29+ Easy and Healthy Crockpot Chowder Recipes for Comforting Meals

Crockpot chowders are the ultimate comfort food.

They are perfect for busy days when you want a delicious, hearty meal without spending hours in the kitchen.

With just a little preparation, you can let your slow cooker do all the work.

Whether you’re craving something creamy, savory, or a bit lighter, there’s a chowder recipe for everyone.

From classic potato chowder to exotic flavors like pumpkin and sausage, these 29+ recipes will satisfy all your cravings.

So, grab your slow cooker and get ready to make these warm and comforting dishes that will become your new go-to recipes.

29+ Easy and Healthy Crockpot Chowder Recipes for Comforting Meals

Crockpot chowders are the answer to busy weeknights and chilly weekends.

With their easy prep and delicious results, you’ll be able to enjoy a flavorful and filling meal with minimal effort.

From classic comfort food to creative twists, these 29+ crockpot chowder recipes are bound to please every palate.

So go ahead, try a new recipe today, and let your slow cooker work its magic while you relax and enjoy the comforting flavors of a homemade chowder.

Crockpot Corn and Potato Chowder

A creamy and comforting chowder filled with sweet corn, tender potatoes, and savory seasonings. This crockpot recipe is perfect for busy days, as it requires minimal effort and delivers a hearty, delicious meal that everyone will love.

Ingredients:

• 4 cups of frozen corn
• 5 medium potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp thyme
• 1 tbsp butter
• 1 tbsp cornstarch (optional for thicker chowder)

Instructions:

1. In a slow cooker, combine the frozen corn, diced potatoes, onion, garlic, chicken broth, salt, pepper, and thyme.
2. Cover and cook on low for 6-7 hours or until the potatoes are tender.
3. Stir in the heavy cream and butter during the last 30 minutes of cooking.
4. For a thicker chowder, mix the cornstarch with a bit of cold water to create a slurry, then add it to the chowder and stir until thickened.
5. Taste and adjust seasoning as needed, adding more salt and pepper to taste.
6. Serve hot with a sprinkle of fresh herbs or shredded cheese if desired.

This chowder is a simple yet flavorful option for a cozy dinner. The slow cooking process allows the flavors to meld together beautifully, and the creamy texture makes every spoonful comforting. The addition of cornstarch, if desired, provides a rich, velvety finish. This dish pairs wonderfully with crusty bread or a side salad.

Crockpot Chicken and Sweet Potato Chowder

A nutritious and filling chowder made with tender chicken, sweet potatoes, and a savory broth. This recipe brings warmth to your kitchen, offering a sweet and spicy blend that’s satisfying year-round, especially during cooler months.

Ingredients:

• 2 lbs chicken breasts (boneless, skinless)
• 4 medium sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup coconut milk or heavy cream
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp cinnamon
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Place the chicken breasts at the bottom of your slow cooker, followed by the diced sweet potatoes, onion, and garlic.
2. Pour in the chicken broth and add cumin, paprika, cinnamon, salt, and pepper. Stir to combine.
3. Cover and cook on low for 7-8 hours or until the chicken is cooked through and the sweet potatoes are tender.
4. Shred the chicken directly in the crockpot using two forks, and then stir in the coconut milk or heavy cream.
5. Let the chowder simmer for an additional 15-30 minutes before serving to allow the flavors to meld.
6. Garnish with fresh cilantro for a pop of color and flavor, if desired.

This chowder offers a perfect balance of sweetness from the sweet potatoes and a savory richness from the chicken. The coconut milk adds a creamy finish that complements the warm spices. It’s a satisfying meal on its own or pairs well with a side of roasted vegetables or a light salad. The slow cooker does all the work, and you get a nourishing bowl of goodness.

Crockpot Bacon and Leek Chowder

This chowder takes the traditional potato soup up a notch by adding crispy bacon and leeks. The smoky bacon and the mild, onion-like flavor of leeks bring a savory twist to a comforting classic. It’s a rich, hearty option that’s perfect for any occasion.

Ingredients:

• 6 slices of bacon, chopped
• 2 large leeks, cleaned and sliced (white and light green parts only)
• 5 medium potatoes, peeled and diced
• 1 medium onion, diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• 1 tbsp butter
• Chives or parsley for garnish (optional)

Instructions:

1. In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pan.
2. Add the leeks and onion to the pan and sauté in the bacon grease for 3-4 minutes until softened. Transfer the leeks and onions to the slow cooker.
3. Add the diced potatoes, chicken broth, salt, pepper, and thyme to the slow cooker and stir well.
4. Cover and cook on low for 6-7 hours, until the potatoes are tender.
5. Stir in the heavy cream and butter, then use a potato masher to mash a portion of the potatoes for a creamy texture.
6. Top with the crispy bacon and fresh herbs just before serving.

