This slow-cooker corn chowder transforms simple ingredients into a creamy, comforting bowl that tastes like you’ve been stirring it for hours. The best part? Your slow cooker does all the work while you go about your day, creating a slow-cooker corn chowder that’s rich, satisfying, and perfect for busy weeknights.
SERVES: 4 | PREP: 15 MIN | COOK: 4-6 HRS | TOTAL: 4 HRS 15 MIN – 6 HRS 15 MIN
Ingredients
Base Ingredients
| Ingredient | Amount |
|---|---|
| Corn kernels (fresh or frozen) | 4 cups |
| Russet potatoes, diced | 2 large (about 3 cups) |
| Yellow onion, finely chopped | 1 medium |
| Celery stalks, diced | 2 stalks |
| Garlic cloves, minced | 4 cloves |
| Chicken or vegetable broth | 3 cups |
| Bay leaves | 2 leaves |
| Dried thyme | 1 teaspoon |
| Smoked paprika | ½ teaspoon |
| Salt | 1 teaspoon (adjust to taste) |
| Black pepper | ½ teaspoon |
Creamy Finish
| Ingredient | Amount |
|---|---|
| Heavy cream | 1 cup |
| Cream cheese, softened | 4 ounces |
| Butter | 2 tablespoons |
| All-purpose flour | 2 tablespoons |
Toppings
| Ingredient | Amount |
|---|---|
| Bacon, cooked and crumbled | 6 strips |
| Sharp cheddar cheese, shredded | ½ cup |
| Green onions, sliced | 3 stalks |
| Fresh parsley, chopped | ¼ cup |
Step-by-Step Instructions
Phase 1: Prep Work (10 minutes)
Step 1: Take out your slow cooker and give it a quick wipe down. Set it on your counter near your cutting board—you’ll be adding ingredients directly as you chop them. This saves time and reduces dishes.
Step 2: Peel your potatoes and dice them into ½-inch cubes. Keep them uniform in size so they cook evenly. Drop them straight into the slow cooker insert. If your potatoes are browning while you prep other ingredients, that’s totally fine—they’ll cook down beautifully.
Step 3: Chop your onion and celery into small, bite-sized pieces (about ¼-inch). You want them small enough that every spoonful has a bit of flavor without overwhelming chunks. Add them to the slow cooker with the potatoes.
Step 4: Mince your garlic cloves finely. I like to smash them first with the flat side of my knife—it makes the peeling easier and releases more flavor. Toss the garlic into the slow cooker.
Step 5: Measure out your corn kernels. If you’re using frozen corn, no need to thaw it first. Fresh corn? Cut it right off the cob for the sweetest flavor. Add all 4 cups to the slow cooker.
Phase 2: Building the Base (5 minutes)
Step 6: Pour in your 3 cups of broth. The liquid should almost cover the vegetables but not completely—you want some ingredients peeking out. This creates the perfect texture later when everything breaks down slightly.
Step 7: Add your bay leaves, dried thyme, smoked paprika, salt, and black pepper. Give everything a gentle stir to distribute the seasonings. The smoked paprika is key here—it adds a subtle depth that makes people wonder what your secret ingredient is.
Step 8: Place the lid on your slow cooker and make sure it’s sealed properly. Set it to LOW for 6 hours or HIGH for 4 hours. The low-and-slow method gives you the creamiest texture, but high works great when you’re short on time.
Phase 3: The Creamy Magic (During Last 30 Minutes)
Step 9: About 30 minutes before your cooking time ends, remove the lid. You’ll see the potatoes are tender and starting to break down—that’s exactly what you want. Take out the bay leaves and discard them.
Step 10: In a small bowl, mash together your softened cream cheese and 2 tablespoons butter until they form a smooth paste. This technique prevents lumps in your chowder. Add the 2 tablespoons flour to this mixture and blend it together completely.
Step 11: Scoop out about 1 cup of the hot liquid from the slow cooker and slowly whisk it into your cream cheese mixture. This tempers it so it won’t seize up when you add it back. Keep whisking until smooth.
Step 12: Pour the cream cheese mixture back into the slow cooker, stirring constantly. You’ll see the chowder start to thicken right away.
Step 13: Add your heavy cream and stir well. Replace the lid and cook on HIGH for another 20-30 minutes. The chowder will thicken beautifully and turn silky smooth.
Phase 4: Final Touches (5 minutes)
Step 14: After the final cooking time, remove the lid and check your consistency. If you want it thicker, mash some of the potatoes against the side of the slow cooker with a wooden spoon. This releases starch and creates a creamier texture naturally.
Step 15: Taste your slow-cooker corn chowder and adjust the seasoning. I usually add a pinch more salt and a crack of fresh black pepper at this stage. The flavors have melded together, so it might need a little boost.
Step 16: Ladle the chowder into bowls and top each serving with crumbled bacon, shredded cheddar, sliced green onions, and fresh parsley. The contrast of crispy bacon against creamy chowder is absolutely perfect.
Chef’s Notes
Corn Selection Matters: Fresh corn gives you the sweetest slow-cooker corn chowder, especially in summer. But frozen corn works beautifully year-round and is already blanched, which helps it hold its shape during the long cooking time.
Potato Power: The starch from russet potatoes naturally thickens your chowder without needing tons of flour or cornstarch. As they break down, they create that signature velvety texture we’re after.
Timing Flexibility: Your slow cooker is forgiving. If you need to leave it an extra 30 minutes on low, it won’t hurt. Just don’t add the cream until you’re actually ready to serve within the hour.
