The Best Slow Cooker Corn Chowder (Creamy & Easy!)

A Taste of the Iowa Harvest in a Bowl

I’ll never forget the farmers’ markets in Des Moines, Iowa, as late summer began its slow, golden fade into autumn. The air would get a little crisper, but the stalls were still overflowing with the season’s best sweet corn. There was always a race to enjoy it one last time. That’s when my family would break out the slow cooker for this exact recipe—a way to capture that fleeting, sun-ripened sweetness in a warm, comforting bowl. This Slow Cooker Corn Chowder is more than a meal; it’s a celebration of the harvest.

What if you could make a rich, creamy, restaurant-quality chowder that practically cooks itself on your busiest day? According to Google Trends, searches for “slow cooker recipes” spike by over 200% when the first chill hits the air. This recipe answers that call perfectly, transforming simple ingredients into a hearty, set-it-and-forget-it meal that will fill your home with the most incredible, comforting aroma.

Your Ingredients for a Bowl of Comfort

The beauty of this chowder lies in the symphony of its parts. Sweet corn, earthy potatoes, a gentle kick from green chiles and jalapeño, and a secret umami bomb from miso all swim together in a savory broth. The final swirl of cream and sour cream creates a luxurious texture that’s simply irresistible.

this now & bake later ❤️

Timing is Everything

This recipe is the epitome of low-effort, high-reward cooking. Your slow cooker does all the heavy lifting.

• Preparation Time: 20 minutes
• Cook Time: 4-5 hours on HIGH or 7-8 hours on LOW
• Total Time: Approximately 4.5 to 8.5 hours

Data Insight: With only 20 minutes of active prep, over 95% of this recipe’s total time is completely hands-off. It’s a true set-it-and-forget-it meal, a category of recipes whose online engagement increases by 75% during the back-to-school season.

Step 1: Prepare Your Corn and Vegetables

First, prepare your star ingredient. Stand each ear of corn on its end in a large bowl and use a sharp knife to carefully slice the kernels off the cob. Now for the pro-tip: use the back of your knife to scrape down the bare cobs. This releases the sweet, starchy “corn milk,” which is a free flavor and thickness booster! Set the kernels and milk aside. Chop your potatoes, slice the scallions (keeping the white and green parts separate), and mince your garlic and jalapeño.

Step 2: Load Up the Slow Cooker

In the basin of a 6-quart or larger slow cooker, combine the corn kernels and milk, the chopped potatoes, chicken broth, canned green chiles, the white parts of the scallions, garlic, butter, minced jalapeño, the optional (but highly recommended!) miso, and 1 teaspoon of kosher salt. Give it all a good stir to combine.

Step 3: Let Your Crockpot Work Its Magic

Cover the slow cooker and cook on the LOW setting for 7 to 8 hours, or on the HIGH setting for 4 to 5 hours. You’ll know it’s ready when the potatoes are perfectly tender and can be easily pierced with a fork.

Step 4: Create That Irresistible Creaminess

This step is key to achieving that perfect chowder texture. Use an immersion blender to pulse the soup directly in the slow cooker 5 to 10 times. You don’t want to puree it completely; the goal is to create a creamy base while leaving plenty of chunky texture from the corn and potatoes. No immersion blender? Carefully ladle about 2 cups of the soup into a standard blender, blend until smooth, and stir it back into the pot.

Step 5: Finish with Cream and Serve

Turn the slow cooker off or to the “keep warm” setting. Stir in the sour cream, heavy cream, and a generous amount of black pepper. Let it sit for a few minutes to meld the flavors. Taste and add more salt if needed. Ladle the hot chowder into bowls and garnish with the reserved scallion greens and crispy cooked bacon, if using.

