28+ Flavorful Crockpot Corn Chowder Recipes for Every Season

Are you in the mood for a comforting, creamy bowl of soup? Corn chowder is a perfect choice, and when made in a crockpot, it’s even easier to enjoy.

With the rich flavors of corn, potatoes, and seasonings slow-cooked to perfection, your crockpot will do all the work for you.

This list of 28+ crockpot corn chowder recipes offers a variety of options, from classic to creative.

Whether you prefer the traditional creamy base or something with a spicy twist, there’s a chowder recipe for every palate.

So, grab your crockpot and start cooking up a delicious, hearty meal the whole family will love.

28+ Flavorful Crockpot Corn Chowder Recipes for Every Season

Crockpot corn chowder is a versatile, delicious, and easy dish that’s perfect for any season.

With over 28 different recipes to choose from, you can always find a new favorite to enjoy.

These recipes let you experiment with different ingredients, flavors, and textures while keeping the preparation simple.

So next time you’re craving a warm, satisfying meal, turn to your crockpot and whip up one of these amazing corn chowders.

Classic Creamy Crockpot Corn Chowder

This classic creamy crockpot corn chowder is the ultimate comfort food, combining simple, wholesome ingredients to create a rich, velvety soup perfect for any season. Its slow-cooked flavors develop beautifully, making it a family favorite for busy weeknights or cozy weekend meals.

Ingredients:

• 6 cups fresh or frozen corn kernels
• 4 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 4 slices of bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 2 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Add corn, potatoes, onion, garlic, thyme, paprika, salt, and pepper to the crockpot.
2. Pour in the broth and stir gently to combine. Cover and cook on low for 6-7 hours or high for 3-4 hours until the potatoes are tender.
3. Using an immersion blender, blend the chowder slightly to thicken while leaving some chunks for texture.
4. Stir in heavy cream and shredded cheddar cheese, and cook for an additional 15-20 minutes until heated through.
5. Serve warm, topped with crumbled bacon and a sprinkle of fresh parsley, if desired.

This classic chowder delivers an unmatched creamy texture and robust flavor. Whether served with crusty bread or crackers, it’s a delightful dish to warm you up any day of the week.

Southwest-Style Crockpot Corn Chowder

This Southwest-inspired crockpot corn chowder offers a zesty twist on the classic recipe. With bold spices, smoky heat, and vibrant ingredients, it’s a standout dish perfect for those who enjoy a bit of flair in their meals.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, chopped
• 3 medium russet potatoes, peeled and diced
• 3 cups chicken or vegetable broth
• 1 cup half-and-half
• 1 can (14 oz) diced tomatoes with green chilies, drained
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 cup shredded pepper jack cheese
• 1 jalapeño, seeded and diced (optional)
• Salt and pepper to taste

Instructions:

1. Add corn, peppers, onion, potatoes, diced tomatoes, jalapeño (if using), and spices to the crockpot. Stir to combine.
2. Pour in the broth, cover, and cook on low for 6 hours or high for 3 hours.
3. Blend about half the soup with an immersion blender for a thick yet chunky texture.
4. Stir in half-and-half and pepper jack cheese. Cook for an additional 20 minutes until the cheese is melted.
5. Serve garnished with fresh cilantro, a dollop of sour cream, or tortilla strips.

This chowder’s smoky, spicy flavors and vibrant colors make it a lively addition to any meal. Enjoy it with cornbread or as a standalone dish that’s sure to impress.

Vegan Crockpot Corn Chowder with Coconut Milk

Indulge in a creamy, dairy-free delight with this vegan crockpot corn chowder. The coconut milk adds a luscious texture, while the fresh herbs and spices bring depth and warmth to this wholesome recipe.

Ingredients:

• 6 cups fresh or frozen corn kernels
• 3 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp turmeric
• ½ tsp ground ginger
• ½ tsp cayenne pepper (optional)
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Combine corn, sweet potatoes, onion, garlic, bell pepper, turmeric, ginger, cayenne pepper (if using), salt, and pepper in the crockpot.
2. Add the vegetable broth, stir, and cover. Cook on low for 6-7 hours or high for 3-4 hours until the sweet potatoes are tender.
3. Blend part of the soup with an immersion blender for a creamy consistency, leaving some texture intact.
4. Stir in coconut milk and lime juice. Cook for another 15-20 minutes until warmed through.
5. Garnish with fresh cilantro before serving.

