Description
This Slow Cooker Creamy Corn Chowder is a hearty, vegetarian soup that combines the natural sweetness of corn and potatoes with a creamy, dairy-free coconut milk base. Easy to prepare and cooked slowly to develop rich flavors, it’s a comforting meal perfect for chilly days or anytime you crave a satisfying, vegetable-packed chowder.
Ingredients
Units
Scale
Main Ingredients
- 2 medium russet potatoes, peeled and chopped into 1-inch pieces (about 4 cups)
- 2 medium sweet potatoes, peeled and chopped into 1-inch pieces
- 1 medium onion, finely chopped
- 3 cups sweet corn kernels (fresh or frozen, defrosted), divided
- 3 garlic cloves, roughly chopped
- 1-3 teaspoons kosher salt (to taste)
- 32 oz low sodium vegetable broth
- 1 cup canned coconut milk (can substitute cream)
- 1 tablespoon white wine vinegar
Instructions
- Combine Ingredients: In a 6-quart slow cooker, add the peeled and chopped russet and sweet potatoes, finely chopped onion, 2 cups of the corn kernels, roughly chopped garlic, kosher salt, and low sodium vegetable broth. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker and cook on high for 3-4 hours or on low for 5-6 hours, or until the potatoes are very tender when pierced with a fork, allowing the flavors to meld and the vegetables to soften thoroughly.
- Blend Soup: Once the potatoes are tender, use an immersion blender to blend the soup in the slow cooker until creamy and smooth. If you don’t have an immersion blender, carefully ladle the soup in batches into a regular blender and blend until smooth, then return the blended soup to the slow cooker.
- Add Finishing Ingredients: Stir in the canned coconut milk (or cream substitute), white wine vinegar, and the remaining 1 cup of corn kernels. Mix well to incorporate all the flavors together.
- Adjust Seasoning and Serve: Taste the chowder and add additional salt or vinegar as desired to enhance the flavor. Serve the chowder hot, optionally garnished with fresh basil, scallions, and a dash of hot sauce for extra zest.
Notes
- This slow cooker corn chowder is very easy to prepare, making it perfect for busy days or meal prepping.
- The recipe is vegetarian and can easily be made vegan by using coconut milk instead of cream.
- Fresh or frozen corn kernels work equally well, making it adaptable to seasonal availability.
- Using an immersion blender simplifies blending directly in the slow cooker, but a regular blender can be used with care.
- Adding white wine vinegar at the end brightens and balances the creamy sweetness of the soup.
Nutrition
- Serving Size: 1 bowl (approximately 1/6 of recipe)
- Calories: 270 kcal
- Sugar: 9 g
- Sodium: 607 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
