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Image of Slow Cooker Creamy Potato Corn Chowder (Dairy-Free)

Slow Cooker Creamy Potato Corn Chowder (Dairy-Free)

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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.
Servings 6 -8


  • 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.