28+ Hearty and Delicious Crockpot Chowder Soup Recipes to Warm

Are you looking for hearty, comforting meals that are easy to prepare?

Crockpot chowder soups are the perfect solution!

These soups are not only rich and flavorful but also incredibly simple to make with minimal hands-on effort.

With just a few ingredients and a slow cooker, you can create a wide variety of chowders, from creamy potato to spicy sausage and even vegetarian options.

In this blog post, we’ve gathered over 28 mouthwatering crockpot chowder soup recipes that are perfect for any occasion.

Whether you’re craving something rich and indulgent or light and healthy, there’s a chowder recipe here for everyone.

So, grab your slow cooker and get ready to enjoy a cozy, delicious bowl of chowder that will warm you up from the inside out!

28+ Hearty and Delicious Crockpot Chowder Soup Recipes to Warm

There’s no doubt that crockpot chowder soups are the ultimate comfort food.

Not only are they easy to make, but they’re also versatile enough to suit all tastes and dietary preferences.

From savory meat-based soups to light vegetarian options, the variety is endless.

With over 28 recipes to choose from, you can enjoy a different chowder every week of the year.

So, gather your ingredients, fire up your crockpot, and indulge in the warmth and deliciousness of these irresistible soups.

Your slow cooker will be your best friend, making dinner a breeze and ensuring every meal is full of flavor and comfort.

Creamy Chicken Corn Chowder

This hearty and comforting chicken corn chowder is perfect for chilly days. The combination of tender chicken, sweet corn, and creamy potatoes makes it a satisfying and easy-to-make meal. This crockpot recipe requires minimal prep time, and you can let the slow cooker do all the work, resulting in a delicious and creamy soup with just the right amount of seasoning.

Ingredients:

• 2 lbs boneless skinless chicken breasts
• 4 cups frozen corn kernels
• 3 cups diced potatoes (peeled)
• 1 medium onion, diced
• 2 cups chicken broth
• 1 cup half-and-half
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 2 tbsp flour (optional, for thickening)
• 1/2 cup shredded cheddar cheese (optional)

Directions:

1. In a crockpot, add the chicken breasts, corn, potatoes, onion, chicken broth, garlic, salt, pepper, paprika, thyme, and basil. Stir to combine.
2. Cover and cook on low for 6 hours or high for 3 hours.
3. After the cooking time, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the soup.
4. If you prefer a thicker chowder, whisk the flour into the half-and-half and pour it into the soup. Stir to combine and cook for another 20 minutes.
5. Stir in the heavy cream and shredded cheddar cheese, if using, and cook for an additional 10 minutes until the cheese is melted and the chowder is creamy.

This creamy chicken corn chowder is a cozy and filling dish that will keep you warm and satisfied. The slow-cooked chicken adds rich flavor, while the sweet corn and tender potatoes make every bite comforting. It’s perfect for serving on a busy weeknight or during a family gathering. The recipe is easily adaptable, and you can customize it with your favorite veggies or seasonings.

Potato Leek Chowder

This rich and velvety potato leek chowder is a wonderful vegetarian option, combining the earthiness of potatoes and leeks with a smooth, creamy broth. It’s full of flavor and incredibly easy to prepare, thanks to the convenience of the crockpot. This chowder is great for a lighter yet comforting meal.

Ingredients:

• 4 cups diced potatoes (peeled)
• 2 large leeks, cleaned and sliced
• 1 medium onion, diced
• 3 cups vegetable broth
• 1 cup heavy cream
• 2 cups whole milk
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp ground nutmeg
• 1/4 tsp dried thyme
• 1/2 cup grated Parmesan cheese (optional)

Directions:

1. In the crockpot, combine the diced potatoes, leeks, onion, vegetable broth, garlic, salt, pepper, nutmeg, and thyme. Stir to combine.
2. Cover and cook on low for 6 hours or high for 3 hours until the potatoes are tender.
3. Once the potatoes are soft, use a potato masher to mash about half of the potatoes in the crockpot to thicken the soup.
4. Stir in the heavy cream and milk, then cook on low for another 30 minutes to allow the flavors to meld.
5. If desired, sprinkle in some Parmesan cheese for added richness and flavor before serving.

