Slow Cooker Potato Corn Chowder

This slow cooker potato corn chowder is the kind of creamy, comforting meal everyone loves. With tender potatoes, sweet corn, and rich flavor in every bite, it’s an easy crockpot dinner that’s perfect for busy nights.

Slow Cooker Corn and Potato Chowder

I have so much to say about this soup. This potato corn chowder recipe is one of those meals you want to keep eating again and again with a batch of fresh rolls because it just makes you happy. It’s simple, hearty, and 100% comfort food — the kind that makes you slow down and savor every bite.

With tender potatoes, sweet corn, and rich flavor in every bite, it’s an easy crockpot dinner that’s perfect for busy nights. Everything simmers together low and slow into a thick, hearty chowder that tastes like it came from a cozy café. And the best part? It takes just a few minutes to throw together before you head out the door.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Slow Cooker Potato Corn Chowder?

• Potatoes – For this recipe, I like to use russet potatoes. Can you use any potato you have on hand? Absolutely! Yellow potatoes or red potatoes also work for this recipe.
• Chicken Stock – I chose to add chicken stock to this recipe rather than just broth because it gives the soup a richer, deeper flavor. Stock is made by simmering bones, so it has more body and adds that cozy, homemade taste that makes the chowder extra comforting. If you only have broth on hand though, it’ll still turn out delicious!
• Heavy Whipping Cream – I use heavy whipping cream in this potato corn chowder to make it extra rich and creamy. It gives the soup that silky texture and full flavor that lighter milk or half-and-half just can’t match. It’s what takes this chowder from simple to downright cozy comfort food.
• Frozen Corn – I like to use the frozen corn because I just dump it in and go. No opening cans, draining and so forth.
• Bacon – Bacon makes everything better. I added bacon because I loved the crunch and added flavor it added to this soup.
• Shredded Cheddar Cheese – Adding shredded cheese is optional. This soup is good without cheese but if you are a cheese fan, a little extra cheese makes it even better.

seasonings

• Minced Garlic
• Onion Powder
• Basil
• Oregano
• Pepper

Tools You’ll Need

• Slow Cooker
• Measuring Cups & Spoons
• Cheese Shredder
• Liquid Measuring Cup

Slow Cooker Potato Corn Chowder Recipe

1. Peel potatoes and cut into large chunks. Add to the bottom of a slow cooker.
2. Add chicken stock, seasonings, and corn to slow cooker. Cover and cook on low for 4-6 hours.
3. Remove cover and roughly mash potatoes to desired consistency, blending more if you prefer a thicker, creamier soup.
4. Stir in the heavy whipping cream and mix well. Replace the cover on the slow cooker while you cook the bacon.
5. Cook bacon in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate. Once cooled, crumble the bacon and stir it into the soup just before serving.
6. Serve and enjoy!

Gluten Free Potato Corn Chowder

This is going to be your new favorite gluten free soup! Everything is gluten free in this recipe. It’s so easy! I do, however, always caution to make sure that the ingredients that YOU are using are indeed gluten free.

Storage and Reheating

If there are any leftovers, I will store them in an airtight container in the refrigerator for up to 5 days. To reheat the soup, you can either pop it in the microwave or heat it on the stove.