How to Make Slow Cooker Corn and Potato Chowder
Step 1: Prep the Base
Place the diced potatoes, corn, onion, garlic, broth, salt, pepper, and spices into the slow cooker. Stir gently to combine.
Step 2: Slow Cook
Cover and cook:
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Low: 6–7 hours
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High: 3–4 hours
The chowder is ready when the potatoes are fork-tender.
Step 3: Make It Creamy
About 30 minutes before serving, stir in the milk, cream (if using), and butter. For a thicker chowder, mix cornstarch with a little cold milk, then stir it into the pot.
Step 4: Blend (Optional)
For a creamier texture, use an immersion blender to partially blend the soup—leave some chunks for that classic chowder feel.
Step 5: Taste and Serve
Adjust seasoning if needed. Ladle into bowls and finish with your favorite toppings.
Tips for the Best Chowder
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Don’t overblend—texture is part of what makes chowder special
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Add cheese at the end so it melts smoothly
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For a vegan version, use plant-based milk and butter
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Leftovers taste even better the next day as flavors deepen
A Bowl Worth Coming Home To
Slow Cooker Corn and Potato Chowder proves that comfort food doesn’t have to be complicated. It’s warm, filling, and endlessly customizable—perfect with crusty bread or a simple side salad. Once you try it, this recipe is bound to become a regular in your slow cooker rotation.
