Slow Cooker Corn Chowder (Vegetarian)

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.

Slow Cooker Corn Chowder (Vegetarian)

This vegetarian slow cooker corn chowder is creamy without any dairy, loaded with potatoes and sweet corn, and ready with minimal prep.

Course dinner, Lunch, Main Course, Soup

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword comfort food, corn, creamy, crock pot, Crockpot, healthy, Slow Cooker

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 270

Author Robyn Conley Downs

Equipment

Slow Cooker
Immersion Blender optional

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

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.

Nutrition