This 5-Ingredient Slow Cooker Potato Corn Chowder is the kind of cozy, stress-free meal that feels comforting, filling, and effortlessly homemade. Inspired by classic New England chowders made to stretch simple pantry staples, this version keeps the rich, creamy texture while trimming the ingredient list down to the essentials. Tender chunks of potatoes, sweet corn, and a velvety broth come together into a hearty, stick-to-your-ribs soup that’s perfect for chilly evenings or busy weeknights. Just toss everything into the slow cooker and let it transform into a warm, satisfying bowl of comfort.
5-Ingredient Slow Cooker Potato Corn Chowder
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Russet or Yukon Gold potatoes, peeled and chunked | 2 pounds |
| Frozen corn kernels | 1 (16-ounce) bag |
| Condensed cream of potato soup | 1 can (10.5 ounces) |
| Low-sodium chicken broth (or vegetable broth) | 4 cups |
| Heavy cream (or half-and-half) | 1 cup |
| Salt and black pepper (optional) | To taste |
| Optional toppings: cheddar, bacon, green onions, hot sauce | As desired |
Instructions
Add the chopped potatoes and frozen corn to the bottom of a 5- to 6-quart slow cooker.
Pour in the cream of potato soup and chicken broth, stirring gently so the potatoes are mostly submerged and the soup base is evenly mixed.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are tender but still chunky.
Stir in the heavy cream, then taste and season with salt and black pepper as needed.
For a thicker texture while keeping chunks, gently mash a few potatoes directly in the slow cooker using a potato masher.
Cover and cook on LOW for another 15–20 minutes until warmed through and slightly thickened.
Ladle into bowls and top with cheese, bacon, green onions, or hot sauce if desired. Serve warm.
Variations & Tips
Prep potatoes the night before by storing chopped pieces in water in the fridge to prevent browning. For a vegetarian option, use vegetable broth and a meat-free condensed soup. Add shredded chicken or diced ham near the end for extra protein. Boost flavor with garlic powder or smoked paprika without adding extra prep. For dairy-free needs, use dairy-free soup and plant-based milk like oat or coconut. To thicken further, reduce broth slightly or let the chowder sit uncovered on WARM before serving. Leftovers store well for up to three days and reheat best with a splash of broth or milk to restore creaminess.
