Introduction: Ready for a Cozy, Comforting Soup?
Craving a warm, hearty dish that’s perfect for any season? This Crock-Pot Corn Chowder is your go-to recipe! Featuring sweet corn kernels, tender potatoes, onions, and celery in a creamy, savory broth infused with thyme and bay leaf, this slow-cooker soup is both effortless and delicious. Ideal for busy weeknights, cozy weekends, or meal prep, it’s a comforting crowd-pleaser. Inspired by your love for vibrant, veggie-forward dishes like End of Summer Cobb Salad and Skillet Pasta with Summer Squash, this chowder is naturally vegetarian with a simple broth swap and adaptable for gluten-free or low-carb diets. Ready to set and forget a bowl of creamy goodness? Let’s dive into this easy recipe!
Overview: Why Crock-Pot Corn Chowder is a Must-Try
This Crock-Pot Corn Chowder combines fresh corn, hearty vegetables, and a creamy broth made with evaporated milk, all slow-cooked to perfection. The thyme and bay leaf add subtle aromatic depth, while the slow cooker makes preparation a breeze. What makes it special? It’s a comforting, vegetarian-adaptable soup that’s ready with minimal effort, naturally gluten-free, and customizable for low-carb diets, offering a cozy, flavorful meal for any occasion.
- Time Requirement: About 6 hours 15 minutes total (15 minutes prep, 6 hours cooking).
- Difficulty Level: Easy! Perfect for beginners or hands-off cooking.
- Why It’s Special: It’s a gluten-free, vegetarian-adaptable slow-cooker soup with rich, creamy flavors.
This corn chowder is a warm, satisfying treat that’s sure to comfort. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Crock-Pot Corn Chowder. Each ingredient adds to the creamy, savory, and hearty magic.
- Onion (1 large, chopped): Provides sweet, savory depth.
- Celery Stalks (3, chopped): Adds mild, aromatic crunch.
- Potato (1, cubed): Brings hearty, starchy texture.
- Corn (6 ears, kernels removed): Delivers sweet, fresh flavor (about 4 cups kernels).
- Chicken Broth (4 cups): Forms the savory base (use vegetable broth for vegetarian).
- Evaporated Milk (12 oz): Creates a creamy, rich texture.
- Fresh Thyme (3 sprigs): Infuses subtle, earthy flavor.
- Bay Leaf (1): Adds aromatic depth.
- Salt and Pepper (to taste): Seasons the chowder.
Substitutions and Variations
- Corn: Use 4 cups frozen or canned (drained) corn if fresh isn’t available.
- Potato: Swap with cauliflower or turnips for low-carb (~5g net carbs per serving).
- Chicken Broth: Use vegetable broth for vegetarian or vegan versions.
- Evaporated Milk: Replace with coconut milk (vegan) or heavy cream (non-vegan) for similar creaminess.
- Thyme: Substitute with 1 tsp dried thyme or rosemary for a different herb profile.
- Add-Ins: Include ½ cup diced carrots, bacon (non-vegetarian), or shredded cheddar for extra flavor.
- Keto Adjustment: Replace potato with cauliflower, reduce corn to 1 cup, and use heavy cream (~5g net carbs per serving).
- Spicy Version: Add ½ tsp cayenne pepper or a diced jalapeño for heat.
- Vegan Version: Use vegetable broth and coconut milk; ensure all ingredients are vegan-friendly.
Step-by-Step Instructions
Making this Crock-Pot Corn Chowder is effortless with a slow cooker, requiring minimal prep and hands-off cooking. Follow these steps for a perfect soup every time.
Step 1: Prep the Ingredients
- Place 1 large chopped onion, 3 chopped celery stalks, 1 cubed potato, and kernels from 6 ears of corn (about 4 cups) into the slow cooker.
Tip: Cube potato into small, bite-sized pieces for even cooking; remove corn kernels carefully using a sharp knife.
Step 2: Add Liquids and Seasonings
- Pour in 4 cups chicken broth and 12 oz evaporated milk.
- Add 3 sprigs fresh thyme, 1 bay leaf, and season with salt and pepper to taste.
Tip: Stir gently to combine; taste broth before cooking to adjust seasoning if needed.
