Potato Corn Chowder Recipe - Lemon Blossoms (2024)

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By: Kathy McDaniel

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4.33 from 124 reviews

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This Potato Corn Chowderrecipe is creamy, thick, flavorful and easy to make in the slow cooker/crockpot. This hearty and delicious corn chowder features tender chunks of potato and creamy corn. Top it with crispy bacon for the ultimate chowder recipe!

Potato Corn Chowder Recipe - Lemon Blossoms (1)

Corn and Potato Chowder

This flavor packed potato corn chowder recipe can be made with fresh or frozen corn. You can enjoy this chowder on cool summer nights while corn is at peak season or in the middle of winter when you need a bowl of comfort food to warm you up from the inside!

Potato Corn Chowder Recipe - Lemon Blossoms (2)

I love easy crock pot soup recipes that can be made with minimal effort. Just like my Creamy Slow Cooker Ham and Potato Soup, this corn chowder recipe is what I call “dump and go”. Place all the ingredients in your crock pot and go about your day. Dinner will be ready and waiting for you when you need it! How amazing is that?

What is a Chowder?

A chowder is a thick and rich soup usually made with cream, milk and sometimes a roux (a combination of flour and butter). Chowders are often chunky in texture and incredibly creamy. Seafood chowders, corn and potato chowders are among the most popular.

How To Make Your Corn Chowder Thick?

Some chowder recipes use a roux as a base to make the soup thick. In this corn chowder recipe, however, I take advantage of the starch in the potatoes to give this hearty chowder soup a creamy and thick consistency.

To do that, I like to remove some of the potatoes from the soup, mash them and then return them to the crock pot. This method not only provides a thick texture but also lots of creaminess. It also helps reduce the amount of cream you need to use yet still provides richness to the soup.

Potato Corn Chowder Recipe - Lemon Blossoms (5)

How To Make Potato Corn Chowder

  1. I like to use russet potatoes for this chowder recipe because of their creamy texture. Peel and chop the potatoes into 1-inch cubes. They don’t have to be perfect, some of them will be mashed to give this soup a thick consistency without using a roux (flour and butter mixture).
  2. I use frozen corn for convenience but fresh or canned corn works also.
  3. Place the potatoes, corn, garlic, thyme and stock into the slow cooker. Season with salt, pepper and chicken bouillon. The bouillon is optional but I highly recommend it. It adds a lot of extra flavor to this simple corn chowder.
  4. Cover and cook!
  5. When the potatoes are tender, I remove a big scoop of potatoes and mash them with a fork. Then, I stir in the mashed potatoes back into the chowder. This helps thicken the the soup without having to add flour – keeping this creamy chowder recipe gluten free.
  6. Add some heavy cream and cook for an additional 30 minutes. Be ready for the most delicious, soul warming, comforting potato chowder ever!
Potato Corn Chowder Recipe - Lemon Blossoms (6)

Take this slow cooker soup to the next level by topping it with smoky and crispy bacon! I share all my secrets for perfect bacon in this post How To Cook Bacon in the Oven! No mess, crispy bacon every time!

What Kind Of Potatoes Do You Use For Chowder?

Potatoes not only make this chowder rich and delicious, it also helps making this soup extra creamy. I prefer using starchy potatoes to make this tasty soup. Russet potatoes are a great option as well as Idaho potatoes. An all-purpose potato like Yukon Gold can also be used.

Potato Corn Chowder Recipe Tips

  • If you like a thicker chowder, after adding the cream cook the chowder a little bit longer than the 30 minutes specified in the recipe.
  • Keep this chowder recipe vegetarian by using vegetable stock.
  • You can use homemade chicken stock or store bought. Here’s my recipe forBasic Chicken Stock.Homemade is always best and has the best flavor. Make it in big batches and freeze it for later use!
  • You can use half and half to cut on the calories but you need such a little amount of cream, you might as well use the real deal!

Take A Look At Other Delicious and Easy Soup Recipes

  • Easy Thai Tom Yum Soup
  • Instant Pot Butternut Squash Soup
  • Roasted Cauliflower Soup
  • Stuffed Pepper Soup
  • Cabbage Roll Soup

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4.33 from 124 reviews

Potato Corn Chowder Recipe - Lemon Blossoms (7)

Slow Cooker Potato Corn Chowder

By: Chef Kathy McDaniel

Potato Corn Chowderis creamy, thick, flavorful and easy to make in the slow cooker. This recipe for corn chowder features tender chunks of potato and creamy corn. Top it with crispy bacon for the most delicious chowder recipe!

Prep: 15 minutes minutes

Cook: 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings


  • 2 1/2 pounds potatoes, peeled and cut into 1-inch cubes
  • 12 ounces frozen corn*
  • 1 small onion, chopped
  • 4 garlic cloves, finely chopped
  • 4 sprigs of fresh thyme
  • 4 ½ cups chicken stock, homemade or store bought
  • Salt and pepper to taste
  • 1 teaspoon ground chicken bouillon (optional but highly recommended)
  • ½ to 1 cup heavy cream
  • 12 ounces bacon, cooked until crispy and chopped


  • Place the potatoes, the corn, onion, garlic, and thyme in the slow cooker. Pour the chicken broth over. Season generously with salt and pepper. Add the chicken bouillon (if using). Stir well.

  • Cover and cook on low for 6 – 7 hours or on high for 3 – 4 hours or until the potatoes are tender and cooked through.

  • Scoop out some of the potatoes onto a plate. Mash the potatoes with a fork and return to the crock pot, stirring them in to thicken the broth.

  • Stir in heavy cream cover, and cook on low for an additional 30 minutes.

  • Serve hot garnished with bacon


Chef’s Tips

You can use fresh or canned corn.


