Slow-Cooker Corn Chowder Recipe (2024)

I don't have a slow cooker--can I use a dutch oven??

Its a very thin soup. Next time I'm going to mash some of the potatoes to give the soup some heartiness and texture.

Quick Stove Top Corn ChowderFry a chopped onion in 1 T of butter in a Dutch oven until translucent.Add 2 cups chicken stock (or 2 cups chicken bouillon), a can of creamed corn, and a can of evaporated milk.Heat to boiling and then lower to simmer for 5 minutes or so. Optional: Add chopped, peeled boiled potatoes Add paprika, cayenne pepper, and pepper to taste.This tastes and looks like the corn chowder served in diners and coffee shops.

Pan fried some shrimp in butter and Cajun spices and added at the very end to turn this into a true, full entree, and it was beyond perfect.

I just tried a similar chowder that used coconut milk which added a slightly different flavor profile. They added a touch of basil and it worked quite well.

Great base recipe that can be tweaked to meet your own preferences. After reading other notes I increased the amount of potatoes and very roughly blended the soup with an immersion blender before adding in the corn. Before adding the sour cream and heavy cream the stock seems a little bland so I added maybe 1/4 teaspoon of cumin which was a delicious addition but the flavors really come together once the dairy is added.

So many negative reviews, but cooked this as instructed all around. The only thing I changed was making it thicker- I used more butter and heavy whipping cream and added more salt and pepper. My unhealthy additions made this SO so good! Recommend trying this one!!

Don’t know why some are so hard on this recipe. It is as described, fresh tasting and delicious. Clearly not traditional corn chowder (duh). It’s also amenable to all kinds of variations suggested here. Can’t wait to try a few of these!

This is amazing! We have an abundance of lobster mushrooms in the forest now and I sautéd them first, added some Old Bay seasoning and garden tomatoes, and otherwise followed the instructions! It was out of this world!

Added celery first….clams at end w corn

Just wanted to suggest potato starch as a thickener, which would go great with the potatoes. I recently started using it per the 'Chinese Gravy' recipe in The Nom Wah Cookbook, and have found it easier (and more fun!) to use than cornstarch -- just scoop out an amount and add a little water to make a slurry. IMPORTANT: Get your dish hot, then swirl the slurry in a bit at a time, *off the heat*. If you add it too fast or directly over the heat source, it may clump or your dish may turn to jelly!

I ended up zapping it with an immersion blender just a bit before adding the dairy to thicken it up a bit. Added red miso, since that was the only paste I had and 1.5 lbs of potatoes (some got liquified in the blender, so it was a good move!).Topped with crispy bacon.Not spicy at all, for those that are wondering.

Very good! Go easy on the miso, it made it very salty and I had to correct for that.

This was good! Little more sour cream, little less light cream, mash potatoes slightly prior to adding dairy and corn kernels..nice!

If we still have chicken breasts and thighs, we'll have chicken stock. Don't use it if you don't want to.

Did not add ANY salt; used better then boullion for broth; used immersion blender; 1/2024

Really good. Used veggie stock to make it vegetarian. Would maybe cook on high for first couple of hours (maybe it’s my 40-year-old crock pot). Not sure I’d change anything else. Will definitely make again.

This recipe was amazing! The corn cobs really do add this soft sweetness.

This soup was SO good! I live in the UK so sadly couldn't get canned green chiles, but even without them it came out delicious. Easy to make, even by stovetop where I just melted the butter, warmed through the garlic, jalapenos, and scallion whites, then added the cobs + broth with the potatoes to cook those through. Such a great soup and will definitely make again!

Gotta do the corn cob broth! This is a good place to start because it's exactly what it claims to be: a Basic Corn Chowder.My Hatch Chiles weren't hot enough. Needs more heat to be spicy, but with the corn cob broth it's sweetly satisfying and has a surprising depth of flavor. I'll keep working with it until I get it exactly how I want it.

5 ears corn- doubled everything elseWater instead of brothAnaheim pepper instead of canned peppersYellow potatoes Cooked on high 2 hours to start it offAdded celeryBrowned mild Italian sausage added at the end Topped with fresh, crunchy raw jalapeñoWe could not stop eating this! So good!

Really disappointing. Entirely too much garlic that overwhelms the broth and not enough corn flavor.

Flavorful and delicious; cooking the cobs with the potatoes and onions gave it an amazing richness. I'm just sad that its toward the end of corn season, but I will be diligent in finding some more to make this again. Only used one can of green chilies and no jalapeno, added heavy cream for more decadence. Wonderful!

Used the base recipe. Added in carrots and radishes (pre-sauteed), and mushrooms at the same time as the corn. Cooked two tilapia filets, and added in at the end. Also swapped creamer potatoes for sweet potatoes, which I had in the pantry, which really seemed to give the soup a delicious tang. Used half-and-half and reduced fat sour cream. Hit the potatoes with the emulsion blender. Came out fantastic!

This turned out really well. Made it as written except substituted a can of creamed corn for the sour cream and cream. Thickened it up nicely!

This was delicious, but the amount of stock called for is comically small. Ended up doubling it - 6c turkey stock and 2c veggie.Used fresh diced poblanos instead of canned.The miso really is the rug that ties the room together. Don't skip it.

Made as directed with one exception - used Hatch roasted green chiles hot instead of mild. It’s perfect. Spicy, creamy, flavorful. Amazing.

A question, if anyone sees this: I boiled/steamed corn to eat as corn on the cob, but didn’t eat it all. Can I use those cobs and some of the water I steamed them in in place if some of the chicken broth in this, or have I lost the flavoring?

I doubled dozen ears corn eastern shore fresh omitted all hot peppers used old bay. Cooked Dutch oven took cobs out cooked potatoes then added the rest with md crab claws

After reading the comments about the thin broth, I stirred a couple of tsp of corn starch into the corn kernels after I cut them off the cobb. It was just enough to make it silky after adding it back to the soup. I did take a masher to some of the potatoes to break down the larger chunks. It was yummy and so easy.