This vegan chowder is a guilt-free, plant-based comfort food that’s rich, satisfying, and full of vibrant flavors. It’s perfect for anyone looking to enjoy a hearty meal without dairy or meat.

Spicy Bacon and Corn Chowder

This spicy bacon and corn chowder is a delicious balance of creamy comfort and bold heat. The crisp bacon adds a savory depth, while the blend of spices elevates this chowder to a new level of flavor. Perfect for those who enjoy a bit of spice with their soup.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 5 slices of bacon, cooked and crumbled
• 1 red bell pepper, diced
• 1 jalapeño, finely chopped
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp paprika
• ½ tsp cayenne pepper
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add corn, potatoes, onion, garlic, bell pepper, jalapeño, paprika, cayenne, chili powder, salt, and pepper to the crockpot.
2. Pour in the broth, stir to combine, and cover. Cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
3. Blend half of the soup to achieve a creamy consistency.
4. Stir in the heavy cream and crumbled bacon, cooking for another 15-20 minutes until warmed through.
5. Serve with cilantro on top.

This chowder delivers the perfect balance of spice and smokiness. The bacon provides a savory crunch that contrasts beautifully with the creamy base. It’s an excellent choice for spice lovers.

Cheesy Ham and Corn Chowder

A comforting, cheesy corn chowder with the added richness of ham, this recipe is a great way to use up leftover ham and create a hearty, satisfying meal in no time. The cheese makes it wonderfully creamy, while the ham adds a savory, meaty depth.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 3 cups cooked ham, diced
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Combine corn, ham, potatoes, onion, garlic, thyme, salt, and pepper in the crockpot.
2. Add the broth, stir, and cover. Cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
3. Using an immersion blender, blend part of the soup for a thicker consistency, leaving some chunks.
4. Stir in the heavy cream and shredded cheddar cheese, and cook for an additional 20 minutes until cheese is melted and smooth.
5. Serve with a sprinkle of extra cheese and fresh herbs, if desired.

This cheesy ham and corn chowder is comforting and rich, with a smoky, savory undertone from the ham. It’s the perfect dish to make when you need something satisfying for a family meal.

Roasted Garlic and Corn Chowder

The deep, roasted flavor of garlic in this chowder adds complexity and warmth, making it a perfect comfort food. Paired with the natural sweetness of corn, this chowder is both simple and sophisticated.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 1 whole head of garlic, roasted
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. To roast the garlic, slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 30-35 minutes. Squeeze the roasted garlic out of the cloves and set aside.
2. In the crockpot, add corn, potatoes, onion, roasted garlic, salt, and pepper.
3. Pour in the vegetable broth and stir. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Blend the soup slightly with an immersion blender for a creamy, chunky texture.
5. Stir in the coconut milk or cream, and cook for another 15 minutes.
6. Serve with fresh parsley and enjoy.

This roasted garlic corn chowder is rich, creamy, and full of savory flavors. The roasted garlic adds a unique depth, making this chowder something special and perfect for a cozy meal.

Butternut Squash and Corn Chowder

This vibrant, slightly sweet butternut squash and corn chowder brings together earthy squash and sweet corn in a smooth, creamy base. The addition of cinnamon and nutmeg creates a warm, comforting flavor profile, perfect for autumn or any time of year.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 2 cups cubed butternut squash
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tsp cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Add corn, butternut squash, onion, garlic, cinnamon, nutmeg, salt, and pepper to the crockpot.
2. Pour in the vegetable broth and stir to combine. Cover and cook on low for 6-7 hours or high for 3-4 hours until the squash is tender.
3. Blend the soup slightly, leaving some chunks for texture.
4. Stir in the coconut milk, and cook for an additional 15-20 minutes until warmed through.
5. Serve with fresh sage for a lovely autumn-inspired garnish.

