Slow Cooker Potato Corn Chowder is all about letting simple, honest ingredients do the work. Here, sweet corn is the star. It gives natural sweetness, bright flavor, and that satisfying pop in every spoonful. When it simmers low and slow with potatoes, onion, and broth, you end up with a chowder that tastes like you put in way more effort than you actually did.
I like this recipe for busy days or casual gatherings because it’s mostly hands-off. You prep everything in minutes, walk away, then finish it with half-and-half, crispy bacon, and a little cheddar right before serving. It feels cozy and indulgent, but the base is still built on veggies and real, familiar ingredients.
If you love feeding a crowd, this chowder is easy to scale, easy to serve straight from the slow cooker, and it holds up well on warm mode. Add a simple salad and some crusty bread, and you’ve got a complete meal with very little stress.
Why You’ll Love Slow Cooker Potato Corn Chowder
Click here to get printable version
This Slow Cooker Potato Corn Chowder is creamy without being heavy, naturally sweet from the corn, and loaded with texture from tender red potatoes and smoky bacon. Everything cooks in one pot, which keeps cleanup low and flavor high. It’s ideal for weeknight dinners, laid-back weekends, or serving guests straight out of the slow cooker for a self-serve soup bar.
The recipe is flexible: you can mash or lightly blend part of the soup for your perfect thickness, adjust the seasoning at the end, and customize toppings for different tastes. It reheats well, so leftovers become easy lunches. Serve it with toppings in small bowls—extra bacon, cheddar, fresh herbs—so everyone can build their own bowl.
The Required Ingredients
- 1/3 cup finely chopped onion (about 1 medium)
- 1 lb small red potatoes, cut into cubes (about 450g)
- 24 oz frozen whole kernel corn
- 3 cups chicken broth (about 720ml)
- 2 cups half-and-half (about 480ml)
- 2 Tbsp cornstarch
- 1/2 tsp freshly ground black pepper
- 2 tsp fresh thyme, chopped
- 3/4 cup crumbled crispy bacon, divided (about 300g)
- Salt, to taste
- 1/2 cup shredded cheddar cheese (about 70g)
Prep & Assemble
- Add the chopped onion, cubed red potatoes, frozen corn, and chicken broth to your slow cooker. Stir so the vegetables are evenly distributed and mostly submerged in the broth.
- Cover and cook on HIGH for 3–4 hours or LOW for 7–8 hours, until the potatoes are very tender when pierced with a fork. They should break apart easily.
- In a measuring cup or small bowl, whisk together the half-and-half and cornstarch until the mixture is completely smooth. Take a moment here to whisk out every lump; this helps your chowder thicken evenly.
- Pour the half-and-half mixture into the slow cooker and stir well to combine with the vegetables and broth.
- Cover again and cook on HIGH for about 15 minutes, just until the chowder has slightly thickened and is gently bubbling around the edges.
- For extra creaminess, use a potato masher to mash some of the potatoes directly in the slow cooker, or briefly blend with an immersion blender. Blend only a few seconds at a time until you reach your preferred texture—leave some chunks for a satisfying bite.
- Stir in the black pepper, fresh thyme, and half of the crisp crumbled bacon. Taste and season with salt until the flavors pop.
- Ladle the chowder into bowls and top with the remaining bacon and shredded cheddar. Serve hot, ideally straight from the slow cooker if you’re hosting, and keep it on warm so guests can help themselves.
Best Potatoes for Chowder
For this Slow Cooker Potato Corn Chowder, red potatoes work especially well because they hold their shape but still get creamy when cooked low and slow. Their thin skins mean you don’t have to peel them, which saves time and keeps more nutrients in the bowl. You can also use Yukon Gold potatoes if that’s what you have; they give a slightly richer, buttery flavor. Just avoid floury baking potatoes like russets here—they tend to fall apart too much and can make the chowder feel grainy if overcooked. Whatever you choose, try to cut the potatoes into evenly sized cubes so they cook at the same rate and soften reliably within the cooking window.
