Slow Cooker Creamy Potato Corn Chowder (Dairy-Free)
Rich, sweet and comforting, Slow Cooker Creamy Potato Corn Chowder (Dairy-Free) is super simple to throw together and is oh-so creamy without the cream!
And, since you can use fresh sweet corn or frozen, this easy dinner recipe is sure to become a family favorite any season of the year.
Ahhhh, you guys, this chowder. It’s so stinking good.
And easy. And dairy free. But above all, just plain good!
I’ve actually been testing this recipe for about a year, and we’ve eaten batch after batch of pretty good until finally landing on this crazy good version.
The trick is to use a russet potato for it’s creamy, starchy qualities, and a sweet potato for its color, sweetness, and all-together good-for-youness (not a word, I know).
After the low slow cooking time all the veggies get blended together to create a creamy consistency without the cream.
Then, to top things off, coconut milk gets stirred in to take the creaminess level over the top.
Top the entire thing with more fresh sweet corn, some green onions, and maybe some hot sauce (okay, a lot of hot sauce) and this chowder tastes like summer in a bowl.
The great thing, too, is that you can use fresh sweet corn in the heat of summer or frozen corn in the dead of winter.
It’s just the thing for summer, as the slow cooker doesn’t heat up the house.
It also works to bring a spot of sunniness and comfort to a dreary winter day.
I love this chowder served along with a melty cheese or hummus grilled sandwich, or a giant green salad.
It’s also lovely topped with cheddar cheese, grilled shrimp, rotisserie chicken, or lump crabmeat.
And, if you’re lucky enough to have leftovers, it freezes beautifully.
I’m telling you, this one is a winner. Now let’s make some chowder!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | If you don’t have or don’t want to use coconut milk, heavy cream will work in its place.
2 | I like to serve grilled cheese or hummus sandwiches to go alongside this soup.
3 | Alternately, top the soup with rotisserie chicken or cooked crumbled bacon. I love topping it with leftover Slow Cooker Peach Chicken with Basil.
Wanna make this chowder in the pressure cooker? Try this recipe for instant pot creamy chicken corn chowder (it’s also dairy free)!
THIS RECIPE IS . . .
Dairy FreeGluten FreeNut FreeVeganVegetarian
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Slow Cooker Creamy Potato Corn Chowder (Dairy-Free)
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
- 32- oz low sodium vegetable or chicken broth
- 1 cup full-fat coconut milk, from a can
- 1 tablespoon white wine vinegar
- Chopped basil and scallions, optional
- Hot sauce, optional
Instructions
- Combine the potatoes, onion, 2 cups 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.
- With an immersion blender, blend 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, 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
Nutrition Information:
Nutrition disclaimerThis post contains affiliate links
I am definitely going to try this! I have a batch of your Chicken, Sweet Potato & Kale stew in my slow cooker right now! Love your recipes…thanks so much for posting.
Cheryl, yay, love that stew! I hope you will enjoy this one as well. So glad you’re enjoying the recipes. Thanks for following along! 🙂
Great recipe! Have it going in the crock pot as I write this. Question though- what can I use if I don’t have white wine vinegar on hand at the moment? What substitution would you recommend?
Kate, yay, so glad you’re trying this one! You can really use any acid you have on hand–it cuts through the creamy sweetness just a bit. Lemon juice or apple cider vinegar would also work well. Really anything you have on hand. I hope you enjoy!
I threw in the end of a spring onion, a new potato that I picked up at the farmers market, and a 6 month old bag of frozen corn and it was DELICIOUS! Thanks for a great new recipe that used up bunch of items
Kathie, love that, and love the addition of farmer’s market items, too! So glad you enjoyed. 🙂
Just made this, so delicious! Thank you!
Yay, so glad you enjoyed Laura! 🙂
I just made this last night – it was EVEN more delicious than I expected! Thank you!
Yay, so happy you enjoyed MW!
Made this tonight as my youngest just got braces and isn’t quite ready to chew, family was practically licking their bowls clean!
Added in some chopped grilled chicken we had leftover. Delicious and easy summer meal.
Ahhhh, I remember those braces days! Thrilled the family enjoyed and love the option of adding grilled chicken. What a great suggestion. So glad it was a hit!
Made this on Sunday, froze the leftovers and am already craving it again so I went ahead and pulled it out of the freezer to have tomorrow. It’s so creamy and the color is beautiful.
Meredith, yay, don’t you just love having meals in the freezer? So glad you enjoyed! 🙂
Hi Robyn! I made this, and your Tuscan Pumpkin soup this weekend and froze them. My 3 year old is having surgery this week and these are exactly what I was looking for, during his recovery. Of course both my boys had to sneak a wee taste and they loved both of them equally. They send you a big thank you for sharing!
Daniela, sending you and your little guy lots of good thoughts for a speedy recovery! So glad you all are enjoying the recipes! 🙂
Delicious, thank you for sharing! I didn’t have any sweet potatoes, so I doubled the regular potatoes, added a teaspoon of turmeric for color and a bit more coconut cream for sweetness. Subbed veggie broth and boom, vegan corn chowder! This will definitely be a staple in our house – looking forward to trying some of your other recipes.