The natural sweetness of the butternut squash complements the corn perfectly, and the spices add a cozy warmth. This chowder is a delightful way to enjoy seasonal ingredients and feel comforted all at once.

Lobster and Corn Chowder

For a special treat, this lobster and corn chowder combines the luxurious sweetness of lobster with the comforting creaminess of a classic corn chowder. It’s perfect for a special occasion or when you want to indulge in something extraordinary.

Ingredients:

• 2 lobster tails, cooked and chopped
• 6 cups corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups seafood broth
• 1 cup heavy cream
• 1 tbsp fresh thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add corn, potatoes, onion, garlic, thyme, paprika, salt, and pepper to the crockpot.
2. Pour in the seafood broth, stir to combine, and cover. Cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender.
3. Blend part of the soup with an immersion blender for a thicker consistency.
4. Stir in the heavy cream and lobster, and cook for another 15 minutes until the lobster is heated through.
5. Serve with a garnish of fresh parsley.

This lobster and corn chowder is a decadent take on a classic. The lobster adds an indulgent touch to the rich, creamy base, making it a memorable dish perfect for a celebratory meal.

Vegetarian Crockpot Corn Chowder

This hearty vegetarian corn chowder is packed with wholesome vegetables and a creamy texture. Perfect for those who want a comforting soup without the meat, it’s a flavorful, filling option that everyone will enjoy.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 3 medium carrots, peeled and diced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tsp dried basil
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Add corn, carrots, celery, onion, basil, garlic powder, salt, and pepper to the crockpot.
2. Pour in the vegetable broth, stir to combine, and cover. Cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender.
3. Blend part of the soup with an immersion blender for a thick, creamy consistency.
4. Stir in the coconut milk, and cook for an additional 15-20 minutes.
5. Serve with fresh thyme on top for an aromatic finish.

This vegetarian corn chowder is a wholesome, satisfying meal that’s rich in flavor without any meat. It’s perfect for vegetarians and anyone who enjoys a good, hearty soup.

Buffalo Chicken Corn Chowder

This spicy, creamy buffalo chicken corn chowder combines the heat of buffalo sauce with the richness of a creamy chowder. The tender chicken and sweet corn provide the perfect balance, making it a hearty, flavorful dish that’s perfect for any time of the year.

Ingredients:

• 3 cups cooked chicken, shredded
• 6 cups corn kernels (fresh or frozen)
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• ½ cup buffalo sauce (or to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• Salt and pepper to taste
• Blue cheese crumbles (optional)

Instructions:

1. Add shredded chicken, corn, potatoes, onion, garlic powder, onion powder, salt, and pepper to the crockpot.
2. Pour in the chicken broth, stir to combine, and cover. Cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
3. Blend part of the soup for a creamy consistency, leaving some chunks.
4. Stir in the heavy cream and buffalo sauce, and cook for an additional 15-20 minutes.
5. Serve topped with blue cheese crumbles, if desired.

This buffalo chicken corn chowder has a kick of spice and tangy richness, perfect for fans of buffalo wings. It’s a comforting, flavorful twist on the traditional chowder that will spice up your mealtime.

Mushroom and Corn Chowder

Mushroom lovers will adore this earthy mushroom and corn chowder. With a rich, creamy base and the deep umami flavor of mushrooms, this soup is a perfect option for a comforting, hearty meal.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 2 cups mushrooms, sliced (preferably cremini or button)
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Add corn, mushrooms, potatoes, onion, thyme, salt, and pepper to the crockpot.
2. Pour in the vegetable broth and stir to combine. Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
3. Blend part of the soup with an immersion blender to thicken.
4. Stir in the heavy cream, and cook for an additional 15-20 minutes.
5. Serve with fresh parsley sprinkled on top.

This mushroom and corn chowder is a creamy, satisfying dish with earthy mushrooms and sweet corn, making it a perfect comforting meal for any occasion.

