Corn Chowder Crock Pot
Warm, comforting, and incredibly easy to make, this Corn Chowder Crock Pot recipe is the ultimate cozy dinner for busy days. Packed with sweet frozen corn, hearty russet potatoes, and a medley of fresh vegetables like carrots, celery, and onions, this creamy chowder simmers to perfection in your slow cooker. The addition of a rich roux made with butter, flour, and heavy cream elevates the texture to velvety smoothness, while dried thyme and a fragrant bay leaf infuse the dish with savory flavor. Ready in just 15 minutes of prep and a few hours of hands-off cooking, this slow-cooker corn chowder is perfect for family meals or meal prepping. Top it off with crispy bacon crumbles and fresh parsley for an irresistible finish that’s as delicious as it is visually stunning. Perfect as a comforting, crowd-pleasing soup for chilly evenings!
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Recipe Information
Ingredients
- 4 cups Frozen corn kernels
- 2 large Russet potatoes
- 2 medium Celery stalks
- 1 large Carrot
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 0.5 cup Cooked bacon crumbles (optional for garnish)
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Peel and dice the potatoes into small cubes. Thinly slice the celery, chop the carrot into small pieces, and dice the onion. Mince the garlic cloves.
In a large crock pot, add the diced potatoes, sliced celery, chopped carrot, diced onion, minced garlic, and frozen corn kernels.
Pour in the chicken or vegetable broth and stir in the salt, black pepper, dried thyme, and bay leaf.
Cover the crock pot with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
About 30 minutes before the cooking time is up, melt the butter in a small saucepan over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook the roux for 1-2 minutes, then slowly whisk in the heavy cream until smooth and slightly thickened.
Stir the roux and heavy cream mixture into the crock pot. Mix well to combine, and let the chowder cook for another 30 minutes to thicken.
Remove the bay leaf before serving. Taste and adjust seasoning as needed.
Ladle the corn chowder into bowls and garnish with optional bacon crumbles and chopped fresh parsley for extra flavor and presentation. Enjoy!
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.8 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1047 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
