Crock Pot Potato Corn Chowder

4.41 from 59 votes

This crock pot potato corn chowder is a creamy, comforting soup made with tender potatoes and sweet corn slowly simmered together for rich flavor. The slow cooker makes it incredibly easy to prepare, creating a thick, hearty chowder that’s perfect for busy days, cozy nights, or simple family dinners.

Prep Time15

Cook Time4

Total Time4 15

Course: Soup

Cuisine: American

Keyword: potato corn chowder, slow cooker recipe

Servings: servings

Calories: 278kcal

Author: Lois

Equipment

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.

Nutrition