Slow Cooker Potato and Corn Chowder

A bowl of Potato and Corn Chowder sitting on a green towel.

Slow Cooker Corn & Potato Chowder

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Slow Cooker Potato and Corn Chowder

  I know spring isn’t the ideal time to share a chowder recipe, but we’ve had a bit of a cold snap lately with night temps dipping into the 40s, so I thought it was appropriate. Plus, this is a seriously delicious recipe.

The secret to getting it thick and creamy is blending a few cups of it at the end of cooking and mixing it back in being careful not to burn yourself. As you probably already know, I try to keep my recipes as simple as possible, but the extra step of blending is worth it in this instance.

I love soups because they are often inexpensive and a great way to sneak in lots of vegetables. I use my slow cooker almost anytime I make soup because it makes my life so much easier. Enjoy!

How to Make Slow Cooker Corn and Potato Chowder:

Step 1: Add corn, potatoes, broth, herbs and spices to slow cooker.

Step 2: Cook on low for 8 hours.

Step 3: Remove 3 cups of cooked chowder from slow cooker and blend well being careful not to burn yourself.

Step 4: Mix blended chowder back in the slow cooker.

Step 5: Mix in cream and bacon bits before serving.

Want more slow cooker recipes? Here are a few of our favorites:

 

Slow Cooker Potato and Corn Chowder

Potatoes, corn and bacon bits come together in this thick and creamy chowder.
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Course: Soup
Cuisine: American
Keyword: Slow Cooker Potato and Corn Chowder
Servings: 6
Calories: 281kcal

Equipment

Ingredients

  • approx. 29 oz canned or frozen corn
  • 8 medium red potatoes diced
  • 6 cups chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • half pint heavy cream
  • 3 oz bacon bits

Instructions

  • Add corn, potatoes, broth, herbs and spices to slow cooker.
  • Cook on low for 8 hours.
  • Remove 3 cups of cooked chowder from slow cooker and blend well being careful not to burn yourself.
  • Mix blended chowder back in the slow cooker.
  • Mix in cream and bacon bits before serving.

Nutrition

Calories: 281kcal | Carbohydrates: 51g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 1356mg | Potassium: 1511mg | Fiber: 6g | Sugar: 4g | Vitamin A: 31IU | Vitamin C: 41mg | Calcium: 63mg | Iron: 3mg

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11 Comments

  1. I love slow cooker meals. They are such a budget saver on those crazy nights. We do so many soups in our slow cooker, but I haven't tried a corn chowder. This looks like it would be perfect with some homemade rolls on a cool night.
    1. At the moment you will have to copy the recipes and paste them into a word document to print them, but I'm working on having printable recipe cards on the site in the next couple of months.
  2. Could I just use an immersion blender instead of taking out 3 cups and blending? I'm new to the immersion blender.
    1. Yes, you may use an immersion blender, but be careful not to run it too long because you want to leave lots of chunks. I prefer to remove it and use a regular blender for a better consistency.
  3. Just made this tonight and it might be the best soup/chowder I've ever had! Even when fall and winter have passed, this will definitely remain a staple.
  4. I don't understand step 3. I get removing the 3 cups of chowder but I don't understand the blend well part. What are you blending it with???

    4 stars

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