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Bowl of creamy Crock Pot Potato and Corn Chowder with sweet corn and golden potatoes.

Crock Pot Potato and Corn Chowder

A cozy, creamy chowder made easy in the slow cooker with potatoes, corn, and seasonings, perfect for hands-off cooking while you attend to other tasks.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 3 medium potatoes, peeled and chopped Yukon Gold preferred for creaminess
  • 2 cups corn, fresh or frozen Frozen corn is commonly used
  • 1 medium onion, diced
  • 2 cloves garlic, minced Optional
Liquid Ingredients
  • 4 cups broth (chicken or vegetable) Check for gluten free if needed
  • 1 tsp salt Adjust to taste
  • 1 tsp pepper Adjust to taste
  • 1 pinch smoked paprika Enhances flavor
Finishing Touches
  • 1 cup milk, half and half, or cream Add at the end to keep texture smooth
  • optional cooked crumbled bacon Add for richer flavor or as a topping

Method
 

Preparation
  1. Peel and chop potatoes into small bite-sized pieces. Dice the onion and mince garlic if using.
  2. Add potatoes, corn, onion, garlic, broth, salt, pepper, and smoked paprika to the crockpot. Add crumbled bacon now if using.
Cooking
  1. Cook on low for 6 to 7 hours or high for 3 to 4 hours until potatoes are tender.
  2. Mash a small portion of the soup in the pot to thicken it without making it gluey.
  3. Stir in milk, half and half, or cream and let it warm through for 15 to 20 minutes.
  4. Taste and adjust seasoning with salt and pepper as necessary.

Notes

Store leftovers in the fridge for up to 4 days. Can freeze before adding dairy. To reheat, add a splash of broth or milk if thickened.