Slow Cooker Creamy Corn Chowder. A slow-cooker corn-and-potato chowder with vegetable broth, thyme and cream stirred in at the end. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A corn-forward slow-cooker soup
Sweet corn and small potato cubes simmer in vegetable broth before a cup of cream goes in near the end. Mashing some potatoes thickens the bowl while leaving most kernels visible.
Chefly's chicken enchilada chowder is a different meat-and-spice dish. This working six-bowl recipe has no chicken, bacon or seafood.
Cut potatoes evenly
Half-inch Yukon Gold cubes should soften at a similar rate. Large chunks can remain firm after the estimated five hours while small ones disappear into broth.
The corn is frozen kernels rather than cream-style canned corn. Three cups low-sodium vegetable broth keep it a meat-free base, though dairy cream means it is not vegan.
Ingredients for 6 bowls
| Ingredient | Amount | Use |
|---|---|---|
| Frozen sweet corn kernels | 4 cups | No canned cream-style corn. |
| Yukon Gold potatoes, diced small | 1 pound | About 1/2-inch cubes. |
| Yellow onion, diced | 1 medium | Chowder base. |
| Celery ribs, diced | 2 ribs | Chowder base. |
| Garlic, minced | 2 cloves | Chowder base. |
| Low-sodium vegetable broth | 3 cups | Slow-cooker liquid. |
| Dried thyme | 1 teaspoon | Chowder seasoning. |
| Fine salt | 3/4 teaspoon | Adjust for broth. |
| Freshly ground black pepper | 1/4 teaspoon | Chowder seasoning. |
| Heavy cream | 1 cup | Add after potatoes soften. |
Step-by-step method
- Add 4 cups frozen sweet corn, 1 lb small-diced Yukon Gold potatoes, one diced onion, two diced celery ribs, two minced garlic cloves, 3 cups low-sodium vegetable broth, 1 tsp dried thyme, 3/4 tsp salt and 1/4 tsp pepper to a 5- to 6-quart slow cooker. Stir and start cooking promptly.
- Cover and cook on LOW approximately five hours until the potatoes are tender when pierced. Mash about one cup of the cooked potato-corn mixture against the side or in a bowl, then stir it back to thicken without flour.
- Stir in 1 cup heavy cream, cover and cook approximately fifteen minutes more until the chowder is steaming hot throughout. Taste and adjust salt, recording any change.
- Divide into six working bowls and measure actual final volume after a kitchen trial. No chicken, bacon or seafood is included; those would change the recipe, images and handling notes.
Cook before adding cream
Combine the vegetables, broth and seasoning at the beginning and cook covered on LOW until potatoes are tender. Cooker performance and dice size affect time.
The Magical Slow Cooker has a related corn chowder reference. This version uses its own vegetable broth and mash-thickened finish, so its spoonable texture still needs a test.
Mash for body
Mash about one cup of cooked potato-corn mixture, then return it to the pot. This is a measured way to thicken without adding an unrecorded flour slurry.
Stir in heavy cream only after potato tenderness is established, then heat through gently. Avoid a prolonged hard boil after the dairy addition.
Serve and store
Divide the finished soup into six provisional bowls. Measure actual cooked volume; one-and-a-quarter cups each is not yet an observed yield.
Cool leftovers promptly under current FDA guidance. Reheated dairy texture and exact storage interval should be based on an actual batch.
Corn chowder questions
Is chicken in this chowder?
No. The recipe uses corn, potatoes, vegetables, broth and cream.
How is it thickened?
Mash a measured cup of cooked potato-corn mixture into the soup.
When is cream added?
After potatoes soften, for an estimated final fifteen minutes.
Further reading and related Chefly recipes: The Magical Slow Cooker's corn chowder; FDA safe food handling. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Slow Cooker Creamy Corn Chowder. Category: Soups. 6 bowls. Prep approximately 20 minutes; cooking approximately 315 minutes; additional cooling/chilling approximately 0 minutes; total approximately 335 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 4 cups Frozen sweet corn kernels; 1 pound Yukon Gold potatoes, diced small; 1 medium Yellow onion, diced; 2 ribs Celery ribs, diced; 2 cloves Garlic, minced; 3 cups Low-sodium vegetable broth; 1 teaspoon Dried thyme; 3/4 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper; 1 cup Heavy cream.
Instructions: Add 4 cups frozen sweet corn, 1 lb small-diced Yukon Gold potatoes, one diced onion, two diced celery ribs, two minced garlic cloves, 3 cups low-sodium vegetable broth, 1 tsp dried thyme, 3/4 tsp salt and 1/4 tsp pepper to a 5- to 6-quart slow cooker. Stir and start cooking promptly. Cover and cook on LOW approximately five hours until the potatoes are tender when pierced. Mash about one cup of the cooked potato-corn mixture against the side or in a bowl, then stir it back to thicken without flour. Stir in 1 cup heavy cream, cover and cook approximately fifteen minutes more until the chowder is steaming hot throughout. Taste and adjust salt, recording any change. Divide into six working bowls and measure actual final volume after a kitchen trial. No chicken, bacon or seafood is included; those would change the recipe, images and handling notes.
Allergens: Milk; Check broth and packaged corn for allergens and cross-contact. Review packaged ingredients and cross-contact before serving.
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Slow Cooker Creamy Corn Chowder
- Total Time: 335 minutes
- Yield: 6 servings 1x
Description
Six bowls of slow-cooker corn, potato and cream chowder without chicken or bacon.
Ingredients
- 4 cups Frozen sweet corn kernels
- 1 pound Yukon Gold potatoes, diced small
- 1 medium Yellow onion, diced
- 2 ribs Celery ribs, diced
- 2 cloves Garlic, minced
- 3 cups Low-sodium vegetable broth
- 1 teaspoon Dried thyme
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 1 cup Heavy cream
Instructions
- Add 4 cups frozen sweet corn, 1 lb small-diced Yukon Gold potatoes, one diced onion, two diced celery ribs, two minced garlic cloves, 3 cups low-sodium vegetable broth, 1 tsp dried thyme, 3/4 tsp salt and 1/4 tsp pepper to a 5- to 6-quart slow cooker. Stir and start cooking promptly.
- Cover and cook on LOW approximately five hours until the potatoes are tender when pierced. Mash about one cup of the cooked potato-corn mixture against the side or in a bowl, then stir it back to thicken without flour.
- Stir in 1 cup heavy cream, cover and cook approximately fifteen minutes more until the chowder is steaming hot throughout. Taste and adjust salt, recording any change.
- Divide into six working bowls and measure actual final volume after a kitchen trial. No chicken, bacon or seafood is included; those would change the recipe, images and handling notes.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: about five hours LOW for potato, then 15 minutes after cream; cooker and dice size vary.
- Prep Time: 20 minutes
- Cook Time: 315 minutes
- Category: Soups
Nutrition
- Serving Size: Approximately one and a quarter cups, pending cooked-volume measurement