This chowder is rich, flavorful, and comforting, with the crispy bacon adding a delightful crunch to each bowl. The leeks give a subtle sweetness that balances the smoky bacon perfectly. The creamy texture is made even better with the addition of heavy cream and mashed potatoes. Serve this chowder with a slice of garlic bread or a side of greens for a well-rounded meal.

Crockpot Seafood Chowder

A luxurious, creamy seafood chowder that combines a variety of seafood, including shrimp, scallops, and white fish, in a rich, flavorful broth. This hearty soup is perfect for seafood lovers and makes for a special, satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb white fish fillets (like cod or haddock), cut into chunks
• 1 cup scallops, halved if large
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups seafood broth (or chicken broth)
• 1 cup heavy cream
• 1 tsp Old Bay seasoning
• 1 tsp dried dill
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp butter
• Fresh parsley for garnish

Instructions:

1. Place the potatoes, onion, and garlic in the bottom of the slow cooker. Add the seafood broth, Old Bay seasoning, dill, salt, and pepper, then stir to combine.
2. Cover and cook on low for 6-7 hours, or until the potatoes are tender.
3. About 30 minutes before serving, stir in the shrimp, fish chunks, and scallops. Add the butter and heavy cream, and stir gently.
4. Let the seafood cook through and the chowder to simmer for the remaining time.
5. Once ready to serve, garnish with fresh parsley.

This seafood chowder is rich in flavor, with the combination of shrimp, scallops, and white fish offering a variety of textures and tastes. The creamy broth enhances the seafood, making every spoonful a delight. It’s a perfect dish for a cozy evening or a special occasion. Serve with crusty bread or a simple green salad to complete the meal.

Crockpot Creamy Broccoli and Cheddar Chowder

A comforting and creamy chowder made with tender broccoli and sharp cheddar cheese, offering a nutritious and satisfying dish. It’s a vegetarian option that’s full of flavor, perfect for a cozy dinner.

Ingredients:

• 4 cups fresh broccoli florets
• 5 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk
• 1 ½ cups shredded sharp cheddar cheese
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp mustard powder
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Place the broccoli, potatoes, onion, and garlic in the slow cooker. Pour in the vegetable broth, salt, pepper, and mustard powder, and stir well.
2. Cover and cook on low for 6-7 hours, until the potatoes are tender and the broccoli is cooked.
3. About 30 minutes before serving, add the milk and shredded cheddar cheese. Stir well until the cheese is melted and the soup is creamy.
4. Use a potato masher to mash some of the potatoes for a thicker consistency.
5. Garnish with fresh parsley before serving.

This creamy broccoli and cheddar chowder offers a perfect balance of savory and creamy flavors, with the sharp cheddar cheese providing richness and depth. The tender broccoli and potatoes create a filling, satisfying soup that’s comforting and wholesome. Pair it with a side of garlic bread or a light salad to make it a complete meal.

Crockpot Beef and Vegetable Chowder

A hearty and filling chowder that combines tender beef with a variety of vegetables, creating a rich and savory dish. Perfect for cold weather, this slow-cooked chowder is packed with flavor and is great for feeding a crowd.

Ingredients:

• 1 lb beef stew meat, cubed
• 4 medium potatoes, peeled and diced
• 3 carrots, peeled and sliced
• 1 cup celery, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried rosemary
• 1 tbsp Worcestershire sauce
• 1 cup frozen peas
• 1 cup heavy cream or half-and-half

Instructions:

1. In the slow cooker, combine the beef stew meat, potatoes, carrots, celery, onion, and garlic.
2. Add the beef broth, salt, pepper, rosemary, and Worcestershire sauce. Stir to combine.
3. Cover and cook on low for 7-8 hours, until the beef is tender and the vegetables are cooked through.
4. About 30 minutes before serving, stir in the frozen peas and heavy cream. Let it cook for the remaining time.
5. Taste and adjust seasoning as needed before serving.

This beef and vegetable chowder is rich and satisfying, with tender beef and hearty vegetables in a flavorful broth. The creamy finish from the heavy cream adds a comforting touch, making this chowder a perfect meal for any chilly day. Serve with a warm loaf of bread or a side salad for a complete, filling meal.

Crockpot Ham and Potato Chowder

A hearty, creamy chowder packed with savory ham, tender potatoes, and a blend of seasonings. This recipe is perfect for using up leftover ham and creates a comforting, filling meal that’s sure to satisfy the whole family.

Ingredients:

• 2 cups cooked ham, diced
• 5 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tbsp butter
• Fresh parsley for garnish (optional)

Instructions:

1. In the slow cooker, combine the diced ham, potatoes, onion, and garlic.
2. Pour in the chicken broth and season with salt, pepper, and thyme. Stir to combine.
3. Cover and cook on low for 6-7 hours until the potatoes are tender and the flavors meld together.
4. About 30 minutes before serving, add the heavy cream and butter, and stir well.
5. Taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley if desired.

This ham and potato chowder is a satisfying and comforting meal that’s rich in flavor and perfect for any occasion. The creamy texture and savory ham provide a great balance of flavors. It’s an easy and affordable option that will warm you up on a cold day. Pair it with some warm bread or a side salad for a complete meal.

Crockpot Butternut Squash and Apple Chowder

A vibrant and flavorful chowder that combines the sweetness of butternut squash and apples with savory ingredients, making it a perfect fall or winter meal. This dish is nourishing and comforting, full of seasonal flavors.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 apples, peeled, cored, and chopped (Granny Smith or Honeycrisp work best)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp ground cinnamon
• 1 tsp dried sage
• 1 tbsp olive oil
• Fresh thyme for garnish (optional)

Instructions:

1. In the slow cooker, add the butternut squash, apples, onion, and garlic.
2. Pour in the vegetable broth and season with salt, pepper, cinnamon, and sage. Stir to combine.
3. Cover and cook on low for 6-7 hours until the squash is soft and the apples are tender.
4. About 30 minutes before serving, add the coconut milk or heavy cream, stirring to combine.
5. Use an immersion blender to puree the soup to a smooth texture, or mash some of the squash if you prefer a chunkier chowder.
6. Serve hot, garnished with fresh thyme if desired.

This butternut squash and apple chowder is a comforting, slightly sweet soup with a velvety texture. The combination of squash and apples creates a beautiful balance of flavors, while the coconut milk or cream gives it a rich, creamy finish. This dish is perfect for a chilly evening and pairs well with warm bread or a light salad.

Crockpot Vegetable and Lentil Chowder

A hearty, nutrient-packed chowder made with lentils and a variety of vegetables, offering a comforting and satisfying meal. This vegetarian and vegan-friendly option is perfect for a wholesome, flavorful dinner that doesn’t skimp on taste.

Ingredients:

• 1 cup dried lentils, rinsed
• 3 medium carrots, peeled and diced
• 3 celery stalks, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups diced tomatoes (with juice)
• 1 cup corn kernels (frozen or fresh)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp cumin
• 1 tsp dried thyme
• 1 tbsp olive oil
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Place the lentils, carrots, celery, onion, and garlic in the slow cooker.
2. Add the vegetable broth, diced tomatoes, corn, salt, pepper, cumin, and thyme. Stir to combine.
3. Cover and cook on low for 7-8 hours until the lentils and vegetables are tender.
4. About 30 minutes before serving, taste the chowder and adjust the seasoning if needed.
5. If the chowder is too thick, add additional vegetable broth to reach your desired consistency.
6. Serve hot, garnished with fresh parsley or cilantro.

This vegetable and lentil chowder is a wholesome, flavorful meal that’s packed with protein from the lentils and plenty of vegetables. The slow cooking process enhances the flavors, creating a rich and satisfying soup that’s perfect for a cozy dinner. It’s a great option for those looking for a plant-based meal, and it pairs well with crusty bread or a side of greens.

Crockpot Turkey and Spinach Chowder

A light yet hearty chowder featuring lean turkey, fresh spinach, and a creamy broth. This dish combines the richness of turkey with the freshness of spinach, making it a nutritious and satisfying meal for any time of the year.

Ingredients:

• 1 lb ground turkey
• 4 cups fresh spinach, chopped
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried basil
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. In a skillet, cook the ground turkey with olive oil until browned and fully cooked. Transfer the turkey to the slow cooker.
2. Add the potatoes, onion, garlic, and chicken broth to the slow cooker, then stir in the salt, pepper, and basil.
3. Cover and cook on low for 6-7 hours until the potatoes are tender.
4. About 30 minutes before serving, add the chopped spinach and heavy cream. Stir to combine and allow the spinach to wilt and the cream to heat through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.

