Crockpot Corn & Potato Chowder

Here is a recipe for a creamy, comforting, and easy Crockpot Corn & Potato Chowder. It’s a “set it and forget it” meal that is perfect for cold days. The cream cheese adds a wonderful tangy richness and makes the broth velvety smooth without needing a roux.

Crockpot Corn & Potato Chowder

This hearty chowder is packed with tender potatoes, sweet corn, and smoky bacon, all in a creamy, flavorful broth. It requires minimal prep and cooks low and slow to perfection.

Ingredients (Serves 6-8)

For the Chowder:

• 3 cups frozen corn (or 2 cans, drained)

• 2 lbs Yukon Gold or Russet potatoes, peeled and diced into ½-inch cubes (Yukon Golds hold their shape better)

• 1 medium yellow onion, finely chopped

• 2-3 carrots, peeled and diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 4 cups chicken or vegetable broth (low-sodium recommended)

• 1 teaspoon dried thyme

• 1 teaspoon smoked paprika (adds a lovely depth)

• 1/2 teaspoon black pepper

• 1 teaspoon salt (adjust to taste at the end)

• 8 oz (1 block) cream cheese, softened and cut into cubes

For Topping & Finishing:

• 1 cup half-and-half or whole milk (added at the end)

• 6 slices bacon, cooked until crispy and crumbled

• Fresh chives or green onions, chopped (for garnish)

• Shredded cheddar cheese (optional, for garnish)

Instructions

Step 1: Combine Base Ingredients

1. Add the frozen corn, diced potatoes, onion, carrots, celery, and minced garlic to the slow cooker.

2. Pour in the chicken or vegetable broth.

3. Add the dried thyme, smoked paprika, black pepper, and salt. Stir everything to combine.

Step 2: Slow Cook

1. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Cook until the potatoes are fork-tender.

Step 3: Add Creaminess

1. About 30 minutes before serving: Add the cubed cream cheese to the slow cooker. Let it sit on top of the hot soup for a few minutes to soften.

2. Pour in the half-and-half (or milk).

3. Gently stir everything together until the cream cheese is fully melted and incorporated into the broth. The soup will become thick and creamy.

4. For a thicker, slightly blended texture: If you want a heartier chowder, use a potato masher to gently mash some of the potatoes right in the crockpot before adding the cream cheese. This releases their starch and thickens the broth naturally.

Step 4: Finish and Serve

1. Taste the chowder and adjust the salt and pepper as needed.

2. Ladle the hot chowder into bowls.

3. Top generously with crumbled bacon, fresh chives, and a sprinkle of shredded cheddar cheese if desired.

Tips & Variations

• Add Protein: For a heartier meal, add a can of drained and flaked canned salmon or lump crab meat at the end with the cream cheese. Stir gently to avoid breaking up the seafood too much.

• Spicy Kick: Add a diced jalapeño (with seeds removed) to the vegetables at the beginning, or stir in a dash of hot sauce before serving.

• Make it Lighter: Use reduced-fat cream cheese and milk, and skip the bacon (or use turkey bacon).

• Storage: This chowder thickens significantly as it sits in the fridge. When reheating, add a splash of milk or broth to thin it to your desired consistency.