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Crockpot Corn Chowder

Corn chowder is a great soup to make in the crockpot and crockpot soups save a lot of time in the kitchen because you can just add all the ingredients and leave the soup to cook itself, the flavors becoming more intense and better blended as the cooking time goes on. You will love this crockpot corn chowder recipe if you like easy crockpot recipes because it is so simple to make.

The corn, potatoes, and onion are combined with creamy ingredients, salt and pepper, giving you the perfect crockpot recipe for a cool fall or winter evening. It is delicious served with crusty granary bread and butter or your favorite type of bread or buns.

This corn chowder can be served as an appetizer or as an entree, depending on the portion sizes. It will serve six as an entree and maybe ten as an appetizer.

Corn chowder is one of the most popular chowder recipes and a chowder is like a thick, chunky soup, which often contains seafood. They are popular all over the world but are especially good when it is cold and you want something to warm your bones and soothe your soul.

This recipe contains potatoes, corn, onion, butter, milk, and seasonings, to result in a thick, creamy, off-white colored chowder, which should appeal to everyone in the family. This corn chowder recipe is both nutritious and delicious. It is hearty enough to be very satisfying and you will love how simple it is to make.

  • Cuisine: American
  • Recipe type: Chowder
  • Serves: 6
  • Prep time:  15 mins
  • Cook time:  7 hours 45 mins
  • Total time:  8 hours


  • 16 oz canned whole kernel corn, drained
  • 2 potatoes, peeled and chopped
  • 1 onion, chopped
  • ¼ cup butter
  • 2 cups whole milk
  • 2 cups chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon parsley, chopped


  1. Combine the potatoes, onion, salt, pepper, chicken broth, and all except a tablespoon of the corn in the crockpot.
  2. Cover and cook on low for 7 to 9 hours, then puree in a blender or food processor and return to the crockpot.
  3. Stir in the reserved corn, as well as the milk and butter.
  4. Cover and cook on high for about 45 minutes and serve garnished with the parsley.

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