Imagine coming home to a creamy, hearty chowder that cooked itself while you binge-watched your favorite show.

No babysitting, no stirring every five minutes—just throw everything in a slow cooker and let magic happen.

This potato corn chowder is the culinary equivalent of hitting the easy button.

It’s rich, comforting, and stupidly simple. Who needs takeout when your slow cooker does all the work? And the best part?

Leftovers taste even better. Game over, mediocre soups.

What Makes This Recipe So Good

This chowder is the ultimate comfort food hack. The slow cooker melds flavors together like a symphony, while the potatoes and corn deliver a texture that’s both creamy and satisfying.

It’s budget-friendly, customizable, and requires zero culinary skills. Plus, it’s packed with veggies (sort of) and protein, so you can pretend it’s health food. Win-win.

Slow Cooker Potato Corn Chowder Perfect for Fall

Recipe by Wendy CarterCourse: Dinner, Vegetarian

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

320

kcal

Ingredients

4 cups diced potatoes (Yukon Gold or Russet)
2 cups corn kernels (fresh, frozen, or canned)
1 onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
1 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled (optional, but let’s be real—it’s not optional)
1 tsp thyme
Salt and pepper to taste

Step-by-Step Instructions

Dump it all in: Add potatoes, corn, onion, garlic, broth, and thyme to the slow cooker. Stir like you mean it.
Cook low and slow: Cover and cook on low for 6 hours or high for 4 hours. Go live your life.
Blend (optional): For a creamier texture, blend half the soup and return it to the pot. Or don’t—we’re not the texture police.
Add the good stuff: Stir in cream, cheese, and bacon. Let it melt into gooey perfection.
Season: Taste and add salt/pepper as needed. Congrats, you’ve just made soup smarter than a microwave meal.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave—just add a splash of broth if it thickens too much.

Freezing? IMO, dairy-based soups get weird, but if you’re brave, freeze for up to 2 months (thaw slowly and reheat gently).

Why You Need This Chowder In Your Life

It’s a one-pot wonder, requires minimal effort, and tastes like a hug in a bowl. Perfect for meal prep, lazy dinners, or impressing people who think you can’t cook.

Plus, it’s easily adaptable for vegetarians or dairy-free folks (see alternatives below). Also, bacon. Enough said.

Nutrition Facts (Per Serving)

Calories: 320
Fat: 18g
Carbs: 32g
Protein: 10g
Fiber: 3g

Common Mistakes to Avoid

Overcooking: Potatoes turn to mush after 6+ hours.
Set a timer.
Skimping on seasoning: Taste before serving. Bland soup is a crime.
Adding dairy too early: Cream curdles if cooked too long. Stir it in at the end.

Alternatives

Vegetarian: Skip bacon, use veggie broth.
Dairy-free: Swap cream for coconut milk and cheese for nutritional yeast.
Spicy: Add diced jalapeños or a dash of hot sauce.

FAQs

Can I use frozen potatoes?

Yes, but thaw them first.

Frozen potatoes can make the soup watery.

Can I make this on the stove?

Absolutely. Simmer on low for 30–40 minutes until potatoes are tender. Stir occasionally so it doesn’t stick.

Why is my chowder too thin?

You probably didn’t blend it or added too much broth.

Fix it by mixing 1 tbsp cornstarch with 2 tbsp cold water and stirring it in.

Can I add other veggies?

Sure, carrots or celery work. But FYI, this isn’t a garbage disposal for your fridge.

Final Thoughts

This slow cooker potato corn chowder is the lazy cook’s secret weapon. It’s creamy, filling, and requires less effort than ordering delivery.

Make it once, and you’ll never look at canned soup the same way again. Now go forth and conquer dinner.

Slow Cooker Potato Corn Chowder Perfect for Fall

What Makes This Recipe So Good