Crockpot Loaded Creamy Corn Chowder

This post may include affiliate links.

Crockpot Loaded Creamy Corn Chowder

OUR LATEST RECIPES
OUR LATEST VIDEOS

Grab your crockpot and prepare to fall in love! Our quick and simple Creamy Crockpot Corn Chowder cooks up quickly and tastes incredible when served with our “loaded” bar of toppings. A great dish to serve at parties, this recipe takes just a few minutes of prep and is an absolute crowd-pleaser! Invite dinner guests to top their own bowls of chowder with their favorite add-ons. We’ve included a list of classic toppers that make every bowl taste incredi-bowl!

We know what you’re thinking. Since when is chowder considered “skinny”? Luckily, we’ve whipped up a chowder recipe that warms, satisfies, and won’t leave you loaded down with excess fat and calories. We’ve substituted almond milk for heavy cream, which amps up the protein content, but is low in fat, calories, and cholesterol. Many veggie stocks are less fatty and caloric than meat- and fish-based stocks, and this chowder benefits from a flavorful veggie kick.

When you have a family dinner to host, or a group of friends and loved ones gathering for a casual party, simply combine these ingredients in your crockpot, and let them simmer until you’ve got an easy, scrumptious, steaming pot of chowder at the ready. Create your own bar of toppings including tomatoes, scallions, cheese, and onion, or add some of your own favorites, and you’ve got a party dish that’s sure to please.

Crockpot Loaded Creamy Corn Chowder

Crockpot Loaded Creamy Corn Chowder

Yields: 6 servings | Serving Size: 1-1/2 cups plus toppings | Calories: 269 | Total Fat: 11 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 14 mg | Sodium: 152 mg | Carbohydrates: 34 g | Dietary Fiber: 3 g | Sugars: 8 g | Protein: 10 g | SmartPoints (Freestyle): 9

Ingredients

  • FOR THE CHOWDER:
  • 4 cups vegetable stock
  • 2 cups almond milk, unsweetened or 2 cups canned coconut milk (creamier results)
  • 2 1/2 tablespoons cornstarch
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups red potato, diced
  • 1 (16-ounce) package frozen corn
  • FOR THE TOPPINGS:
  • 1/4 cup diced tomato
  • 1/4 cup diced purple onion
  • 1/4 cup thinly sliced scallions
  • 1/4 cup reduced-fat cheddar cheese

Instructions

  1. In a 3-4 quart slow cooker, whisk together vegetable stock, almond milk, cornstarch, olive oil, garlic powder, onion powder, salt, and pepper. Stir in potato and corn. Cover and cook on low for 6-7 hours or on high for 3-4 hours. Serve topped with your favorite toppings.
  2. *For creamier results, remove 2-3 cups of the chowder prior to serving and add them to a blender. Puree on high and then return to the soup, stirring. Alternately, you can insert a hand blender (immersion blender) into the soup and puree until desired texture/level of creaminess is achieved.
https://skinnyms.com/crockpot-loaded-creamy-corn-chowder/

Make sure that you subscribe to our newsletter, so that you don’t miss out on all things SkinnyMs.

For more tasty recipes, healthy lifestyle tips, and whole body workouts, check out our Facebook page and follow us on Pinterest.

We’d love to hear what you think of this post, or what you’d like to see on our site. Leave us a comment in the comments section below.

11 Comments on "Crockpot Loaded Creamy Corn Chowder"

  1. Teresa  February 11, 2015

    Is there a substitute for the cheddar (non-dairy) and the potato?

    Reply
    • SkinnyMs  February 12, 2015

      Teresa,You can use a vegan melting cheese or simply omit the cheese. For the potato, you could use sweet potato, carrots, parsnips, or another vegetable instead.

      Reply
  2. jamie  March 4, 2015

    Does this freeze well? I was thinking of making it and freezing individual servings.

    Reply
    • SkinnyMs  March 4, 2015

      Jamie, Chowders made with milks (even almond milk) and cornstarch tend to separate and stay watery after frozen, so it is not recommended. Soups, stews, and chilis in general tend to freeze well and you will find many on this site. For more information and recipes to make ahead and freeze see our Make Ahead Meals eBook: https://skinnyms.com/skinny-ms-make-ahead-meals/.

      Reply
  3. cheri  March 4, 2015

    mine didn't come out ANYTHING like the picture. ) : I followed the recipe exactly. It wasn't white it was brown…. really wished it would have came out… did anyone else make this and have any problems?

    Reply
  4. Avery  March 5, 2015

    I feel like the recipe is incorrect, the outcome is NOTHING like the image. Are you sure the recipe used for that picture is the one you listed? Veg stock is brown which is how the soup turned out. Nothing "creamy" about this chowder. The actual taste is fine, but not the chowder I was hoping for. Would love to know if maybe the recipe was incorrect.

    Reply
    • SkinnyMs  March 9, 2015

      Avery, If you substitute the almond milk with canned coconut milk (not lite) you will achieve creamier results. Yet another option is to remove three cups of the soup at the end of cook time and add them to a blender. Puree on medium than high, holding the lid with a kitchen towel. Stir the puree back into the soup.

      Reply
  5. Chris  July 14, 2015

    How would you substitute fresh corn (from the cob)?

    Reply
    • SkinnyMs  July 15, 2015

      You can substitute fresh corn for frozen corn without making any adjustments. Frozen corn is a good alternative when fresh corn is not in season.

      Reply
  6. Chris  July 19, 2015

    Would you cook the corn on the cob first, then cut it off and add to the recipe. . .. ?

    Reply
    • SkinnyMs  July 19, 2015

      Chris, I would simply slice the corn off the cob without cooking. It will have plenty of time to cooking while in the slow cooker. 🙂

      Reply

Leave a Comment

Your email address will not be published.