Description

Hey there, friend! Beau here. If there’s one kitchen hero I rely on, it’s the slow cooker. Toss in your ingredients, let time work its magic, and out comes comfort in a bowl. This Slow Cooker Corn Chowder is sweet, savory, and creamy—perfect for crisp evenings, busy weeknights, or when you just need a no-fuss, soul-warming meal.

Ingredients

Scale

Base Chowder

4 cups corn (fresh, frozen, or canned, drained)
3 cups diced potatoes (Yukon Gold or Russet)
1 cup diced carrots
1 cup diced celery
½ cup diced onion (yellow or sweet)
3 cups chicken or vegetable broth
1 tsp salt
½ tsp black pepper
½ tsp dried thyme

Creamy Finish

1½ cups milk or half-and-half (or coconut milk for dairy-free)
2 tbsp cornstarch + 2 tbsp cold water (optional, for thicker chowder)

Optional Toppings

1 cup shredded cheddar cheese
½ cup cooked bacon
Chopped parsley or green onions

Instructions

1. Dump Everything In

Add corn, potatoes, carrots, celery, onion, broth, salt, pepper, and thyme to the slow cooker. Stir to combine.
Chef’s Hack: Pre-chopped mirepoix from the store saves time.

2. Cook Low & Slow

LOW: 7–8 hours
HIGH: 4–5 hours

Veggies should be fork-tender when done.

3. Make It Creamy

Stir in milk or half-and-half.
Optional thickener: mix cornstarch with cold water, then stir into chowder. Cook on HIGH for 15–20 minutes until thickened.

4. Top & Serve

Stir in shredded cheese if using. Ladle chowder into bowls and add toppings: bacon, extra cheese, and parsley or green onions. Serve with crusty bread, crackers, or a simple side salad.

Notes

Can I make it on the stove?
Yes! Sauté onions, carrots, and celery until softened. Add remaining ingredients (except milk, cornstarch, toppings) and simmer 20–25 minutes until potatoes are tender. Finish with milk and thickener.

Too thin?
Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water per cup of soup) and cook 5–10 minutes.

Can I freeze it?
Freeze before adding milk. Thaw, reheat, then stir in milk or half-and-half.