This potato leek chowder is a true comfort food that’s creamy, flavorful, and simple to make. The leeks add a subtle sweetness that complements the creamy texture of the soup, while the nutmeg and thyme bring an extra layer of warmth. It’s an ideal dish for both vegetarians and those seeking a lighter yet filling meal. You can also make it ahead and reheat for a quick and easy dinner.

Bacon and Sweet Potato Chowder

If you’re looking for a hearty chowder that combines savory and sweet flavors, this bacon and sweet potato chowder is the answer. The crispy bacon adds a delicious smoky flavor, while the sweet potatoes provide a natural sweetness that balances the richness of the soup. This recipe is packed with nutrients and full of comforting flavors, making it a great choice for a family meal.

Ingredients:

• 4 medium sweet potatoes, peeled and diced
• 1 lb bacon, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup half-and-half
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup chopped fresh parsley (for garnish)

Directions:

1. In a skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, reserving the bacon drippings.
2. Add the onion and garlic to the skillet with the bacon drippings, cooking for 3-4 minutes until softened.
3. Transfer the bacon, onion, and garlic mixture to the crockpot, along with the sweet potatoes, chicken broth, salt, pepper, paprika, cumin, and cayenne pepper (if using). Stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours until the sweet potatoes are tender.
5. Once the soup is ready, use a potato masher to mash the sweet potatoes to your desired texture (smooth or chunky).
6. Stir in the half-and-half and heavy cream, and cook for an additional 15 minutes.
7. Garnish with crispy bacon and fresh parsley before serving.

This bacon and sweet potato chowder is a flavorful and hearty meal that’s sure to become a family favorite. The combination of crispy bacon, creamy broth, and naturally sweet potatoes creates a perfect balance of flavors. The soup is nourishing and rich, yet the sweetness of the potatoes keeps it light. It’s the ideal dish for a cozy dinner and pairs wonderfully with crusty bread or a side salad.

Beef and Barley Chowder

This hearty beef and barley chowder is packed with tender chunks of beef, chewy barley, and a medley of vegetables, all simmered to perfection in a rich and flavorful broth. The slow-cooking process allows the flavors to meld together, creating a comforting, filling dish that’s perfect for colder weather. The beef adds a savory depth, while the barley adds texture, making it a satisfying meal.

Ingredients:

• 1 lb stew beef, cut into bite-sized pieces
• 1 cup pearl barley
• 3 cups beef broth
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 cup frozen peas
• 1 cup half-and-half
• 2 tbsp fresh parsley, chopped (for garnish)

Directions:

1. In the crockpot, combine the stew beef, barley, beef broth, onion, carrots, celery, garlic, salt, pepper, thyme, and rosemary. Stir to combine.
2. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and the barley is fully cooked.
3. About 30 minutes before serving, stir in the frozen peas and continue cooking.
4. Once ready, stir in the half-and-half to add creaminess to the chowder.
5. Serve the chowder in bowls, garnished with fresh parsley.

This beef and barley chowder is a perfect balance of rich, savory beef and hearty vegetables, making it a comforting and satisfying meal. The chewy barley adds great texture, while the peas bring a pop of color and sweetness. The slow cooker does all the work, resulting in a deliciously tender and flavorful soup that’s perfect for meal prepping or enjoying on a chilly day. Serve it with a side of crusty bread for a complete meal.

Clam and Potato Chowder

This creamy clam and potato chowder is a delightful seafood dish that combines the briny taste of clams with the heartiness of potatoes. The rich broth is seasoned to perfection, and the creaminess makes it feel indulgent yet comforting. Whether you’re craving a coastal-inspired meal or just love seafood, this chowder is a must-try.

Ingredients:

• 3 cups frozen or fresh clams, drained and chopped
• 3 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2 cups clam juice
• 2 cups chicken broth
• 1 cup half-and-half
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp dried thyme
• 2 tbsp butter
• 1/4 cup fresh parsley, chopped (for garnish)

Directions:

1. In the crockpot, combine the clams, potatoes, onion, clam juice, chicken broth, garlic, salt, pepper, and thyme. Stir to combine.
2. Cover and cook on low for 6 hours or high for 3 hours, until the potatoes are tender.
3. Once the potatoes are cooked, stir in the half-and-half and heavy cream. Add the butter and stir until melted and fully combined.
4. Cook for an additional 10 minutes to allow the soup to thicken slightly.
5. Garnish with fresh parsley before serving.

