There is nothing quite like a bowl of creamy, chowder on a chilly evening. This 5-ingredient slow cooker corn and potato chowder delivers all the cozy comfort of a soup that has simmered for hours, but with almost no hands-on work. Sweet corn, tender potatoes, and a rich, creamy broth come together in the slow cooker to create a hearty, satisfying meal that will warm you from the inside out. It is the kind of soup that tastes like it came from a seaside cafe, yet it is made with simple, budget-friendly pantry staples.
This 5-ingredient slow cooker corn and potato chowder is proof that you do not need a long list of ingredients to create something delicious. Frozen corn, potatoes, onion, cream of celery soup, and vegetable broth are all you need. The slow cooker does the work, melding the flavors into a silky, comforting chowder that is perfect for busy weeknights. Serve it with crusty bread or a side salad, and you have a meal that will become a family favorite. It is naturally vegetarian, easily made vegan, and endlessly customizable.
Why You Will Love This Recipe
· Only Five Ingredients: Corn, potatoes, onion, cream of celery soup, and broth.
· True Dump-and-Go: No pre-cooking, no blending, no complicated steps.
· One Slow Cooker, Minimal Cleanup.
· Creamy, Comforting, and Delicious: Tastes like it simmered all day.
· Budget-Friendly: Uses frozen corn and affordable potatoes.
· Naturally Vegetarian (and easily vegan).
· Set It and Forget It: Perfect for busy days.
· Great for Meal Prep: Tastes even better the next day.
· Freezer-Friendly.
Ingredients List
· 4 cups frozen sweet corn (about 20 oz or 2 standard bags)
· 1 ½ lbs (about 3 medium) Yukon Gold or red potatoes, cut into ½-inch cubes
· 1 medium yellow onion, finely diced
· 2 cans (10.5 oz each) condensed cream of celery soup
· 4 cups low-sodium vegetable broth
· Optional: ½ cup heavy cream or milk (add at the end, for extra creaminess)
· Optional: Fresh parsley or chives for garnish
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Dice the onion finely. Cut the potatoes into small, ½-inch cubes. Uniform size ensures even cooking. No need to peel the potatoes if using Yukon Gold or red potatoes; the skins are thin and tender.
Step 2: Layer the Slow Cooker
Place the frozen corn, diced potatoes, and diced onion in the bottom of a 6-quart or larger slow cooker.
Step 3: Add the Soup and Broth
In a medium bowl, whisk together the condensed cream of celery soup and vegetable broth until smooth. Pour the mixture over the vegetables. Do not stir.
Step 4: Cook
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The chowder is ready when the potatoes are fork-tender.
Step 5: Add Cream (Optional)
For an extra-creamy, rich chowder, stir in the heavy cream or milk during the last 15-20 minutes of cooking. Let it warm through.
Step 6: Serve
Ladle the chowder into bowls. Garnish with fresh parsley or chives. Serve hot with crusty bread or crackers.
Cooking Tips and Pro Tips for Best Results
· Use frozen sweet corn: Frozen corn is picked and flash-frozen at its peak sweetness. It is consistently tender and sweet. Fresh corn (cut from 4-5 ears) also works beautifully. Canned corn can be used but should be drained and rinsed; it will be less sweet.
· Cut potatoes into small, uniform pieces: ½-inch cubes ensure they cook through in the recommended time. Larger cubes may remain undercooked even after 7 hours on low.
· Do not peel Yukon Gold or red potatoes: Their thin skins add texture and nutrients. Russet potatoes should be peeled, as their skins are thicker and tougher.
· Cream of celery soup is key: It adds a savory, herbal note that complements the sweet corn. Cream of mushroom or cream of chicken can be substituted, but the flavor will be different.
· For a vegetarian chowder: This recipe is naturally vegetarian. Use vegetable broth and cream of celery soup (both are vegetarian). For a vegan version, see the variation below.
· For a thicker chowder: Mash some of the potatoes against the side of the slow cooker before serving. You can also stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and cook on high for 15 minutes.
· For a thinner chowder: Add an extra cup of vegetable broth or water before cooking.
Variations and Substitutions
Creamy Corn and Potato Chowder with Bacon:
Cook 4 slices of bacon until crisp, then crumble. Stir the bacon into the chowder before serving. Reserve some for garnish. The smoky, salty bacon is a perfect complement to the sweet corn.