Coconut Curry Corn Chowder

Bring some warmth and exotic flavor to your corn chowder with a creamy coconut curry base. The coconut milk provides a rich, velvety texture, while the curry spices offer a vibrant kick, turning this chowder into a one-of-a-kind dish.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add corn, potatoes, onion, garlic, red curry paste, turmeric, cumin, coriander, salt, and pepper to the crockpot.
2. Pour in the vegetable broth, stir to combine, and cover. Cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
3. Blend part of the soup for a thick, creamy texture.
4. Stir in the coconut milk and cook for another 15-20 minutes.
5. Serve garnished with fresh cilantro.

This coconut curry corn chowder is a flavorful, comforting dish with the perfect balance of sweet corn, rich coconut milk, and warm, aromatic spices. It’s ideal for those craving something unique and hearty.

Crab and Corn Chowder

This crab and corn chowder takes seafood to the next level with tender crab meat paired with the sweetness of corn in a rich, creamy base. Perfect for special occasions or when you want to treat yourself to a luxurious, satisfying meal.

Ingredients:

• 2 cups crab meat (cooked, lump or claw)
• 6 cups corn kernels (fresh or frozen)
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups seafood broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add corn, crab meat, potatoes, onion, garlic, thyme, Old Bay seasoning, salt, and pepper to the crockpot.
2. Pour in the seafood broth, stir to combine, and cover. Cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
3. Blend part of the soup for a creamy texture, leaving some chunks of crab and potato.
4. Stir in the heavy cream and cook for an additional 15-20 minutes.
5. Serve garnished with fresh parsley.

This crab and corn chowder is a rich, luxurious dish that combines the sweetness of corn with the delicate flavor of crab. It’s a perfect indulgence for seafood lovers.

Baked Potato and Corn Chowder

Inspired by the classic baked potato, this chowder incorporates all the comfort and richness of a loaded potato with the added sweetness of corn. It’s a perfect, hearty dish to enjoy on chilly nights.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 4 medium potatoes, peeled and diced
• 1 cup cooked bacon, crumbled
• 1 medium onion, chopped
• 4 cups chicken or vegetable broth
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp dried chives
• Salt and pepper to taste

Instructions:

1. Add corn, potatoes, bacon, onion, garlic powder, chives, salt, and pepper to the crockpot.
2. Pour in the broth, stir to combine, and cover. Cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
3. Blend part of the soup to thicken, leaving some chunks for texture.
4. Stir in sour cream and shredded cheddar cheese. Cook for an additional 20 minutes until cheese is melted.
5. Serve topped with extra cheese, bacon bits, and fresh chives.

This baked potato and corn chowder is a comforting, hearty soup that combines the best of a loaded baked potato and sweet corn. It’s sure to become a family favorite.

Sweet Potato and Corn Chowder

This naturally sweet and savory chowder brings together the sweetness of sweet potatoes with the classic comfort of corn in a creamy, velvety base. It’s a nutritious, filling option that will warm you up on the coldest days.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add corn, sweet potatoes, onion, garlic, paprika, thyme, salt, and pepper to the crockpot.
2. Pour in the vegetable broth and stir to combine. Cover and cook on low for 6-7 hours or high for 3-4 hours, until sweet potatoes are tender.
3. Blend part of the soup for a creamy consistency.
4. Stir in the coconut milk and cook for an additional 15-20 minutes.
5. Serve garnished with fresh parsley.

This sweet potato and corn chowder is naturally creamy, satisfying, and full of vibrant flavors. It’s a healthy, delicious way to enjoy a comforting meal.

Tuscan Corn Chowder

This Tuscan-style corn chowder brings an Italian twist to the traditional recipe. With the addition of sun-dried tomatoes, spinach, and Italian herbs, this chowder takes on a fresh, herby, and slightly tangy flavor that perfectly complements the sweetness of the corn.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups fresh spinach, chopped
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parmesan cheese for garnish

Instructions:

1. Add corn, onion, garlic, sun-dried tomatoes, basil, oregano, salt, and pepper to the crockpot.
2. Pour in the vegetable broth, stir, and cover. Cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
3. Blend part of the soup for a thicker consistency.
4. Stir in the heavy cream and spinach, and cook for an additional 15-20 minutes until the spinach wilts.
5. Serve garnished with a sprinkle of parmesan cheese.

