Slow Cooker Corn and Potato Chowder

Slow Cooker Corn and Potato Chowder

Prep time: 20 mins | Cook time: 4–8 hours | Servings: 6

Ingredients

• Bacon: 6–8 slices, diced and cooked until crispy (reserve 2 tbsp of the fat).

• Potatoes: 2 lbs Yukon Gold, peeled and cubed into ½-inch pieces.

• Corn: 3 cups (frozen, canned, or fresh off the cob).

• Aromatics: 1 yellow onion (finely diced) and 3 cloves garlic (minced).

• Broth: 4 cups chicken or vegetable broth.

• Spices: 1 tsp dried thyme, ½ tsp smoked paprika, salt and black pepper to taste.

• The Creamy Base: 1 cup heavy cream (or half-and-half) and 4 oz cream cheese (softened).

• Thickener (Optional): 2 tbsp cornstarch mixed with 2 tbsp water.

Instructions

1. Sauté: In a skillet, fry the bacon until crisp. Remove the bacon to drain on paper towels, but keep 2 tablespoons of the drippings. Sauté the onions in the bacon fat for 3–5 minutes until translucent, adding the garlic for the last 30 seconds.

2. Combine: Place the potatoes, corn, sautéed onion/garlic, thyme, paprika, and broth into the slow cooker. Season with salt and pepper.

3. Slow Cook: Cover and cook on Low for 7–8 hours or High for 3–4 hours, until the potatoes are fork-tender.

4. Make it Creamy: Stir in the heavy cream and softened cream cheese. If you want it thicker, stir in the cornstarch slurry now.

5. Finish: Use a potato masher to lightly mash about 1/4 of the potatoes directly in the pot—this creates a naturally thick texture. Stir in half of the crispy bacon.

6. Serve: Ladle into bowls and top with the remaining bacon and optional green onions or shredded cheddar.

Recipe Notes & Tips

• The Potato Choice: I highly recommend Yukon Golds. They hold their shape well but have a buttery texture that makes the soup feel richer. Russets will break down more, making a grainier soup.

• Don’t Curdle: Always add the dairy at the end of the cooking process. Adding cream too early can cause it to break or curdle over long periods of high heat.

• Easy Clean-up: Use a slow cooker liner or spray the ceramic pot with non-stick spray before adding ingredients.

Nutritional Info (Per Serving)

Benefits of This Dish

• Energy-Dense: The complex carbohydrates in potatoes provide sustained energy.

• High in Vitamin C: Both corn and potatoes are surprisingly good sources of Vitamin C and B6.

• Meal Prep Friendly: This soup actually tastes better the next day once the flavors have fully married in the fridge.

Q&A

Q: Can I make this vegetarian?A: Absolutely. Swap the chicken broth for vegetable broth and omit the bacon. Use smoked salt or a drop of liquid smoke to mimic that campfire flavor.

Q: Can I freeze this chowder?A: Potatoes and dairy can sometimes change texture when frozen (potatoes can become mealy). If you plan to freeze it, do so before adding the cream and cream cheese. Add the dairy when you reheat it on the stove.

Q: How do I make it spicy?A: Dice up a jalapeño and sauté it with the onions, or add a can of diced green chiles for a “Southwestern” vibe.