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Add the corn, onion, potatoes, carrots, and celery to your slow cooker.
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Pour in the chicken or vegetable broth and stir to combine.
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Cover and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender.
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Use an immersion blender to partially blend the soup, creating a creamy base while leaving some chunks for texture.
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In a small saucepan, gently heat the milk and heavy cream over medium heat until hot but not boiling.
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Stir the warm milk and cream into the slow cooker.
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Season with dried thyme, salt, and pepper, adjusting to taste.
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Let the soup cook for an additional 15–20 minutes to allow the flavors to meld.
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Serve hot, garnished with fresh parsley.
Food & Cooking Tips
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For a thicker chowder, blend a small portion of the soup separately and stir it back in.
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Add cooked, crumbled bacon on top for extra smoky flavor.
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Use a mix of yellow and white corn for added color and visual appeal.
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Short on time? Canned corn works well—just drain and rinse before using.
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Feel free to customize with extra vegetables like bell peppers or peas.