Slow Cooker Corn Chowder

June 26, 2013   12 Comments

This is the kind of recipe that makes me happy.

Slow Cooker Corn Chowder

Why? It is high in vitamins B6, B12, and C. It is low in saturated fat and my entire family will eat it. And:

1. I can store almost all of the ingredients in my pantry so I am always prepared to make it.
2. It cooks in the slow cooker.

I love my slow cooker because I “set and forget”. I love the forgetting part – it comes quite naturally to me.

I used cream of corn, which is the first time in a while that I have had it. It is simply corn, water, and sugar. It gives the soup a nice sweet flavor, which is appealing to my children.

My kids like it with grated cheddar cheese and oyster crackers. You can use any milk you have around the house (low fat, almond, etc.).

You could make this without the milk. One of the nice things about this cream soup is that most of the creaminess in the chowder happens because the potatoes dissolve. So instead of “cow” cream, you get “potato” cream.

Do you like chowders? How do you make them?

Slow Cooker Corn Chowder Recipe

1.6 from 15 reviews

Makes 8 servings

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6 medium potatoes, peeled and diced
1 can cream of corn
1 can whole kernel corn, no salt added, drained
2 cups low sodium chicken broth
4 ounces low sodium ham, diced
1 large onion, diced
2 cups milk


Put potatoes, cream of corn, chicken broth, ham, and onion in a 6-quart slow cooker. Cook on low for four hours. When ready to serve, stir in milk and allow to heat until hot enough to eat.

Nutrition Facts

230 calories, 2.1 g fat, 1.0 g saturated fat, 44.4 g carbohydrates, 7.7 g sugar, 9.1 g protein, 5.6 g fiber, 330 mg sodium, 6 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Hamilton Beach Set 'n Forget Programmable Slow Cooker With Temperature Probe, 6-Quart (33967)

Hamilton Beach Set 'n Forget Programmable Slow Cooker With Temperature Probe, 6-Quart (33967)

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I used fat free canned evaporated milk in my chowders and bisques. It puts a nice "finish" on the soup. In addition, it's something you can always have on hand in your pantry.

I cream my own corn - no added salt or sugar :) - just scrape the corn off the cob - I add a bit of 1% or 2% milk, salt and pepper, cubed ham or a couple of slices of bacon and yum I've got a quick low calorie chowder. YUM

OK, confused old guy here. Cream of corn? Is that like cream of corn soup? The canned creamed corn that is next to the cans of regular corn? Something else?

This looks great and I cannot wait to try it!! But how much is a serving? I see it serves 8, but I'm terrible at figuring it out unless it's completely obvious (ie. I make 2 pieces of chicken and there are 2 servings :-P) Thanks!

Kevin, it's can cream corn, not the soup. Like Julie said you can use corn and milk and I blend a little with a hand held blender to make it creamy.

I am going to try this over the weekend. I like Kris's idea of the fat free evaporated milk as well.

Thanks for the recipe. How large is a serving...1 cup?

This recipe looks a lot like the recipe my mom used back when we were growing up, though she always did it on the stovetop. The slow cooker is a wonderful easy alternative. And like Kris, she always used evaporated milk too.

My mother found a recipe for this years ago and made it with the leftover Christmas ham she had. She didn't add the corn, but it's so very delicious. She passed many years ago and I have make it every year like she did. There isn't a day that goes by that I don't think of her, but reading your blog and seeing your recipe really brought a big smile to my face.

Is there something you can recommend that I can use to replace the ham? We don't eat ham, but I don't know if a soy meat option would work in this or not. Thanks!

Oh yeah, I forgot to mention-- No mixing milk & meat either, so chicken is out. Boyfriend also hates canned tuna. So, soy it is.

I'm a Weight Watcher (down 65lbs in past 9 mos), so will skip the potatoes and opt for other veggies instead (maybe mushrooms, celery, asparagus, etc). Any ideas out there to transform SG's basic recipe into a WW-friendlier, lower-point chowder??

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