27 +Comfort Crockpot Chowder Soup Recipes for Cozy Nights In

When the weather turns chilly, there’s nothing quite like a warm, comforting bowl of chowder.

Whether it’s creamy and cheesy, hearty and savory, or packed with fresh veggies, chowder is the perfect dish to satisfy your cravings for something filling and delicious

But what if you could have this comforting soup with minimal effort? That’s where the magic of the crockpot comes in!

With its slow, steady cooking process, the crockpot allows you to prepare a variety of chowders without spending much time in the kitchen.

In this blog post, we’ll explore 27 mouthwatering crockpot chowder soup recipes that are perfect for cozy nights in.

From classic potato and corn chowders to creative combinations like spicy butternut squash and smoky sausage, you’ll find something for every taste.

27 +Comfort Crockpot Chowder Soup Recipes for Cozy Nights In

Crockpot chowders are the ultimate go-to for anyone who loves a comforting meal without the hassle.

Whether you’re feeding a crowd or looking for a filling meal to enjoy on your own, these 27 crockpot chowder soup recipes offer a variety of flavors that will keep you coming back for more.

The best part?

All of these recipes require minimal preparation and allow you to set it and forget it, so you can spend more time relaxing and enjoying your meal.

So, grab your crockpot and start exploring these delicious chowder recipes—you’ll soon have a collection of go-to meals for the coldest of days.Creamy Corn and Potato Chowder

This Creamy Corn and Potato Chowder is a heartwarming, classic comfort food that’s perfect for chilly days. The rich, velvety texture combines with the natural sweetness of corn and the earthy flavor of potatoes to create a dish that feels like a warm hug in a bowl. Made in the crockpot, it’s an effortless recipe that lets you enjoy a home-cooked meal with minimal effort.

Ingredients

• 4 cups potatoes, peeled and diced
• 3 cups frozen or fresh corn kernels
• 1 medium onion, diced
• 2 stalks celery, chopped
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 4 slices of cooked bacon, crumbled (optional)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp butter
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Add the potatoes, corn, onion, celery, garlic powder, smoked paprika, and broth to the crockpot. Stir well.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
3. Use an immersion blender to puree a portion of the soup directly in the crockpot for a thicker consistency, leaving some chunks for texture.
4. Stir in the heavy cream and butter, and adjust seasoning with salt and pepper. Let it heat through for another 15 minutes.
5. Serve warm, garnished with crumbled bacon and fresh parsley.

This chowder is a perfect example of how simple ingredients can create something truly special. Serve it with crusty bread or a green salad for a complete meal. Whether you’re cooking for your family or entertaining guests, this Creamy Corn and Potato Chowder will surely become a staple in your recipe collection.

Seafood Medley Chowder

Dive into a bowl of Seafood Medley Chowder, a luxurious and indulgent soup featuring shrimp, scallops, and white fish. This recipe brings the ocean’s best flavors together in a rich, creamy broth with a hint of smoky bacon and aromatic herbs. Perfect for seafood lovers, this crockpot chowder is both easy to make and impressively delicious.

Ingredients

• ½ lb shrimp, peeled and deveined
• ½ lb scallops
• ½ lb white fish (cod or haddock), cut into bite-sized pieces
• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, peeled and diced
• 3 cups chicken or seafood stock
• 1 cup heavy cream
• 1 cup frozen corn
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh dill, chopped

Instructions

1. In a skillet, cook the bacon until crispy, then remove and set aside. Use the rendered fat to sauté the onion and garlic until soft.
2. Add the sautéed mixture, potatoes, corn, thyme, smoked paprika, and stock to the crockpot. Cook on low for 6 hours or high for 3 hours, until the potatoes are tender.
3. Add the shrimp, scallops, and fish to the crockpot in the last 30 minutes of cooking. Stir gently to combine.
4. Pour in the heavy cream and adjust seasoning with salt and pepper. Let the chowder heat through for another 10-15 minutes.
5. Serve garnished with bacon and fresh dill for a burst of flavor.

