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Bowl of crockpot corn chowder with sweet corn, potatoes and red peppers in creamy broth, topped with chives

Crockpot Corn Chowder

Sweet corn chowder with tender potatoes, red bell pepper, and a whisper of smoked paprika. Corn goes in twice for deep flavor and bright texture; potatoes thicken it naturally.
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Prep Time 20 minutes
Cook Time 6 hours 40 minutes
Total Time 7 hours
Servings: 6 bowls
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups corn kernels (900g) fresh, frozen, or canned; divided
  • 2 lbs russet potatoes, peeled and diced (680g) about 3 medium
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic cloves, minced
  • 4 cups chicken or vegetable broth (950ml) low sodium
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1 tsp salt plus more to taste
  • 0.75 tsp black pepper plus more to taste
  • 1.5 cups half-and-half (355ml) stirred in off the heat
  • 2 tbsp fresh chives, snipped for serving

Equipment

  • 6-quart slow cooker
  • Potato masher

Method
 

  1. Add the diced potatoes, onion, red bell pepper, garlic, 3 cups of the corn, chicken broth, bay leaf, smoked paprika, salt, and pepper to a 6-quart slow cooker. Stir to combine.
  2. Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours), until the potatoes are completely tender.
  3. Remove the bay leaf. Use a potato masher to mash about a cup of the soup right in the slow cooker for natural thickness.
  4. Turn off the heat. Stir in the remaining 3 cups of corn and the half-and-half. Let stand 10 minutes for the corn to heat through. Taste and adjust salt and pepper.
  5. Ladle into warm bowls. Top with snipped chives, cracked black pepper, and crumbled cornbread if you like.

Notes

Tips: Add corn in two stages for maximum flavor. Mash potatoes in the pot for natural thickness. Stir half-and-half in off the heat. Freeze fresh corn in summer for winter chowder. Storage: Refrigerate up to 4 days; freezes up to 3 months. Nutrition is estimated per serving.