Start by placing the corn, onion, carrots, celery, and garlic into your slow cooker.
Top with the cubed potatoes and pour over the broth. Add the thyme and bay leaf, then season with salt and pepper. Stir to combine all the ingredients evenly.
Cover and set your slow cooker to low for 7-8 hours, or on high for 3-4 hours, until the potatoes are tender and the flavors have beautifully melded together.
After cooking, remove the bay leaf. Use an immersion blender to lightly puree some of the soup, thickening it while leaving plenty of chunks for texture. If you don’t have an immersion blender, mashing some of the potatoes with a fork works great too.
Stir in the butter and cream to add a touch of richness. Taste and adjust seasoning as needed.
Serve warm, topped with any of the optional garnishes like crispy bacon, shredded cheese, and chives, if desired.
Variations & Tips:
For a lighter version, substitute the cream with milk or a plant-based milk alternative like almond or oat milk.
If fresh corn isn’t available, frozen corn works perfectly—use about 3 cups. For an added flavor twist, try using fire-roasted frozen corn.
Make it vegetarian by opting for vegetable broth and skipping the bacon or ham, ensuring it remains hearty and satisfying.
Store any leftovers in an airtight container in the fridge. Gently reheat, adding a splash of milk if it thickens.
I hope this Slow Cooker Corn Chowder fills your home with warmth and becomes a cherished recipe in your family. Enjoy the rich flavors and the simple pleasure of a dish made with love. Happy cooking!
