Servings: 6
When the weather turns chilly, there is nothing quite as comforting as a hot bowl of chowder. This Slow Cooker 4-Ingredient Potato and Canned Creamed Corn Chowder is the ultimate hands-off comfort food. It is rich, creamy, hearty, and incredibly easy to make, relying on simple pantry staples to create a dish that tastes like it simmered all day.
With just potatoes, creamed corn, chicken broth, and a touch of heavy cream, you get a thick, velvety soup packed with sweet corn flavor and tender chunks of potato. It is perfect for a busy weeknight dinner, a snowy weekend, or whenever you need a meal that warms you from the inside out.
Why This Recipe Works
This recipe is a brilliant example of how simple ingredients can create a complex, satisfying dish. Canned creamed corn does double duty here: it provides a natural sweetness and a built-in creamy texture that thickens the broth as it cooks. The potatoes become perfectly fork-tender in the slow cooker, and mashing a portion of them right in the pot releases their starches, turning the broth into a rich, hearty chowder without the need for flour or a roux. Stirring in the heavy cream at the very end ensures the soup stays silky smooth and doesn’t curdle.
Ingredients
- 2 pounds russet potatoes, peeled and cut into small cubes
- 2 cans (14.75 ounces each) creamed corn
- 4 cups chicken broth
- 1 cup heavy cream
Directions
- Add the cubed potatoes, creamed corn, and chicken broth to the slow cooker, then stir to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.
- Lightly mash some of the potatoes right in the slow cooker with a potato masher or the back of a spoon to thicken the chowder while still leaving plenty of chunks.
- Stir in the heavy cream, cover again, and cook for 15 to 20 minutes more until the chowder is hot and creamy. Taste and add salt and pepper if needed before serving.
Tips for the Best Results
Cut the potatoes evenly. Dicing the potatoes into uniform, bite-sized cubes ensures they cook at the same rate. Uneven pieces mean some will turn to mush while others are still firm.
Don’t over-mash. The goal is to thicken the chowder, not to make mashed potatoes. A few gentle mashes with a potato masher or the back of a spoon will release enough starch to thicken the broth while leaving plenty of hearty chunks.
Add the cream at the end. Heavy cream can curdle or separate if cooked for hours on high heat. Stirring it in during the last 20 minutes keeps the chowder smooth, silky, and perfectly rich.
Watch the salt. Chicken broth can vary significantly in sodium content. Taste the chowder after adding the cream before deciding if it needs any extra salt.
Add a garnish. While this is a 4-ingredient recipe, topping it with crumbled bacon, shredded cheddar cheese, or fresh chives takes it to the next level.
Storage and Serving
Store leftover chowder in an airtight container in the refrigerator for up to 4 days. Because the soup contains dairy and potatoes, it will thicken considerably in the fridge. Reheat gently on the stovetop over low heat, stirring in a splash of chicken broth or milk to loosen it back to the right consistency. Serve it with crusty bread, oyster crackers, or a simple side salad for a complete meal.
Rich, hearty, and completely hands-off, this Slow Cooker Potato and Canned Creamed Corn Chowder is the ultimate comfort food for a cold day.