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.
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)
- 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.
If you don’t have or don’t want to use coconut milk, heavy cream will work in its place.
I like to serve grilled cheese or hummus sandwiches to go alongside this soup.
Alternately, top the soup with rotisserie chicken or cooked crumbled bacon. I love topping it with leftover Slow Cooker Peach Chicken with Basil.