This turkey and spinach chowder offers a nutritious twist on a classic chowder, with lean turkey providing protein and spinach adding a dose of greens. The creamy broth ties everything together, making it a light yet filling dish. It’s perfect for a cozy meal, and you can pair it with a side of whole-grain crackers or a simple salad for added freshness.

Crockpot Zucchini and Potato Chowder

A fresh, creamy chowder made with zucchini, potatoes, and a delicate blend of seasonings. This simple yet delicious chowder is perfect for showcasing summer vegetables and is a light but satisfying option for any meal.

Ingredients:

• 4 medium potatoes, peeled and diced
• 3 medium zucchinis, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk or half-and-half
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano
• 1 tbsp butter
• Fresh basil for garnish (optional)

Instructions:

1. Place the potatoes, zucchini, onion, and garlic in the slow cooker.
2. Pour in the vegetable broth, then season with salt, pepper, and oregano. Stir to combine.
3. Cover and cook on low for 6-7 hours until the potatoes are soft and the vegetables are tender.
4. About 30 minutes before serving, add the milk or half-and-half and butter, then stir to combine.
5. Mash some of the potatoes for a thicker texture or use an immersion blender for a smooth chowder.
6. Taste and adjust seasoning, then serve hot, garnished with fresh basil if desired.

This zucchini and potato chowder is a light yet satisfying soup that highlights the fresh flavors of summer vegetables. The potatoes create a creamy base, while the zucchini adds a slight sweetness. The dish is perfect for a quick weeknight dinner or a summer meal, and it pairs wonderfully with crusty bread or a green salad.

Crockpot Creamy Carrot and Ginger Chowder

A flavorful, creamy chowder with the natural sweetness of carrots and the zing of fresh ginger. This bright and flavorful soup is a perfect balance of sweet and savory, offering a refreshing and unique take on the classic chowder.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp ground cumin
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Place the carrots, onion, garlic, and grated ginger in the slow cooker.
2. Pour in the vegetable broth and season with salt, pepper, and cumin. Stir well.
3. Cover and cook on low for 6-7 hours until the carrots are tender.
4. About 30 minutes before serving, stir in the coconut milk or heavy cream, then let the chowder heat through.
5. Use an immersion blender to puree the soup until smooth or mash for a chunkier texture.
6. Taste and adjust seasoning as needed, then serve hot, garnished with fresh cilantro.

This carrot and ginger chowder is full of vibrant flavors and offers a healthy, creamy option for a filling meal. The combination of carrots and ginger creates a balance of sweetness and spice, while the coconut milk or cream adds richness. It’s a perfect dish for cooler weather and pairs well with a light side salad or whole-grain bread.

Crockpot White Bean and Kale Chowder

A hearty, nutritious chowder featuring creamy white beans, fresh kale, and a savory broth. This vegetarian chowder is loaded with fiber, protein, and vitamins, making it a wholesome and comforting meal.

Ingredients:

• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups fresh kale, chopped
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk or heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tbsp olive oil
• Fresh Parmesan cheese for garnish (optional)

Instructions:

1. Add the white beans, kale, potatoes, onion, and garlic to the slow cooker.
2. Pour in the vegetable broth and season with salt, pepper, and thyme. Stir to combine.
3. Cover and cook on low for 6-7 hours until the potatoes are tender and the beans are soft.
4. About 30 minutes before serving, stir in the milk or heavy cream and let it warm through.
5. Use a potato masher to mash a portion of the potatoes for a thicker texture, or blend for a smoother consistency.
6. Serve hot, garnished with freshly grated Parmesan cheese, if desired.

This white bean and kale chowder is a filling, nutritious meal that’s rich in fiber and vitamins. The beans provide heartiness while the kale adds a burst of freshness. The creamy broth ties everything together, making it a perfect dish for colder months. Pair with a slice of whole-grain bread or a crisp salad for a complete meal.