This chowder is a celebration of seafood, offering a blend of creamy comfort and fresh ocean flavors. Pair it with a glass of white wine and a side of garlic bread for an unforgettable dining experience. It’s the perfect way to bring a bit of coastal flair to your home kitchen.

Southwest Chicken and Corn Chowder

Spice up your dinner table with this Southwest Chicken and Corn Chowder. This recipe combines tender chicken, sweet corn, and a kick of smoky chipotle to create a vibrant and hearty dish. Packed with bold flavors and colorful ingredients, it’s a family-friendly meal that will quickly become a favorite.

Ingredients

• 1 lb chicken breast, cubed
• 3 cups frozen or fresh corn kernels
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium onion, diced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 can (10 oz) diced tomatoes with green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped

Instructions

1. Add the chicken, corn, peppers, onion, tomatoes, cumin, chili powder, smoked paprika, and broth to the crockpot. Stir to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
3. Use a fork to shred the chicken slightly within the crockpot for a heartier texture.
4. Stir in the heavy cream and adjust seasoning with salt and pepper. Let the chowder heat through for an additional 15 minutes.
5. Serve hot, garnished with fresh cilantro.

This chowder is a delightful fusion of comfort and spice, making it an excellent choice for a flavorful dinner. Serve it with tortilla chips or a slice of cornbread for a meal that’s sure to please. The vibrant colors and zesty taste of this Southwest Chicken and Corn Chowder will bring a bit of sunshine to your day, no matter the season.

Smoky Sausage and White Bean Chowder

This Smoky Sausage and White Bean Chowder is a hearty, protein-packed soup that’s full of bold flavors and comforting textures. With smoky sausage, tender white beans, and a creamy broth, this crockpot recipe is perfect for busy days when you need a meal that satisfies without much fuss.

Ingredients

• 1 lb smoked sausage, sliced
• 2 cans (15 oz each) white beans, drained and rinsed
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 3 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Add the sausage, beans, carrots, celery, onion, smoked paprika, garlic powder, thyme, and chicken broth to the crockpot. Stir to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.
3. Stir in the heavy cream and adjust seasoning with salt and pepper. Let the chowder heat through for another 10-15 minutes.
4. Serve hot, garnished with fresh parsley for a touch of color and flavor.

This chowder is a filling, flavorful meal that’s ideal for cozy evenings. Pair it with warm bread or a fresh green salad for a complete dinner. The smoky notes from the sausage and paprika add depth to every bite, making it a dish you’ll come back to time and time again.

Cheesy Broccoli and Cauliflower Chowder

This Cheesy Broccoli and Cauliflower Chowder is a delightful, creamy soup that combines the wholesome goodness of vegetables with the rich flavor of cheese. Perfect for a meatless meal or a hearty side, it’s a crockpot recipe that transforms simple ingredients into something extraordinary.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• ½ tsp mustard powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp butter
• Croutons or crispy bacon bits for garnish (optional)

Instructions

1. Add the broccoli, cauliflower, onion, garlic, mustard powder, smoked paprika, and vegetable broth to the crockpot. Stir well.
2. Cook on low for 5-6 hours or high for 3 hours, until the vegetables are very tender.
3. Use an immersion blender to puree the soup to your desired consistency, leaving it as smooth or chunky as you like.
4. Stir in the heavy cream, butter, and shredded cheddar cheese. Mix until the cheese is fully melted and incorporated.
5. Serve hot, garnished with croutons or bacon bits if desired.

This chowder is a creamy, cheesy delight that makes eating your veggies feel indulgent. It’s a great way to sneak more greens into your diet while satisfying your craving for comfort food. Serve it with a slice of crusty bread for dipping, and you’ve got a meal that’s both nutritious and satisfying.

