Crockpot Corn and Potato Chowder
Warm up your autumn evenings with this hearty Crockpot Corn and Potato Chowder! Bursting with sweet corn, creamy potatoes, and seasoned to perfection, this easy-to-make dish simmers all day to fill your home with inviting aromas. Just toss everything in your slow cooker and let the magic happen—comfort food has never been this effortless!
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- three cans of corn
- half a teaspoon to one teaspoon of crushed red pepper (2.5 ml)
- one heaping spoonful of minced garlic
- one teaspoon of pepper (5 ml)
- one and a half pounds of yellow potatoes (680 g)
🥩Meat & Seafood(2)
- bacon bitsoptionalfried bacon
- 3 cups of chicken broth (720 ml)
🥛Dairy & Eggs(4)
- half a stick of butter
- half a block of cream cheeseoptionalsour cream or more heavy cream
- one cup of heavy cream (240 ml)milk or half and half or sour cream
- two cups of shredded sharp cheddar cheese (480 ml)
🧂Spices & Seasonings(3)
- one tablespoon of smoked paprika or regular paprika (15 ml)
- one teaspoon of salt (5 ml)
- a teaspoon of dried thyme (5 ml)optional
📦Other(1)
- green onionsoptional
Nutrition (per serving)
Calories
911
Protein
27g
Carbs
63g
Fat
65g
👨🍳 Instructions
- 1
Add chicken broth, minced garlic, salt, pepper, paprika, thyme, crushed red pepper, heavy cream, cream cheese, corn, and potatoes to the crockpot.
- 2
Stir everything together and add butter on top.
- 3
Cover and cook on high for 3-4 hours or low for 6-7 hours.
- 4
Once done, take some potatoes out, mash them, and add them back to thicken the broth.
- 5
Stir in shredded cheddar cheese until melted.
- 6
Top with bacon bits, green onions, and extra cheese before serving.
💡 Pro Tips
- ✓Add cream cheese and heavy cream only in the last 30 minutes of cooking on high (or 45 minutes on low) to prevent them from breaking and separating, which occurs when dairy proteins denature at sustained temperatures above 160°F.timing30 minutes (high) / 45 minutes (low)
- ✓Mash approximately 15-20% of the cooked potatoes and return them to thicken the chowder; this releases starch granules that gelatinize and thicken the broth without requiring a roux or cornstarch slurry.technique15-20% of potato volume
- ✓Use minced garlic (approximately 3-4 cloves based on 'heaping spoonful') rather than powder because fresh garlic's volatile compounds remain more stable in the moist crockpot environment and provide brighter flavor than pre-oxidized powder.ingredient3-4 fresh cloves vs. powder
- ✓Stir in shredded cheddar cheese at 165-170°F (just after turning off heat) rather than during cooking, since cheddar's fat can separate if sustained above 180°F, creating a grainy, broken texture.timing165-170°F / post-cook
- ✓Reduce the paprika to 1.5 teaspoons maximum if using smoked paprika, as crockpot cooking concentrates flavors by 25-30% over 6+ hours due to minimal evaporation, risking an overly smoky chowder.ingredient1.5 tsp max (smoked) vs. 1 tbsp
Share this recipe
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
Share this recipe
Crockpot Corn and Potato Chowder
Warm up your autumn evenings with this hearty Crockpot Corn and Potato Chowder! Bursting with sweet corn, creamy potatoes, and seasoned to perfection, this easy-to-make dish simmers all day to fill your home with inviting aromas. Just toss everything in your slow cooker and let the magic happen—comfort food has never been this effortless!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- three cans of corn
- half a teaspoon to one teaspoon of crushed red pepper (2.5 ml)
- one heaping spoonful of minced garlic
- one teaspoon of pepper (5 ml)
- one and a half pounds of yellow potatoes (680 g)
🥩Meat & Seafood(2)
- bacon bitsoptionalfried bacon
- 3 cups of chicken broth (720 ml)
🥛Dairy & Eggs(4)
- half a stick of butter
- half a block of cream cheeseoptionalsour cream or more heavy cream
- one cup of heavy cream (240 ml)milk or half and half or sour cream
- two cups of shredded sharp cheddar cheese (480 ml)
🧂Spices & Seasonings(3)
- one tablespoon of smoked paprika or regular paprika (15 ml)
- one teaspoon of salt (5 ml)
- a teaspoon of dried thyme (5 ml)optional
📦Other(1)
- green onionsoptional
Nutrition (per serving)
Calories
911
Protein
27g
Carbs
63g
Fat
65g
👨🍳 Instructions
- 1
Add chicken broth, minced garlic, salt, pepper, paprika, thyme, crushed red pepper, heavy cream, cream cheese, corn, and potatoes to the crockpot.
- 2
Stir everything together and add butter on top.
- 3
Cover and cook on high for 3-4 hours or low for 6-7 hours.
- 4
Once done, take some potatoes out, mash them, and add them back to thicken the broth.
- 5
Stir in shredded cheddar cheese until melted.
- 6
Top with bacon bits, green onions, and extra cheese before serving.
💡 Pro Tips
- ✓Add cream cheese and heavy cream only in the last 30 minutes of cooking on high (or 45 minutes on low) to prevent them from breaking and separating, which occurs when dairy proteins denature at sustained temperatures above 160°F.timing30 minutes (high) / 45 minutes (low)
- ✓Mash approximately 15-20% of the cooked potatoes and return them to thicken the chowder; this releases starch granules that gelatinize and thicken the broth without requiring a roux or cornstarch slurry.technique15-20% of potato volume
- ✓Use minced garlic (approximately 3-4 cloves based on 'heaping spoonful') rather than powder because fresh garlic's volatile compounds remain more stable in the moist crockpot environment and provide brighter flavor than pre-oxidized powder.ingredient3-4 fresh cloves vs. powder
- ✓Stir in shredded cheddar cheese at 165-170°F (just after turning off heat) rather than during cooking, since cheddar's fat can separate if sustained above 180°F, creating a grainy, broken texture.timing165-170°F / post-cook
- ✓Reduce the paprika to 1.5 teaspoons maximum if using smoked paprika, as crockpot cooking concentrates flavors by 25-30% over 6+ hours due to minimal evaporation, risking an overly smoky chowder.ingredient1.5 tsp max (smoked) vs. 1 tbsp