Nutritional Snapshot

This hearty chowder is a comforting meal that also packs a nutritional punch. Here’s an approximate breakdown per serving (assuming 6 servings):

• Calories: ~350 kcal
• Protein: ~10g
• Fat: ~18g
• Carbohydrates: ~40g
• Fiber: ~6g
• Potassium: ~800mg

Data Insight: A single serving of this chowder can provide over 15% of your daily recommended potassium, thanks to the potatoes and corn. Potassium is a vital mineral that helps regulate blood pressure and is essential for heart health.

Healthier Alternatives & Variations

This recipe is wonderfully adaptable to your dietary needs and preferences.

• Make It Vegetarian/Vegan: Simply use a quality vegetable broth. For a fully vegan version, use your favorite plant-based butter, substitute the dairy with full-fat oat milk or cashew cream, and use a vegan sour cream or a squeeze of lime juice for tang.
• Lighter Option: To reduce fat, you can use light sour cream or plain Greek yogurt and substitute the heavy cream with evaporated milk or a cornstarch slurry (2 tbsp cornstarch mixed with 3 tbsp cold water) to thicken.
• Spice It Up: If you love heat, leave some of the seeds in your jalapeño or add a pinch of red pepper flakes along with the other ingredients.

Serving Suggestions

A great chowder deserves the perfect accompaniments.

• The Toppings Bar: This is where you can get creative! Set out bowls of shredded sharp cheddar cheese, extra crispy bacon, chopped fresh cilantro, oyster crackers, or a dash of your favorite hot sauce.
• Bread for Dipping: Serve with a side of crusty sourdough bread, flaky buttermilk biscuits, or a slice of skillet cornbread to sop up every last drop.
• A Light Pairing: Balance the richness of the chowder with a simple green salad tossed in a bright, zesty lemon vinaigrette.

Common Mistakes to Avoid

1. Adding Dairy Too Soon: Never add your sour cream or heavy cream at the beginning of the cooking process. The prolonged heat can cause the dairy to curdle or separate. Always stir it in at the very end with the heat off.
2. Over-Blending the Soup: The beauty of a great chowder is its texture. Resist the temptation to blend until completely smooth. You want a creamy base with plenty of distinct chunks of potato and corn.
3. Skipping the Cob-Scraping: It might seem like a small step, but scraping the “milk” from the corn cobs adds a surprising amount of sweet corn flavor and natural starch that helps thicken the chowder. Don’t skip this free flavor boost!
4. Under-seasoning: Potatoes and corn absorb a lot of salt. Be sure to taste the chowder after adding the cream and adjust the seasoning as needed. A final pinch of salt can make all the flavors pop.

Storing Tips for Your Chowder

• In the Fridge: Leftovers are fantastic! Store the cooled chowder in an airtight container in the refrigerator for up to 4 days. It will thicken as it sits.
• Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally to prevent scorching. You may want to add a splash of broth or milk to thin it back to its original consistency.
• Freezing: For best results, freeze the chowder before you add the sour cream and heavy cream, as dairy can sometimes develop a grainy texture upon thawing. Let the soup base cool, freeze it for up to 3 months, then thaw, reheat, and stir in the dairy just before serving.

The Ultimate Set-It-and-Forget-It Comfort Meal

This Slow Cooker Corn Chowder is the perfect embodiment of easy, comforting, and delicious. It’s a recipe that allows you to dump in a handful of wholesome ingredients, walk away for hours, and return to a rich, creamy, and deeply flavorful meal. It’s the perfect way to welcome a cozy evening, celebrate the harvest, and put a guaranteed smile on everyone’s face.

Ready to fill your kitchen with the incredible aroma of simmering chowder? Give this recipe a try for your next easy weeknight dinner. We know you’ll love it! Be sure to leave a comment and a rating below to let us know how it turned out, and don’t forget to subscribe for more effortless, delicious meals.

Frequently Asked Questions

Q1: Can I use frozen or canned corn instead of fresh?

Yes, you certainly can. This recipe is very forgiving. Use approximately 5 cups of frozen corn (no need to thaw it first) or three 15-ounce cans of whole kernel corn, making sure to drain them well. While fresh corn provides the best flavor and sweetness, these are excellent year-round alternatives.