Crockpot Chicken and Mushroom Chowder

A creamy and flavorful chowder that combines tender chicken with earthy mushrooms and a rich broth. This chowder is comforting and satisfying, offering a delicious blend of flavors that’s perfect for any season.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 4 cups mushrooms, sliced (cremini or white mushrooms work well)
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tbsp butter
• Fresh parsley for garnish (optional)

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker, then add the mushrooms, potatoes, onion, and garlic.
2. Pour in the chicken broth and season with salt, pepper, and thyme. Stir to combine.
3. Cover and cook on low for 7-8 hours, or until the chicken is cooked through and the potatoes are tender.
4. Shred the chicken directly in the slow cooker using two forks, then stir in the heavy cream and butter.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.

This chicken and mushroom chowder is rich, creamy, and filled with tender chicken and savory mushrooms. The slow cooking process allows the flavors to meld beautifully, making it a comforting meal that’s perfect for a weeknight dinner. Serve with a side of garlic bread or a simple salad for a well-rounded meal.

Crockpot Cauliflower and Cheddar Chowder

A creamy, cheesy chowder that combines cauliflower with sharp cheddar cheese, creating a comforting, low-carb version of the classic potato chowder. This is an excellent option for those looking for a lighter yet satisfying meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 ½ cups shredded sharp cheddar cheese
• 1 cup milk or half-and-half
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried mustard powder
• 1 tbsp butter
• Fresh chives for garnish (optional)

Instructions:

1. Place the cauliflower, potatoes, onion, and garlic in the slow cooker.
2. Pour in the vegetable broth and season with salt, pepper, and mustard powder. Stir to combine.
3. Cover and cook on low for 6-7 hours until the potatoes and cauliflower are tender.
4. About 30 minutes before serving, stir in the milk or half-and-half and butter, then add the shredded cheddar cheese. Stir until the cheese is melted and the chowder is creamy.
5. Use a potato masher to mash some of the potatoes and cauliflower for a thicker texture, or blend for a smoother consistency.
6. Serve hot, garnished with fresh chives, if desired.

This cauliflower and cheddar chowder is a delicious, cheesy alternative to traditional potato chowder. The cauliflower provides a lighter base, while the cheddar cheese adds richness and flavor. It’s a comforting, satisfying soup that’s perfect for a cozy dinner, and it pairs beautifully with a side of crispy bread or a light green salad.

Crockpot Sweet Potato and Black Bean Chowder

A flavorful, hearty chowder that combines the natural sweetness of sweet potatoes with the earthiness of black beans. This vibrant and nutritious dish is perfect for a plant-based meal that’s both filling and comforting.

Ingredients:

• 4 medium sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Add the sweet potatoes, black beans, onion, and garlic to the slow cooker.
2. Pour in the vegetable broth and season with cumin, chili powder, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, or until the sweet potatoes are tender.
4. About 30 minutes before serving, stir in the coconut milk or heavy cream and let the soup heat through.
5. Use a potato masher to mash a portion of the sweet potatoes and beans for a thicker texture or blend for a smoother chowder.
6. Serve hot, garnished with fresh cilantro if desired.

This sweet potato and black bean chowder is a deliciously hearty and comforting dish full of vibrant flavors. The natural sweetness of the sweet potatoes balances beautifully with the savory black beans, while the coconut milk or cream adds richness. It’s a nourishing meal that’s perfect for a cozy evening, and it pairs wonderfully with a side of crusty bread or a fresh salad.

Crockpot Shrimp and Corn Chowder

A creamy, comforting chowder featuring tender shrimp and sweet corn, offering a perfect balance of flavors. This dish is a quick, easy, and satisfying meal that’s great for any occasion, especially in the warmer months.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups frozen or fresh corn kernels
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp Old Bay seasoning
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp butter
• Fresh parsley for garnish (optional)

Instructions:

1. Add the shrimp, corn, potatoes, onion, and garlic to the slow cooker.
2. Pour in the chicken broth and season with Old Bay seasoning, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours until the potatoes are tender.
4. About 30 minutes before serving, stir in the heavy cream and butter, and let it warm through.
5. Taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley.

This shrimp and corn chowder is both rich and satisfying, with the shrimp providing a tender protein and the sweet corn adding a delicious flavor contrast. The creamy broth makes it feel indulgent, while still being light enough for a summer meal. Pair it with a light salad or some fresh bread to complete the dish.