Step 3: Cook and Serve
- Cover and cook on low for 6 hours, until vegetables are tender and flavors meld.
- Remove thyme sprigs and bay leaf.
- Serve immediately, hot from the slow cooker.
Tip: Stir before serving to ensure even consistency; check potato tenderness with a fork.
Assembly: Building the Perfect Crock-Pot Corn Chowder
Making this Crock-Pot Corn Chowder is all about creating a creamy, flavorful soup with minimal effort. Here’s how to make it perfect:
- Prep Veggies Uniformly: Chop ingredients to similar sizes for even cooking.
- Balance Liquids: Use the full amount of broth and milk for a creamy yet light texture.
- Season Thoughtfully: Adjust salt and pepper to enhance natural flavors.
- Serve Hot: Ladle into bowls immediately for a cozy, comforting experience.
Presentation Tips:
- Serve in deep bowls with a sprinkle of fresh thyme, chopped parsley, or cracked black pepper.
- Pair with a keto-friendly side like a cucumber salad or almond flour biscuits.
- Garnish with crumbled bacon (non-vegetarian), shredded cheese, or a drizzle of olive oil for a polished look.
Storage and Make-Ahead Tips
This chowder is best enjoyed fresh but stores well for meal prep. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months in freezer-safe containers; thaw overnight in the fridge before reheating.
- Reheating:
- Reheat on the stovetop over medium heat, stirring occasionally, for 5–7 minutes.
- Microwave in 1-minute intervals, stirring between, until hot.
- Make-Ahead Tips:
- Prep vegetables up to 1 day ahead; store in the fridge.
- Combine all ingredients in the slow cooker insert the night before and refrigerate; cook the next day.
- Add fresh garnishes after reheating to restore vibrancy.
Tip: Stir in a splash of milk or broth when reheating to restore creamy texture.
Recipe Variations
This Crock-Pot Corn Chowder is versatile, drawing on your love for comforting, veggie-forward dishes like Lime Chicken with Corn and Poblano Salad and Skillet Pasta with Summer Squash. Here are some fun ideas:
- Keto Corn Chowder: Replace potato with cauliflower, reduce corn to 1 cup, and use heavy cream instead of evaporated milk (~5g net carbs per serving).
- Gluten-Free Version: Already gluten-free! Ensure broth is gluten-free certified.
- Vegan Version: Use vegetable broth and coconut milk; confirm all ingredients are vegan-friendly.
- Spicy Corn Chowder: Add ½ tsp cayenne or a diced jalapeño for a spicy kick.
- Loaded Chowder: Stir in ½ cup shredded cheddar or crumbled bacon (non-vegetarian) before serving.
Tip: Serve with a side of keto-friendly cornbread (almond flour-based) or a sprinkle of smoked paprika for extra flair.
Conclusion: A Cozy, Comforting Treat to Love
Crock-Pot Corn Chowder is the perfect way to enjoy a warm, creamy soup that’s both effortless and full of flavor. With its sweet corn, tender veggies, and aromatic herbs, it’s a dish that’s as comforting as it is delicious. Perfect for busy weeknights, cozy weekends, or meal prep, this chowder is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every creamy, savory spoonful. What’s your favorite way to enjoy this corn chowder? Share your ideas in the comments and let us know how it turned out!
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Crock-Pot Corn Chowder
Description
Craving a warm, hearty dish that’s perfect for any season? This Crock-Pot Corn Chowder is your go-to recipe! Featuring sweet corn kernels, tender potatoes, onions, and celery in a creamy, savory broth infused with thyme and bay leaf, this slow-cooker soup is both effortless and delicious.
Ingredients
Here’s what you need to make this Crock-Pot Corn Chowder. Each ingredient adds to the creamy, savory, and hearty magic.
- Onion (1 large, chopped): Provides sweet, savory depth.
- Celery Stalks (3, chopped): Adds mild, aromatic crunch.
- Potato (1, cubed): Brings hearty, starchy texture.
- Corn (6 ears, kernels removed): Delivers sweet, fresh flavor (about 4 cups kernels).
- Chicken Broth (4 cups): Forms the savory base (use vegetable broth for vegetarian).