Katie, I love how you made this your own! I may have to try your version soon! 🙂
I made this and it was a hit! We love it so much that I’m making it again for Christmas Eve. I used red wine vinegar because I didn’t have red and used frozen organic cubed butternut squash also because I was short of time. And it turned out fantastic!
Making this now! 1 question..m how important is it that the can of coconut milk is whole fat? I grabbed lite by mistake.
Brittany, lite will work in a pinch! The soup will be a little less thick and creamy, but will still be delicious!
Made a double batch for our church after service social hour today and it went over great! Actually my husband made it and he said it was so easy. A wonderful vegan soup, thank you for sharing your recipe! Will be making again.
Jan, yay, so glad you and your crew enjoyed this one!
Not paleo, because of the corn, but still pretty yummy!
Made this tonight and had to have a 2nd bowl!!
I drizzled some black truffle oil on top, so good.
I did notice that although this recipe is listed as vegan and vegetarian, chicken broth is listed in the ingredients. I substituted veggie broth and it was excellent.
So glad you enjoyed Peggi, truffle oil sounds like an amazing addition. Glad you went with the veggie broth. Cheers!
Wow! I would never have guessed this was dairy-free. I used chicken bone broth and added nutritional yeast to sneak in some extra protein and it was delicious! I might add some shredded chicken next time, too.
Rain, yay, so glad you enjoyed! Yes, sometimes I throw in some boneless, skinless chicken while the chowder cooks, then pull it out, shred, and add back after blending. Cheers!
I made this tonight for my hubby. He is an old fashioned meat and potatoes kind of guy and I’m pretty sure he’s never had coconut milk before. I was somewhat skeptical that this would be any good lol- but I’ve tried 2 of your other recipes and they are absolutely fantastic. Tonight’s testament to your soup is that my hubs went back for thirds. I added some hot sauce, a few scallions and a little spicy garlic grind to the soup this is amazing He said we didn’t even need the salmon I had with it 🙂
Kay, that’s amazing! Love that this was a hit with your hubs. So glad you all enjoyed! 🙂
This looks yummy! Curious! What do you do for a hummus sandwich?
Hi Mary, here’s a link to one of my favorites: https://realfoodwholelife.com/recipes/grilled-hummus-apple-and-caramelized-sandwhiches/
I didn’t have any onions so I added more garlic. Also added liquid smoke, celery salt, garlic salt and smoked paprika. Sprinkled with basil! It was delicious!!
Marilyn, yum, so glad you made this one your own. Sounds absolutely amazing!
I made this tonight for dinner after having it pinned to try for a long time. At the end, I tasted it before adding the coconut milk, and it was already pretty creamy and delicious, so I ended up leaving it as-is. Just wanted to share that in case anyone else doesn’t have coconut milk on hand and still wants to give it a try! Thanks for a fabulous recipe.
Fantastic, Laura, thanks for sharing this tip. So glad you enjoyed!
Hey! This recipe looks great – any way you could put nutrition info up?
Hi Syd, we’re not able to provide nutrition info on our recipes. Hope you enjoy this tasty recipes!
This was amazing! I used a mix of coconut milk and heavy cream since I love dairy. So satisfying – I top it with cheddar cheese and multigrain croutons along with the green onions.
Alexabdra, yay, so glad you enjoyed this one! A mix of coconut milk and heavy creamy sounds absolutely divine, as does the cheddar cheese and crouton combo. Now I’m hungry! Thanks for the review!
Hello,
This sounds amazing but I have high cholesterol and so can’t use heavy cream or coconut milk. Any suggestions for substitutions?
Hi Angela, you can skip the cream altogether, the soup will still be very flavorful. You could also try an unsweetened non-dairy creamer made with almond milk. Hope that helps!
Yum! Fast to throw together, veggie heavy, and tasty!
Wonderful, so glad you enjoyed, Laura! Thanks so much for leaving a review!
I followed the recipe but cooked it in a on the stove because I wasn’t organized enough to start it before I left for work. I sautéed the onions a little bit first but it all came together pretty quickly. Dumped in a little extra corn because it was in the bag. It was very good. It was a huge hit with my vegetarian daughter and the other non vegetarian family members.
Wonderful, so happy you and your family enjoyed this one on the stovetop. Thanks so much for leaving a review!
Can this be made in the Instapot?
Yes, it can! Check out this version and just omit the chicken and use vegetable stock to keep it vegetarian/vegan. Hope you enjoy!
Hi! Could I use canned coconut cream instead of coconut milk? I want this to come out as creamy as possible, but am worried it might not have enough moisture with no coconut milk. I can always dilute with water if it turns out TOO thick (no such animal!) but curious if you’ve tried it this way.
Also, do you prefer the chowder hot or cold? Planning to store it in the fridge overnight and thinking of just serving it straight from there. Thanks!
I think coconut cream will work, you can always add extra stock if it’s too thick. I like this hot, but you could serve it cold as well. I hope you enjoy!