Slow Cooker Creamy Potato Corn Chowder
Indulging in a warming bowl of chowder is one of life’s simple pleasures, especially when it features creamy potatoes and sweet corn that meld together seamlessly. This Slow Cooker Creamy Potato Corn Chowder is a delightful comfort food that combines wholesome ingredients into a smooth, satisfying soup. Whether it’s a chilly evening or you’re looking for a hearty dish to share with your family, this recipe delivers on taste and ease. It’s not just a cozy meal; it’s a versatile chowder that can adapt to your preferences and dietary needs, making it your new go-to recipe for any day of the week.
Why You’ll Love This Slow Cooker Creamy Potato Corn Chowder
There’s something special about a slow cooker recipe that transforms simple ingredients into a full-bodied dish with little effort. Here’s why this chowder will quickly become your favorite:
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Quick and Easy: With simple prep and minimal clean-up, this recipe is perfect for busy weeknights.
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Perfect for Beginners: Even if you’re new to cooking, this chowder is straightforward and forgiving, perfect for honing your culinary skills.
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Ideal for the Whole Family: Kids and adults alike will enjoy the creamy texture and sweet corn flavor, making it an ideal family meal.
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Economical: Made from affordable ingredients, this chowder is budget-friendly, satisfying, and filling.
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Customizable: Feel free to tailor it to your taste by adding seasonings or swapping out ingredients to suit dietary preferences.
The Necessary Ingredients
Before diving into the cooking process, you’ll want to gather these pantry staples and fresh ingredients:
- 3 cups potatoes, peeled and diced
- 2 cups corn kernels
- 1 small onion, finely chopped
- 2 ribs celery, sliced
- 2 medium carrots, diced
- 3–4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup half-and-half (or ¾ cup heavy cream)
- 2 tbsp butter
- 2 tbsp all-purpose flour (or 2 tsp cornstarch + 2 tsp water)
- 1 tsp dried thyme
- 1 bay leaf
- ½ tsp smoked paprika (optional)
- ½ tsp black pepper
- ¾–1¼ tsp kosher salt
- 2–3 green onions, for topping
Notes and Substitutions on Ingredients
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Potatoes: Starchy potatoes like Russets work best for a creamy texture. If you prefer something more waxy, Yukon Golds are a great option. You can also use sweet potatoes for a different flavor.
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Corn Kernels: Fresh corn off the cob delivers the brightest flavor, but frozen corn is a convenient and tasty substitute.
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Half-and-Half: This adds a rich creaminess to your chowder. However, you can substitute it with whole milk or an alternative non-dairy milk, keeping in mind it may change the overall creaminess.
How to Prepare the Slow Cooker Creamy Potato Corn Chowder step by step
Creating this delicious chowder is a breeze! Follow these easy steps:
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Add Ingredients to the Slow Cooker: In your slow cooker, combine the diced potatoes, corn, finely chopped onion, celery slices, diced carrots, minced garlic, vegetable broth, dried thyme, bay leaf, smoked paprika (if using), black pepper, and kosher salt. Stir everything together so the vegetables are evenly distributed.
Pro Tip: Layering the ingredients helps the flavors to meld beautifully as they cook together!
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Cook on Low or High: Cover the slow cooker and cook on LOW for 5–6 hours or on HIGH for 2½–3½ hours, until the potatoes are tender.
Pro Tip: For an even thicker chowder, opt for the LOW setting for longer cooking time; this allows the flavors to develop more.
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Prepare the Thickener: In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until it’s lightly golden. Gradually add ½ cup of the hot chowder liquid to the pan and whisk until smooth.
Pro Tip: This technique prevents lumps in your chowder and ensures a smooth, creamy consistency!
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Incorporate the Thickener: Stir the prepared thickener back into the chowder in the slow cooker, then add the half-and-half. Cook on LOW for an additional 15–20 minutes to let everything meld together.
Pro Tip: If you prefer a richer flavor, feel free to swap in heavy cream for half-and-half!
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Adjust Seasonings: Once the chowder is done cooking, carefully remove the bay leaf. Taste and adjust the salt to your liking. If desired, mash a few potatoes directly in the slow cooker to create a creamier texture.
Pro Tip: Don’t skip tasting before serving; it’s the best way to ensure your chowder is seasoned just right!
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Serve: Ladle the chowder into bowls and top with sliced green onions and a sprinkle of cracked black pepper.
Pro Tip: A drizzle of olive oil over the top before serving adds a nice touch of flavor!
Serving Suggestions
This chowder is delicious on its own, but here are some great ideas to complement your meal:
Perfect Pairings
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Drinks: Serve with a crisp white wine like Sauvignon Blanc or a refreshing iced tea to balance out the creamy chowder.
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Side Dishes: Pair it with garlic bread or a garden salad for a complete meal experience.
Occasions
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Weeknight Dinner: This hearty chowder is perfect for those busy evenings when you still want a comforting meal.
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Special Occasion Meal: Impress your guests by serving this chowder at gatherings or family events; just garnish it elegantly with extra toppings.
