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Easy Slow Cooker Corn Chowder

chef Laya
Creamy slow cooker corn chowder with sweet corn, tender potatoes, aromatics, and a rich dairy finish. An easy family-friendly comfort-food soup.
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Prepr Time 15 minutes
Cooking Time 6 hours
ToTal Time 6 hours 15 minutes
Type of plate Main Course
kitchen American
Serving 8

Ingredients
  

  • 4 cups frozen sweet corn or fresh corn kernels
  • 1 1/2 pounds Yukon Gold potatoes peeled and diced
  • 1 medium yellow onion diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 4 cups chicken broth or vegetable broth
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika optional
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 cup shredded cheddar cheese optional
  • Cooked bacon green onions, and extra cheddar, optional, for serving

Instructions
 

  • Add corn, potatoes, onion, celery, garlic, broth, salt, pepper, and smoked paprika to a 6-quart or larger slow cooker. Stir well.
  • Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until potatoes are fork-tender.
  • Use a potato masher to mash some of the potatoes directly in the slow cooker for a thicker chowder, leaving plenty of chunks.
  • In a small bowl, whisk milk, heavy cream, and cornstarch until smooth. Stir the mixture into the chowder.
  • Add cheddar cheese if using. Cover and cook on high for 15 to 20 minutes, until thickened and the cheese is melted.
  • Taste and adjust seasoning. Serve with bacon, green onions, and extra cheddar if desired.

Notes

  • Use frozen, fresh, or well-drained canned corn.
  • Add dairy near the end of cooking to maintain a smooth texture.
  • Freeze the soup before adding dairy for the best make-ahead result.