Creamy Summer Corn Chowder – Crockpot Soup Recipe
A creamy and delicious summer corn chowder made in a crockpot, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Crockpot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 ears of fresh corn, kernels removed (or 4 cups frozen corn)
- 3 medium Yukon gold potatoes, peeled and diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 celery stalk, diced
- 3 cups vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp unsalted butter
- Optional toppings: chopped green onions, crumbled bacon, shredded cheese, or fresh parsley
Instructions
- Add corn kernels, potatoes, onion, garlic, red bell pepper, celery, and vegetable broth to the crockpot.
- Stir in thyme, salt, and pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.
- Using an immersion blender, puree part of the soup directly in the crockpot for a creamier texture, leaving some chunks for body. Alternatively, transfer half to a blender, puree, then return to pot.
- Stir in milk, heavy cream, and butter. Cook an additional 15–20 minutes on high until heated through.
- Taste and adjust seasonings. Serve hot with desired toppings.
Notes
- For added flavor, you can use homemade vegetable broth.
- This chowder can also be frozen for later use.
- Adjust the consistency by adding more or less broth based on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg