Crockpot Loaded Creamy Corn Chowder

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Find out what a healthy corn chowder tastes like!

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.

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Crockpot Loaded Creamy Corn Chowder

This chowder has been given a few healthy tweaks and loaded up with flavorful ingredients that will warm you from the inside out.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Yield 6 people
Serving Size 1.5 cups plus toppings
Course Dinner, Soup
Cuisine Universal
Author SkinnyMs.


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
  • 16 ounces corn frozen

For the Toppings

  • 1/4 cup tomato diced
  • 1/4 cup purple onion diced
  • 1/4 cup scallions thinly sliced
  • 1/4 cup cheddar cheese reduced-fat


  • 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.
  • *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.

Nutrition Information

Serving: 1.5cups plus toppings | Calories: 269kcal | Carbohydrates: 34g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 152mg | Fiber: 3g | Sugar: 8g |
SmartPoints (Freestyle): 9
Keywords Diabetic-Friendly, Gluten-Free, Slow Cooker, Vegetarian

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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    1. 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.

    1. 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:

  1. 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?

  2. 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.

    1. 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.

    1. 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.

    1. 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. 🙂

    1. Hi Mia, you can lightly mash the soup (it will still be chunky) or you can mix 2 tablespoons of cold water and 1 tablespoon of cornstarch together and slowly add to the hot soup. Stir until the soup begins to thicken. You can repeat this as needed to reach your desired consistency is reached.

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