- Evaporated Milk (12 oz): Creates a creamy, rich texture.
- Fresh Thyme (3 sprigs): Infuses subtle, earthy flavor.
- Bay Leaf (1): Adds aromatic depth.
- Salt and Pepper (to taste): Seasons the chowder.
Substitutions and Variations
- Corn: Use 4 cups frozen or canned (drained) corn if fresh isn’t available.
- Potato: Swap with cauliflower or turnips for low-carb (~5g net carbs per serving).
- Chicken Broth: Use vegetable broth for vegetarian or vegan versions.
- Evaporated Milk: Replace with coconut milk (vegan) or heavy cream (non-vegan) for similar creaminess.
- Thyme: Substitute with 1 tsp dried thyme or rosemary for a different herb profile.
- Add-Ins: Include ½ cup diced carrots, bacon (non-vegetarian), or shredded cheddar for extra flavor.
- Keto Adjustment: Replace potato with cauliflower, reduce corn to 1 cup, and use heavy cream (~5g net carbs per serving).
- Spicy Version: Add ½ tsp cayenne pepper or a diced jalapeño for heat.
- Vegan Version: Use vegetable broth and coconut milk; ensure all ingredients are vegan-friendly
Instructions
Step 1: Prep the Ingredients
- Place 1 large chopped onion, 3 chopped celery stalks, 1 cubed potato, and kernels from 6 ears of corn (about 4 cups) into the slow cooker.
Tip: Cube potato into small, bite-sized pieces for even cooking; remove corn kernels carefully using a sharp knife.
Step 2: Add Liquids and Seasonings
- Pour in 4 cups chicken broth and 12 oz evaporated milk.
- Add 3 sprigs fresh thyme, 1 bay leaf, and season with salt and pepper to taste.
Tip: Stir gently to combine; taste broth before cooking to adjust seasoning if needed.
Step 3: Cook and Serve
- Cover and cook on low for 6 hours, until vegetables are tender and flavors meld.
- Remove thyme sprigs and bay leaf.
- Serve immediately, hot from the slow cooker.
Tip: Stir before serving to ensure even consistency; check potato tenderness with a fork.
Assembly: Building the Perfect Crock-Pot Corn Chowder
Making this Crock-Pot Corn Chowder is all about creating a creamy, flavorful soup with minimal effort. Here’s how to make it perfect:
- Prep Veggies Uniformly: Chop ingredients to similar sizes for even cooking.
- Balance Liquids: Use the full amount of broth and milk for a creamy yet light texture.
- Season Thoughtfully: Adjust salt and pepper to enhance natural flavors.
- Serve Hot: Ladle into bowls immediately for a cozy, comforting experience.
Presentation Tips:
- Serve in deep bowls with a sprinkle of fresh thyme, chopped parsley, or cracked black pepper.
- Pair with a keto-friendly side like a cucumber salad or almond flour biscuits.
- Garnish with crumbled bacon (non-vegetarian), shredded cheese, or a drizzle of olive oil for a polished look.
FAQs
1. Can I use frozen or canned corn?
Yes! Use 4 cups frozen (thawed) or canned (drained) corn; no need to cook beforehand.
2. Is this dish keto-friendly?
With corn and potato, it’s not keto-friendly (~20–25g net carbs per serving). Use cauliflower and reduce corn for a keto version.
3. Can I make it vegan?
Yes! Swap chicken broth for vegetable broth and use coconut milk instead of evaporated milk.
4. Why is my chowder too thick?
- Add extra broth or water (¼ cup at a time) to thin it out.
- Ensure potatoes are fully cooked to avoid excess starchiness.
- Stir well before serving to blend ingredients.
5. Can I make this ahead?
Yes! Prep veggies up to 1 day ahead or assemble in the slow cooker insert the night before; cook fresh.
6. How long does it last?
It lasts in the fridge for 4 days or freezes for 3 months; reheat gently to maintain texture.
7. Can I cook it on high?
Yes! Cook on high for 3–4 hours, checking potato tenderness to avoid overcooking.
8. What’s the best way to serve it?
Serve hot in bowls, paired with a keto-friendly salad or almond flour biscuits, garnished with fresh herbs or cheese.