This clam and potato chowder is a luxurious yet easy-to-make dish that brings the flavors of the sea straight to your table. The combination of tender potatoes, sweet clams, and creamy broth creates a comforting and satisfying soup that feels like a special treat. Whether you’re enjoying it on a cold winter day or as part of a seafood feast, this chowder will quickly become a favorite in your recipe collection.

Sausage and Kale Chowder

Packed with flavor and nutrition, this sausage and kale chowder is the perfect blend of hearty sausage, fresh kale, and creamy potatoes. The sausage adds a savory depth, while the kale brings a burst of freshness and color to the dish. This crockpot chowder is both comforting and healthy, making it a great option for anyone craving a nutritious yet filling soup.

Ingredients:

• 1 lb Italian sausage, casing removed
• 3 cups diced potatoes (peeled)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)
• 3 cups fresh kale, chopped
• 1 cup half-and-half
• 1/2 cup grated Parmesan cheese (optional)

Directions:

1. In a skillet, cook the Italian sausage over medium heat until browned and fully cooked. Drain any excess fat.
2. Transfer the sausage to the crockpot, then add the diced potatoes, onion, garlic, chicken broth, salt, pepper, and red pepper flakes (if using). Stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours until the potatoes are tender.
4. About 15 minutes before serving, stir in the chopped kale and cook until wilted.
5. Stir in the half-and-half and cook for an additional 10 minutes.
6. Serve the chowder topped with grated Parmesan cheese, if desired.

This sausage and kale chowder is a well-balanced and flavorful soup that’s packed with protein, fiber, and rich taste. The combination of savory sausage, creamy potatoes, and fresh kale makes it both hearty and refreshing. The slow cooker makes it easy to prepare, and the dish is ideal for a filling weeknight meal or a cozy weekend dinner. The Parmesan cheese adds a delicious finishing touch, enhancing the creamy texture and overall flavor.

Shrimp and Corn Chowder

This shrimp and corn chowder is a perfect blend of tender shrimp, sweet corn, and a rich, creamy broth. It’s a delightful seafood soup that’s both comforting and refreshing. With its subtle spices and buttery flavor, this chowder is an excellent way to enjoy seafood in a cozy and filling meal.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 4 cups corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2 cups chicken broth
• 1 cup half-and-half
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp butter
• 1/4 cup fresh cilantro, chopped (for garnish)

Directions:

1. In the crockpot, combine the shrimp, corn, potatoes, onion, chicken broth, garlic, salt, pepper, paprika, and cayenne pepper (if using). Stir to combine.
2. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the potatoes are tender.
3. About 30 minutes before serving, stir in the half-and-half and heavy cream. Add the butter and stir until melted and incorporated.
4. When the soup is ready, stir in the shrimp and cook for an additional 10 minutes until the shrimp turn pink and are cooked through.
5. Garnish with fresh cilantro and serve.

This shrimp and corn chowder is a delightful and indulgent dish that combines the sweetness of corn with the rich, delicate flavor of shrimp. The creamy broth adds a luxurious texture to the soup, while the spices give it just the right amount of warmth. It’s a perfect dish for a seafood lover and can be enjoyed as a light dinner or appetizer. The cilantro garnish provides a fresh and zesty contrast to the creamy chowder.

Butternut Squash and Apple Chowder

This butternut squash and apple chowder is a wonderful fall-inspired soup that combines the sweetness of roasted butternut squash with the tartness of apples. The smooth, velvety texture is complemented by a touch of cinnamon and nutmeg, creating a perfect balance of savory and sweet. This comforting chowder is both healthy and indulgent.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 medium apples (such as Granny Smith), peeled and diced
• 1 medium onion, diced
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup half-and-half
• 1/4 cup maple syrup (optional)
• 2 tbsp olive oil

Directions:

1. In a large bowl, toss the butternut squash and apples with olive oil, salt, pepper, cinnamon, and nutmeg.
2. Transfer the mixture to the crockpot and add the diced onion and vegetable broth. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender.
4. Once cooked, use an immersion blender to puree the soup to a smooth consistency. Alternatively, you can transfer the soup in batches to a blender.
5. Stir in the half-and-half and maple syrup (if using) for added creaminess and sweetness.
6. Cook for another 10 minutes before serving.

