The Chowder That Saved Dinner on the Busiest Day Ever
Some days, cooking dinner feels impossible. You're tired, you're busy, and the idea of standing over a stove sounds like actual torture. Enter this Slow Cooker Corn and Potato Chowder—the hero recipe that turns five minutes of morning prep into a deeply comforting, creamy, soul-warming dinner that's waiting for you when you walk through the door. No babysitting, no stirring, no stress. Just thick, velvety chowder studded with tender potatoes and sweet corn, ready to ladle into bowls and devour.
What makes this chowder truly special is how it transforms humble ingredients into something that tastes luxurious and time-intensive when really, your slow cooker did all the work. The potatoes break down just enough to create natural creaminess, the corn adds pops of sweetness, and everything melds together into this rich, satisfying soup that tastes like it simmered for hours—because it did. Whether you're feeding your family on a busy Tuesday, meal prepping for the week ahead, or just craving comfort in a bowl, this recipe delivers every single time.
Why You'll Love This Recipe
- Practically cooks itself—just dump and walk away
- Ready in 6-7 hours on low or 3-4 hours on high
- Naturally creamy without tons of heavy cream
- Budget-friendly using simple, affordable ingredients
- Perfect for meal prep—tastes even better the next day
- Easily customizable with your favorite toppings and add-ins
- Kid-friendly and crowd-pleasing with familiar, comforting flavors
- Makes your house smell incredible while it cooks
- Vegetarian-friendly with simple swaps
- Freezer-friendly for future busy nights
Ingredients
- 4 cups potatoes, peeled and diced (Yukon Gold or russet work best)
- 2 cups corn (fresh, frozen, or canned and drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup milk or half-and-half
- 1 cup heavy cream (optional for extra richness)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika or thyme
- 2 tablespoons butter
- 2 tablespoons cornstarch (optional, for thicker chowder)
- Optional toppings: crispy bacon bits, shredded cheese, green onions, fresh parsley
Equipment
- 5-6 quart slow cooker
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Immersion blender (optional)
- Small bowl (for cornstarch slurry)
- Ladle
- Serving bowls
Step-by-Step Instructions
Step 1: Prep Your Ingredients
Peel and dice your potatoes into roughly ¾-inch cubes—they should be uniform so they cook evenly. Yukon Golds give you a naturally creamy texture, while russets break down more and create an even thicker chowder. Finely chop your onion and mince your garlic. If you're using frozen corn, no need to thaw it. Canned corn should be drained.
Step 2: Build Your Base
Dump the diced potatoes, corn, chopped onion, minced garlic, broth, salt, black pepper, and smoked paprika or thyme directly into your slow cooker. Give everything a gentle stir to distribute the seasonings and make sure the potatoes are mostly submerged in the liquid. Don't worry if some pieces are sticking up—they'll soften and sink as they cook.
Step 3: Set It and Forget It
Put the lid on your slow cooker and set it to LOW for 6-7 hours or HIGH for 3-4 hours. Then walk away. Go to work, run errands, binge a show, take a nap—whatever you need to do. Your slow cooker has this handled. The chowder is ready when the potatoes are completely fork-tender and starting to break down slightly at the edges.
Step 4: Make It Creamy
About 30 minutes before you're ready to eat, stir in the milk, heavy cream if you're using it, and butter. The butter adds richness and silky texture that takes this from good to absolutely incredible. If you want an extra-thick chowder, whisk your cornstarch with 2 tablespoons of cold milk in a small bowl until smooth, then stir it into the slow cooker. Let everything heat through for those final 30 minutes.
Step 5: Blend for Extra Creaminess (Optional)
This step is totally optional but highly recommended. Use an immersion blender to partially blend the soup right in the slow cooker—just a few pulses to break down some of the potatoes while leaving plenty of chunks. This creates an incredibly creamy base while maintaining that classic chowder texture. If you don't have an immersion blender, you can carefully transfer about 2 cups of the soup to a regular blender, puree it, and stir it back in.
Step 6: Taste and Adjust
Give your chowder a taste and adjust the seasoning if needed. It might need a bit more salt, an extra crack of black pepper, or even a pinch of cayenne if you like a little heat. The flavor should be rich and balanced, with the sweetness of the corn playing against the savory broth and creamy potatoes.
Step 7: Serve and Top
Ladle generous portions into bowls and let everyone customize their own with toppings. Crispy bacon bits add salty crunch, shredded cheddar melts into gooey pockets of cheese, fresh green onions provide brightness, and a sprinkle of parsley adds color. Serve with crusty bread for dipping and prepare for the compliments to roll in.
Pro Tips
- Don't skip the final 30 minutes with dairy. Adding milk and cream too early can cause them to curdle. Wait until the end for the best texture.
- Yukon Gold potatoes are the secret weapon. They have a naturally buttery, creamy texture that makes the chowder feel more indulgent without extra cream.
- Use an immersion blender for the best texture. Partially blending creates that signature chowder creaminess while keeping some chunks for texture and visual appeal.
- Let it sit for 10 minutes before serving. The chowder thickens as it cools slightly, and the flavors continue to develop.
- Taste before adding more salt. Broth can be salty on its own, so season conservatively at the beginning and adjust at the end.
