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Creamy Potato and Corn Chowder

A warm and comforting chowder with potatoes, corn, and creamy goodness, perfect for chilly nights and family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups diced potatoes Waxy varieties like Yukon Gold or red potatoes are preferred.
  • 1 cup corn kernels (fresh or frozen) Substitute canned corn if fresh is unavailable.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth Chicken broth can be used for a richer flavor.
  • 1 cup heavy cream or coconut milk Dairy-free options are available.
  • Salt and pepper to taste Adjust seasoning before serving.
  • 1 tsp thyme Other herbs like rosemary or parsley can be used.
  • Butter or olive oil for sautéing Choose olive oil for a healthier option.

Method
 

Preparation
  1. In a skillet, add butter or olive oil and heat it over medium heat.
  2. Add the chopped onions and minced garlic and sauté until the onions are translucent and fragrant, about 5-7 minutes.
  3. In your slow cooker, combine the sautéed onions and garlic with the diced potatoes, corn, vegetable broth, and thyme.
Cooking
  1. Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours.
  2. Check around 6 hours for potato tenderness; they should be easily pierced with a fork but still hold their shape.
Finishing Touch
  1. Once the cooking time is complete and the potatoes are tender, stir in the heavy cream or coconut milk.
  2. Season to taste with salt and pepper, adjusting to your preference before serving.

Notes

This chowder tastes even better the next day, making it ideal for meal prep. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2-3 months.