This butternut squash and apple chowder is the ultimate fall comfort food, offering a cozy and nourishing bowl of soup. The sweetness from the apples and squash is perfectly balanced by the warmth of the cinnamon and nutmeg, making it a rich and satisfying dish. The creamy texture, enhanced by the half-and-half and maple syrup, makes this chowder feel indulgent yet light. Serve it with a warm baguette for a complete meal that’s perfect for the season.

Turkey and Sweet Potato Chowder

This turkey and sweet potato chowder is a flavorful and filling dish that combines the lean protein of turkey with the natural sweetness of sweet potatoes. The creamy broth is packed with nutrients and flavor, making it a wholesome meal that’s easy to prepare in the crockpot. It’s an excellent choice for using leftover turkey or as a light, comforting dinner.

Ingredients:

• 1 lb ground turkey
• 3 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup half-and-half
• 1/4 cup fresh cilantro, chopped (for garnish)

Directions:

1. In a skillet, cook the ground turkey over medium heat until browned. Drain any excess fat and add the turkey to the crockpot.
2. Add the diced sweet potatoes, onion, garlic, chicken broth, salt, pepper, cumin, and smoked paprika to the crockpot. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
4. Stir in the half-and-half to create a creamy texture and cook for an additional 15 minutes.
5. Serve the chowder topped with fresh cilantro.

This turkey and sweet potato chowder is a perfect balance of flavors and textures, combining lean turkey with the sweetness of the potatoes and a creamy broth. The cumin and smoked paprika provide a unique, smoky warmth that enhances the overall flavor of the soup. This dish is light yet hearty, making it a great option for a family dinner or meal prep. The fresh cilantro garnish adds a burst of freshness to the creamy chowder, making each bite even more satisfying.

White Bean and Ham Chowder

This white bean and ham chowder is a savory and hearty soup that brings together the rich flavors of smoky ham and creamy white beans. The beans provide a perfect texture, while the ham gives the chowder a satisfying depth of flavor. It’s a great way to use leftover ham and create a comforting, filling meal with minimal effort.

Ingredients:

• 2 cups cooked ham, diced
• 3 cups white beans (canned or cooked from dry)
• 2 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup half-and-half
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Directions:

1. In the crockpot, combine the diced ham, white beans, potatoes, onion, garlic, chicken broth, salt, pepper, thyme, and red pepper flakes (if using). Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours until the potatoes are tender.
3. About 15 minutes before serving, stir in the half-and-half for creaminess and let it heat through.
4. Serve the chowder topped with fresh parsley.

This white bean and ham chowder is a hearty, satisfying dish that’s full of flavor and perfect for using up leftover ham. The creamy texture of the beans and the smoky ham create a well-rounded and filling meal. With the added richness of half-and-half, this chowder feels indulgent without being too heavy. It’s an excellent choice for a cozy dinner, especially during colder months, and it pairs beautifully with crusty bread.

Mushroom and Spinach Chowder

This mushroom and spinach chowder is a flavorful, comforting vegetarian dish that combines earthy mushrooms and fresh spinach with a creamy base. The depth of the mushrooms is balanced by the lightness of spinach, and the creamy broth makes this chowder rich and satisfying. Perfect for a meatless meal or a light dinner.

Ingredients:

• 4 cups mushrooms (such as cremini or button), sliced
• 3 cups fresh spinach, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 cups diced potatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp ground nutmeg
• 1 cup half-and-half
• 1 tbsp fresh dill, chopped (for garnish)

Directions:

1. In the crockpot, combine the mushrooms, spinach, onion, garlic, vegetable broth, potatoes, salt, pepper, thyme, and nutmeg. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
3. About 15 minutes before serving, stir in the half-and-half for creaminess and let it warm through.
4. Garnish with fresh dill before serving.

This mushroom and spinach chowder is a perfect example of how simple ingredients can create a flavorful and comforting soup. The earthiness of the mushrooms and the freshness of the spinach make for a delightful balance in every spoonful. The creamy texture from the half-and-half elevates the chowder, making it feel rich without being overly heavy. It’s a great option for vegetarians or anyone looking for a light but satisfying meal. Serve with a slice of whole-grain bread for a wholesome dinner.

Zucchini and Tomato Chowder

This zucchini and tomato chowder is a light, fresh, and flavorful dish that’s perfect for summer or when you want a lighter option. The zucchini adds a delicate flavor and texture, while the tomatoes create a bright, tangy broth. This easy-to-make chowder is perfect for anyone looking for a healthy and refreshing soup.

