Name: Slow Cooker Creamy Vegetarian Corn Chowder Recipe
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Cuisine: American
Ingredients: 2 medium russet potatoes, peeled and chopped into 1-inch pieces (about 4 cups); 2 medium sweet potatoes, peeled and chopped into 1-inch pieces; 1 medium onion, finely chopped; 3 cups sweet corn kernels (fresh or frozen-defrosted), divided; 3 garlic cloves, roughly chopped; 1-3 teaspoons kosher salt, to taste; 32 oz low sodium vegetable broth; 1 cup canned coconut milk (can substitute cream); 1 tablespoon white wine vinegar

If you’re craving a comforting, hearty soup that’s easy to throw together and packed with veggies, you’re going to love this Slow Cooker Creamy Vegetarian Corn Chowder Recipe. It’s rich and velvety without relying on cream (hello, coconut milk magic!) and takes almost no hands-on time thanks to the slow cooker. I absolutely love how this turns out — it’s perfect for any chilly day or when you just want something cozy and nourishing without a fuss.

💜

Why You’ll Love This Recipe

Effortless Prep: Just toss ingredients in the slow cooker and forget it until dinnertime.
Creamy without Cream: The coconut milk gives it a luscious texture that’s totally dairy-free and rich.
Flexible and Seasonal: Works great with fresh or frozen corn, making it accessible year-round.
Full of Flavor: Subtle vinegar brightness lifts the chowder and makes every spoonful memorable.

Three bowls of creamy yellow corn soup sit on a white marbled surface. Each bowl is white and filled with smooth, thick soup that has a bright yellow color. On top, there are small pieces of corn scattered across the surface, adding texture and a deeper yellow shade. Fresh green basil leaves and finely chopped herbs are placed on the soup, bringing a fresh green contrast. A spoon rests in the bowl closest to the front, partially covered with soup and corn kernels. A light gray cloth napkin lies next to the front bowl, adding softness to the scene. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Slow Cooker Creamy Vegetarian Corn Chowder Recipe shines with simple, wholesome ingredients that complement one another perfectly to build deep flavor. Here’s what to look for as you shop:

Russet Potatoes: These give the chowder its body and creaminess when blended; peel for best texture.
Sweet Potatoes: Adding sweetness and beautiful color, they balance the savory flavors nicely.
Onion: Finely chopped for subtle aromatic depth without overpowering the soup.
Sweet Corn Kernels: Feel free to use fresh, but frozen (then defrosted) works brilliantly anytime.
Garlic: Roughly chopped to release just enough bite and complexity.
Kosher Salt: Essential for seasoning — I start with 1 teaspoon and adjust at the end.
Vegetable Broth: Low sodium keeps saltiness in check while adding umami.
Canned Coconut Milk: Adds rich creaminess without dairy — can substitute with cream if you prefer.
White Wine Vinegar: Just a splash brightens and balances all the rich flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Slow Cooker Creamy Vegetarian Corn Chowder Recipe is a blank canvas for you to tweak according to your pantry or cravings. Feel free to swap or add ingredients—you’ll find it forgiving and flexible!

Spicy Kick: I sometimes add a diced jalapeño or a dash of cayenne to wake up the flavors for a bit of heat.
Leafy Greens: Stir in some spinach or kale towards the end to add extra nutrients and color—my family goes crazy for this.
Herbs: Fresh thyme or rosemary can replace or complement the vinegar for a different flavor profile.
Protein Boost: For non-vegetarian friends, adding cooked bacon or smoked sausage (at the end) is a game changer.

How to Make Slow Cooker Creamy Vegetarian Corn Chowder Recipe

Step 1: Prep & Combine Your Veggies

Start by peeling and chopping your russet and sweet potatoes into 1-inch chunks — I find this size works best for cooking evenly and blending smoothly later. Toss them into a 6-quart slow cooker along with finely chopped onion, roughly chopped garlic, and 2 cups of your corn kernels. Season with kosher salt and pour in the vegetable broth. This base is where all the magic starts. Don’t skip peeling the potatoes; it keeps the texture silky.

Step 2: Slow Cook Until Tender

Cover the slow cooker and set it to high for about 3-4 hours, or low for 5-6 hours until the potatoes are really soft and ready to mash easily. This slow cooking helps the flavors marry beautifully and the potatoes to break down just enough for natural creaminess. I usually cook on low when I have all day—it’s the easiest way to build flavor gently.

Step 3: Blend to Creamy Perfection

This is where the chowder really transforms. Use an immersion blender right in your slow cooker to blend the soup until it’s creamy and smooth. If you don’t have one, carefully ladle the soup into a blender in batches and puree until smooth, then return it to the slow cooker. Blending is the key move I discovered that creates the silky texture everyone raves about.

