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–+ servings
Corn Chowder Crockpot

Creamy Corn Chowder Crockpot: A Cozy Hug in a Bowl

This Corn Chowder Crockpot recipe offers comfort food at its finest with sweet corn and hearty potatoes, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 6 ears Fresh Corn Remove husks and slice kernels off the cob.
  • 3 cups Potatoes Diced into bite-sized pieces
  • 2 cups Cream or Milk Substitute with coconut cream for a lighter option
  • 1 medium Onion Chopped
  • 3 cloves Garlic Minced
  • 1 teaspoon Herbs & Spices e.g., thyme, black pepper
For Optional Add-Ins
  • 2 cups Shredded Chicken For a protein-packed option
  • 1 cup Crispy Bacon Chopped, use sparingly
  • 1 can Black Beans Rinsed and drained

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Start by gathering fresh corn, potatoes, onions, and garlic. Remove the husks from the corn and slice the kernels off the cob. Dice the potatoes and finely chop the onions and garlic.
  2. In a skillet, heat oil over medium heat. Add onions and garlic, sautéing for about 3-4 minutes until translucent. Transfer mixture into the crockpot.
  3. In the crockpot, layer the potatoes and corn on top of the onions and garlic. Add cream or milk, sprinkle with herbs and spices, and mix gently.
  4. Cover and cook on high for 4 hours or low for 8 hours. Check to ensure the potatoes are tender.
  5. Stir gently before serving, checking for seasoning. Ladle into bowls and add toppings if desired.
  6. Serve with crusty bread or a fresh side salad.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 8mg

Notes

For a vegetarian version, omit meat and consider adding extra beans or tofu. Store leftovers in an airtight container for up to 3 days.

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