Calories: 303kcal (15%)Carbohydrates: 16g (5%)Protein: 9g (18%)Fat: 23g (35%)Saturated Fat: 7g (44%)Cholesterol: 37mg (12%)Sodium: 458mg (20%)Potassium: 313mg (9%)Fiber: 2g (8%)Vitamin A: 55IU (1%)Vitamin C: 7.1mg (9%)Calcium: 16mg (2%)Iron: 0.8mg (4%)

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Course:Dinner, Slow Cooker, Soup


Keyword:crock pot corn chowder, POTATO CORN CHOWDER

Did you make this?I love seeing what you’ve made! Tag me on Instagram and don’t forget to leave a comment & rating below!

Potato Corn Chowder Recipe - Lemon Blossoms (8)

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Reader Interactions

Leave a Review!

  1. Lauren says

    Was excited to try this recipe with so many great reviews. Followed recipe as written. Unfortunately, we didn’t enjoy this recipe. Chowder was very thin, no matter how many potatoes I smashed. Also, lacked tremendously in flavor; I had to add several different seasonings


    • Kathy says

      Lauren, I am sorry you didn’t enjoy this recipe. We haven’t received negative comments about this recipe before. I hope you enjoy other recipes from our site. xo


  2. Jada says

    To enhance the flavor everyone should try adding a little bit of fresh dill weed and a couple small pads of Irish butter! Fresh garlic and fresh corn makes it the best!


  3. Stacey says

    Jamie- if you’re not vegetarian, i always add cooked diced ham to mine


  4. Lesley Laybolt says

    I’ve been making your recipe for a few years now, and it always turns out to be delicious! Although, I tend to experiment with every recipe I try, and it’s never the same way twice. Tonight I added a little leftover local peach wine, Turkey bacon done extra crispy in the air fryer, some frozen, chopped, fully cooked chicken breast, two tablespoons of minced garlic, and baby carrots. I also used 18% cream, which normally I don’t have on hand. It’s almost ready. Can’t wait until tomorrow for the taste test.


    • Kathy says

      Thank you so much Lesley! I love when people make the recipe as written at least once! After that, I always love to hear the explosion of creativity everyone has. Releasing that inner Julia Child is my dream for anyone that follows my blog!! Thank you.


  5. Jamie Ferguson says

    We saw this recipe on Facebook and thought it would be delicious.
    Prepared it step by step exactly as shown.
    Unfortunately the end result seemed to lack in flavour and was not as thick as what I was hoping for.
    I cannot, for the life of me, figure out how to improve it in any way as far as flavour goes.
    We used garlic from our garden, corn shucked from cobs that had been blanched in the fall and nice looking potatoes from the grocer. Chicken stock was also from the grocer.
    Maybe the cream was to fresh? Not sure if that matters.

    Next we are going to try the hot & sour soup on your page. I love Thai.
    Ingredients will be hard to get so not sure when I will make it. Soon enough though n


    • Kathy says

      Hi Jamie, I am sorry you didn’t like this soup as much as we do. We make it creamy by smashing some of the potatoes. Half and half or heavy cream helps with creaminess also.


Older Comments

Potato Corn Chowder Recipe - Lemon Blossoms (2024)


What is the best way to thicken corn chowder? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

What is corn chowder made of? ›

Onion, celery, garlic, and red bell pepper – They create the savory base of the soup. Yukon Gold potatoes – They add delicious chunks to this corn chowder recipe, and they contribute to its creamy texture. Old Bay Seasoning – It adds more savory flavor and a hint of spice. Smoked paprika – For smokiness.

Can you add flour to potato soup? ›

To thicken potato soup without creating lumps, you can use a roux made of equal parts butter and flour. Melt the butter in a separate pan, add the flour, and whisk until smooth. Slowly whisk the roux into the soup, and let it simmer until thickened. Be sure to whisk continuously to prevent lumps from forming.

Is it better to thicken chowder with flour or cornstarch? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Why isn't my corn chowder thick? ›

Whisk 2 tablespoons of flour or cornstarch with ¼ cup of milk and stir this into the soup before adding the heavy cream. This should help the soup thicken a bit more.

What ingredient does chowder always have? ›

Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines. New England Clam Chowder is sometimes made with milk, whereas Manhattan Clam Chowder doesn't have any milk or cream but has a tomato base instead.

What is usually a main thickening agent of chowder? ›

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

What makes chowder taste like chowder? ›

What Is Clam Chowder Supposed to Taste Like? New England clam chowder is a mix of creamy soup and briny, salty, chewy clams. This is complemented with soft onions, celery, and cubed potatoes. Seasonings like pepper enhance the soup, preventing it from being bland.

How to improve bland potato soup? ›

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Why isn't my potato soup creamy? ›

The main reason your potato is not thickening is that it needs a heavier dairy product. Potato soup is cooked in a milk and chicken broth soup but heavy cream may need to be added. If your recipe calls for whole milk, mix in heavy cream instead or do half milk and have heavy cream.

Can I use cornstarch instead of flour to thicken potato soup? ›

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

How do you make chowder less watery? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

How do you thicken corn chowder without cornstarch? ›

What if we told you it's possible to thicken corn chowder without dumping in tons of dairy and sacrificing flavor? Several means can help you achieve this goal, but one of the easiest (and cheapest) ways to do so is with a simple roux of all-purpose flour, oil or butter, and broth (sometimes with a touch of milk).

What thickener is used in chowder? ›

For the creamiest chowder, you'll want to use heavy cream. If you don't have or don't want to use heavy cream, you could use a light cream, but you'll want to mix in about 1 Tbsp of cornstarch with the lighter cream before adding to the soup, to help thicken the soup.

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