Description
Slow Cooker Potato and Corn Chowder is the ultimate comfort food for chilly fall evenings. This creamy, hearty chowder combines tender Yukon Gold potatoes and sweet corn, creating a delightful dish that warms both body and soul. With minimal prep time and the convenience of a slow cooker, this recipe is perfect for busy weeknights or casual gatherings. Each spoonful delivers rich flavors that will have your family asking for seconds.
Ingredients
Scale
- 4 medium Yukon Gold potatoes, diced
- 2 cups fresh corn kernels (or 1 can, drained)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
Instructions
- Prep the vegetables: Wash and peel the potatoes, then dice them into bite-sized cubes. Chop the onion finely and mince the garlic.
- Sauté onion and garlic: Melt butter in a skillet over medium heat. Add onions and garlic; cook until translucent (about 4 minutes).
- Combine ingredients: Transfer sautéed mixture to a slow cooker. Add potatoes, corn, vegetable broth, thyme, bay leaves, salt, and pepper. Stir to combine.
- Set it & forget it: Cover and cook on low for 6-8 hours or high for 3-4 hours until everything is tender.
- Add creaminess: In the last few minutes of cooking, remove bay leaves and stir in cream or milk.
- Serve: Ladle hot chowder into bowls; garnish with fresh herbs or croutons if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 4 hours (high)
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg