Easy Potato and Corn Chowder Crock Pot
Warm up your soul with this easy potato and corn chowder made effortlessly in a crock pot! Packed with hearty russet potatoes, sweet corn, tender carrots, and fragrant celery, this creamy soup is comfort food at its best. A velvety blend of heavy cream, cheddar cheese, and a touch of thyme transforms simple ingredients into a rich, flavorful dish that’s slow-cooked to perfection. The optional bacon and fresh chive garnish add a smoky, savory finish that takes every bowl to the next level. With minimal prep and the magic of a slow cooker, this crowd-pleasing chowder is perfect for busy weeknights or cozy family dinners. Wholesome, satisfying, and incredibly easy to make, it’s comfort food you'll turn to again and again.
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Recipe Information
Ingredients
- 4 large (peeled and diced) Russet potatoes
- 2 cups Frozen corn kernels
- 2 medium (peeled and diced) Carrots
- 2 stalks (diced) Celery stalks
- 1 medium (finely diced) Yellow onion
- 3 cloves (minced) Garlic
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 cup (shredded) Cheddar cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- 1.5 teaspoons (adjust to taste) Salt
- 0.5 teaspoons (freshly ground) Black pepper
- 4 slices (optional, cooked and crumbled for garnish) Bacon
- 2 tablespoons (optional, chopped for garnish) Chives or parsley
Instructions
Peel and dice the potatoes into 1-inch cubes. Also dice the carrots, celery, and onion, and mince the garlic.
In a large crock pot, add the potatoes, frozen corn, carrots, celery, onion, garlic, vegetable broth, dried thyme, salt, and black pepper. Stir to combine.
Cover the crock pot with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender.
About 20 minutes before serving, melt the butter over medium heat in a small saucepan. Whisk in the flour and cook for 1-2 minutes until it forms a smooth roux.
Slowly whisk in the heavy cream to the roux until smooth and thickened. Add this mixture to the crock pot and stir it into the chowder to add creaminess.
Stir in the shredded cheddar cheese until melted and fully incorporated into the soup.
If the consistency is too thick, adjust by adding extra vegetable broth in small amounts until desired texture is reached.
Serve hot, garnished with optional crumbled bacon and chopped chives or parsley for an extra burst of flavor.
Nutrition Facts
Calories |
3737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 428 mg | 142% | |
| Sodium | 8044 mg | 350% | |
| Total Carbohydrate | 464.9 g | 169% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 72.5 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1088 mg | 84% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 11875 mg | 253% | |
*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.
