Slow Cooker Potato and Corn Chowder
Creamy, comforting, and irresistibly hearty, this Slow Cooker Potato and Corn Chowder is the ultimate cool-weather meal to warm you from the inside out. Packed with tender russet potatoes, sweet bursts of corn, and a medley of carrots, celery, and onions, this chowder boasts a rich, velvety texture thanks to a homemade roux and a touch of heavy cream. Seasoned with smoked paprika and garlic, every spoonful delivers a perfect balance of smoky, savory flavors. The convenience of a slow cooker makes this recipe ideal for busy days – just toss in the ingredients, let it simmer to perfection, and come home to a cozy, soul-soothing dish. Serve it as a satisfying standalone meal or pair it with crusty bread for the ultimate comfort food experience. Perfect for weeknight dinners or family gatherings, this chowder will quickly become a favorite in your recipe repertoire.
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Recipe Information
Ingredients
- 4 cups Russet potatoes, peeled and diced
- 2 cups Frozen corn kernels
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 medium Onion, finely diced
- 3 cloves Garlic cloves, minced
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
In a slow cooker, combine the diced potatoes, frozen corn, carrots, celery, onion, garlic, and vegetable broth.
Season the mixture with salt, black pepper, and paprika. Stir to combine the ingredients evenly.
Cover the slow cooker with a lid and cook on low heat for 6 hours or until the potatoes and vegetables are tender.
About 15 minutes before the chowder is done, melt the butter in a small saucepan over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes, stirring constantly to prevent burning.
Slowly add the heavy cream to the roux, whisking until well combined and slightly thickened.
Stir the cream mixture into the slow cooker with the cooked vegetables. Mix well and let the chowder cook for an additional 10-15 minutes to thicken further.
Taste the chowder and adjust the seasoning with additional salt or pepper, if needed.
Ladle the chowder into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1166 mg | 25% | |
*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.
