Name: Slow Cooker Chipotle Corn Chowder
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 4 cups corn (about 5-6 ears of corn, shucked, if using fresh); 1 lb small red potatoes, cut into 1/2-inch pieces; 3 cloves garlic, minced; 1 shallot, finely diced; 1-2 chiles in adobo sauce (depending on spice preference), diced; 1 teaspoon adobo sauce; 1 bay leaf; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt; 4 cups vegetable broth; 1/4 cup flour; 1 1/2 cups shredded cheddar cheese; 1 cup plain Greek yogurt; Salt and pepper, to taste

Jump to Recipe

This recipe for slow cooker corn chowder blends sweet corn, hearty potatoes, and smoky chipotle peppers in a flavorful vegetable broth. A hint of Greek yogurt gives it a light, creamy texture, making it rich but not overly heavy – the perfect soup for cozy nights!

Why I Like This Recipe

As a mom of two and registered dietitian, my summers are BUSY, but I wouldn’t have it any other way.

I’m always looking for meals that are quick and easy, so I can soak up all of the summer fun, but I don’t want to miss out on the flavor and nourishment.

Enter, this Slow Cooker Corn Chowder!

It’s creamy, flavorful, and has just a touch of spice (which you can totally tone down to make more kid friendly!) and it couldn’t be simpler to make.

Also I LOOOOVE how easy this recipe is. The only work you have to do is chop some potatoes, shuck some corn, turn on your slow cooker and let it do the rest of the work. And if you’re in a time pinch, you could also use frozen corn instead of fresh. As someone who enjoys to cook but doesn’t want to spend hours every day doing so, slow cooker meals like this one are a godsend.

The chipotle peppers pack some heat into this chowder (or chowDAH as we say in Boston) and I added in some shredded sharp cheddar cheese for an umami boost. I felt like it needed a little extra somethin somethin in the flavor department and the cheese did it. If you’re looking for a vegan-friendly version, you could use NOOCH and skip the yogurt. If you’re a meat lover, you could add a little bacon for that umami flava flave.

Ingredients You’ll Need

Notes on Ingredients

Corn: I used fresh since it’s in season, but you could sub frozen or canned as well. Just make sure to defrost if using frozen or rinse and drain if using canned.

Red Potatoes: Cut the potatoes into even chunks, around 1/2 inch pieces, to ensure they cook evenly.

Garlic: provides a savory depth to the chowder

Shallot: provides a mild sweetness

Chiles in Adobo Sauce: For more spice, add 2 diced chiles. If you don’t want it as spicy, you can use 1 diced chile.

Bay leaf: adds a subtle savory aroma

Oregano: provides robust, peppery flavor

Thyme: provides earthy, slightly minty flavor

Flour: used to make a slurry that creates the thick, chowder consistency

Shredded Cheddar Cheese: adds a sharp, savory flavor

Plain Greek Yogurt: creates thick, chowder consistency and adds protein

Nutrition Benefits

Corn can get a bad rap because it’s full of sugar and carbs, but there’s a bit more to it than that. While it is a carbohydrate and considered a grain, it’s also a good source of vitamin C, B vitamins, and fiber.

The specific type of fiber found in corn is insoluble fiber, which doesn’t dissolve in water. It goes through the digestive tract without actually being digested, and instead adds bulk to your stool, helping with things like constipation.

Fun fact: red potatoes contain more potassium than bananas. Potassium is an essential electrolyte that regulates fluid balance and supports muscle contraction. It can help regulate blood pressure by relaxing blood vessels and promoting the excretion of excess sodium.

How to Make Slow Cooker Chipotle Corn Chowder

Prep your ingredients – shuck 5-6 ears of corn (if using fresh) and strip the kernels off the cob using a knife. Cut small red potatoes into 1/2 inch pieces. Mince 3 cloves of garlic and dice 1 shallot and 1-2 chiles in adobo sauce.
Combine the ingredients – Add corn, potatoes, garlic, chiles, adobo sauce, bay leaf, oregano, thyme, salt, and vegetable broth to the slow cooker.
Let it cook! Cook until the potatoes are fork tender, around 7-8 hours on low or 3-4 hours on high.
Thicken it up – Create a slurry by whisking flour in a small bowl with 1/4 cup water, tempering it by adding a cup of hot broth to the bowl. Add this to the chowder to thicken it up.
Get cheesy – Add in the cheese and stir until it’s completely melted.
Make it creamy – Turn off the slow cooker and fold in the Greek yogurt until it’s completely incorporated.
Finishing touches – Season with more salt and pepper, to taste.

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

Expert Tips

To prevent the yogurt from curdling, let it come to room temperature by setting it out for at least an hour before adding it to the chowder.
For a mild spice, use one chile. For a medium spice, use two chiles.
To make gluten-free, you can use arrowroot powder to make a slurry instead of flour.

Storage and Preparation

Store leftover chowder in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. To reheat, transfer to a microwave-safe bowl and heat in 30-45 second intervals, stirring in between, until heated all the way through, 1-2 minutes, depending on amount.

Recipes that Pair Well

Instant Pot Whole Wheat Bread (No Knead)

Air Fryer Salmon

Instant Pot Asparagus

Summer Peach Corn Salad

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published November 2014.