Crockpot Chicken and Leek Chowder

A savory, comforting chowder that combines tender chicken with the delicate flavor of leeks, creating a smooth, velvety soup. This dish is perfect for a warming meal on a chilly day, with a mild but satisfying taste.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 3 large leeks, cleaned and chopped
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tbsp butter
• Fresh thyme for garnish (optional)

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker, then add the leeks, potatoes, onion, and garlic.
2. Pour in the chicken broth and season with salt, pepper, and thyme. Stir to combine.
3. Cover and cook on low for 7-8 hours until the chicken is cooked through and the potatoes are tender.
4. Shred the chicken directly in the slow cooker using two forks, then stir in the heavy cream and butter.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh thyme if desired.

This chicken and leek chowder is a cozy, comforting dish perfect for cold weather. The leeks add a mild, sweet onion flavor that pairs wonderfully with the tender chicken and creamy broth. It’s a simple yet flavorful chowder that’s ideal for a hearty meal. Serve with some warm crusty bread or a green salad to complete the meal.

Crockpot Bacon and Potato Chowder

A savory, indulgent chowder packed with crispy bacon, tender potatoes, and a creamy broth. This recipe is a comforting classic, full of rich flavors and perfect for any cozy meal.

Ingredients:

• 6 slices bacon, chopped
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tbsp butter
• Fresh chives for garnish (optional)

Instructions:

1. In a skillet, cook the chopped bacon until crispy, then transfer it to the slow cooker.
2. Add the diced potatoes, onion, and garlic to the slow cooker, then pour in the chicken broth and season with salt, pepper, and thyme.
3. Cover and cook on low for 6-7 hours, or until the potatoes are tender.
4. About 30 minutes before serving, stir in the heavy cream and butter, and let the chowder heat through.
5. Use a potato masher to mash some of the potatoes for a thicker texture or blend for a smoother consistency.
6. Serve hot, garnished with fresh chives if desired.

This bacon and potato chowder is a decadent, flavorful dish that’s sure to satisfy your cravings. The crispy bacon adds a savory crunch, and the creamy broth envelops the tender potatoes for a comforting and rich meal. It’s perfect for a cold evening and pairs beautifully with a slice of rustic bread or a light salad.

Crockpot Carrot and Parsnip Chowder

A hearty, flavorful chowder that combines the natural sweetness of carrots and parsnips with a creamy broth, making it a delicious and nutritious option for a cold-weather meal.

Ingredients:

• 4 large carrots, peeled and chopped
• 4 medium parsnips, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk or cream
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tbsp butter
• Fresh parsley for garnish (optional)

Instructions:

1. Add the carrots, parsnips, onion, and garlic to the slow cooker.
2. Pour in the vegetable broth and season with salt, pepper, and thyme. Stir to combine.
3. Cover and cook on low for 6-7 hours, or until the vegetables are tender.
4. About 30 minutes before serving, stir in the milk or cream and butter, then let the chowder warm through.
5. Use a potato masher or immersion blender to create your desired texture, mashing some of the vegetables for a thicker consistency.
6. Taste and adjust seasoning if needed, then serve hot, garnished with fresh parsley.

This carrot and parsnip chowder offers a wonderful balance of sweetness and savory flavors. The parsnips bring a slight earthiness that pairs perfectly with the carrots. The creamy base makes it feel rich and comforting, and it’s ideal for warming up on a chilly day. Serve with a slice of hearty bread for a complete meal.

Crockpot Pumpkin and Sausage Chowder

A hearty and comforting chowder that combines the rich flavor of pumpkin with savory sausage, creating a delicious balance of flavors. Perfect for autumn or anytime you crave a flavorful, filling soup.

Ingredients:

• 1 lb sausage (Italian sausage or chicken sausage works well)
• 1 medium pumpkin, peeled and cubed (or 1 can of pumpkin puree)
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried sage
• 1 tbsp olive oil
• Fresh sage for garnish (optional)

Instructions:

1. In a skillet, cook the sausage until browned and crumbled. Add it to the slow cooker.
2. Add the pumpkin, potatoes, onion, and garlic to the slow cooker.
3. Pour in the chicken broth and season with salt, pepper, and sage. Stir to combine.
4. Cover and cook on low for 6-7 hours until the potatoes and pumpkin are tender.
5. About 30 minutes before serving, stir in the heavy cream and let it warm through.
6. Taste and adjust seasoning as needed, then serve hot, garnished with fresh sage if desired.

This pumpkin and sausage chowder is a savory yet slightly sweet dish that captures the essence of fall. The pumpkin provides a creamy base, while the sausage adds richness and depth of flavor. It’s perfect for a cozy dinner and pairs wonderfully with warm, crusty bread or a simple green salad.

Note: More recipes are coming soon!