Slow Cooker Creamy Corn Chowder

Corn chowder in bowl
Elizabeth Watt/Photolibrary/Getty Images
Ratings (10)
  • Total: 28 mins
  • Prep: 20 mins
  • Cook: 8 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
148 Calories
10g Fat
12g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Corn chowder is one of those soups you can eat year round—it is comforting on a cold day, but also highlights one of the summer's best crops. It is a versatile recipe, allowing for additions (like bacon and chopped red pepper), as well as alterations (like keeping it chunky or pureeing half of the mixture). Corn chowder is also easily made vegetarian by swapping out the chicken broth for vegetable broth.

What makes this recipe even more appealing is that it is cooked in a crockpot instead of on the stove. You can start the soup in the morning, and then finish it off an hour or so before dinnertime. And because it is filling and nutritious, all you need alongside are biscuits or crackers and a simple salad.


  • 2 cans (16 ounces) whole kernel corn, drained
  • 2 to 3 medium potatoes (chopped)
  • 1 onion (chopped)
  • 1/2 teaspoon salt
  • Pepper to taste
  • 2 cups chicken broth
  • 2 cups whole milk or half-and-half
  • 1 tablespoon butter

Steps to Make It

  1. Combine the corn, potatoes, onion, salt, pepper, and chicken broth in a slow cooker.

  2. Cover and cook on LOW for 7 to 9 hours.

  3. Puree in a blender or food processor, if desired, then return to the pot.

  4. Stir in milk and butter; cover and cook on HIGH about 30 to 60 minutes longer.

Tips and Variations

This recipe specifies canned corn, but you can use frozen kernels if you like. And if you are making this in summer when the corn is at its peak, by all means, use fresh ears of corn. You will need about six ears of corn for this recipe, and you can simply cut it off of the ear and add to the soup—no need to boil or steam beforehand since the kernels will have plenty of time to cook. 

To make removing the kernels from the ear easier and less messy, place the ear of corn on the center of a bundt or tube pan, sticking the point of the ear in the hole a bit. Using a serrated knife, slice down the ear, rotating around, allowing the kernels to fall into the base of the cake pan.

If you would like to add a bit of protein to the soup, there are a few corn chowder recipes you can try, such as tuna corn chowder, which includes canned tuna to add some more texture and heft, and corn chowder with bacon (need we say more?). If you want to try something truly decadent, this lobster corn chowder with a little spice turns this humble soup into an elegant dish.