This slow cooker corn chowder is a hearty meal featuring creamy corn and tender potatoes. It is an effortless way to prepare a comforting soup for the whole family using a slow cooker. The combination of sweet corn and savory broth creates a balanced and filling dish.
List of ingredients
- 1 can whole corn (15 oz can – drained) – provides texture and sweetness.
- 1 can cream style corn (15 oz can) – creates the base thickness.
- 2 Russet Potatoes (peeled and diced into small pieces) – adds heartiness and starch.
- 1/2 onion (finely diced) – adds a savory aromatic base.
- 3 tbsp butter – provides richness and flavor.
- 1 tbsp minced garlic – adds a pungent, savory note.
- 1/2 tsp thyme – adds a subtle earthy herb flavor.
- 1 tsp salt – enhances all other flavors in the pot.
- 1 bay leaf – adds a deep aromatic layer during slow cooking.
- 6 slices smoked beef bacon (cooked and crumbled) – adds a salty, smoky element.
- 4 cups chicken broth – the primary liquid base for the soup.
- 1 cup Heavy whipping cream – creates the signature creamy consistency.
- 2 tbsp cornstarch – used as a thickening agent for the final texture.
step-by-step instructions
- Combine Base Ingredients: Place 1 can (15 oz) drained whole corn, 1 can (15 oz) cream style corn, 2 peeled and diced russet potatoes, ½ finely diced onion, 3 tablespoons butter, 1 tablespoon minced garlic, ½ teaspoon dried thyme, 1 teaspoon salt, 1 bay leaf, 6 slices cooked and crumbled smoked beef bacon, and 4 cups chicken broth into a 6 quart crock pot. Stir the mixture thoroughly to combine all elements.
- Slow Cook: Cover the crock pot with a lid. Cook on the low setting for 8–9 hours or on the high setting for 5 hours until the potatoes are completely tender.
- Prepare Thickener: In a small mixing bowl, whisk together 1 cup heavy whipping cream and 2 tablespoons cornstarch until the mixture is smooth and no lumps remain.
- Finish the Soup: Remove the bay leaf from the crock pot. Stir the cream and cornstarch mixture into the soup.
- Final Thickening: Cover the pot again and cook on the high setting for an additional 20–30 minutes until the chowder has reached the desired thickness.
- Serve: Ladle the warm chowder into bowls and serve immediately.
Mastering the Soup Texture
Ensure Consistent Potato Dicing
Cut the Russet potatoes into uniform 1/2-inch cubes. This prevents some pieces from disintegrating into the broth while others remain undercooked. Consistent sizing ensures a balanced texture in every spoonful of the chowder.
Manage Slow Cooker Volume
Using a 6-quart crock pot is ideal for this specific quantity of ingredients. Filling the pot more than three-quarters full can lead to uneven heat distribution or potential overflow. Ensure there is sufficient space for the liquid to simmer without splashing onto the lid.
Optimizing the Cornstarch Slurry
Always whisk the cornstarch into the cream while it is cold to avoid clumps. If you add cornstarch directly to the hot soup, it will create thick pellets that are difficult to dissolve. The slurry method ensures a perfectly smooth and glossy finish to the broth.
Ingredient Substitutions and Alternatives
Fresh Corn Conversion
If you prefer fresh corn, replace the canned corn with 4 to 5 cups of kernels cut from approximately 10 ears of corn. Fresh corn provides a brighter sweetness and a firmer snap. Ensure the kernels are cut cleanly from the cob to avoid woody bits in the soup.
Frozen Corn Options
To use frozen corn, substitute the canned whole corn with two standard bags of frozen kernels. It is helpful to rinse the frozen corn under warm water first to remove excess ice crystals. This prevents the internal temperature of the slow cooker from dropping too rapidly during the initial phase.
Dairy-Free Cream Alternatives
For a dairy-free version, replace the heavy whipping cream with full-fat coconut milk or cashew cream. These alternatives provide the necessary fat content to maintain a rich mouthfeel. Whisk the cornstarch into the plant-based cream exactly as you would with the dairy version.
Potato Variety Choices
While Russet potatoes are recommended for their starch content, Yukon Gold potatoes offer a naturally creamier texture. Red potatoes are a better choice if you prefer the potato chunks to hold their shape firmly. Avoid using waxy potatoes if you want the soup to thicken naturally from the potato starch.
Complementary Side Dishes
Pairing with Garlic Bread
Toasted French bread or garlic breadsticks are ideal for scooping up the thick broth. Brush slices of baguette with melted butter and minced garlic, then bake at 375°F for 5-8 minutes. The crunchy texture provides a contrast to the smooth consistency of the chowder.
Adding a Fresh Green Salad
A light side salad with a lemon-based vinaigrette balances the richness of the heavy cream and beef bacon. Use a mix of arugula and baby spinach with sliced cucumbers. The acidity of the dressing cleanses the palate between bites of the hearty soup.
Roasted Vegetable Accompaniments
Roasted broccoli or asparagus provides a nutritional balance to the meal. Toss the vegetables in olive oil, salt, and pepper, then roast at 400°F until the edges are charred. These earthy flavors complement the natural sweetness of the corn kernels.
