Description
A creamy, comforting, and hearty chowder that is easy to make in a slow cooker. This recipe uses simple ingredients like potatoes, corn, and cheese to create a rich meal that requires minimal effort.
Ingredients
Scale
- 1.5 lbs (700g) Yellow Potatoes (Yukon Gold), diced into ½-inch cubes
- 2 cups (300g) Sweet Corn (fresh, canned, or frozen)
- 1 large Yellow Onion, diced
- 4 cloves Garlic, minced
- 4 cups (950ml) Vegetable or Chicken Broth (low-sodium)
- 2 tablespoons Butter
- 1 cup (240ml) Heavy Cream or Half-and-Half
- 1 cup (100g) Sharp Cheddar Cheese, shredded
- 1 tablespoon Cornstarch mixed with 1 tablespoon Water
- 1 teaspoon Dried Thyme
- ½ teaspoon Smoked Paprika
- Salt and Black Pepper to taste
- Optional: Bacon Bits
Instructions
- Prep the vegetables by washing and dicing the potatoes and onion, and mincing the garlic.
- Heat butter in a large skillet over medium heat. Sauté the diced onion for 3-4 minutes until soft and translucent.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Transfer the sautéed onions and garlic to the slow cooker. Add the diced potatoes, corn, thyme, smoked paprika, salt, and pepper.
- Pour in the broth and stir to combine, ensuring potatoes are submerged.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours, until potatoes are tender.
- Whisk the cornstarch and water together to create a slurry. Stir this into the slow cooker.
- Cook on HIGH for an additional 15-20 minutes to thicken the chowder.
- Turn off the heat. Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve immediately, topped with extra cheese, chives, or bacon bits.
Notes
Sautéing the onions and garlic first adds significant flavor depth compared to dumping raw veggies in. Use Yukon Gold potatoes as they hold their shape better than Russets. Add cheese off the heat to prevent it from becoming grainy. This chowder does not freeze well due to the dairy and potatoes; store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6
- Sodium: 650
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 4
- Protein: 8
Keywords: slow cooker, chowder, corn chowder, potato soup, comfort food, easy dinner, vegetarian options