Easy Crockpot Chowder with Potatoes and Corn
This crockpot chowder is thick, creamy and loaded with potatoes, sweet corn and smoky bacon. The slow cooker softens everything evenly, and the cream goes in only at the end.
8
servings20
minutes6
hoursPotatoes, corn and bacon simmer in a seasoned broth. Half-and-half and a little mashing make it thick and creamy.
Ingredients
6 slices thick-cut bacon, chopped and cooked crisp
1 medium yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 lb Yukon Gold potatoes, cut into 1/2-inch cubes
3 cups frozen corn kernels
4 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp smoked paprika
1 bay leaf
1 tsp salt
1/2 tsp black pepper
1 1/2 cups half-and-half
2 tbsp cornstarch
2 tbsp chopped chives
Directions
- Cook the bacon in a skillet until crisp. Move it to a paper towel and keep 1 tablespoon of drippings in the pan.
- Cook the onion and celery in the drippings for 5 minutes. Add the garlic and stir for 30 seconds.
- Scrape the vegetables into a 6-quart slow cooker.
- Add the potatoes, 2 cups of the corn, broth, thyme, paprika, bay leaf, salt and pepper.
- Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender.
- Remove the bay leaf. Mash some of the potatoes right in the pot with a potato masher, about 8 to 10 presses.
- Whisk the cornstarch into the half-and-half until smooth.
- Stir the mixture into the chowder along with the remaining corn and half the bacon.
- Cover and cook on HIGH for 20 more minutes, until thickened and hot.
- Ladle into bowls and top with the remaining bacon and chives.
Notes
- Add a cup of cooked shrimp or diced ham in the last 15 minutes for a heartier chowder. Swap half-and-half for evaporated milk if you want a lighter version. Chowder thickens in the fridge, so thin it with broth when reheating. It freezes poorly because of the potatoes and dairy, so plan to eat it within 4 days.
Thickening a chowder without flour
A good chowder is thick and creamy, but you do not need a roux to get there. The starch in the Yukon Gold potatoes does most of the work. Mashing a few of them right in the pot releases that starch and gives the broth body, and a cornstarch slurry at the end finishes it off.
The slow cooker is well suited to chowder. Six hours on LOW makes the potatoes tender and lets the bacon, thyme and paprika flavor the broth. Dairy goes in at the end, so it stays smooth and never curdles. It is an easy crockpot chowder for a cold evening. The recipe makes 8 generous bowls, so it works well for a family dinner with leftovers for lunch the next day.
Ingredient notes
Thick-cut bacon: Cook it in a skillet until crisp and reserve some for the top. The bacon drippings give the onion and celery a smoky start.
Yukon Gold potatoes: They are waxy but creamy, and they hold their shape yet mash well. Russets fall apart too much, and red potatoes stay too firm. Cut them into 1/2-inch cubes.
Frozen corn: It is sweet and consistent all year. Use 2 cups in the slow cooker and save the last cup for the end, so some kernels keep a bit of snap. If you have fresh corn in summer, cut the kernels off 4 ears and use them the same way. Canned corn works in a pinch, but drain it well.
Half-and-half: It gives a creamy texture without the heaviness of cream. Whole milk is thinner, and heavy cream is very rich.
Smoked paprika and thyme: Together they add a gentle smoky, earthy flavor. Add the bay leaf at the start and remove it before mashing.
Tips for the best result
Mash some of the potatoes: About 8 to 10 presses with a potato masher is enough. Leave plenty of cubes whole, so each spoonful has texture. Use a sturdy potato masher and press straight down. An immersion blender is too much, because it turns the whole pot into a smooth puree.
Add dairy last: Half-and-half curdles if it cooks for hours at high heat. Whisk it with the cornstarch, stir it in during the last 20 minutes and keep the heat on HIGH only until thick.
Salt at the end: The most common mistake is oversalting early. Bacon and broth are already salty, and the chowder reduces a little. Taste before you add more.
Swaps and what not to do
Add a can of drained clams, or a pound of cooked shrimp stirred in for the last 10 minutes, for a seafood version. Smoked ham can stand in for the bacon, and a diced poblano pepper adds a mild heat. Use vegetable broth for a meatless pot, with a splash of liquid smoke for the missing flavor. If you add clams, use the juice in place of 1 cup of the chicken broth for a stronger sea flavor. A handful of shredded cheddar stirred in at the end gives a cheesy chowder, and a pinch of cayenne adds a little warmth.
Do not freeze this chowder. Potatoes turn grainy and the dairy separates when it thaws, and the texture does not come back.
What to serve with it
Ladle into warm bowls and top with bacon and chives. Serve with oyster crackers, crusty bread or a grilled cheese sandwich.
Storing and reheating
Leftovers keep for 4 days in the fridge. Reheat gently on the stove over medium-low heat, stirring often, and add a splash of milk if it has thickened.
Easy Crockpot Chowder with Potatoes and Corn at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 15, led by slices thick-cut bacon, yellow onion, stalks celery, garlic
Tips for Easy Crockpot Chowder with Potatoes and Corn
Add a cup of cooked shrimp or diced ham in the last 15 minutes for a heartier chowder. Swap half-and-half for evaporated milk if you want a lighter version. Chowder thickens in the fridge, so thin it with broth when reheating. It freezes poorly because of the potatoes and dairy, so plan to eat it within 4 days.
Easy Crockpot Chowder with Potatoes and Corn FAQ
How long does Easy Crockpot Chowder with Potatoes and Corn take?
Easy Crockpot Chowder with Potatoes and Corn takes 6 hours of cooking after 20 minutes of prep.
How many people does Easy Crockpot Chowder with Potatoes and Corn serve?
This recipe makes 8 servings.
What do I need to make Easy Crockpot Chowder with Potatoes and Corn?
15 ingredients, led by slices thick-cut bacon, yellow onion, stalks celery, garlic. Amounts are in the recipe card above.