Ingredients:

• 4 medium zucchinis, diced
• 3 cups diced tomatoes (fresh or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1 cup half-and-half
• 1 tbsp fresh basil, chopped (for garnish)

Directions:

1. In the crockpot, combine the zucchini, tomatoes, onion, garlic, vegetable broth, salt, pepper, basil, and oregano. Stir to combine.
2. Cover and cook on low for 5-6 hours or high for 2-3 hours until the zucchini is tender.
3. About 15 minutes before serving, stir in the half-and-half for a creamy texture and let it heat through.
4. Garnish with fresh basil before serving.

This zucchini and tomato chowder is a light, refreshing, and healthy soup that’s perfect for warmer weather or a simple weeknight meal. The fresh flavors of the zucchini and tomatoes shine through in the broth, while the half-and-half adds a subtle creaminess. The herbs bring a fragrant, flavorful touch to the dish, making it a satisfying and easy-to-make chowder. It’s a great way to use up summer vegetables and enjoy a nutritious, low-calorie meal.

Sweet Corn and Chicken Chowder

This sweet corn and chicken chowder is a creamy, comforting soup that’s perfect for a hearty meal. The sweet corn adds a natural sweetness that pairs wonderfully with tender pieces of chicken and a velvety, flavorful broth. It’s a great way to enjoy a delicious combination of protein and vegetables in a satisfying soup.

Ingredients:

• 2 cups cooked chicken, shredded
• 3 cups frozen or fresh sweet corn kernels
• 2 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup half-and-half
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 tbsp fresh parsley, chopped (for garnish)

Directions:

1. In the crockpot, combine the shredded chicken, corn, potatoes, onion, garlic, chicken broth, salt, pepper, smoked paprika, and thyme. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
3. About 15 minutes before serving, stir in the half-and-half to create a creamy texture and let it warm through.
4. Serve the chowder topped with fresh parsley.

This sweet corn and chicken chowder is a comforting and wholesome dish that balances the sweetness of the corn with the savory flavors of chicken and spices. The creamy broth adds richness, making it feel like a luxurious meal. It’s perfect for a family dinner or meal prep, and its mild yet satisfying flavors are sure to please a crowd. Pair it with some crusty bread for a complete, comforting meal.

Roasted Tomato and Bell Pepper Chowder

This roasted tomato and bell pepper chowder is a flavorful and vibrant dish that combines the sweetness of roasted vegetables with a creamy broth. The tomatoes and bell peppers bring a smoky depth to the soup, while the creamy base makes it velvety and indulgent. It’s a perfect way to enjoy the flavors of summer in a hearty and satisfying soup.

Ingredients:

• 4 cups tomatoes, roasted and chopped (or 2 cans diced tomatoes)
• 2 red bell peppers, roasted and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 tsp dried basil
• 1 cup half-and-half
• 2 tbsp fresh basil, chopped (for garnish)

Directions:

1. In a skillet, roast the tomatoes and bell peppers until they are charred and soft. You can also use a broiler or an oven to roast them at 400°F for 20-25 minutes.
2. Transfer the roasted vegetables to the crockpot, adding the onion, garlic, vegetable broth, salt, pepper, smoked paprika, and basil. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the flavors meld together.
4. About 15 minutes before serving, stir in the half-and-half for creaminess and let it warm through.
5. Serve the chowder garnished with fresh basil.

This roasted tomato and bell pepper chowder is a vibrant, flavorful soup with a rich, smoky taste. The roasting process enhances the natural sweetness of the vegetables, while the creamy broth rounds out the flavors and adds indulgence. It’s a perfect dish for those looking for a vegetarian option with loads of flavor and texture. Serve it as a starter or main course, and enjoy the satisfying, comforting qualities of this delicious chowder.

Spicy Sausage and White Bean Chowder

This spicy sausage and white bean chowder is a hearty and flavorful soup that packs a punch. The spicy sausage adds heat and depth, while the white beans provide a creamy, satisfying texture. Combined with the smoky broth, this chowder is the perfect balance of spicy, savory, and creamy. It’s a perfect option for anyone craving a comforting yet bold dish.

Ingredients:

• 1 lb spicy Italian sausage, casing removed
• 3 cups white beans (canned or cooked from dry)
• 2 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for extra heat)
• 1 cup half-and-half
• 1/4 cup fresh parsley, chopped (for garnish)

Directions:

1. In a skillet, cook the sausage over medium heat until browned and fully cooked. Drain any excess fat and add the sausage to the crockpot.
2. Add the white beans, potatoes, onion, garlic, chicken broth, salt, pepper, and red pepper flakes (if using) to the crockpot. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
4. About 15 minutes before serving, stir in the half-and-half for creaminess and let it warm through.
5. Serve the chowder topped with fresh parsley.

This spicy sausage and white bean chowder is a flavorful, hearty dish that combines rich sausage with creamy beans and a satisfying broth. The heat from the sausage and red pepper flakes adds a layer of spice, making it perfect for those who enjoy a little kick in their soup. The creamy texture from the half-and-half brings everything together, creating a well-balanced, satisfying chowder. It’s an excellent choice for a filling dinner or for meal prep, and it pairs well with a side of warm, crusty bread.

Cauliflower and Leek Chowder

This cauliflower and leek chowder is a light yet comforting soup that combines the delicate flavor of cauliflower with the mild, savory taste of leeks. The creamy broth creates a velvety texture that complements the vegetables perfectly, making it a nutritious and satisfying meal. Ideal for a lighter dinner, it offers both warmth and a healthy dose of fiber.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 2 leeks, cleaned and sliced
• 1 medium potato, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup half-and-half
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 tbsp fresh thyme, chopped (for garnish)

Directions:

1. In the crockpot, combine the cauliflower, leeks, potatoes, onion, garlic, vegetable broth, salt, pepper, and nutmeg. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours until the vegetables are tender.
3. About 15 minutes before serving, stir in the half-and-half for creaminess and let it warm through.
4. Serve the chowder topped with fresh thyme.

This cauliflower and leek chowder is a deliciously creamy soup that brings together the subtle sweetness of leeks and the mild flavor of cauliflower. The creamy texture makes it feel indulgent while still being light and healthy. With the added touch of nutmeg, this chowder becomes a cozy, comforting dish. It’s a great option for a low-calorie meal and can easily be served with a slice of whole-grain bread for extra heartiness.

Potato and Bacon Chowder

This potato and bacon chowder is a rich and comforting soup that combines the creamy texture of potatoes with the smoky, salty flavor of bacon. It’s the perfect combination of indulgence and satisfaction, with each spoonful offering hearty potatoes, crispy bacon, and a flavorful broth. A favorite for anyone craving a filling and delicious chowder.

Ingredients:

• 6 slices bacon, diced
• 4 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup half-and-half
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/4 cup fresh chives, chopped (for garnish)

Directions:

1. In a skillet, cook the diced bacon over medium heat until crispy. Remove from the skillet and set aside.
2. In the same skillet, sauté the onion and garlic until softened, then add the sautéed onions and garlic to the crockpot.
3. Add the diced potatoes, chicken broth, salt, pepper, thyme, and smoked paprika to the crockpot. Stir to combine.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
5. About 15 minutes before serving, stir in the half-and-half for a creamy texture and let it heat through.
6. Top with the crispy bacon and fresh chives before serving.

This potato and bacon chowder is the ultimate comfort food, offering the creamy richness of potatoes combined with the savory, smoky goodness of crispy bacon. The half-and-half gives the soup its velvety texture, making it feel indulgent but not overwhelming. The smoky paprika and thyme add depth to the flavor, while the chives offer a fresh, herbal contrast. It’s perfect for a cozy meal on a chilly evening and pairs wonderfully with a fresh baguette or toasted bread.

Creamy Chicken and Vegetable Chowder

This creamy chicken and vegetable chowder is a wholesome and nourishing soup that’s packed with tender chicken and a variety of vegetables. It has a rich and velvety texture, thanks to the creamy base, and a comforting, mild flavor that makes it a family favorite. It’s perfect for those looking for a balanced, hearty meal in a bowl.

Ingredients:

• 2 cups cooked chicken, shredded
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup half-and-half
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp dried rosemary
• 1 tbsp fresh parsley, chopped (for garnish)

Directions:

1. In the crockpot, combine the shredded chicken, carrots, celery, potatoes, onion, garlic, chicken broth, salt, pepper, and rosemary. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
3. About 15 minutes before serving, stir in the half-and-half for creaminess and let it warm through.
4. Garnish with fresh parsley before serving.

