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Slow Cooker Potato Corn Chowder – vegetarian recipe
Stav Kogan

Slow Cooker Potato Corn Chowder

This Slow Cooker Potato Corn Chowder is a cozy, effortless 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 favorit
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 202 serving
Calories: 202
Ingredients Method Nutrition

Ingredients
  

  • 1 pound (450 g / 15.9 oz) round red potatoes, chopped
  • 2 14.75-ounce / 418g (14.7 oz) cans cream-style corn
  • 1 ¾ cups / 420ml (14.2 fl oz) vegetarian chicken-flavor broth
  • 1 11-ounce / 312g (11 oz) can whole kernel corn with sweet peppers, drained
  • 1 4-ounce / 113g (4 oz) can diced green chiles, undrained
  • 1 ½ teaspoons / 7.5ml (0.3 fl oz) bottled minced roasted garlic
  • ¼ teaspoon (1.25 ml / 0 fl oz) ground black pepper
  • Cracked black pepper, for serving, optional
  • Saltine crackers, for serving, optional
  • 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.

Method
 

  1. Combine all your in the slow cooker.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories: 202kcalCarbohydrates: 48gProtein: 5gFat: 1g

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