Potato Corn Chowder is a classic hearty soup that is perfect as we dive into January soup season. The colder months bring out the soup bowls, and this creamy soup makes curling up on the couch in fuzzy slippers magical.
Russet potatoes provide a super filling soup with no other side dishes (although bread is always a great choice). The sweet corn combined with heavy whipping cream is a traditional and old-fashioned meal that is delicious year-round.
Why you will love making Corn Chowder
The year is just beginning and it always starts out cold and slow. Corn chowder is a great way to welcome the cold weather with a warm and filling meal.
While this soup recipe includes only vegetables, meat like chicken and holiday ham can be a great way to get those last bit of leftovers out of the fridge.
- Frozen corn kernels – Keep corn frozen until ready to put into the slow cooker.
- Onion – Chopped white onion or yellow onion works great. When working with onions, I always use an onion chopper! It’s an absolute must-have in the kitchen.
- Russet potatoes – I typically use russet potatoes ( peeled and cubed) for how well they hold up in soups. However, gold potatoes work well too.
- Chicken broth – Chicken stock works the best in this recipe as it has a much milder flavor than vegetable stock or beef stock.
- Spices – thyme, garlic powder, kosher salt & black pepper.
- Heavy whipping cream – Creamy corn soup requires cream!
- Green onion – Fresh green onion works amazingly on fresh soup. One tip is to keep green onions growing in the garden and snip as needed. This cuts down on cost too.
- Cooked bacon – Hearty thick or flavored bacon pieces, cooked and cut into small pieces, is the perfect topping. Bacon bits also work fine in a pinch.
How to make Crockpot Corn Chowder
- Add frozen corn, diced onion, cut potatoes, chicken broth, and spices to a 6-quart slow cooker and mix well. Cover and heat on low for 6 hours.
- Remove crockpot cover and carefully, using a slotted spoon to leave liquid in the slow cooker, set aside about 4 cups of corn and potatoes.
- Carefully use an immersion blender to blend the soup in the crock.
- Add heavy cream and mix well.
- Return reserved corn and potato to the crock and stir well.
- Spoon into serving bowls and top with green onions and bacon before serving.
Expert Soup Tips
- Adding chicken breast is common in hot potato corn chowder. Because this soup cooks for 6 hours, it’s OK to add small chunks of uncooked chicken directly to the crockpot, which should be finished and pulled apart tender at the end. Or, if preferred, pressure cook or boil chicken and add shredded pieces right before serving.
- While this soup is the perfect consistency for corn chowder, if you prefer even a thicker soup, mix a tablespoon of cornstarch and a bit of cold water in a cup. Stir slurry until thoroughly mixed. Then add to the crockpot about 30 minutes to an hour before serving. The cornstarch thickens up the soup.
- Adding additional veggies to the soup is fine, but vegetables can cook at different rates. For example, carrots take a lot longer than broccoli. It’s best to make sure you understand the timing differences before adding everything directly to a pot. If extra veggies are wanted, make sure they are added at the correct time to be finished and not overcooked.
Can you freeze corn chowder?
Yes. Freeze cooked corn chowder by adding an airtight container or zip lock bag for up to 1 month. Always write the date on items going into the freezer. To use, thaw in the fridge overnight and then heat soup on the stovetop.
What type of toppings goes well with corn chowder?
Crispy bacon pieces (as shown), green onions, sour cream, fresh parsley, or shredded sharp cheddar cheese.
How to store leftover chowder.
Store leftover corn and potato chowder in an airtight container, in the fridge, for up to 3 days. Reheat on the stove and add a bit of broth to thin up if needed.
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Creamy Potato Corn Chowder
- crockpot 6 quart
- immersion blender
- 2 lbs. frozen corn kernels
- 1 white or yellow onion - chopped
- 2 large russet potatoes - peeled and cubed
- 2½ cups chicken stock
- 1 tsp thyme
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 1 cup heavy whipping cream
- chopped green onion
- 4 slices bacon - cooked and crumbled into bits (for topping)
- Add frozen corn, diced onion, peeled and cut potatoes, chicken broth and all seasonings and spices to a 6 quart slow cooker and mix ingredients well.
- Cover crockpot and heat on low for 6 hours.
- Remove lid and using a slotted spoon, set aside about 4 cups of the corn and potatoes. This should not contain any liquid from the soup.
- Carefully use an immersion blender to blend the soup in the crockpot. Be careful as soup will be hot.
- Add heavy whipping cream and mix well.
- Return reserved corn and potatoes back into the crockpot and stir well.
- Spoon corn chowder into serving bowls and top with fresh chopped green onions and crispy bacon pieces before serving.