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- 4 medium-sized potatoes, peeled and diced - 2 cups corn kernels (fresh, frozen, or canned) - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream for a dairy-free version - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley or chives for garnish To make my Slow Cooker Creamy Potato Corn Chowder, you need simple, fresh ingredients. First, the potatoes are key to giving the chowder its texture. I like to use medium-sized potatoes, peeled and diced. They become soft and creamy during cooking. Next, corn adds sweetness and a nice pop of color to the dish. You can use fresh, frozen, or canned corn. All options work well. Onion and garlic are essential for flavor. I chop one medium onion and mince two cloves of garlic. Sautéing them brings out their sweetness, which enhances the chowder. For the liquid base, I use four cups of vegetable broth. It gives depth and richness to the dish. Then, I add one cup of heavy cream or coconut cream if you prefer a dairy-free option. This adds a rich, creamy texture. Seasonings like dried thyme and smoked paprika elevate the flavor. I use one teaspoon of each, along with salt and pepper to taste. Olive oil is used for sautéing the onion and garlic. It adds a smooth richness to the base. Lastly, I love garnishing with fresh parsley or chives. They add a pop of color and freshness to finish the dish. Each ingredient brings its own special touch to this chowder, making it comforting and delicious! Sautéing Onion and Garlic First, grab a skillet and set it over medium heat. Add 2 tablespoons of olive oil. Once the oil warms, add 1 medium onion, chopped. Cook the onion for about 3-4 minutes. You want it to turn translucent. Next, add 2 cloves of minced garlic. Sauté for another minute until it smells great. This adds a lot of flavor to your chowder. Preparing Potatoes and Corn While the onion and garlic cook, peel and dice 4 medium-sized potatoes. It’s best to cut them into small pieces. This helps them cook evenly. Now, measure out 2 cups of corn kernels. You can use fresh, frozen, or canned corn. Set these aside. Combining Ingredients in the Slow Cooker In your slow cooker, add the diced potatoes and corn kernels. Next, pour in the sautéed onion and garlic from the skillet. Then, add 4 cups of vegetable broth. This broth gives the chowder its base flavor. Stir in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Don’t forget to season with salt and pepper to taste. Mix everything well to coat all the ingredients in the broth. Cooking Times for Low and High Settings Cover the slow cooker with its lid. Cook on low for 6-7 hours. If you're short on time, you can set it to high for 3-4 hours. The potatoes should be tender when done. Mashing or Blending the Chowder After cooking, you have a choice to make. Use a potato masher to roughly mash the potatoes in the chowder. This will thicken the chowder nicely. If you prefer a smooth texture, use an immersion blender. Blend a portion of the chowder until creamy. Adding Cream and Adjusting Seasoning Now, stir in 1 cup of heavy cream or coconut cream if you want a dairy-free option. After adding the cream, taste your chowder. Adjust the seasoning if needed. Let it cook for another 15-20 minutes on low. This allows all the flavors to blend together. Your chowder is now ready to serve! - Choosing the Right Potatoes For a tasty chowder, I like to use yellow or red potatoes. They hold their shape well and add a nice creaminess. Avoid starchy potatoes like russets; they can break down too much. - Enhancing Flavor with Seasonings Seasonings make your chowder sing. I love using dried thyme and smoked paprika. They bring warmth and depth. You can also add a pinch of cayenne for some heat. Don't forget to taste and adjust salt and pepper. - How to Achieve Creaminess To achieve that dreamy creaminess, I blend part of the chowder. After cooking, use a potato masher or an immersion blender. This gives you a thick, velvety base. For a richer taste, stir in heavy cream or coconut cream at the end. - Adjusting Thickness If your chowder is too thick, add more vegetable broth or cream. Mix it in slowly until you reach your desired thickness. If it’s too thin, mash up more potatoes or let it simmer longer without the lid. This will help it thicken naturally. {{image_2}} Using Coconut Cream If you want a dairy-free chowder, coconut cream is a great choice. It adds a rich and creamy texture. To use it, simply swap the heavy cream for one cup of coconut cream. This change keeps the chowder thick while adding a hint of sweetness. Alternative Creamy Ingredients You can also try other dairy-free options. Cashew cream or almond milk can work well too. For cashew cream, soak cashews in water overnight. Blend them with a bit of water until smooth. Then stir it into the chowder for creaminess. Protein Additions To make your chowder heartier, you can add protein. Diced cooked chicken or crispy bacon bits blend nicely into the flavors. Just stir in about one to two cups of your chosen protein during the last hour of cooking. This will infuse the chowder with extra taste and texture. Vegetable Variations Feel free to get creative with your vegetables. Diced carrots, bell peppers, or celery can add color and crunch. You can also use frozen peas or green beans for a pop of freshness. Just remember to chop them into small pieces for even cooking. To keep your chowder fresh, you can store leftovers easily. First, let the chowder cool down. Then, place it in an airtight container. You can keep it in the fridge for up to 3 days. Make sure to label it with the date so you remember when you made it. If you want to store it longer, freezing is a great option. Pour the cooled chowder into freezer-safe bags or containers. Leave some space at the top, as liquids expand when frozen. You can freeze it for up to 3 months. When you want to enjoy your chowder again, reheating is simple. The best method is to use the stove. Pour the chowder into a pot and heat it over medium heat. Stir it often to keep it from sticking. If you prefer the microwave, place the chowder in a microwave-safe bowl. Heat it in short bursts, about 1-2 minutes at a time. Stir in between to ensure even heating. To keep the chowder creamy, avoid boiling it. High heat can change the texture. If you find it too thick, add a splash of broth or cream while reheating. This will help restore its smoothness. Can I use frozen corn? Yes, you can use frozen corn in this recipe. It saves time and is easy to use. Just add it directly to the slow cooker. Frozen corn cooks well and tastes great in chowder. How long does the chowder last in the fridge? The chowder lasts for about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it on the stove or microwave when you're ready to eat. Can I make this chowder ahead of time? Yes, you can make it ahead of time. Cook it and let it cool before storing it. This chowder also tastes better the next day as the flavors blend. Is it possible to make it vegan? Yes, you can easily make this chowder vegan. Use coconut cream instead of heavy cream. Also, make sure to use vegetable broth for a full vegan option. This chowder recipe is a delightful mix of potatoes, corn, and seasonings. You learned how to prepare the ingredients and cook them in a slow cooker. Tips on texture and flavor enhance your chowder experience. You can also explore variations to suit your taste. In the end, this dish is easy to make and great to share. Enjoy the warmth and comfort that comes from each bowl!

