Been making this recipe for years. Always love making huge batches of this and freezing for later!

Greetings, dear friends! Today, I’m excited to share with you a cherished recipe that holds a special place in my heart: the Slow Cooker Corn Chowder. This heartwarming soup has become a beloved tradition at family gatherings, providing comfort during brisk autumn evenings and busy harvest times. The kitchen, in my eyes, is the home’s soul, and a dish like corn chowder sings a melody of nostalgia and warmth, slowly cooking in our modern kitchens. This recipe is not only a nourishing delight but also incredibly simple to prepare, making it ideal for feeding a group or indulging in memories of a gentler, unhurried past.

Imagine setting the table with a hot bowl of this chowder, accompanied by sides that harmonize as beautifully as a Sunday choir. A soft buttermilk biscuit or a slice of rustic bread pairs perfectly for dipping into the creamy soup. And for a balanced meal, consider adding a fresh side salad with a zesty vinaigrette to cut through the soup’s richness. It’s a combination that’s hard to beat!

Slow Cooker Corn Chowder

Servings: 6 to 8 portions


4 cups fresh or frozen sweet corn kernels (around 5-6 ears)

1 medium onion, finely chopped

2 carrots, peeled and diced

2 celery stalks, diced

2 cloves garlic, minced

4 medium potatoes, peeled and cubed

4 cups chicken or vegetable broth

1 cup cream or half-and-half

1 teaspoon dried thyme

1 bay leaf

Salt and pepper, to taste

2 tablespoons butter

Optional: crispy bacon or smoked ham, shredded cheddar cheese, chives for garnish


In your slow cooker, combine corn, onion, carrots, celery, and garlic.

Add the cubed potatoes and pour in the broth. Choose either chicken or vegetable broth as you prefer.

Add dried thyme, bay leaf, and season with salt and pepper. Stir gently.

Cover and cook on low for 7-8 hours, or on high for 3-4 hours, until the potatoes are tender and flavors well-blended.

Remove the bay leaf. Use an immersion blender to slightly thicken the soup, leaving chunky bits.

Mix in the butter and cream. Adjust seasoning if necessary.

Serve hot, garnished with bacon or ham, cheese, and chives if desired.

Variations & Tips:

For a lighter version, use milk or a milk alternative like almond or oat.

No fresh corn? Use about 3 cups of frozen corn. Fire-roasted corn adds a lovely smoky sweetness.

Make it vegetarian by using vegetable broth and omitting the bacon or ham.

Store leftovers in the fridge and reheat gently. Add a splash of milk if it thickens.

This Slow Cooker Corn Chowder is a simple yet deeply satisfying dish that reflects the warmth and richness of our land and homes. May it bring as much joy to your kitchen as it has to mine. Enjoy, my dear friends!

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