- Make it ahead for even better flavor. Like most soups, this tastes even better the next day after the flavors have had time to meld.
Variations & Substitutions
- Make it bacon chowder: Cook 6 strips of bacon until crispy, crumble, and stir half into the chowder. Save the rest for topping.
- Add vegetables: Stir in diced carrots, celery, or bell peppers at the beginning for extra nutrition and flavor.
- Make it vegan: Use vegetable broth, plant-based milk and cream, and vegan butter. The cornstarch slurry helps maintain creaminess.
- Try different herbs: Fresh thyme, rosemary, or bay leaves add wonderful depth. Remove bay leaves before serving.
- Add protein: Stir in shredded rotisserie chicken, cooked sausage, or crispy bacon during the last 30 minutes.
- Make it spicy: Add diced jalapeños or a pinch of cayenne pepper for heat.
- Use sweet potatoes: Swap half the regular potatoes for sweet potatoes for a slightly sweeter, more colorful version.
- Make it dairy-free: Use coconut milk instead of dairy milk and cream for a rich, creamy texture.
Serving, Pairing & Storage
How to Serve:
Ladle this chowder into bowls while it's hot and steaming. Set out a toppings bar with crispy bacon, shredded cheddar, green onions, sour cream, and hot sauce so everyone can customize their bowl. Serve alongside crusty bread, cornbread, oyster crackers, or a simple green salad.
What It Pairs Well With:
This chowder is substantial enough to be a complete meal on its own, but it's also wonderful with a grilled cheese sandwich, a fresh Caesar salad, or garlic bread for soaking up every last drop. A crisp white wine or cold beer complements it beautifully for adult dinners.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 5 days. The chowder will thicken as it sits—just add a splash of broth or milk when reheating to loosen it back up.
Freezing Instructions:
This freezes well! Let it cool completely, then transfer to freezer-safe containers, leaving about an inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding liquid as needed.
Reheating Tips:
Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding milk or broth to reach your desired consistency. You can also microwave individual portions, stirring every minute until heated throug
FAQ
Can I use frozen potatoes?
Fresh potatoes work best for texture and flavor. Frozen hash browns can work in a pinch, but they may break down more and create a mushier texture.
Why is my chowder watery?
This usually means you need to either cook it longer so the potatoes break down more, or add the cornstarch slurry at the end to thicken it up. Partially blending also helps create a thicker base.
Can I make this in the Instant Pot?
Yes! Use the soup/stew setting and cook on high pressure for 8 minutes, then natural release for 10 minutes. Add dairy at the end.
Do I have to use heavy cream?
No! You can use all milk or half-and-half for a lighter version. The cornstarch slurry helps maintain creaminess even without heavy cream.
Can I add cheese?
Absolutely! Stir in 1-2 cups of shredded cheddar during the last 30 minutes. It melts into the chowder beautifully.
Why did my dairy curdle?
This happens if dairy is added too early or if the heat is too high. Always add milk and cream during the last 30 minutes on low heat.
Slow Cooker Corn and Potato Chowder
Ingredients
Equipment
Method
- Peel and dice potatoes into ¾-inch cubes. Finely chop onion and mince garlic. Drain corn if using canned.
- Place potatoes, corn, onion, garlic, broth, salt, black pepper, and smoked paprika or thyme in slow cooker. Stir gently to combine.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
- About 30 minutes before serving, stir in milk, heavy cream (if using), and butter. For thicker chowder, whisk cornstarch with 2 tablespoons cold milk in small bowl, then stir into slow cooker.
- Optional: Use immersion blender to partially blend soup, leaving chunks for texture. Or transfer 2 cups to regular blender, puree, and stir back in.
- Taste and adjust seasoning as needed. Let sit 10 minutes to thicken slightly.
- Ladle into bowls and top with crispy bacon, shredded cheese, green onions, or fresh parsley. Serve with crusty bread.
Notes
Add milk and cream during last 30 minutes to prevent curdling. Don't add dairy too early or on high heat.
Use immersion blender to partially blend for signature chowder creaminess while keeping texture.
Cornstarch slurry is optional but creates extra-thick chowder. Whisk with cold milk before adding.
Frozen corn doesn't need thawing. Canned corn should be drained.
Don't over-blend—texture is what makes chowder special. Leave plenty of chunks.
Chowder thickens as it sits. Add splash of broth or milk when reheating if too thick.
Tastes even better the next day as flavors deepen and meld.
Make it bacon chowder: Cook 6 strips bacon until crispy, crumble, stir half into chowder. Top with rest.
Add vegetables: Stir in diced carrots, celery, or bell peppers at beginning.
Make it vegan: Use vegetable broth, plant-based milk and cream, vegan butter.
Add protein: Stir in shredded rotisserie chicken, cooked sausage, or bacon during last 30 minutes.
Make it spicy: Add diced jalapeños or cayenne pepper.
Add cheese: Stir in 1-2 cups shredded cheddar during last 30 minutes.
Store in airtight container in refrigerator for up to 5 days.
Freeze for up to 3 months. Thaw overnight in fridge and reheat gently, adding liquid as needed.
Reheat on stovetop over medium-low heat, stirring and adding milk or broth to desired consistency.
Serve with crusty bread, cornbread, grilled cheese, or simple green salad.