Long-Term Storage and Preservation
Refrigeration Guidelines
Store leftover corn chowder in an airtight glass or plastic container in the refrigerator. The soup remains safe and flavorful for up to 5 days. Keep the container in the main body of the refrigerator rather than the door to maintain a constant temperature.
Freezing the Chowder
This soup can be frozen, although the dairy may separate slightly upon thawing. To freeze, portion the soup into freezer-safe containers and leave one inch of headspace at the top for expansion. Thaw the soup slowly in the refrigerator overnight before reheating to restore the texture.
Preventing Separation during Storage
When storing the soup, the cream and broth may naturally separate over time. This is normal for dairy-based soups. A vigorous stir during the reheating process will re-emulsify the fats and liquids, returning the chowder to its original creamy state.
Proper Reheating Techniques
Stovetop Reheating Process
For large quantities of leftovers, pour the chowder into a heavy-bottomed pot over medium-low heat. Stir frequently to prevent the thick ingredients from scorching on the bottom. Add a small splash of chicken broth if the soup has thickened too much in the fridge.
Microwave Reheating Tips
Heat individual portions in a microwave-safe bowl in 30-second intervals. Stir the soup thoroughly between each interval to ensure an even temperature. This prevents the cream from overheating in one spot and curdling.
Temperature Control for Dairy
Avoid boiling the soup during the reheating process. High heat can cause the heavy cream to separate or the cornstarch to break down. Heat the chowder until it is steaming but not bubbling aggressively.
Flavor Enhancements and Variations
Adding Shredded Chicken
Mix in two cups of shredded rotisserie chicken during the final 30 minutes of cooking. This adds a lean protein source and transforms the chowder into a more filling main course. Ensure the chicken is pre-cooked and seasoned to match the soup.
Incorporating Melted Cheese
Sprinkle shredded sharp cheddar or pepper jack cheese directly onto the serving bowl. The heat from the soup will melt the cheese, adding a salty and sharp dimension. Stir the cheese in completely if you prefer a more integrated, cheesy broth.
Increasing the Spice Level
For a spicy version, add 1/2 teaspoon of red pepper flakes or several dashes of hot sauce. These additives cut through the richness of the cream and butter. For a smoky heat, use a pinch of chipotle powder or smoked paprika.
Using Diced Tomatoes
Stir in one 14.5-ounce can of diced tomatoes with green chilies during the initial cooking phase. This adds a bright acidity and a colorful contrast to the yellow corn. This variation introduces a subtle southwestern flavor profile to the dish.
Common Questions and Troubleshooting
Why is my chowder too thin?
If the soup is too thin after the initial thickening step, create a secondary slurry with one tablespoon of cornstarch and one tablespoon of water. Stir this into the hot soup and cook on high for another 10-15 minutes. This will increase the viscosity of the broth.
Can I use an Instant Pot?
Yes, you can use a pressure cooker on high for 10-15 minutes with a natural pressure release. The cornstarch slurry must be added after the pressure is released. Use the saute function to simmer the soup for a few minutes until it thickens.
How do I prevent potatoes from mushing?
To keep the potatoes from becoming too soft, avoid cooking the soup beyond the recommended time. If you prefer very firm potato chunks, add them to the slow cooker 2 hours later than the other ingredients when cooking on the low setting.
What if I don’t have heavy cream?
Half-and-half can be used as a substitute, though the result will be slightly less thick. If using half-and-half, you may need to increase the cornstarch by one tablespoon to achieve the same creamy consistency as heavy cream.
Print
Slow Cooker Creamy Corn Chowder
- Total Time: 8 hours 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Crock Pot Corn Chowder is loaded with tender potatoes, corn, plant-based bacon, and a creamy broth. This soup easily cooks in the slow cooker for a delicious meal.
Ingredients
- 1 can (15 oz) whole corn, drained
- 1 can (15 oz) cream style corn
- 2 Russet Potatoes, peeled and diced into small pieces
- 1/2 onion, finely diced
- 3 tbsp butter
- 1 tbsp minced garlic
- 1/2 tsp thyme
- 1 tsp salt
- 1 bay leaf
- 6 slices plant-based bacon, cooked and crumbled
- 4 cups vegetable broth
- 1 cup heavy whipping cream
- 2 tbsp cornstarch
Instructions
- Step: Place the drained whole corn, cream style corn, diced russet potatoes, diced onion, butter, minced garlic, thyme, salt, bay leaf, crumbled plant-based bacon, and vegetable broth into a 6 quart crock pot and stir to combine.
- Step: Cover and cook on low for 8–9 hours or high for 5 hours until the potatoes are tender.
- Step: In a small bowl, whisk together the heavy whipping cream and cornstarch.
- Step: Remove the bay leaf and stir the cream mixture into the crock pot.
- Step: Cover and cook on high for an additional 20–30 minutes until the chowder has thickened.
- Step: Serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours 20 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 537 kcal
- Sugar: 5 g
- Sodium: 1329 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.03 g
- Carbohydrates: 77 g
- Fiber: 20 g
- Protein: 15 g
- Cholesterol: 62 mg