Potato Corn Chowder Slow Cooker
Warm up with a comforting bowl of Potato Corn Chowder made effortlessly in your slow cooker. This hearty recipe combines creamy Russet potatoes, sweet frozen corn, and a medley of fresh vegetables like carrots, celery, and onion, all slow-simmered in a richly spiced vegetable broth. A velvety roux of heavy cream and butter brings indulgent thickness to the chowder, while a touch of paprika adds a subtle smokiness. The hands-off cooking method ensures tender vegetables and deep flavors with minimal effort, making it perfect for busy days or cozy nights. Serve it piping hot, garnished with fresh parsley and optional cheddar cheese for a dish that's as visually inviting as it is delicious. With simple preparation and elevated taste, this slow cooker potato corn chowder will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 large (peeled and diced) Russet potatoes
- 3 cups Frozen corn kernels
- 2 large (peeled and diced) Carrots
- 2 (diced) Celery stalks
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 1 cup (optional, for topping) Shredded cheddar cheese
Instructions
Peel and dice the potatoes, carrots, celery, and onion. Mince the garlic cloves.
Add the diced potatoes, frozen corn, carrots, celery, onion, and garlic to the slow cooker.
Pour in the vegetable broth, then sprinkle in the salt, black pepper, and paprika. Stir to combine.
Cover the slow cooker with the lid and set it to cook on low for 6 hours, or on high for 3-4 hours, until the vegetables are tender.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Slowly whisk in the heavy cream with the roux, stirring constantly to prevent lumps. Cook for another 2-3 minutes until the mixture thickens slightly.
Add the thickened cream mixture to the slow cooker and stir well to combine. Taste and adjust seasoning if necessary.
Using a potato masher, mash some of the potatoes in the slow cooker to create a thicker, creamier texture while leaving some chunks intact for heartiness.
Serve the chowder hot, garnished with fresh parsley and optional shredded cheddar cheese.
Nutrition Facts
Calories |
3747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 7476 mg | 325% | |
| Total Carbohydrate | 494.5 g | 180% | |
| Dietary Fiber | 63.6 g | 227% | |
| Total Sugars | 85.9 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1438 mg | 111% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 12056 mg | 257% | |
*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.