Spiced Sweet Potato and Lentil Chowder

Warm and earthy, this Spiced Sweet Potato and Lentil Chowder is a nourishing vegan option packed with bold flavors. Sweet potatoes, red lentils, and a medley of spices come together in a creamy coconut milk base, creating a vibrant and filling dish that’s perfect for meal prepping or a cozy dinner.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp turmeric
• ½ tsp cinnamon
• ½ tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped

Instructions

1. Add the sweet potatoes, lentils, onion, garlic, cumin, turmeric, cinnamon, smoked paprika, and vegetable broth to the crockpot. Stir well to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the sweet potatoes are tender and the lentils are cooked through.
3. Stir in the coconut milk and lime juice. Adjust seasoning with salt and pepper, and let the chowder heat through for another 10 minutes.
4. Serve hot, garnished with fresh cilantro.

This chowder is a burst of vibrant flavors and creamy textures, making it a standout addition to any meal plan. Pair it with naan bread or a simple side salad for a complete, plant-based feast. It’s not just a soup—it’s a comforting bowl of nourishment that you’ll love.

Loaded Ham and Potato Chowder

This Loaded Ham and Potato Chowder is a savory and satisfying dish that brings together the hearty flavors of tender potatoes, smoky ham, and creamy broth. Topped with classic baked potato fixings like cheese, green onions, and bacon, it’s a comfort food dream made effortlessly in your crockpot.

Ingredients

• 4 cups potatoes, peeled and diced
• 2 cups cooked ham, cubed
• 1 medium onion, diced
• 2 stalks celery, chopped
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 3 slices cooked bacon, crumbled
• 2 tbsp chopped green onions

Instructions

1. Combine potatoes, ham, onion, celery, garlic powder, smoked paprika, and chicken broth in the crockpot. Stir to mix well.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are soft.
3. Use a potato masher or immersion blender to mash some of the potatoes for a thicker consistency.
4. Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with crumbled bacon and green onions.

This chowder is the perfect way to use leftover ham, creating a cozy, hearty meal that everyone will love. Pair it with a fresh garden salad or warm dinner rolls for a comforting and complete dinner.

Creamy Wild Rice and Mushroom Chowder

Earthy and aromatic, this Creamy Wild Rice and Mushroom Chowder is a vegetarian delight that’s rich, hearty, and perfect for chilly evenings. With a nutty wild rice base and a variety of mushrooms, this dish is both elegant and comforting, making it an excellent choice for a cozy dinner or even a special occasion.

Ingredients

• 1 cup wild rice, rinsed
• 8 oz baby bella mushrooms, sliced
• 8 oz white mushrooms, sliced
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cups vegetable broth
• 1 cup heavy cream or coconut milk for a vegan option
• 2 cloves garlic, minced
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp butter or olive oil
• 2 tbsp chopped fresh parsley

Instructions

1. Add wild rice, mushrooms, onion, carrots, celery, garlic, thyme, and vegetable broth to the crockpot. Stir to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the rice is tender.
3. Stir in the heavy cream or coconut milk and butter. Adjust seasoning with salt and pepper. Allow the chowder to heat through for another 10-15 minutes.
4. Serve hot, garnished with fresh parsley for a pop of color and flavor.

This chowder offers a sophisticated blend of flavors and textures while remaining comforting and easy to prepare. Pair it with a slice of artisan bread or a crisp green salad for a truly satisfying meal. It’s a bowl of pure warmth and elegance.

Hearty Turkey and Vegetable Chowder

This Hearty Turkey and Vegetable Chowder is a nutritious and flavorful way to repurpose leftover turkey. Packed with vegetables and herbs in a creamy, savory broth, this crockpot recipe is as nourishing as it is delicious—a perfect family-friendly meal for any night of the week.

Ingredients

• 2 cups cooked turkey, shredded or diced
• 3 cups potatoes, peeled and diced
• 1 cup frozen peas
• 1 cup corn kernels
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 cups chicken or turkey broth
• 1 cup heavy cream
• 1 tsp thyme
• ½ tsp garlic powder
• Salt and pepper to taste
• 2 tbsp butter

Instructions

1. Add turkey, potatoes, peas, corn, carrots, celery, onion, garlic powder, thyme, and broth to the crockpot. Stir well.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.
3. Stir in the heavy cream and butter, and adjust seasoning with salt and pepper. Let the chowder heat through for another 10 minutes.
4. Serve hot with your favorite bread or crackers.

