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.
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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
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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.
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📖 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.
Leela says
I'd make salisbury steak with gravy first.
Melissa Storms says
I would make pulled pork for sandwiches if I won.
Lois says
Oh wow! That sounds yummy too! Thanks for visiting!
Deborah W. says
I would either make a corn chowder or a big pot of vegetable soup. Yum!
Helen G says
Thanks for the tips about adding the flour early on and heating the cream before adding. Really helpful. Can't wait to try this for a cool fall evening. Thanks for the chance to win a new slow cooker.
Lois says
Thank you for visiting and entering!
hazell perez says
I would love to make delicious Ropa vieja with yuca and congri! Thanks for the chance 🙂
Lois says
That sounds yummy. Thanks for entering!
Amy Mathis says
Potato Corn Chowder sounds great! It should be cooling off in just a few weeks so I think I will be trying it!
Thanks for the giveaway opportunity!
Lois says
Thank you Amy! Hope you enjoy the soup when you make it!
elizabeth miller says
I have a great recipe for a cheese, broccoli, and ham like think soup that you put over rice that I have not made in years because it has to be slow cooked. I would love to make it and new england clam chowder with this.
Lois says
Those both sound yummy. Thank you for visiting!
Ron says
My mother used to make this using canned potato soup. She would add corn and ham, or sometimes even sliced hot dogs. I'm definitely going to make this when soup weather arrives!
Lois says
Thanks for visiting!
MaryB says
Soup, pie filling, pot roast!
Lois says
Thanks for visiting and entering!
LakeladyP says
So many choices, but I know it would be a wonderful soup!
Lois says
Thanks for visiting!