Print

Slow Cooker Creamy Corn and Potato Chowder

Print Recipe

Slow Cooker Creamy Corn and Potato Chowder is a heartwarming dish that brings comfort on chilly days. This chowder features sweet corn and tender Yukon Gold potatoes simmered in a rich, creamy broth, making it the perfect meal for family gatherings or cozy nights at home. With minimal prep time, you simply toss the ingredients into your slow cooker and let it work its magic while you unwind. Enjoy this delicious chowder as a satisfying main course or as a delightful starter to any meal.

Ingredients

Scale
  • 4 medium Yukon Gold potatoes (chopped)
  • 2 cups frozen corn
  • 1 medium yellow onion (diced)
  • 3 cloves garlic (minced)
  • 4 cups low-sodium vegetable broth
  • 8 oz full-fat cream cheese
  • 1 cup whole milk (or plant-based alternative)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1/2 tsp paprika

Instructions

  1. Wash and peel the potatoes, chop them into small cubes, mince the garlic, and dice the onion.
  2. In your slow cooker, add chopped potatoes, frozen corn, diced onion, minced garlic, salt, pepper, thyme, paprika, and vegetable broth. Stir well.
  3. Cover and set on low heat for 6-8 hours or high heat for 3-4 hours until potatoes are tender.
  4. Once cooked through, stir in cream cheese until melted. Gradually mix in milk until fully incorporated.
  5. Adjust seasoning to taste; add more salt or pepper if needed.
  6. Ladle into bowls and garnish with fresh herbs or croutons if desired.

Nutrition

Keywords: For enhanced flavor, sauté onions and garlic before adding them to the slow cooker. Customize the chowder by adding other vegetables like carrots or bell peppers. For a vegan version, substitute cream cheese and milk with coconut milk or cashew cream.

Find it online: https://flavorinside.com/irresistible-slow-cooker-creamy-corn-and-potato-chowder/