This easy and creamy Slow Cooker Sweet and Creamy Corn Chowder is the perfect hearty meal for a cozy night in. With simple ingredients like potatoes, corn, and a touch of thyme, this comforting dish is both nutritious and flavorful. You can easily customize it with ingredients you have on hand for a quick, hot meal.

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Recipe Ingredients

• 1 lb (454 g) small potatoes, diced into ½-inch (1.3 cm) pieces
• 2 (16 oz [454 g]) packages frozen corn
• 1 medium onion, finely diced
• 1 rib celery, finely diced
• 2 cloves garlic, minced
• 6 cups (1.4 L) chicken broth
• 1 tsp dried thyme
• 3 tbsp (24 g) cornstarch
• ½ cup (120 ml) heavy cream
• 2 tbsp (28 g) butter

How To Make Slow Cooker Sweet And Creamy Corn Chowder

1. Prepare the Soup Base: Combine the potatoes, corn, onion, celery, garlic, chicken broth, and thyme in your 6-quart (6-L) slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
2. Thicken and Add Cream: In a small bowl, mix the cornstarch and heavy cream until smooth. Stir the mixture and butter into the soup and let it stand for 15 minutes before serving.

Recipe Tips

• Dice the potatoes evenly: Cutting the potatoes into uniform ½-inch pieces ensures they cook evenly and soften properly in the slow cooker.
• Use frozen corn: Frozen corn keeps its sweetness and texture better than canned corn, giving the soup a fresher taste.
• Stir the cornstarch mixture well: Make sure the cornstarch and heavy cream are fully combined before adding them to the soup to avoid lumps.
• Adjust the cooking time: If you’re short on time, cooking on high for 4 hours works just as well as the low setting for 8 hours.
• Let the soup stand: After adding the cornstarch mixture and butter, let the soup sit for 15 minutes before serving to help thicken and fully blend the flavors.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Squash & Coconut Soup
• Slow Cooker Savory Beef And Barley Stew
• Slow Cooker Sausage And Shrimp Cajun Stew