There’s something incredibly comforting about a bowl of Slow Cooker Cauliflower Corn Chowder Recipe simmering gently all afternoon, filling your home with cozy, inviting aromas. This chowder combines tender cauliflower, sweet corn, and hearty potatoes with juicy shredded chicken all brought together in a creamy broth that’s both nourishing and satisfying. Whether it’s a chilly weeknight or a relaxed weekend gathering, this slow cooker recipe transforms simple ingredients into a soul-warming meal you’ll want to savor again and again.
Ingredients You’ll Need
These ingredients are straightforward yet perfectly balanced to create a chowder that boasts a harmonious blend of textures and flavors. Each plays a vital role in making this Slow Cooker Cauliflower Corn Chowder Recipe truly shine, from the sweetness of the corn to the earthiness of the potatoes and the fragrant touches of herbs.
- Yellow onion, 1 cup chopped fine: Adds a sweet, aromatic base that deepens as it cooks.
- Celery, 3/4 cup diced: Provides a subtle crunch and fresh flavor contrast.
- Carrot, 3/4 cup diced: Trails a mild sweetness and bright orange color to the dish.
- Cauliflower florets, 3 cups small pieces: The star vegetable, delivering creaminess and bulk once blended.
- Corn, 3 cups canned and drained: Sweet kernels that add bursts of juicy texture, divided for blending and finishing.
- Red potatoes, 1 pound cubed: Bring heartiness and a smooth, tender bite.
- Minced parsley, 2 tablespoons: Fresh herb that adds vibrance and a touch of color, divided for cooking and garnish.
- Olive oil, 1 teaspoon: Helps soften the aromatics and infuse the base with richness.
- Cayenne pepper, 1/8 teaspoon: Gives a gentle kick without overwhelming.
- Fresh thyme, 1 teaspoon chopped: Brings earthy, aromatic complexity to the broth.
- Kosher salt, 3/4 teaspoon: Essential for seasoning all ingredients harmoniously.
- Bay leaf, 1 dried: Imparts a subtle herbal layer during slow cooking.
- Salt and pepper, to taste: Final seasoning to tailor the chowder just right.
- Unsalted chicken stock, 3 cups: Forms the savory, flavorful liquid base in two stages.
- Whole milk, 1 cup: Adds creaminess and rounds out the soup’s flavor.
- Boneless skinless chicken breast, 1 pound: Tender protein that cooks within the flavor-packed broth.
How to Make Slow Cooker Cauliflower Corn Chowder Recipe
Step 1: Microwave Aromatics
Start by combining the chopped onion, celery, carrot, olive oil, cayenne pepper, and thyme in a microwave-safe bowl. Microwave for 3 minutes, stir, then microwave another 3 minutes. This quick step softens and melds the aromatics, creating a fragrant foundation before transferring everything to the slow cooker.
Step 2: Cook Cauliflower
Place the cauliflower florets in a microwave-safe bowl with 1/4 cup of water. Cover tightly and microwave for about 5 minutes until tender. This pre-cooking helps smooth out the cauliflower for blending and ensures your chowder will be irresistibly creamy.
Step 3: Blend Soup Base
Drain the cauliflower and add it to a blender along with 1 1/2 cups of corn and 2 cups of the chicken stock. Blend until perfectly smooth, about one minute. This pureed mixture forms the creamy, velvety backbone of your chowder and goes straight into the slow cooker next.
Step 4: Assemble in Slow Cooker
Add the blended soup base, remaining 1 cup of chicken stock, chicken breasts, cubed red potatoes, milk, salt, and the bay leaf to the slow cooker. Stir gently to combine everything well. Cover and cook on High for 3-4 hours or Low for 5-6 hours until all the vegetables and chicken are tender and the flavors harmonize beautifully.
Step 5: Finish Chowder
Once cooked, discard the bay leaf and carefully remove the chicken breasts. Shred them with two forks, then return that tender, juicy chicken back into the chowder, stirring to distribute evenly.
Step 6: Add Corn & Heat Through
Stir the remaining 1 1/2 cups of corn into the crockpot along with the shredded chicken. Let the chowder sit with the lid off on High heat for 10 minutes to allow everything to heat through, creating those lovely pops of fresh corn sweetness in every spoonful.
Step 7: Season & Serve
Taste and adjust seasoning with salt and pepper as needed. Fold in 1 tablespoon of minced parsley for a fresh, herbaceous note, then ladle the chowder into bowls, topping with extra parsley and a sprinkle of black pepper if you like. Get ready to dive into a bowl full of pure warmth.
How to Serve Slow Cooker Cauliflower Corn Chowder Recipe
Garnishes
A sprinkle of fresh parsley brightens every bite with a vibrant green pop and fresh flavor. Add cracked black pepper for a little punch, or even crispy bacon bits to ramp up the savory appeal. A dollop of sour cream or a swirl of heavy cream can make each serving luxurious and creamy.
Side Dishes
This chowder pairs beautifully with a crusty artisan bread or garlic toast, perfect for soaking up every bit of that luscious broth. Light, fresh salads with citrus-based dressings offer a refreshing contrast to the creamy soup. Roasted vegetables also complement the chowder’s comforting texture without competing with its flavors.
Creative Ways to Present
Serve the Slow Cooker Cauliflower Corn Chowder Recipe in hollowed-out mini pumpkins for an inviting autumnal presentation. For casual gatherings, offer it in small mason jars or mini crocks with a sprinkle of fresh herbs on top. Garnish with edible flowers or swirl pesto on the surface to delight guests visually as well as with taste.
Make Ahead and Storage
Storing Leftovers
Store any leftover chowder in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen with time, making your second meal just as delicious as the first. Give it a good stir before reheating to keep everything well mixed.
Freezing
Slow Cooker Cauliflower Corn Chowder Recipe freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop to preserve the chowder’s creamy texture and avoid curdling.
Reheating
Reheat in a saucepan over low to medium heat, stirring frequently to prevent sticking and ensure even warming. Adding a splash of milk or stock during reheating can freshen the texture if the chowder has thickened too much in the fridge.
FAQs
Can I make this chowder vegetarian?
Absolutely! Simply skip the chicken breast and use vegetable stock instead of chicken stock. For added protein, consider stirring in cooked beans or tofu just before serving.
Is it possible to use frozen cauliflower or corn?
Yes, frozen cauliflower and corn work well. Adjust microwave cooking times slightly and make sure to drain excess water to avoid thinning the chowder. Frozen veggies can even be a great time-saver!
Can I prepare the ingredients the night before?
Definitely. You can chop your vegetables and even pre-cook the cauliflower the day before. Store everything in the refrigerator and assemble in the slow cooker when you’re ready. It’s a great way to save time on busy days.
What can I substitute for whole milk?
If you prefer a lighter chowder, use 2% milk or even unsweetened plant-based milks like oat or almond milk. Just be aware these alternatives may slightly change the flavor and creaminess of the chowder.
How spicy is the cayenne pepper in this recipe?
The 1/8 teaspoon adds just a gentle warmth that enhances depth without overwhelming the mild sweetness of the corn and creaminess of the cauliflower. If you’re sensitive to spice, feel free to omit or reduce it.
Final Thoughts
This Slow Cooker Cauliflower Corn Chowder Recipe is a wonderful way to create a deeply satisfying, nourishing meal with minimal fuss and maximum flavor. It’s the kind of dish that feels homemade and special, perfect for any day you want comfort with simplicity. I can’t wait for you to try it and experience the wonderful mix of creamy, hearty, and fresh flavors in every bite!
Print
Slow Cooker Cauliflower Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Cauliflower Corn Chowder is a comforting and hearty soup perfect for any day. Combining tender cauliflower, sweet corn, and tender chicken breast, it simmers slowly in a rich broth with fresh vegetables and herbs to deliver a creamy, flavorful chowder without the fuss. This recipe uses the slow cooker to meld all the flavors to perfection, ideal for an easy and satisfying meal.
Ingredients
Vegetables & Herbs
- 1 cup yellow onion, chopped fine
- 3/4 cup celery, 3/4-inch dice
- 3/4 cup carrot, 3/4-inch dice
- 3 cups cauliflower florets, cut into small pieces
- 3 cups corn, canned and drained, divided
- 1 pound red potatoes, cut into 1/2-inch cubes
- 2 tablespoons minced parsley, divided
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf, dried
Proteins & Dairy
- 1 pound boneless skinless chicken breast
- 1 cup whole milk
Liquids
- 3 cups unsalted chicken stock, divided
- 1 teaspoon olive oil
Spices & Seasonings
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt
- Salt and pepper, to taste
Instructions
- Microwave Aromatics: In a microwave-safe bowl, combine chopped onions, celery, carrots, olive oil, cayenne pepper, and fresh thyme. Microwave for 3 minutes, stir the mixture, then microwave for another 3 minutes to soften and release the flavors. Transfer this aromatic mixture to the slow cooker.
- Cook Cauliflower: Place the cauliflower florets in a microwave-safe bowl with 1/4 cup water, cover tightly with plastic wrap, and microwave for 5 minutes or until the cauliflower is tender. Drain the cauliflower well.
- Blend Soup Base: Transfer the cooked cauliflower to a blender, add 1 1/2 cups of corn and 2 cups of chicken stock, and blend until smooth, about 1 minute. Pour the puréed mixture into the slow cooker.
- Assemble in Slow Cooker: Add the remaining 1 cup chicken stock, chicken breasts, diced red potatoes, whole milk, salt, and the bay leaf to the slow cooker. Stir thoroughly to combine all ingredients. Cover and cook until vegetables are tender and chicken is cooked through—3 to 4 hours on High or 5 to 6 hours on Low.
- Finish Chowder: Remove the bay leaf and discard. Take out the chicken breasts, shred them finely using two forks, then return the shredded chicken to the slow cooker.
- Add Corn & Heat: Stir in the remaining 1 1/2 cups of corn along with the shredded chicken. Let the chowder cook on High for about 10 minutes until heated through.
- Season & Serve: Taste the chowder and adjust seasoning with salt and pepper as needed. Stir in 1 tablespoon of minced parsley. Serve hot, garnished with additional parsley and black pepper if desired.
Notes
- Microwaving the vegetables before adding them to the slow cooker speeds up cooking and blends the flavors better.
- Using canned corn makes the recipe convenient, but frozen or fresh corn can be substituted if preferred.
- Shredding the chicken adds texture and helps distribute the protein evenly throughout the chowder.
- You can substitute low-fat milk or a milk alternative to reduce calories and fat content.
- For a vegetarian version, omit the chicken and use vegetable stock instead of chicken stock.
