There’s something deeply comforting about a bowl of chowder—thick, creamy, and packed with simple ingredients that feel like home. Slow Cooker Corn and Potato Chowder is one of those rare recipes that delivers big flavor with very little effort. Toss everything into the slow cooker, walk away, and come back to a rich, satisfying meal that tastes like it took all day—because it did.
This chowder is perfect for busy weekdays, chilly evenings, or anytime you want hearty comfort food without hovering over the stove.
Why This Chowder Works So Well
The magic of this recipe lies in its simplicity. Potatoes break down just enough to thicken the soup naturally, while corn adds sweetness and texture. Cooking everything slowly allows the flavors to blend deeply, creating a chowder that’s creamy without being heavy.
And the best part? No fancy ingredients or advanced cooking skills required.
Ingredients You’ll Need
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4 cups potatoes, peeled and diced (Yukon Gold or russet work best)
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2 cups corn (fresh, frozen, or canned and drained)
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1 small onion, finely chopped
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2 cloves garlic, minced
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3 cups vegetable or chicken broth
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1 cup milk or half-and-half
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1 cup heavy cream (optional for extra richness)
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon smoked paprika or thyme
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2 tablespoons butter
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2 tablespoons cornstarch (optional, for thicker chowder)
Optional toppings: crispy bacon bits, shredded cheese, green onions, or fresh parsley.
How to Make Slow Cooker Corn and Potato Chowder
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