This chowder is a cozy and creative way to transform leftover turkey into a hearty, flavorful meal. With its creamy texture and abundance of vegetables, it’s a dish that everyone will appreciate. Serve it alongside a fresh loaf of bread for a dinner that’s both satisfying and heartwarming.

Chicken and Spinach Artichoke Chowder

This Chicken and Spinach Artichoke Chowder is a deliciously creamy, hearty dish that blends tender chicken with the rich flavors of artichokes and spinach. A twist on classic creamy soups, this chowder is both comforting and healthy, making it an excellent option for a family dinner or a cozy meal after a long day.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 3 cups chicken broth
• 1 cup heavy cream
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup potatoes, diced
• 1 tsp dried basil
• ½ tsp garlic powder
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup shredded Parmesan cheese

Instructions

1. Heat the olive oil in a skillet and sauté the onion and garlic until softened, about 3-4 minutes.
2. Add the cooked chicken, artichoke hearts, spinach, chicken broth, potatoes, basil, garlic powder, salt, and pepper to the crockpot. Stir well to combine.
3. Cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
4. Stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the soup is smooth. Let the chowder heat through for another 10-15 minutes.
5. Serve hot, garnished with extra Parmesan cheese if desired.

This chowder takes the classic flavors of spinach and artichoke dip and turns them into a savory, comforting meal. It’s perfect for anyone craving a deliciously creamy soup with a nutritious spin. Pair it with a side of toasted baguette or a crisp salad for a complete, satisfying dinner.

Beef and Barley Chowder

This Beef and Barley Chowder is a warm, hearty soup packed with tender chunks of beef, earthy barley, and fresh vegetables. It’s the ultimate comfort food for cold nights, and its slow-cooked depth of flavor makes it a great make-ahead meal that gets better with time.

Ingredients

• 1 lb beef stew meat, cubed
• 1 cup pearl barley
• 3 cups beef broth
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp thyme
• Salt and pepper to taste
• 1 cup heavy cream
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a skillet and brown the beef stew meat on all sides. Transfer the beef to the crockpot.
2. Add barley, carrots, celery, onion, garlic, rosemary, thyme, and beef broth to the crockpot. Stir to combine.
3. Cook on low for 8-10 hours or high for 4-5 hours, until the beef is tender and the barley is cooked.
4. Stir in the heavy cream and season with salt and pepper. Let the chowder heat through for another 15 minutes.
5. Serve hot, garnished with fresh parsley if desired.

This chowder is a filling, savory meal that is both rich in flavor and satisfying. The tender beef and chewy barley make each spoonful a comforting experience. Serve with warm crusty bread or a side salad for a complete meal that will warm you from the inside out.

Tomato Basil and Tortellini Chowder

This Tomato Basil and Tortellini Chowder combines the rich, savory taste of tomatoes with the comforting flavors of basil and cheese-filled tortellini. It’s a fresh twist on a classic soup, offering a creamy and tangy taste that’s perfect for any time of the year. This crockpot recipe is an easy, delicious way to enjoy a hearty Italian-inspired meal.

Ingredients

• 1 lb cheese tortellini
• 3 cups vegetable broth
• 1 can (28 oz) crushed tomatoes
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Heat olive oil in a skillet and sauté the onion and garlic until softened, about 3-4 minutes.
2. Add the sautéed onion and garlic, vegetable broth, crushed tomatoes, basil, oregano, salt, and pepper to the crockpot. Stir to combine.
3. Cook on low for 4-5 hours or high for 2-3 hours, allowing the flavors to meld together.
4. Stir in the tortellini and cook for an additional 20-30 minutes, until the tortellini is tender.
5. Stir in the heavy cream and adjust seasoning to taste. Serve hot, garnished with fresh basil.

This chowder offers a perfect balance of creamy and tangy, with the added richness of cheese-filled tortellini. It’s a satisfying and flavorful dish that’s quick to prepare and easy to enjoy. Pair it with a simple green salad or garlic bread for an Italian-inspired meal that’s sure to please everyone.

