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crockpot potato corn chowder

Crockpot Potato Corn Chowder

Get ready for a heartwarming, incredibly easy crockpot potato corn chowder that’s perfect for busy weeknights or lazy weekends, offering a delicious and satisfying meal with minimal effort. This recipe is a lifesaver for anyone seeking a comforting, flavorful soup that practically makes itself!
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Prep Time 15 minutes
Cook Time 8 hours
Thickening Time 30 minutes
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds Yukon Gold potatoes peeled and diced into 1-inch cubes
  • 1.5 cups frozen corn kernels or fresh corn kernels from 2-3 ears
  • 1 cup chopped yellow onion about 1 medium onion
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 teaspoon dried thyme
  • 0.5 teaspoon smoked paprika
  • to taste Salt and freshly ground black pepper
  • 1 (12-ounce) can evaporated milk or heavy cream for richer chowder
  • 2 tablespoons all-purpose flour optional, for thickening
  • to garnish Fresh parsley chopped
  • optional Cooked bacon bits for garnish
  • optional Shredded cheddar cheese for garnish

Equipment

  • Slow Cooker
  • Small Bowl
  • Saucepan

Method
 

  1. Add the diced Yukon Gold potatoes, frozen corn kernels, chopped yellow onion, and minced garlic to your slow cooker.
    1.5 pounds Yukon Gold potatoes, 1.5 cups frozen corn kernels, 1 cup chopped yellow onion, 2 cloves garlic
  2. Pour in the chicken broth (or vegetable broth). Stir in the dried thyme and smoked paprika. Season generously with salt and freshly ground black pepper.
    4 cups low-sodium chicken broth or vegetable broth, 1 teaspoon dried thyme, 0.5 teaspoon smoked paprika, to taste Salt and freshly ground black pepper
  3. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.
  4. Once the vegetables are tender, stir in the evaporated milk (or heavy cream). If you prefer a thicker chowder, you can whisk the 2 tablespoons of all-purpose flour with about 1/4 cup of the hot liquid from the slow cooker in a small bowl until smooth, then stir this mixture back into the slow cooker. Continue to cook on high for another 30 minutes to allow it to thicken.
    1 (12-ounce) can evaporated milk, 2 tablespoons all-purpose flour
  5. Taste the chowder and adjust salt and pepper as needed.
    to taste Salt and freshly ground black pepper
  6. Ladle the hot crockpot potato corn chowder into bowls. Garnish with fresh chopped parsley, crumbled bacon bits, and shredded cheddar cheese, if desired.
    to garnish Fresh parsley, optional Cooked bacon bits, optional Shredded cheddar cheese

Notes

This chowder can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat gently on the stovetop or in the microwave.