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.
Sara says
Has anyone ever added cooked ham or something at the end?
Lois says
No, but I think that would work great!
Julie says
Have you ever made this with frozen cubed potatoes? How about canned corn? That would make it easier for me to throw together. What do you think?
Thanks
Lois says
I've never tried frozen cubed potatoes for this recipe. I don't think they would work as they would make the soup watery. I hope you try the recipe! Thank you for visiting.
Julie says
Do you think it would if you thawed them in advance?
What about canned corn?
Thanks so much for getting back to me.
Julie
Lois says
I'm not really sure. I think even if the frozen potatoes are thawed, they are going to have excess water. Canned corn might work. If you're having issues peeling the potatoes, you can make this recipe with someone?
Donna @ Modern on Monticello says
I usually make chili in my slow cooker but I have to try out this recipe! Thanks so much for visiting again and sharing your delicious recipes. #HomeMattersParty
Richella J Parham says
This looks absolutely delicious--so warm and filling! I've pinned the recipe; how wonderful to have a new recipe for something nourishing and inexpensive.
Thank you so much for joining the Grace at Home party at Imparting Grace. I'm featuring you this week!
Rita C at Panoply says
Yum - pinned, and thank you! Saw it featured on Happiness is Homemade #304.
Lois says
Thank you for visiting!
Sylvia | Grace for a Gypsy says
I love love LOVE corn chowder! and also the name of your blog!
Lois says
Thank you!
Mother of 3 says
That sounds delicious! I love crock pot meals that require little fuss-- and that just about everyone will actually eat. Pinned.
Landon says
Heavy cream and I dont mix Haha. Can I just use milk? Or mix milk with something?
Lois says
I've never tried this recipe with anything but the heavy cream, but I'm sure you could use half and half? Or maybe whole milk? You might need to make a slurry of flour and water to thicken up the soup at the very end. Let me know what you use and how it turns out for you. Thanks for visiting.
Kristie says
Can this be frozen?
Lois says
Yes, I have frozen this soup and it reheated fine for me. The potatoes might get a little mushy but it was still delicious! Thank you for visiting!
Jayne Varnes says
I made the potato/corn chowder yesterday and we had it for dinner last evening. WOW! It is good. It would have been even better with bacon. When I got the bacon out it did not smell at all good and it looked funky, too. I didn't feel like running to the store because our weather is less than good right now. The next time I will make certain I have fresh bacon. I made some drop biscuits to go with it, too. A perfect cold, rainy day dinner.
Lois says
I really appreciate you coming back and letting me know you enjoyed the recipe. Good call on leaving the bacon out!!! Hope you have a wonderful Christmas! Thank you!