Spicy Butternut Squash and Carrot Chowder

This Spicy Butternut Squash and Carrot Chowder offers a delightful combination of sweetness from roasted butternut squash and carrots, balanced with a touch of heat from chili flakes. The creamy broth made with coconut milk and the vibrant flavors of ginger and garlic make this an exciting, warming soup that’s perfect for the fall and winter months.

Ingredients

• 4 cups butternut squash, peeled and cubed
• 3 large carrots, peeled and sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tsp ground cumin
• ½ tsp chili flakes (adjust to taste)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a skillet and sauté the onion, garlic, and ginger until fragrant, about 3-4 minutes.
2. Transfer the sautéed mixture to the crockpot and add the butternut squash, carrots, cumin, chili flakes, vegetable broth, and salt and pepper. Stir to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.
4. Use an immersion blender to puree the soup to your desired consistency, leaving some chunks if preferred.
5. Stir in the coconut milk and let the chowder heat through for 10-15 minutes.
6. Serve hot, garnished with fresh cilantro.

This chowder strikes a wonderful balance between sweetness, creaminess, and spice. The rich coconut milk enhances the flavors of the butternut squash and carrots, while the chili flakes add an exciting kick. Serve it with naan bread or a light salad for a comforting, plant-based meal that’s full of warmth and flavor.

Minestrone Chowder

Packed with vegetables, beans, and pasta, this Minestrone Chowder is a hearty, flavorful soup that brings together the best of Italian cuisine in a creamy and comforting chowder form. It’s perfect for a cozy dinner, offering a rich combination of flavors and textures that make it both satisfying and nutritious.

Ingredients

• 1 cup small pasta (e.g., elbow or ditalini)
• 2 cups zucchini, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions

1. Heat olive oil in a skillet and sauté the onion, garlic, carrots, celery, and zucchini until softened, about 5-6 minutes.
2. Add the sautéed vegetables, pasta, diced tomatoes, white beans, vegetable broth, oregano, basil, and salt and pepper to the crockpot. Stir to combine.
3. Cook on low for 6-7 hours or high for 3-4 hours, until the vegetables and pasta are tender.
4. Stir in the heavy cream and adjust seasoning with salt and pepper. Let the chowder heat through for another 15 minutes.
5. Serve hot, garnished with grated Parmesan cheese.

This Minestrone Chowder is a comforting and satisfying meal that can easily be made vegetarian or vegan by swapping the cream for coconut milk or a dairy-free alternative. It’s perfect for using up fresh vegetables and pantry staples, offering a rich, creamy twist on the classic minestrone soup. Pair it with crusty bread for a complete, wholesome meal.

Cabbage and Kielbasa Chowder

This Cabbage and Kielbasa Chowder is a simple, hearty dish that combines the savory flavors of kielbasa sausage with the mild sweetness of cabbage and potatoes. The smoky kielbasa and creamy broth create a comforting and filling meal that’s perfect for a cozy evening, especially when made in the crockpot.

Ingredients

• 1 lb kielbasa, sliced
• 4 cups cabbage, chopped
• 3 cups potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 tsp caraway seeds
• ½ tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp butter

Instructions

1. Add kielbasa, cabbage, potatoes, onion, garlic, caraway seeds, smoked paprika, and chicken broth to the crockpot. Stir to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender and the cabbage is soft.
3. Stir in the heavy cream and butter, and adjust seasoning with salt and pepper. Let the chowder heat through for another 10-15 minutes.
4. Serve hot, optionally garnished with fresh parsley or a dollop of sour cream.

This chowder is a fantastic blend of savory, smoky, and creamy flavors. The kielbasa adds a rich, hearty depth to the soup, while the cabbage provides a mild, crunchy contrast. It’s perfect for a filling meal with minimal prep time. Pair it with a slice of warm, buttered bread for a comforting dinner that’s sure to please everyone.

Note: More recipes are coming soon