Crockpot Corn Chowder Recipe

Corn chowder is a creamy, comforting soup that’s packed with sweet corn, tender potatoes, and savory flavors. Made easily in a crockpot, this version allows you to toss all the ingredients into the slow cooker and let it simmer to perfection. Whether you’re looking for a hearty meal or something simple for the family, this Crockpot Corn Chowder is the ideal dish for cold days or a comforting dinner any time of the year.

Instructions:

1. Prep the Vegetables:

• Begin by preparing the potatoes, onion, and garlic. Peel and dice the potatoes, dice the onion, and mince the garlic. Set these ingredients aside.

2. Assemble in the Crockpot:

• Add the diced potatoes, corn, onion, garlic, thyme, paprika, salt, and pepper to the crockpot. Pour in the chicken or vegetable broth, ensuring that the vegetables are mostly submerged.

3. Slow Cook:

• Cover the crockpot with the lid and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender and the flavors have melded together.

4. Add the Cream:

• Once the vegetables are fully cooked, stir in the heavy cream and milk. Let the chowder continue to cook for another 15-20 minutes to heat through.

5. Thicken the Chowder (Optional):

• If you prefer a thicker chowder, make a slurry by melting the butter in a small saucepan and whisking in the flour to form a roux. Cook for 1-2 minutes to remove the raw flour taste, then whisk the roux into the chowder. Stir well and let it cook for a few more minutes until thickened.

6. Optional Cheesy Version:

• If you’re adding cheese, stir in the shredded cheddar during the last 10 minutes of cooking, allowing it to melt into the chowder for a rich and creamy texture.

7. Finish and Serve:

• Taste the chowder and adjust the seasoning with salt and pepper, if needed. Ladle the soup into bowls and garnish with crumbled bacon, fresh parsley or chives, and extra cheese, if desired.

Tips for Success:

1. Corn Options:
   • Fresh corn is best for the sweetest flavor, but frozen or canned corn works just as well for convenience. If using canned corn, make sure to drain it before adding it to the crockpot.
2. Make it Vegetarian:
   • To make this chowder vegetarian, simply use vegetable broth instead of chicken broth, and omit the bacon. You can add extra vegetables like carrots or bell peppers for added flavor and color.
3. Add Protein:
   • For a heartier meal, stir in cooked and shredded chicken, ham, or sausage towards the end of cooking. This adds a nice boost of protein and texture to the chowder.
4. Blending for Creaminess:
   • If you prefer a smoother chowder, you can blend a portion of the soup. Use an immersion blender to blend about half of the chowder directly in the crockpot, or transfer a few cups to a blender and blend until smooth before returning it to the pot.

Variations:

1. Bacon Corn Chowder:

• Add cooked and crumbled bacon for a smoky, savory flavor. Stir the bacon into the chowder at the end, or use it as a crispy topping for each bowl.

2. Cheesy Corn Chowder:

• Stir in shredded cheddar, Monterey Jack, or even pepper jack cheese for a cheesy twist on the classic recipe. The cheese adds a rich, creamy texture and flavor to the soup.

3. Southwestern Corn Chowder:

• Add diced green chilies, cumin, and a pinch of cayenne pepper for a Southwestern flair. You can also stir in black beans or diced tomatoes for extra texture and flavor.

4. Seafood Corn Chowder:

• For a coastal spin, add cooked shrimp, crab meat, or even clams towards the end of the cooking time. This transforms the dish into a seafood corn chowder, perfect for special occasions.

Nutritional Information (per serving):

• Calories: 310
• Fat: 16g
• Carbohydrates: 35g
• Protein: 9g
• Fiber: 4g
• Sodium: 750mg

Frequently Asked Questions:

1. Can I freeze corn chowder?

• Yes, corn chowder can be frozen. However, the texture of the potatoes and cream may change slightly upon thawing. To freeze, let the chowder cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

2. How can I thicken the chowder without using flour?

• If you prefer not to use flour, you can blend a portion of the soup as mentioned earlier to thicken it. Alternatively, stir in mashed potatoes or cornstarch mixed with cold water to achieve the desired thickness.

3. What can I serve with corn chowder?

• Corn chowder pairs well with crusty bread, garlic bread, or biscuits. You can also serve it with a side salad for a lighter option.

Conclusion:

Crockpot Corn Chowder is a versatile, satisfying soup that delivers rich flavors with minimal effort. Its creamy texture and sweet corn flavor make it a comforting classic, and the slow cooker method ensures you can prepare it in advance with little hands-on time. Whether you make it cheesy, smoky with bacon, or customize it with added vegetables or protein, this chowder is sure to be a hit at the dinner table.

Yield: 6

Crockpot Corn Chowder Recipe

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Corn chowder is a creamy, comforting soup that's packed with sweet corn, tender potatoes, and savory flavors. Made easily in a crockpot, this version allows you to toss all the ingredients into the slow cooker and let it simmer to perfection. Whether you're looking for a hearty meal or something simple for the family, this Crockpot Corn Chowder is the ideal dish for cold days or a comforting dinner any time of the year.

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Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups frozen or fresh corn kernels (about 5-6 ears of corn)
• 3 medium Yukon gold potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon thyme
• Salt and pepper, to taste
• 1/4 cup all-purpose flour (optional, for thickening)
• 2 tablespoons butter (optional, for richness)
• Optional toppings: Shredded cheddar cheese, chopped green onions, crumbled bacon, sour cream

Instructions

1. Cook the Bacon:
   In a skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of the bacon grease in the skillet.
   
2. Sauté the Aromatics:
   Add the diced onion to the skillet with the bacon grease and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
   
3. Add Ingredients to the Crockpot:
   In the crockpot, combine the corn, diced potatoes, chicken broth, sautéed onion and garlic, smoked paprika, and thyme. Season with salt and pepper to taste.
   
4. Slow Cook:
   Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the potatoes are tender.
   
5. Thicken the Chowder:
   Once the soup is done cooking, you can thicken it by whisking 1/4 cup of flour into the heavy cream or half-and-half before adding it to the crockpot. Stir the mixture into the soup along with the butter and cook for another 15-20 minutes on high to allow the chowder to thicken.
   
6. Blend (Optional):
   For a creamier texture, you can use an immersion blender to blend part of the chowder, leaving some chunks for texture, or carefully transfer a portion of the soup to a blender and return it to the crockpot.
   
7. Serve:
   Stir in the crispy bacon and ladle the chowder into bowls. Top with shredded cheddar cheese, chopped green onions, crumbled bacon, or a dollop of sour cream for extra flavor.

Notes

Corn Options: Use fresh, frozen, or canned corn. If using canned, drain and rinse before adding.

Texture: Blending part of the soup gives it a thicker, creamier consistency, but you can skip this step if you prefer chunkier chowder.

Make it Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth for a vegetarian version.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.