Go Back
Corn chowder has long been a cherished dish in many households, celebrated for its rich, creamy texture and comforting flavors. It is a recipe that evokes feelings of warmth and nostalgia, often bringing to mind images of family gatherings and cozy evenings spent around the dinner table. The Creamy Delight Crockpot Corn Chowder is a modern twist on this classic dish, designed for those who appreciate the convenience of slow cooking without compromising on taste or quality.

Crockpot Corn Chowder

Discover the warmth and comfort of Creamy Delight Crockpot Corn Chowder, a delicious twist on a classic family favorite. This easy-to-make recipe harnesses the convenience of a slow cooker, letting flavors develop beautifully while you go about your day. Whether using fresh or frozen corn, paired with hearty vegetables and rich cream, this chowder is versatile for any occasion. Perfect as a main or side dish, it’s sure to become a go-to comforting meal in your kitchen.
Print Recipe Pin Recipe

Ingredients
  

6 large ears of fresh corn, husked and kernels removed (or 4 cups frozen corn)

1 medium onion, diced

2 medium potatoes, peeled and cubed

1 red bell pepper, diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free version)

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil or butter

Fresh chives, chopped (for garnish)

Instructions
 

Prep the Ingredients: Start by husking the corn and cutting the kernels off the cobs if using fresh corn. Dice the onion, red bell pepper, and peel and cube the potatoes. Mince the garlic.

    Sauté the Base: In a skillet over medium heat, add olive oil or butter. Once melted, add the diced onion, red bell pepper, and minced garlic. Sauté for about 3–5 minutes until the vegetables are softened.

      Combine in Crockpot: Transfer the sautéed vegetables to the crockpot. Add the corn kernels, cubed potatoes, vegetable broth, dried thyme, smoked paprika, salt, and pepper. Stir everything together to combine well.

        Cook on Low: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The potatoes should be tender, and the flavors will meld beautifully.

          Blend for Creaminess: About 30 minutes before serving, use an immersion blender to puree about half of the chowder (or transfer a portion to a blender and blend until smooth) to create a creamy consistency while keeping some chunks for texture.

            Finish with Cream: Stir in the heavy cream (or coconut cream) and adjust seasoning with more salt and pepper if needed. Allow it to heat through for about 10-15 minutes.

              Serve: Ladle the chowder into bowls, garnish with fresh chopped chives, and enjoy warm!

                Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6-8