Why You’ll Love This Recipe
- Simple preparation: Chop the vegetables, add the ingredients, and cover.
- Creamy texture: Potatoes, heavy cream, and a little cornstarch give the broth body.
- Sweet and savory flavor: Corn balances the smoky paprika and bacon.
- Flexible toppings: Add chives, cheddar, or extra black pepper.
- Easy leftovers: Reheat portions with a splash of broth as needed.
Ingredients You’ll Need
Potatoes
Use 1½ pounds of peeled potatoes, cut into ½-inch cubes. Consistent pieces cook more evenly.
Yukon Gold potatoes provide a creamy texture and hold their shape reasonably well. Russets soften more readily and are useful if you prefer a thicker chowder with some potatoes mashed into the broth.
Onion, Celery, and Garlic
These vegetables build the savory base. Finely chop the onion, dice the celery, and mince the garlic so they distribute throughout the chowder.
Frozen Sweet Corn
Four cups of frozen corn add sweetness and texture. Add it directly to the slow cooker.
Chicken Broth
Use four cups of low-sodium chicken broth. Starting with low-sodium broth makes it easier to adjust the salt after adding toppings.
Thyme and Smoked Paprika
Thyme adds an herbal note, while smoked paprika brings gentle smokiness that complements the bacon.
Heavy Cream
One cup of heavy cream gives the finished chowder richness. Add it during the final cooking stage.
Cornstarch Slurry
Mix one tablespoon of cornstarch with one tablespoon of cold water. This helps lightly thicken the broth without adding dry starch directly to the soup.
Cooked Bacon
Six slices of cooked, crumbled bacon provide the topping. Keep it separate until serving to preserve its crispness.
Optional Chives and Cheddar
Chives add freshness, and shredded cheddar adds a richer finish.
How to Make Slow Cooker Corn and Potato Chowder
1. Fill the Slow Cooker
Add the potatoes, onion, celery, garlic, frozen corn, chicken broth, thyme, smoked paprika, salt, and black pepper to a 6-quart slow cooker.
Stir to distribute the ingredients evenly.
2. Cook Until the Potatoes Are Tender
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Check a few potato pieces with a fork. They should be tender throughout before you add the cream.
3. Mash Some Potatoes
Use a potato masher to gently mash a small portion of the potatoes directly in the cooker.
Leave plenty of pieces intact for texture. Mashing releases potato starch and makes the chowder feel fuller without requiring more cream.
4. Add the Cream and Slurry
Stir in the heavy cream.
Mix the cornstarch and cold water until smooth, then stir the slurry into the hot chowder. If the slurry has been sitting, stir it again before adding because the starch settles.
5. Finish on HIGH
Cover and cook on HIGH for another 20–30 minutes, until hot and slightly thickened.
Slow cookers vary. If the broth has not become hot enough to activate the cornstarch, allow additional time. Expect a creamy, spoonable chowder rather than a very thick sauce.
6. Add Toppings and Serve
Taste and adjust the seasoning. Ladle into bowls and top with crumbled bacon, plus chives or cheddar if desired.
Tips for the Best Chowder
Cut Potatoes Evenly
Large pieces may remain firm after smaller pieces are tender. Aim for approximately ½-inch cubes.
Wait Until Potatoes Are Tender
Cream and thickener belong in the final stage, after the vegetables have softened.
Mash Gradually
Mash a little, stir, and check the consistency before mashing more. This preserves the balance between creamy broth and chunky vegetables.
Add Bacon at Serving Time
Bacon softens when left in the liquid. Keeping it separate gives each bowl a crisp topping.
Adjust Salt at the End
Broth, bacon, and cheddar all contribute salt. Season the base conservatively, then taste before serving.
Allow for Thickening as It Stands
The chowder may become thicker after resting or refrigerating. Add broth gradually when reheating.
Easy Variations
Vegetarian Corn and Potato Chowder
Use vegetable broth and omit the bacon. Finish with chives, cheddar, or a little additional smoked paprika.
Cheesy Chowder
Stir a modest amount of shredded cheddar into the hot chowder just before serving. Add it gradually and stir until melted.
Add Gentle Heat
Include a pinch of cayenne or crushed red pepper flakes for warmth.
Use Fresh Corn
Substitute an equal amount of fresh corn kernels for frozen corn.
Use Canned Corn
Drain canned corn and measure four cups before adding. Its texture may be softer than frozen corn after slow cooking.
What to Serve with Corn and Potato Chowder
Serve this hearty soup with crusty bread, dinner rolls, or cornbread for dipping.
For a fresh contrast, add a green salad or a plate of sliced tomatoes and cucumbers. Keep sides simple so the corn, potatoes, and smoky topping remain the focus.
Make-Ahead Tips
Chop the onion and celery ahead and refrigerate in covered containers. Cook the bacon separately, cool it, and refrigerate until serving.
If cutting potatoes ahead, keep them covered with cold water in the refrigerator. Drain before adding them to the slow cooker, and use only the measured broth in the recipe.
For the best texture, add the cream and cornstarch during the final cooking stage as directed.
Storage and Reheating
Refrigerating
Refrigerate leftovers promptly in shallow, airtight containers for up to 3–4 days. Store bacon separately when possible.
Reheating
Warm portions gently in a saucepan, stirring occasionally, until thoroughly hot. Add a splash of broth if the chowder has thickened.
For microwave reheating, use short intervals and stir between them to distribute the heat.
Freezing
For the best texture, freeze the vegetable and broth base before adding cream and cornstarch. Thaw in the refrigerator, reheat, and finish with the cream and slurry.
Freezing the completed chowder can change the texture of both the potatoes and cream.
Frequently Asked Questions
Do I need to thaw the frozen corn?
No. Add it directly to the slow cooker.
Can I leave out the cornstarch?
Yes. Mash more potatoes for body and expect a looser broth.
Can I use milk instead of heavy cream?
Milk produces a lighter, thinner chowder and can separate more easily with prolonged heat. Heavy cream gives the intended richness and is best added near the end.
Why is my chowder too thin?
It may need more mashed potatoes or additional time for the cornstarch to thicken the hot broth. Assess the consistency after the final cooking stage.
Why are my potatoes still firm?
They may have been cut too large, or your slow cooker may need more time. Continue cooking until fork-tender before adding the cream.
Can I cook the bacon in the slow cooker?
Cook it separately for this recipe. Adding cooked bacon at serving time provides a crisp texture.