Vegetarian Version: Swap chicken broth for vegetable broth and skip the bacon topping. You can add smoked salt instead of regular salt to get that savory depth without meat.
Nutrition Information Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Protein | 14g |
| Carbohydrates | 48g |
| Fat | 28g |
| Fiber | 5g |
| Sodium | 890mg |
Delicious Variations
Seafood Twist: Stir in 1 pound of diced cooked shrimp or lump crab meat during the last 15 minutes. The sweetness pairs beautifully with corn, creating something similar to my creamy corn soup but with even more depth from the slow cooking.
Southwest Style: Add 1 can of diced green chiles, 1 teaspoon cumin, and top with pepper jack cheese instead of cheddar. Serve with crushed tortilla chips and lime wedges for a totally different vibe.
Chicken Corn Chowder: Add 1 pound of diced chicken breast during the last hour of cooking. It’ll become tender and absorb all those wonderful flavors. This turns your side dish into a complete meal.
Asian-Inspired: Reduce the cream by half and add 2 tablespoons miso paste and 1 tablespoon soy sauce for umami depth. Top with sesame oil and crispy wonton strips. It’s a fun departure, kind of like how my Japanese clear onion soup takes familiar ingredients in a different direction.
Storage & Reheating
Refrigerator: Store your slow-cooker corn chowder in an airtight container for up to 4 days. The flavors actually get better on day two as everything melds together even more.
Freezing: You can freeze this for up to 3 months, but here’s the trick—freeze it BEFORE adding the cream and cream cheese. The dairy can separate when frozen and reheated. When you’re ready to eat, thaw overnight in the fridge, reheat on the stove, then add fresh cream.
Reheating: Warm on the stovetop over medium-low heat, stirring frequently. Add a splash of broth or cream if it’s gotten too thick. Microwave works too, but stir every minute to prevent hot spots.
Make-Ahead Tip: Prep all your vegetables the night before and store them in containers in the fridge. In the morning, just dump everything in the slow cooker and turn it on before you leave for work.
Troubleshooting Common Issues
Problem: Chowder is too thin Add 2 tablespoons of instant potato flakes or cornstarch mixed with cold water. Stir it in and cook on high for 15 minutes. You can also mash more potatoes against the side of the pot to release their starch.
Problem: Chowder is too thick Thin it out with warm broth or cream, adding ¼ cup at a time until you reach your desired consistency. Never add cold liquid—it’ll drop the temperature too much.
Problem: Cream curdled or looks grainy This happens when cream is added to liquid that’s too hot or if the slow cooker is on high. Lower the heat to low, add a splash of cold cream, and whisk vigorously. The new cream will help smooth things out.
Problem: Corn tastes tough or chewy Frozen corn that’s been overcooked can get rubbery. Next time, add frozen corn during the last 2 hours instead of at the beginning. Fresh corn holds up better to long cooking times.
Problem: Not enough flavor Your chowder might need more salt—cream and potatoes absorb a lot. Try adding a splash of hot sauce, a squeeze of lemon juice, or a tablespoon of white wine vinegar. Acid brightens everything up.
Equipment Essentials
- 6-quart slow cooker (minimum 5-quart)
- Sharp chef’s knife for chopping vegetables
- Cutting board
- Wooden spoon or silicone spatula for stirring
- Measuring cups and spoons
- Small mixing bowl for the cream cheese mixture
- Whisk for blending
- Ladle for serving
- Potato masher (optional, for thickening)
Shopping List Organized by Store Section
Produce Section
- 2 large russet potatoes
- 1 medium yellow onion
- 2 celery stalks
- 4 garlic cloves
- 3 green onions
- 1 bunch fresh parsley
Frozen Foods
- 4 cups corn kernels (if using frozen)
Dairy Case
- 1 cup heavy cream
- 4 oz cream cheese
- 2 tablespoons butter
- ½ cup sharp cheddar cheese (or buy pre-shredded)
Meat Counter
- 6 strips bacon
Canned Goods/Broth Aisle
- 3 cups chicken or vegetable broth (one 32-oz container)
Baking/Spices Aisle
- All-purpose flour
- Dried thyme
- Smoked paprika
- Bay leaves
- Salt
- Black pepper
5 Success Secrets from the Pros
1. Layer Your Seasonings Don’t just season at the beginning. Taste and adjust at multiple stages—after the base cooks, after adding cream, and right before serving. Each addition brings out different flavor notes.
2. Don’t Skip the Cream Cheese It’s not just about making things creamy. Cream cheese adds tanginess and body that heavy cream alone can’t achieve. It also helps prevent the dairy from separating during the long cooking time.
3. Use the Starch When you mash some potatoes against the side of your slow cooker, you’re releasing natural starches that thicken your chowder without flour. This keeps it from tasting pasty or heavy.
4. Crispy Toppings Are Non-Negotiable The contrast between hot, creamy chowder and crispy, salty bacon or crunchy green onions makes every bite interesting. Don’t serve it plain—those toppings complete the dish.
5. Low and Slow Wins If you have the time, always choose the LOW setting over HIGH. The gentle heat keeps the vegetables from turning to mush and lets flavors develop more complexity. Your patience pays off in taste.
This slow-cooker corn chowder recipe proves that comfort food doesn’t have to be complicated. Let your slow cooker work its magic while you handle everything else on your to-do list. When you come home to that incredible aroma, you’ll understand why this recipe has become my go-to for busy days that still deserve something special.