Getting the Right Thickness
The thickness of chowder is personal, and this recipe gives you options. The cornstarch and half-and-half do the base thickening, but your texture control comes from how much you mash or blend the potatoes. For a lighter, brothier feel, mash very lightly and keep more chunks. For a classic, spoon-coating chowder, mash more generously or pulse with an immersion blender in short bursts. If the soup ever feels too thick, simply stir in a splash of warm broth or water at the end until it looks right. If it’s too thin, let it cook on HIGH uncovered for 10–15 minutes so some liquid evaporates and it naturally reduces.
Make It Extra Creamy
If you want a richer bowl without losing that fresh, clean flavor, focus on technique rather than just adding more dairy. First, make sure the half-and-half is at least room temperature before whisking with cornstarch; this helps it blend smoothly and prevents curdling when it hits the hot liquid. Second, mash or blend a bit more of the potato and corn—this naturally thickens the chowder using the starch that’s already in the pot. For a special-occasion version, you can swap part of the half-and-half for heavy cream, or stir in a small handful of extra shredded cheddar right at the end off heat so it melts gently and doesn’t get stringy.
Easy Add-Ins and Swaps
This Slow Cooker Potato Corn Chowder is flexible, which makes it great for entertaining and clearing out the fridge. Add diced carrots or celery at the start if you want more vegetables. For extra protein, stir in cooked shredded chicken or leftover ham with the bacon at the end. You can swap chicken broth for vegetable broth to make it more plant-forward, and use turkey bacon or a leaner bacon if you prefer. If half-and-half isn’t available, mix equal parts milk and cream for a similar result. For guests who like a bit of heat, offer toppings like sliced jalapeños, hot sauce, or a pinch of smoked paprika on the table.
Curious About This Recipe? Read On
Can I make this Slow Cooker Potato Corn Chowder ahead for a party?
Yes, this chowder works really well made ahead, especially if you’re hosting. Cook it fully, including mashing and seasoning, then cool it quickly and refrigerate in an airtight container for up to 3 days. When reheating, warm it gently on the stove or in the slow cooker on LOW, stirring often so it heats evenly. If it thickens in the fridge, add a splash of broth or milk to loosen it. Wait to add the final bacon and cheese until serving time so they stay crisp and melty instead of soggy.
How do I keep the dairy from curdling or separating in the slow cooker?
The key is timing and temperature. Dairy doesn’t love very long, high heat, so you’ll want to add the half-and-half mixture only after the potatoes are cooked and the chowder is already hot. Whisk the half-and-half with cornstarch until completely smooth, then stir it in and cook on HIGH just until thickened—about 15 minutes. Avoid boiling the soup hard once the dairy is in. If your slow cooker runs very hot, you can even switch it to LOW after adding the mixture to keep the simmer gentle and the texture silky.
Slow Cooker Potato Corn Chowder
Equipment
- slow cooker
- Measuring cup and whisk
- Immersion blender or potato masher
Ingredients
- 1/3 cup finely chopped onion about 1 medium
- 1 lb small red potatoes cut into cubes (450g)
- 24 oz frozen whole kernel corn
- 3 cups chicken broth 720 ml
- 2 cups half-and-half 480 ml
- 2 Tbsp cornstarch
- 1/2 tsp freshly ground black pepper
- 2 tsp fresh thyme chopped
- 3/4 cup crumbled crispy bacon divided (300g)
- salt to taste
- 1/2 cup shredded cheddar 70g
Instructions
- Place the chopped onion, cubed red potatoes, frozen corn, and chicken broth into the slow cooker and stir to combine.
- Cover and cook on High for 3–4 hours or on Low for 7–8 hours, until the potatoes are fork-tender.
- Whisk the half-and-half and cornstarch together in a measuring cup until completely smooth with no lumps.
- Pour the half-and-half mixture into the slow cooker and stir to incorporate.
- Set to High and cook for about 15 minutes to allow the chowder to thicken.
- For a creamier soup, mash some of the potatoes in the cooker with a spoon, or briefly pulse with an immersion blender until you reach your preferred texture.
- Stir in the black pepper, chopped thyme, and half of the crumbled bacon. Taste and add salt as needed.
- Serve hot, topped with the remaining bacon and shredded cheddar.
