Nothing beats a warm bowl of crock pot potato corn chowder on a chilly day.
Made right in the slow cooker, this budget-friendly soup recipe is made with a handful of pantry ingredients and is perfect for busy days when you want a cozy homemade meal waiting for you at dinnertime.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Recipe at a Glance
Prep: 15 min | Cook: 4 hours | Difficulty: Easy | Servings: 6
Main Ingredients: baking potatoes, frozen corn, chicken broth, flour, butter, heavy cream or half-and-half, bacon
Best For: Family dinners, cold weather meals, and easy slow cooker recipes
Make Ahead: Can be prepared earlier in the day in the slow cooker and kept on the warm setting until ready to serve
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave
SUMMARIZE & SAVE THIS CONTENT ON
Table of Contents
Tips for Cooking Soup in a Slow Cooker
I love using a slow cooker for this recipe because it gives the ingredients time to blend together and develop rich flavor with very little effort. Here are a few tips I always follow to make sure this recipe cooks perfect every time:
Coat the vegetables with flour: Sprinkle the potatoes and corn with flour before adding the chicken broth. This helps naturally thicken the soup as it cooks.
Watch the potatoes carefully: Check the potatoes as the soup cooks since newer slow cookers can run hotter. Overcooked potatoes can break down and turn the soup mushy.
Temper the cream: Stir the heavy cream into about ½ cup of the hot soup in a small bowl first, then add it back to the pot. This helps prevent the cream from curdling.
Looking for more slow cooker recipes to add to your Weekly Meal Plan? Try my Tomato Sauce and Meatballs served over spaghetti or my mom's Pot Roast - Sunday Dinner at it's BEST!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Vegetables: In addition to potatoes and corn, you can add other vegetables such as diced carrots, celery, bell peppers, peas, or diced squash for added flavor and texture. Not a fan of corn? Try my recipe for Easy Loaded Potato Soup in Crock Pot Recipe.
Broth: Instead of using chicken broth, you can use vegetable broth to keep the recipe vegetarian or beef broth for a heartier flavor.
Protein: Add cooked chicken, ham, or sausage for additional protein and flavor. For a vegetarian or vegan option, you can add cooked beans such as white beans, black beans, or chickpeas.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Peel and cube the potatoes, then add them to the slow cooker along with the corn. Sprinkle the flour over the vegetables and toss to coat, then stir in the chicken broth and season with salt and pepper if desired. Cover and cook on low for 6 hours or high for 4 hours, until the potatoes are tender.
Top Tip
All slow cookers cook differently, you'll know the soup is done when you can easily stick a fork or small knife through the potatoes.
Step 2: Once the potatoes are fork-tender, stir in the butter and heavy cream. Cook for an additional 20 minutes with the lid off until the soup thickens.
Storage Tips
Refrigerate: Store leftover chowder in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave.
Freezer: Freezing is not recommended since the cream can change texture, but it can be frozen for up to 2 months if needed; thaw overnight in the refrigerator before reheating.
Serving Tips: Top each bowl with crumbled bacon and a dollop of sour cream, and serve with crusty bread or a simple salad for a cozy meal.
What to serve with corn chowder for dinner?
To round out the meal, add a green salad and crusty bread. For the salad, use a mix of greens, such as romaine lettuce, spinach, and arugula.
You can add roasted vegetables, such as cherry tomatoes, red onion, and roasted beets to the salad. Then finish it with a simple vinaigrette, or my homemade ranch salad dressing.
This chowder is especially good with a slice of homemade biscuits recipe or crusty Dutch oven bread.
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
🗒️Shopping List
Click the button below to instantly create a shopping list for this recipe.
📖 Recipe Card
Crock Pot Potato Corn Chowder
Ingredients
- 5 large baking potatoes; peeled and diced. About 4 cups.
- 2 cups frozen corn
- 3 cans chicken broth; 14.5 oz size
- 3 tablespoon flour
- 2 tablespoon butter
- ¼ cup heavy cream or half and half
- cooked bacon; optional topping
- sour cream; optional topping
- salt pepper to taste
Instructions
- Place the potatoes and corn into your slow cooker. Stir in the flour and toss to combine.
- Add the chicken stock and salt and pepper to taste.
- Cover and cook on low 6 hours or 4 hours on high; until the potatoes are tender.
- Stir in the butter and heavy cream. Cook for an additional 20 minutes with the lid off until the soup has thickened.
- Serve with crumbled cooked bacon and a dollop of sour cream.
Notes
Tips:
- Cut the potatoes into evenly sized cubes so they cook at the same rate and become tender without falling apart.
- Toss the potatoes and corn with the flour before adding the broth to help naturally thicken the chowder as it cooks.
- Stir a little of the hot soup into the cream before adding it to the slow cooker to help keep the texture smooth.
- All slow cookers are different. Some cook really fast these days, so please check your potatoes after 2 hours or so of cooking to see if they are fork tender.
Storage & Make Ahead:
- Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, stirring occasionally.
- This soup can be made earlier in the day and kept warm in the slow cooker until ready to serve.
Mary Beth Elderton says
Honestly, your chowder recipe might be one of the first! (*pinned) I love making chili in a slow cooker, too.
Lois says
That's such a nice thing to tell me! Thank you Mary Beth!
Angela Paris says
Lois, this just looks so comforting! YUM!
Thanks for sharing 🙂
Lois says
Thanks for visiting!
Love from Munchkintime.com says
This recipe looks amazing, planning to make it right now!
CJ Morsels of Life says
Definitely looks like a wonderful cold weather chowder! I'm thinking I need to give it a try. 🙂
Beth Coleman says
Yum! This is going into supper rotation for sure! Thanks for sharing.
SuperLux says
I love corn chowder but I haven't tried it with potato yet. Looks like a winner!
CJ Huang says
Looks like the perfect soup for this cold weather! I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!
Lori Hart says
I love a good chowder during the winter months. Found you over at Two Cup Tuesday. I'd love it if you would link this to my Tuesday recipe link party, Tickle My Tastebuds http://bit.ly/1MOHF17
Angie Forte says
This looks delicious! Potatoes, corn, and bacon...yes please!! I'm pinning this for later! Thanks for linking at Something To Talk About!
Patty Anderson says
Spread some love on this delicious soup. Pin, tweet, yum and shared in my food group on FB. Love this.