Easy Potato and Corn Chowder Crock Pot
Warm up your soul with this easy potato and corn chowder made effortlessly in a crock pot! Packed with hearty russet potatoes, sweet corn, tender carrots, and fragrant celery, this creamy soup is comfort food at its best. A velvety blend of heavy cream, cheddar cheese, and a touch of thyme transforms simple ingredients into a rich, flavorful dish that’s slow-cooked to perfection. The optional bacon and fresh chive garnish add a smoky, savory finish that takes every bowl to the next level. With minimal prep and the magic of a slow cooker, this crowd-pleasing chowder is perfect for busy weeknights or cozy family dinners. Wholesome, satisfying, and incredibly easy to make, it’s comfort food you'll turn to again and again.
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Ingredients
- 4 large (peeled and diced) Russet potatoes
- 2 cups Frozen corn kernels
- 2 medium (peeled and diced) Carrots
- 2 stalks (diced) Celery stalks
- 1 medium (finely diced) Yellow onion
- 3 cloves (minced) Garlic
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 cup (shredded) Cheddar cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- 1.5 teaspoons (adjust to taste) Salt
- 0.5 teaspoons (freshly ground) Black pepper
- 4 slices (optional, cooked and crumbled for garnish) Bacon
- 2 tablespoons (optional, chopped for garnish) Chives or parsley
Directions
Step 1
Peel and dice the potatoes into 1-inch cubes. Also dice the carrots, celery, and onion, and mince the garlic.
Step 2
In a large crock pot, add the potatoes, frozen corn, carrots, celery, onion, garlic, vegetable broth, dried thyme, salt, and black pepper. Stir to combine.
Step 3
Cover the crock pot with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender.
Step 4
About 20 minutes before serving, melt the butter over medium heat in a small saucepan. Whisk in the flour and cook for 1-2 minutes until it forms a smooth roux.
Step 5
Slowly whisk in the heavy cream to the roux until smooth and thickened. Add this mixture to the crock pot and stir it into the chowder to add creaminess.
Step 6
Stir in the shredded cheddar cheese until melted and fully incorporated into the soup.
Step 7
If the consistency is too thick, adjust by adding extra vegetable broth in small amounts until desired texture is reached.
Step 8
Serve hot, garnished with optional crumbled bacon and chopped chives or parsley for an extra burst of flavor.
Nutrition Facts
| Serving size | (3719.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3736.9 |
| Total Fat 162.7g | 0% |
| Saturated Fat 87.7g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 427.5mg | 0% |
| Sodium 8044.1mg | 0% |
| Total Carbohydrate 464.9g | 0% |
| Dietary Fiber 57.3g | 0% |
| Total Sugars 72.5g | |
| Protein 107.0g | 0% |
| Vitamin D 5.1IU | 0% |
| Calcium 1087.8mg | 0% |
| Iron 23.9mg | 0% |
| Potassium 11875.0mg | 0% |
Source of Calories