This slow cooker corn chowder is a vegetarian dump-and-go recipe that gets its creamy texture from blended russet and sweet potatoes, with no cream or dairy required. Just add the potatoes, onion, corn, garlic, and broth to the slow cooker, cook until tender, blend until smooth, and finish with coconut milk. Fresh or frozen corn both work, making it a reliable option any time of year.

Overhead shot of bowls of creamy potato corn chowder with corn kernels and basil leaves. The bowl in the middle has a spoon in it.

5 star review

“I made this soup today, precisely following the recipe, and it is absolutely delicious. So creamy and flavorful but dairy free. I will definitely be making this recipe again. Thank you so much for sharing.”

– Christopher
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Easy Slow Cooker Potato Corn Chowder

If you’re looking for a creamy crockpot chowder that’s easy to make, this recipe is for you! I personally love simple prep soup recipes, especially when I can create a lighter version of a normally rich soup. It actually took quite a bit of testing to get this particular corn chowder exactly right, especially without leaning on cream or butter to lend richness and flavor. When I finally landed on this vegetarian version, I knew I had a winner!

I love that this chowder works year-round because it relies on pantry and freezer staples rather than seasonal produce (though it is so lovely with fresh sweet summer corn!). The blending step is what sets it apart from a standard vegetable soup, as it transforms simple ingredients into a thick, velvety base that tastes far richer than it is. Serve it topped with fresh chives, sliced green onions, or a dash of hot sauce, and pair it with a slice of my skillet cornbread for a complete vegetarian meal.

My favorite part of this soup is that it leans on real, whole food ingredients that you most likely have on hand, so it’s easy to whip up any weekday night. For a similar creamy slow cooker soup without dairy, my slow cooker creamy potato soup uses a similar dump-and-go method with a cashew-based cream. As is is my pumpkin and sweet potato soup, which is an equally cozy vegetarian dinner that’s super easy.

Visual Guide, Let’s Make Slow Cooker Creamy Corn Potato Chowder

Jump to Recipe Instructions
Overhead shot of containers with the following ingredients: potatoes, sweet potatoes, corn kernels, vegetable broth, onions, garlic, salt, vinegar, and coconut milk.
Gather ingredients.
Overhead shot of vegetable broth, corn kernels, onions, garlic, sweet potato, and potatoes in a slow cooker.
Add the potatos, onion, 2 cups corn, garlic, salt, and broth to your slow cooker.
Overhead shot of cooked stock, sweet potatoes, potatoes, onions, and corn in a slow cooker about to be blended by an immersion blender.
Once cooked, blend until creamy.
Overhead shot of creamy potato soup with corn, coconut milk, and a wooden spoon in a slow cooker.
Add the coconut milk, vinegar, and the remaining 1 cup corn. Season to taste.
Angled shot of a bowl of creamy potato corn chowder with corn kernels, basil leaves, and a spoon. You can see two more bowls in the background.
Serve with basil, scallion, and hot sauce if you like.

Testing Tips for Creamy Corn Chowder

  • Use both Yukon gold and sweet potato. I recommend using one of each because they do different jobs! The russet potato provides the starchy, creamy base, while the sweet potato adds color, sweetness, and nutrients.
  • Blend in batches if you don’t have an immersion blender. When I tested this without an immersion blender, carefully ladling the soup into a standing blender in batches worked just as well. Just don’t overfill the blender with hot liquid!
  • Add the vinegar at the end. A small splash of white wine vinegar stirred in after blending lifts all the flavors after the long slow cooker cook time. Don’t skip it, it makes a noticeable difference! Lemon juice works as well.
Overhead shot of 3 bowls of creamy potato corn chowder with corn kernels, basil leaves, and spoons in them.
Overhead shot of bowls of creamy potato corn chowder with corn kernels and basil leaves. The bowl in the middle has a spoon in it.
5 stars (36 ratings)

Slow Cooker Corn Chowder (Vegetarian)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6
Prep: 5 minutes
Cook: 4 hours
Total: 4 hours 5 minutes
This vegetarian slow cooker corn chowder is creamy without any dairy, loaded with potatoes and sweet corn, and ready with minimal prep.
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Ingredients

  • 2 pounds Yukon gold potatoes, chopped into 1-inch pieces
  • 1 pound 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
  • 2 teaspoons kosher salt
  • 32 oz low sodium vegetable broth

To Add At The End

  • 1 cup canned coconut milk (for dairy-free, or heavy cream)
  • 1 tablespoon white wine vinegar

Equipment

Instructions 

Combine in the Slow Cooker

  • Combine the potatoes, sweet potatoes, onion, 2 cups of the corn, garlic, salt, and chicken broth in a 6-quart slow cooker. Cover and cook on high for 3-4 hours or low for 5-6, or until the potatoes are very tender.

At the End

  • With an immersion blender, blend the soup until creamy.
    • If you don’t have an immersion blender, carefully ladle the soup, in batches, into a blender and blend until smooth. Return the blended mixture back to the slow cooker.
  • Add the coconut milk (or cream) to the blended soup, vinegar, and the remaining 1 cup corn, stirring to combine. Taste and add additional salt or vinegar to taste.
  • Serve with basil, scallion, and hot sauce if you like.

Notes

  • Full-fat coconut milk (from a can, not coconut milk beverage) makes this soup creamy without dairy. You can use heavy cream in place of the coconut milk if you prefer.
Course: dinner, Lunch, Main Course, Soup
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 270kcal, Carbohydrates: 45g, Protein: 6g, Fat: 9g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 607mg, Potassium: 775mg, Fiber: 6g, Sugar: 9g, Vitamin A: 10726IU, Vitamin C: 9mg, Calcium: 48mg, Iron: 3mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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