Crock Pot Corn Chowder
Cozy up with a bowl of rich and creamy Crock Pot Corn Chowder, the ultimate comfort food that’s perfect for chilly evenings or hearty family dinners. This slow-cooked delight combines sweet corn, tender potatoes, and fresh vegetables simmered to perfection in a flavorful vegetable broth, then finished with a luscious cream roux for that velvety texture you crave. Seasoned with a blend of garlic, paprika, and black pepper, this chowder offers a well-rounded, savory flavor profile. Optional garnishes like crispy bacon bits and fresh parsley add a touch of indulgence to every bite. With minimal prep and the magic of a crock pot, you’ll have a satisfying crowd-pleaser ready to serve with ease. Perfect for meal prepping or feeding a hungry table, this recipe is destined to become a family favorite!
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Recipe Information
Ingredients
- 4 cups Corn kernels (fresh, frozen, or canned)
- 3 medium Potatoes, peeled and diced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery stalks, diced
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
- 0.5 cup Bacon bits (optional, for topping)
Instructions
Prepare your vegetables by peeling and dicing the potatoes, carrots, and onion. Dice the celery and mince the garlic.
In a 6-quart crock pot, add the corn kernels, diced potatoes, carrots, celery, onion, and garlic.
Pour the vegetable broth over the vegetables, then stir in the salt, black pepper, and paprika to season.
Cover the crock pot with the lid and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the potatoes and carrots are tender.
When the vegetables are cooked, melt the butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly to create a roux. Cook for 1-2 minutes, then slowly whisk in the heavy cream until smooth and thickened.
Carefully pour the roux mixture into the crock pot and stir to combine. Let the chowder cook for an additional 20 minutes on HIGH to fully thicken.
Taste the chowder and adjust seasonings as needed. If desired, use an immersion blender to blend a portion of the soup for a creamier texture (optional).
Serve the chowder hot, garnished with freshly chopped parsley and bacon bits, if desired. Enjoy!
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 11.8 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1115 mg | 24% | |
*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.