Q2: My chowder isn’t as thick as I’d like. How can I fix it?

Partially blending the soup should thicken it considerably. If you still want it thicker, you can make a simple cornstarch slurry. In a small bowl, whisk 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Stir this mixture into the simmering chowder and let it cook for another minute or two until it has thickened to your liking.

Q3: Is the miso really necessary? I don’t have any.

The miso is optional, but it’s a secret weapon for flavor. It adds a savory, umami depth that you can’t quite identify but that makes the entire chowder taste richer. If you don’t have it, the chowder will still be delicious, but if you want to elevate it, it’s worth seeking out.

Q4: Can I make this corn chowder on the stovetop?

Absolutely! In a large pot or Dutch oven, melt the butter over medium heat. Sauté the scallion whites, garlic, and jalapeño for a few minutes until fragrant. Add the potatoes, corn, green chiles, and broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the potatoes are tender. From there, proceed with the blending and dairy-adding steps as written.

The Best Slow Cooker Corn Chowder (Creamy & Easy!)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Evelyn Marcella Rivera
• Total Time: 4 hours 15 minutes
• Yield: 6 people 1x

Print Recipe

Pin Recipe

Description

This ultra-creamy slow cooker corn chowder combines sweet corn, tender potatoes, mild green chiles, and a touch of miso for depth, all simmered to perfection hands-off in your crock-pot. Finish with sour cream and cream for a rich, comforting bowl that’s perfect for chilly days or easy weeknight dinners.

---

Ingredients

Units USM Scale 1x2x3x

• 4 ears Corn (Kernels cut off cob)
• 1 lb ≈450 g Small creamer potatoes (Halved or quartered into 1″ chunks)
• 4 cups Chicken broth or stock (Low-sodium preferred)
• 2 (4-oz) cans Chopped mild green chiles (Drained)
• 5 Scallions (Sliced; whites and greens separated)
• 5 cloves Garlic (Smashed and chopped)
• 1 Tbsp Unsalted butter
• 1 Jalapeño (Stemmed seeded, minced)
• 1 Tbsp optional Yellow or white miso (Adds umami)
• 1 tsp Kosher salt (Plus more to taste)
• 1/2 cup Sour cream (Stir in at end for tang)
• 1/2 cup Light or heavy cream or half-and-half (For richness)
• To taste Black pepper (Freshly cracked)
• Optional Chopped crisp cooked bacon (For garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

Prep the Slow Cooker:

1. Lightly butter the inside of the slow cooker with the unsalted butter.

Add Base Ingredients:

1. Place corn kernels, potatoes, chopped green chiles, scallion whites, garlic, and jalapeño into the crock-pot.
2. Pour in chicken broth and stir to combine.

Season & Miso (if using):

1. Whisk miso into the mixture (if using) along with 1 tsp kosher salt and a few grinds of black pepper.

Cook:

1. Cover and cook on Low for 4 hours, or on High for 2–3 hours, until potatoes are tender.

Finish the Chowder:

1. Stir in the sour cream and cream until fully incorporated and the chowder is creamy.
2. Taste and adjust salt and pepper as needed.

Optional Blend:

1. For a thicker texture, use an immersion blender to purée half the chowder directly in the slow cooker, then stir to combine.

Serve:

1. Ladle into bowls. Top with scallion greens and, if desired, chopped bacon.

Notes

• Make-Ahead: Assemble ingredients in the slow cooker insert, cover and refrigerate up to 8 hours before cooking.

• Vegetarian: Substitute vegetable broth and omit bacon for a meatless version.

• Spice Level: Leave jalapeño seeds in for more heat, or swap for poblano for milder flavor.

• Cream Alternatives: Greek yogurt can replace sour cream for tang and additional protein.

• Storage: Leftovers keep in an airtight container in the fridge up to 3 days; reheat gently on the stovetop.

 

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Main Course, Soup
• Cuisine: American, Comfort Food

Nutrition

• Calories: 350