Slow Cooker Creamy Potato Corn Chowder

Warm up with this Slow Cooker Creamy Potato Corn Chowder that’s packed with flavor and comfort! Made with tender potatoes, sweet corn, and a rich creamy base, this chowder is perfect for chilly days. Enjoy the ease of letting your slow cooker do the work while you savor the delightful aroma filling your home. Click through to discover the full recipe and step-by-step instructions for creating this delicious dish that everyone will love!
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Ingredients
  

4 medium-sized potatoes, peeled and diced

2 cups corn kernels (fresh, frozen, or canned)

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or coconut cream for a dairy-free version

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley or chives for garnish

Instructions
 

In a skillet over medium heat, add the olive oil and sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

    In the slow cooker, combine the diced potatoes, corn kernels, sautéed onions, and garlic.

      Pour in the vegetable broth and stir in the dried thyme, smoked paprika, salt, and pepper. Mix well to ensure all the ingredients are coated in the broth.

        Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.

          Once cooked, use a potato masher to roughly mash the potatoes in the chowder to thicken it. Alternatively, you can blend a portion of the chowder with an immersion blender for a smoother texture.

            Stir in the heavy cream (or coconut cream) and adjust seasoning if necessary. Let it cook for an additional 15-20 minutes on low to let the flavors meld.

              Serve hot, garnished with fresh parsley or chopped chives.

                Prep Time: 15 mins | Total Time: 6-7 hours | Servings: 6