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Crockpot Creamy Corn Chowder with Potatoes

Crockpot creamy corn chowder with potatoes cooks low and slow until the potatoes are fork-tender, then gets finished with heavy cream and butter. Mash some potatoes against the slow cooker to make the broth creamy and thick.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 1 package (16 oz) frozen corn
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream
  • 2 tbsp unsalted butter

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the potatoes, onion, celery, garlic, corn, chicken broth, thyme, bay leaf, salt, and pepper to a 6-quart slow cooker; stir to combine.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender.
  3. Remove and discard the bay leaf.
  4. Mash some of the potatoes against the side of the slow cooker to thicken the chowder.
  5. Stir in the heavy cream and butter.
  6. Cover and cook on HIGH for 20 to 30 minutes, until the butter has melted and the chowder is hot.

Notes

For a thicker chowder, mash more potatoes against the slow cooker before adding the cream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream may separate. For a dairy-free variation, use unsweetened plant-based cream and vegan butter.