This Tuscan corn chowder offers a fresh, savory flavor profile with an Italian flair. The addition of sun-dried tomatoes and spinach adds depth, making it a flavorful and hearty dish.

Bacon, Leek, and Corn Chowder

This rich and savory chowder features the luxurious combination of crispy bacon, sweet corn, and tender leeks. The mild onion flavor of leeks gives the soup a gentle depth that enhances the overall experience.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 3 leeks, cleaned and sliced
• 5 slices bacon, cooked and crumbled
• 4 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Add corn, leeks, bacon, potatoes, thyme, salt, and pepper to the crockpot.
2. Pour in the chicken broth and stir. Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
3. Blend part of the soup to create a creamy consistency.
4. Stir in the heavy cream, and cook for an additional 15-20 minutes.
5. Serve garnished with fresh chives.

The bacon and leek combination in this chowder creates a comforting, savory flavor, while the corn adds a natural sweetness. This chowder is rich, satisfying, and perfect for a hearty meal.

Pesto Corn Chowder

This pesto corn chowder combines the fresh, herbaceous flavor of pesto with the sweet, creamy corn for a unique and vibrant twist on the classic recipe. The rich pesto adds an aromatic and flavorful dimension to the chowder.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• ½ cup pesto (store-bought or homemade)
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Add corn, onion, garlic, potatoes, oregano, salt, and pepper to the crockpot.
2. Pour in the vegetable broth and stir. Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
3. Blend part of the soup for a thicker consistency.
4. Stir in the heavy cream and pesto, and cook for an additional 15-20 minutes.
5. Serve garnished with fresh basil.

This pesto corn chowder has a fresh, herby flavor from the pesto that complements the sweet corn perfectly. It’s a fun and flavorful variation of the classic recipe, making it a must-try for pesto fans.

Lemon and Dill Corn Chowder

This lemon and dill corn chowder is a bright, refreshing take on the traditional chowder. The tangy lemon and fragrant dill enhance the sweetness of the corn, creating a light but satisfying dish.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 1 tbsp fresh lemon juice
• 1 tsp dried dill
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Add corn, potatoes, onion, dill, salt, and pepper to the crockpot.
2. Pour in the vegetable broth and stir. Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
3. Blend part of the soup to create a thicker consistency.
4. Stir in the coconut milk or cream and fresh lemon juice, and cook for an additional 15-20 minutes.
5. Serve garnished with fresh dill.

The bright, citrusy lemon and fragrant dill make this corn chowder a refreshing, light option that’s perfect for warmer weather or when you’re craving something a little different.

Zucchini and Corn Chowder

This zucchini and corn chowder is a vegetable-packed, light yet creamy dish that combines the mild flavor of zucchini with sweet corn. It’s a great way to incorporate more veggies into your meal while still enjoying the richness of a chowder.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 2 medium zucchinis, diced
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add corn, zucchini, potatoes, onion, basil, salt, and pepper to the crockpot.
2. Pour in the vegetable broth and stir to combine. Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
3. Blend part of the soup to create a creamy consistency.
4. Stir in the heavy cream and cook for an additional 15-20 minutes.
5. Serve garnished with fresh parsley.

This zucchini and corn chowder is a flavorful, nutritious option that’s light but creamy. It’s a great way to enjoy the freshness of summer vegetables in a warm, comforting soup.

Ginger and Corn Chowder

This ginger corn chowder brings a touch of spice to the traditional recipe, with fresh ginger adding warmth and complexity to the sweet corn base. It’s a unique, flavorful twist that’s perfect for those who enjoy a little heat in their soup.

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add corn, potatoes, onion, garlic, ginger, turmeric, salt, and pepper to the crockpot.
2. Pour in the vegetable broth and stir to combine. Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
3. Blend part of the soup for a thick, creamy texture.
4. Stir in the coconut milk and cook for an additional 15-20 minutes.
5. Serve garnished with fresh cilantro.

This ginger corn chowder is warm, fragrant, and slightly spicy, making it a comforting and flavorful dish. The fresh ginger adds an exciting kick that elevates the natural sweetness of the corn.

Note: More recipes are coming soon!