Slow Cooker Creamy Potato Corn Chowder (Dairy-Free) | Real Food Whole Life Print
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Slow Cooker Creamy Potato Corn Chowder (Dairy-Free)

  • Yield: 6-8 1x


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

13 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)


  1. 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.
  2. 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.
  3. Add the coconut milk, vinegar, and the remaining 1 cup corn, stirring to combine. Taste and add additional salt or vinegar to taste.
  4. 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.