Serving Tips
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Garnishes: Top with croutons, shredded cheese, or diced avocado for added texture and flavor.
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Presentation: Consider serving it in bread bowls for a fun twist that makes for great presentation!
Storage and Reheating Tips
To keep your chowder fresh and delicious for another meal, follow these storage guidelines:
Refrigerated
- Duration: The chowder can be stored in the refrigerator for up to 3-4 days.
- Type of Container: Use airtight containers to maintain freshness and avoid contamination.
Freezed
- If possible: Yes, this chowder freezes wonderfully!
- Packaging: Portion it into airtight freezer-safe containers or heavy-duty freezer bags.
- Defrosting: For best results, thaw in the refrigerator overnight before reheating.
Reheating
- Best Method: Reheat on the stovetop over low heat, stirring frequently to prevent sticking and ensure even heating. You might need to add a splash of vegetable broth or water to loosen it up if it thickens upon cooling.
Guaranteed Success Tips
Here are some golden rules to help you achieve a perfect chowder every time:
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Don’t rush the cooking: Slow and steady leads to a more developed flavor profile.
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Taste as you go: Adjusting seasonings throughout the cooking process can make all the difference.
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Avoid overcooking: While you want the potatoes tender, overcooking can make them mushy.
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Mind your thickening agent: If using cornstarch instead of flour, mix it with cold water before adding it to prevent clumping.
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Experiment with spices: Personalize your chowder with spices like cayenne or Italian herbs based on your preference.
Recipe Variations
Feel free to get creative with this chowder! Here are three variations you might enjoy:
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For a Spicy Version: Add 1 teaspoon of chili powder or a finely chopped jalapeño for a kick of heat.
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For a Vegan Version: Replace half-and-half with coconut cream and use vegetable broth for a rich, vegan chowder.
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For a Protein Boost: Stir in shredded chicken or cooked bacon bits for an added dose of protein and flavor.
Frequently Asked Questions (FAQ)
Q: Can I use fresh corn instead of frozen?
A: Absolutely! Fresh corn will give your chowder a sweet, bright flavor. Just make sure to remove it from the cob before adding it to the slow cooker.
Q: Why did my chowder come out too thin?
A: If it’s not thickening as desired, make sure to add the thickening mixture and allow it to cook longer. You can also mash some of the potatoes to help thicken it up.
Q: Is it okay to leave out the cream?
A: Yes, you can omit the cream for a lighter chowder or substitute with a non-dairy alternative.
Q: How can I make this chowder gluten-free?
A: Swap out the all-purpose flour for cornstarch and follow the same steps for thickening the chowder.
Q: What should I do if it’s too salty?
A: If you find your chowder too salty, try adding a peeled potato to the pot while it’s cooking. The potato will absorb some of the salt. Just remember to remove it before serving!
Q: Can I make this chowder ahead of time?
A: Yes! You can prepare it ahead of time and store it in the refrigerator or freezer as instructed, making it convenient for meal planning.
Q: How long will the chowder last in the freezer?
A: It can be frozen for up to three months. Just ensure it’s in airtight packaging to prevent freezer burn.
By following this comprehensive guide, you’re well on your way to creating a delicious and comforting Slow Cooker Creamy Potato Corn Chowder. Happy cooking!
Creamy Potato Corn Chowder
Ingredients
Main Ingredients
- 3 cups potatoes, peeled and diced Starchy varieties like Russets or Yukon Golds work best.
- 2 cups corn kernels Fresh corn off the cob is best, but frozen is a good substitute.
- 1 small onion, finely chopped
- 2 ribs celery, sliced
- 2 medium carrots, diced
- 3–4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup half-and-half (or ¾ cup heavy cream) Substitutes can include whole milk or non-dairy milk.
- 2 tbsp butter
- 2 tbsp all-purpose flour (or 2 tsp cornstarch + 2 tsp water)
- 1 tsp dried thyme
- 1 leaf bay leaf
- ½ tsp smoked paprika Optional.
- ½ tsp black pepper
- ¾–1¼ tsp kosher salt Adjust to taste.
- 2–3 green onions for topping
Instructions
Preparation
- Add Ingredients to the Slow Cooker: Combine the diced potatoes, corn, onion, celery, carrots, garlic, vegetable broth, thyme, bay leaf, smoked paprika (if using), black pepper, and kosher salt in your slow cooker.
- Cook on Low or High: Cover and cook on LOW for 5–6 hours or on HIGH for 2½–3½ hours, until the potatoes are tender.
- Prepare the Thickener: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add ½ cup of the hot chowder liquid and whisk until smooth.
- Incorporate the Thickener: Stir the thickener back into the chowder and add the half-and-half. Cook on LOW for an additional 15–20 minutes.
- Adjust Seasonings: Remove the bay leaf, taste, and adjust salt if needed. If desired, mash a few potatoes directly in the slow cooker.
- Serve: Ladle the chowder into bowls and top with sliced green onions and a sprinkle of black pepper.