This creamy chicken and vegetable chowder is a well-rounded, nutritious soup that combines the lean protein of chicken with a variety of vegetables. The creamy broth gives it a luxurious texture, while the rosemary adds a fragrant, earthy flavor. It’s a filling and comforting dish that’s perfect for a family meal or a hearty lunch. Serve it with warm, crusty bread to soak up every last spoonful of the delicious soup.

Spicy Black Bean and Sweet Potato Chowder

This spicy black bean and sweet potato chowder is a bold, flavorful soup that blends the earthiness of black beans with the sweetness of tender sweet potatoes. The combination of spices adds heat and warmth, while the creamy broth ties it all together. Perfect for those who enjoy a little kick in their soup.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups cooked black beans (or canned, drained, and rinsed)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 cup half-and-half
• 2 tbsp fresh cilantro, chopped (for garnish)

Directions:

1. In the crockpot, combine the sweet potatoes, black beans, onion, garlic, vegetable broth, salt, pepper, cumin, chili powder, and cayenne pepper (if using). Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
3. About 15 minutes before serving, stir in the half-and-half for creaminess and let it warm through.
4. Serve the chowder topped with fresh cilantro.

This spicy black bean and sweet potato chowder is a hearty and flavorful dish that brings together sweet and savory flavors. The cumin, chili powder, and cayenne pepper provide a satisfying heat, while the half-and-half adds richness and creaminess to the soup. This dish is perfect for a comforting vegetarian meal with a spicy twist. Pair it with a side of cornbread or tortilla chips for a complete and satisfying meal.

Chicken, Kale, and Potato Chowder

This chicken, kale, and potato chowder is a nourishing soup packed with lean protein, hearty potatoes, and vitamin-rich kale. The creamy broth brings all the flavors together in a cozy, satisfying dish that’s perfect for a healthy dinner. It’s a great way to enjoy a filling soup that’s both delicious and packed with nutrients.

Ingredients:

• 2 cups cooked chicken, shredded
• 4 medium potatoes, peeled and diced
• 2 cups fresh kale, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup half-and-half
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Directions:

1. In the crockpot, combine the shredded chicken, potatoes, kale, onion, garlic, chicken broth, salt, pepper, thyme, and red pepper flakes (if using). Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
3. About 15 minutes before serving, stir in the half-and-half for creaminess and let it warm through.
4. Serve the chowder topped with fresh parsley.

This chicken, kale, and potato chowder is a hearty and wholesome meal that balances tender chicken, creamy potatoes, and the robust flavor of kale. The rich broth is enhanced by thyme, while the red pepper flakes add a touch of heat. The half-and-half creates a velvety texture, making it a comforting and nutritious soup. Perfect for a healthy family meal, this chowder is sure to become a go-to favorite for cozy evenings.

Roasted Garlic and Potato Chowder

This roasted garlic and potato chowder is a creamy and flavorful soup with the deep, rich flavor of roasted garlic. The potatoes create a creamy base, and the roasted garlic elevates the dish, adding a savory and slightly sweet note. This chowder is perfect for garlic lovers and anyone craving a warm, comforting bowl of soup.

Ingredients:

• 1 head of garlic, roasted
• 4 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup half-and-half
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 tbsp fresh chives, chopped (for garnish)

Directions:

1. To roast the garlic, wrap the entire head of garlic in foil and bake at 400°F for 30-35 minutes until soft and fragrant. Once cooled, squeeze the garlic cloves out of their skins and set aside.
2. In the crockpot, combine the roasted garlic, diced potatoes, onion, minced garlic, chicken broth, salt, pepper, and thyme. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
4. About 15 minutes before serving, stir in the half-and-half for creaminess and let it heat through.
5. Serve the chowder topped with fresh chives.

This roasted garlic and potato chowder is a flavorful, indulgent soup that’s simple to prepare but packed with taste. The roasted garlic brings a depth of flavor that makes the chowder extra special, while the creamy potatoes make each spoonful comforting and satisfying. The half-and-half adds a rich texture, and the fresh chives provide a nice pop of color and flavor. This chowder is perfect for garlic lovers and makes a wonderful, warming meal on a chilly day.

Note: More recipes are coming soon!