Step 4: Stir in Coconut Milk, Vinegar & Corn

Next, stir in the canned coconut milk (or cream if you’re using it), the tablespoon of white wine vinegar, and the remaining 1 cup of corn kernels. The last bit of corn adds texture and a fresh pop—my secret for keeping the chowder interesting. Give it a taste and add more salt or vinegar if you want. That vinegar lift is subtle but makes a world of difference!

Step 5: Serve and Enjoy!

Ladle into bowls and garnish however you like — I’m partial to fresh basil, some sliced scallions, and a dash of hot sauce for a little zing. You’ll find that this chowder satisfies every spoonful with its comforting creaminess balanced by just enough sweetness and tang.

👨‍🍳

Pro Tips for Making Slow Cooker Creamy Vegetarian Corn Chowder Recipe

Use Low Sodium Broth: This lets you control the salt perfectly without over-seasoning early on.
Don’t Skip the Vinegar: Adding that little bit at the end brightens the chowder and prevents it from tasting flat.
Blend in Batches if Needed: Safety first—hot soups can splatter, so work slowly if using a blender.
Adjust Salt at the End: Potatoes absorb a lot of salt during cooking, so always taste before adding more.

How to Serve Slow Cooker Creamy Vegetarian Corn Chowder Recipe

Three white bowls filled with bright yellow corn soup, each bowl topped with bright yellow corn kernels, small green chives, and a few fresh green basil leaves. The soup has a smooth, creamy texture with some small corn pieces visible. One bowl at the bottom has a spoon resting inside, with a silver handle extending out. Around the bowls, fresh green basil leaves are scattered on a white marbled surface, with a small wooden bowl filled with more corn kernels and a small white bowl of chopped chives nearby. A soft, light gray cloth is partially visible under the bottom bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

My go-to garnishes are fresh basil leaves and thinly sliced scallions because they add freshness and a pop of color. If you like a little heat, a drizzle of your favorite hot sauce or crushed red pepper flakes amps up the flavor perfectly. Crispy tortilla strips or a dollop of sour cream can also be great for extra texture and creaminess.

Side Dishes

I often serve this chowder with crusty artisan bread—perfect for dipping and soaking up all the flavor. A simple green salad or roasted Brussels sprouts makes a nice veggie side if you want a fuller meal. For something more substantial, cheesy garlic bread melts in wonderfully alongside it.

Creative Ways to Present

For a dinner party, try serving the chowder in mini pumpkin bowls or hollowed-out bread bowls—it’s a showstopper! You can also top it with a sprinkle of smoked paprika or a swirl of pesto for a beautiful finish. I recently set out a garnish bar so guests could customize their bowls, which was a fun twist everyone enjoyed.

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Creamy Vegetarian Corn Chowder keeps well in an airtight container in the fridge for up to 3 days. I like to let it cool a bit, then portion it into individual containers for easy lunches. The flavors deepen overnight, making it even better the next day.

Freezing

I’ve frozen this chowder successfully, but the texture changes slightly because of the potatoes and coconut milk. To freeze, cool completely and store in freezer-safe bags or containers for up to 3 months. Defrost overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftover chowder over low heat on the stove, stirring occasionally to prevent sticking and maintain creaminess. If it thickens too much, just whisk in a splash of vegetable broth or water until it loosens back up. Microwave works fine too — just cover and heat in short bursts, stirring in between.

FAQs

Can I use frozen corn for this Slow Cooker Creamy Vegetarian Corn Chowder Recipe?

Absolutely! Frozen corn works wonderfully in this recipe, especially if you defrost it before adding. It maintains great texture and sweetness, making this chowder super convenient year-round.
What can I substitute for coconut milk?

If you’re not a fan of coconut milk or need a dairy option, heavy cream or half-and-half works perfectly to achieve that creamy texture. Just swap it in equal amounts at the end of cooking.
Can I make this soup on the stovetop instead of a slow cooker?

Definitely! You can simmer the potatoes, corn, onion, and broth in a large pot over medium heat until the potatoes are tender, about 25-30 minutes. Then blend and add the coconut milk and vinegar as usual. Just keep an eye on the heat to prevent burning.
Is this recipe gluten-free and vegan?

Yes! Using vegetable broth and coconut milk makes this chowder naturally vegan and gluten-free. Just be sure your broth is certified gluten-free if you have sensitivities.
How do I adjust seasoning to my taste?

Start with 1 teaspoon of kosher salt and a tablespoon of vinegar, then taste after blending and adding coconut milk. Add more salt or vinegar gradually until you hit that perfect balance—bright but comforting.

Final Thoughts

This Slow Cooker Creamy Vegetarian Corn Chowder Recipe quickly became one of my family’s favorite go-to meals because it’s just so easy and dependable. I love how it warms you up without feeling heavy, and how the natural sweetness of the potatoes and corn shines through beautifully. If you’re looking for a hands-off recipe that rewards you with rich, comforting flavors, you really should give this a try. I’m confident it’ll become one of your cozy essentials too—just like it did for me!