Spicy Corn and Potato Chowder:
Add 1 diced jalapeño (seeds optional) and ½ teaspoon of cayenne pepper. Serve with hot sauce and pickled jalapeños. The heat balances the sweetness beautifully.
Cheesy Corn and Potato Chowder:
Stir in 1 cup of shredded sharp cheddar cheese during the last 15 minutes of cooking. The cheese adds richness and a golden color. Garnish with extra cheese and chives.
Vegan Corn and Potato Chowder:
Use vegan condensed cream of celery soup (or make your own blended cashew cream). Substitute the broth with vegetable broth. Omit the heavy cream or use full-fat coconut milk. The coconut milk adds a subtle tropical note.
Slow Cooker Corn, Potato, and Sausage Chowder:
Add 1 lb of smoked sausage (kielbasa or andouille), sliced into ½-inch rounds. Brown the sausage in a skillet first for extra flavor, then add it to the slow cooker along with the vegetables. This turns the chowder into a heartier, meaty meal.
Herbed Corn and Potato Chowder:
Add 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, and 2 bay leaves. Remove the bay leaves before serving. The herbs add an earthy, aromatic note.
Serving Suggestions
This corn and potato chowder is a meal in itself. Serve it with:
· Crusty Bread or Sourdough: Essential for dipping and sopping up the creamy broth.
· Oyster Crackers or Saltines: A classic chowder topping.
· A Simple Green Salad: A light, tangy salad balances the richness.
· Cornbread: Sweet, buttery cornbread is a wonderful pairing.
Garnishes to try:
· Fresh chives or parsley
· Crumbled bacon
· Shredded cheese
· A dollop of sour cream
· Cracked black pepper
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 5 days. The chowder will thicken as it sits, which is normal. Add a splash of broth or milk when reheating.
Freezer:
Freeze in freezer-safe containers for up to 3 months. The texture of the potatoes may soften, but the flavor remains excellent. Thaw overnight in the refrigerator before reheating.
Reheating:
· Stovetop (Best): Transfer to a saucepan and reheat over medium-low heat for 8-10 minutes, stirring occasionally. Add a splash of broth or milk to restore creaminess.
· Microwave: Heat individual portions covered for 90 seconds, stir, then heat for another 60 seconds.
Nutritional Information (Approximate, per serving – serves 6)
· Calories: 310
· Protein: 8g
· Fat: 8g
· Saturated Fat: 2g
· Carbohydrates: 56g
· Fiber: 7g
· Sugar: 12g
· Sodium: 780mg (varies by broth and soup)
· Vitamin C: 25% Daily Value
· Iron: 10% Daily Value
Frequently Asked Questions (FAQ)
1. Can I use fresh corn instead of frozen?
Yes. Cut the kernels from 4-5 ears of fresh sweet corn. You will need about 4 cups. Fresh corn is slightly sweeter and has a firmer texture. Add it raw to the slow cooker; no need to cook it first.
2. Can I use cream of mushroom or cream of chicken soup instead of cream of celery?
Yes. Cream of mushroom adds an earthy note; cream of chicken adds a savory, poultry-like flavor. Both will work, but the chowder will taste different. Cream of celery is traditional for corn chowder because of its herbal, slightly sweet flavor that complements the corn.
3. Why is my chowder thin?
This chowder is meant to be creamy but not extremely thick. If you prefer a thicker chowder, mash some of the potatoes against the side of the slow cooker, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and cook on high for 15-20 minutes.
4. Can I add other vegetables to this chowder?
Absolutely. Diced carrots, celery, or bell peppers are excellent additions. Add them along with the onion. Do not add more than 2 cups of extra vegetables, or the chowder may become overcrowded.
5. Can I make this chowder on the stovetop instead of a slow cooker?
Yes. In a large pot or Dutch oven, sauté the onion in 2 tablespoons of butter until softened. Add the potatoes, corn, broth, and cream of celery soup. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the potatoes are tender. Stir occasionally. Add cream at the end. This stovetop version is faster (about 40 minutes total).
6. Is this recipe gluten-free?
Cream of celery soup typically contains gluten. Look for a gluten-free condensed cream of celery soup (Pacific Foods makes one). Alternatively, make a homemade cream base with gluten-free flour. The rest of the ingredients (corn, potatoes, onion, broth) are naturally gluten-free.