feel truly special.

Side Dishes

This chowder is hearty on its own, but it’s even better with a little something on the side. Crusty bread or warm sourdough is perfect for dunking, while a light green salad with a zesty vinaigrette brightens up the meal. For extra comfort points, serve with pillowy dinner rolls or cornbread muffins.

Creative Ways to Present

You don’t need to be a professional chef to wow your guests. Try ladling Slow Cooker Corn Chowder into bread bowls for a rustic presentation, or serve mini portions in espresso cups at your next brunch or gathering for a delightful appetizer. Add a swirl of extra cream or a scatter of microgreens for an elegant finishing touch.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Let the chowder cool to room temperature, then transfer to airtight containers and refrigerate. It will keep well for up to 4 days, and the flavors seem to get even better as they mingle overnight.

Freezing

If you want to freeze Slow Cooker Corn Chowder, let it cool completely before portioning into freezer-safe containers or bags. For the best texture, freeze before adding cream or half-and-half, stirring it in after reheating. The chowder can be frozen for up to 3 months.

Reheating

To reheat, warm the chowder gently on the stovetop over medium-low heat, stirring frequently so it doesn’t scorch. If it’s very thick, a splash of broth or cream will bring it back to soup-perfect consistency. Microwave reheating works as well, just do it in short bursts, stirring in between for even heat.

FAQs

Can I make Slow Cooker Corn Chowder vegetarian?

Absolutely! Just use vegetable broth instead of chicken broth and skip any meat-based garnishes. The result is a wonderfully flavorful, fully vegetarian dish everyone can enjoy.

What kind of potatoes work best in this chowder?

Both Yukon Gold and Russet potatoes yield creamy, delicious results. Yukon Golds hold their shape a bit better, while Russets break down for a naturally thicker texture. Either is a great choice for Slow Cooker Corn Chowder.

Can I use frozen corn instead of fresh?

Yes, frozen corn works beautifully and is a great time-saver. Just add the kernels straight into the slow cooker—no need to thaw first. Canned corn can work too, but try to drain and rinse it for the best flavor.

Is there a dairy-free option for this recipe?

You can make this chowder dairy-free by using a rich, unsweetened non-dairy milk (like canned coconut milk or a thick oat milk) instead of cream or half-and-half, and skip the butter or use a dairy-free alternative.

How chunky should the chowder be after blending?

That’s completely up to you! For a traditional Slow Cooker Corn Chowder, blend about half the soup so you get a creamy base with plenty of hearty, visible veggies and potatoes. If you like a smoother consistency, blend a bit longer—just be careful not to overdo it if you want to keep some texture.

Final Thoughts

If you’re ready to fill your kitchen with cozy aromas and your table with happy faces, give this Slow Cooker Corn Chowder a try. It’s truly a bowlful of comfort that’s as effortless as it is delicious—perfect for sharing with everyone you love.

Slow Cooker Corn Chowder Recipe

★★★★★

5.2 from 5 reviews

Author: Jack
Total Time: 4 hours 20 minutes (on high) or 8 hours 20 minutes (on low)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Slow Cooker Corn Chowder is a comforting and creamy soup filled with sweet corn, tender vegetables, and savory flavors. It’s a perfect dish for chilly days and is easy to make in a slow cooker.

Instructions

Prepare the Ingredients: Finely chop the onion, peel and dice the carrots, dice the celery, mince the garlic, and peel and cube the potatoes. Shuck and remove kernels from the corn if using fresh corn.
Assemble the Slow Cooker: Place the corn, onion, carrots, celery, garlic, and cubed potatoes in the slow cooker. Pour in the broth, add thyme and bay leaf, and season with salt and pepper to taste. Stir to combine all ingredients.
Slow Cook: Cover and cook on low for 7-8 hours or high for 3-4 hours, until the potatoes are tender and flavors are melded together.
Blend and Finish: Remove the bay leaf. Use an immersion blender to partially blend the chowder, leaving some chunks for texture. Stir in butter and cream or half-and-half, and adjust seasoning if needed.
Serve: Serve the chowder warm, topped with optional garnishes like crispy bacon or smoked ham, shredded cheddar cheese, and chopped chives for added flavor and presentation.

Prep Time: 20 minutes
Cook Time: 4 hours on high or 8 hours on low
Category: Soup
Method: Slow Cooker
Cuisine: American