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
Yukon Gold potatoes create naturally creamy texture. Russets break down more for thicker chowder.
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.
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.