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Creamy slow cooker corn chowder with sweet corn, potatoes and fresh herbs, served with crusty bread on a yacht’s teak table overlooking British Columbia’s coastal waters.

Crocktober Corn Chowder

A rich and creamy slow cooker corn chowder made with sweet corn, tender potatoes, vegetable stock, fresh thyme and a touch of Cajun seasoning. An easy, comforting Crocktober recipe that's perfect for chilly autumn days on your boat.
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Prep Time 15 minutes
Cook Time 6 hours 1 minute
Servings: 6
Course: Soup
Ingredients Equipment Method

Ingredients
  

  • 6 cups of frozen corn
  • 2½ cups vegetable stock
  • 2 cups heavy cream
  • 2 cups peeled potatoes diced small
  • ½ cup minced yellow onion
  • ½ cup minced red onion
  • 3 garlic cloves smashed
  • 3 sprigs fresh thyme
  • ¼ cup Vegetable seasoning I like Chef Paul Prudhomme's or Hy's Cajun
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sliced green onions

Equipment

  • 1 Slow Cooker or Crockpot

Method
 

  1. Add the kernels to your slow cooker along with the diced potatoes, onions, garlic, thyme, and seasoning.
  2. Pour in the vegetable stock and cream, add the cornstarch and stir thoroughly to combine everything.
  3. Cover and cook on high for approximately six hours, following your appliance manufacturer's guidance. Check that the potatoes are tender and the chowder is thoroughly heated. Stir well before serving.
  4. Finish with the lime juice and green onions, tasting and adjusting the seasoning as needed.
  5. The result should be a rich, creamy chowder with the sweetness of fresh corn, tender potatoes and a little brightness from the lime.