There’s nothing quite like coming home to the aroma of a warm, comforting meal already waiting for you. This Slow Cooker Potato Corn Chowder is the definition of cozy, effortless cooking. It’s a true dump-and-go recipe that transforms simple ingredients into a rich, creamy, and incredibly satisfying chowder. With sweet corn, tender potatoes, and a subtle kick from green chiles, this soup is a guaranteed family favorite for chilly evenings and busy weeknights alike. Just a few minutes of prep in the morning yields a hearty, delicious dinner!
Ingredients
• 1 pound / 450g round red potatoes, chopped
• 2 14.75-ounce / 418g cans cream-style corn
• 1 ¾ cups / 420ml vegetarian chicken-flavor broth
• 1 11-ounce / 312g can whole kernel corn with sweet peppers, drained
• 1 4-ounce / 113g can diced green chiles, undrained
• 1 ½ teaspoons / 7.5ml bottled minced roasted garlic
• ¼ teaspoon / 1.25ml ground black pepper
• Cracked black pepper, for serving, optional
• Saltine crackers, for serving, optional
Instructions
1. Combine all your in the slow cooker. In a 3 ½ or 4-quart slow cooker, add the chopped potatoes, cream-style corn, vegetarian broth, drained whole kernel corn, undrained green chiles, roasted garlic, and ground black pepper. Give everything a good stir to combine.
2. Cook your chowder. Secure the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the potatoes are tender.
3. Serve and enjoy. Ladle the hot chowder into bowls. If desired, top with a generous grind of fresh black pepper and serve alongside saltine crackers for dipping.
Nutritional Information
• PER SERVING: 202 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 832 mg sodium, 48 g carb., 5 g fiber, 5 g protein.
Pro Tips
• For even cooking, chop your potatoes into uniform, bite-sized pieces, about ½ to ¾-inch cubes. This ensures they become perfectly tender without turning to mush.
• For an extra creamy chowder, use an immersion blender to briefly pulse the soup a few times before serving. This thickens the base while still leaving plenty of texture.
• Boost the protein by stirring in a can of drained and rinsed white beans or chickpeas during the last 30 minutes of cooking.
• Get creative with toppings! Fresh chopped chives, shredded cheddar cheese or a dairy-free alternative, or a dollop of sour cream can elevate this simple chowder.
FAQ
Q: How can I make this potato corn chowder vegan
A: To ensure this chowder is fully vegan, check that your brand of cream-style corn is dairy-free. Use a certified vegan ‘chicken-flavor’ broth or a standard vegetable broth. For toppings, simply swap any dairy options for plant-based alternatives like dairy-free shredded cheese or a dollop of vegan sour cream.
Q: Can I add more protein to this vegetarian chowder
A: Absolutely! To boost the protein content, stir in a 15-ounce can of drained and rinsed white beans (like cannellini or Great Northern) or chickpeas during the last 30 minutes of cooking. This adds protein and fiber without changing the flavor profile significantly.
Q: What can I use instead of vegetarian chicken-flavor broth
A: If you don’t have vegetarian chicken-flavor broth, a good quality vegetable broth is a perfect substitute. It will provide a delicious and savory base for the chowder.
Q: How should I store leftover corn chowder
A: Store any leftover chowder in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months, though be aware that the texture of the potatoes may change slightly upon reheating. Thaw in the fridge before gently reheating on the stovetop.
