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Crockpot Corn Soup with Potatoes

This delicious corn soup recipe is incredibly easy to make, and it combines corn kernels and creamed corn with potatoes, onion, and chicken broth. Add Half & Half as well as some butter, and you will have a lovely, creamy corn soup, boasting perfectly balanced sweet and savory flavors, and if you add some ham to the soup you will have another element in there too. This soup is made in the crockpot.

You can either use fresh or canned corn kernels in this recipe, or even thawed corn kernels if you have those. As for the creamed corn, that is easy enough to find canned. Cut the potatoes into small pieces to keep the cooking time 7 hours, or maybe even 6 hours. The cream and butter need to be added to the crockpot half an hour before the end, since they just need to heat through. We recommend you garnish this soup with parsley, to add a splash of color.

Serve this with crusty bread and it makes a wonderful lunch or evening meal. The kids will love it because of the sweet flavor of the corn, and so will everybody else. You can use an immersion blender to puree the soup if you like, either getting it less chunky or getting rid of the chunks altogether, although the consistency is better when it is slightly chunky with visible corn kernels, so consider pureeing it just a little bit or else omitting this step altogether. This recipe is perfect for slow cooking because all the flavors are locked into the crockpot and you can pretty much just leave the soup to cook itself. You do not need to stir the soup during cooking or even lift the crockpot lid at all.

Simple Corn Soup in the Slow Cooker
Summary: This corn soup includes potatoes, onion and even some ham chunks if you like. The butter and cream give it a decadent texture, and making this recipe is very easy.
Cuisine: American
Recipe type: Soup
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 6 peeled, diced medium potatoes
  • 14 oz corn kernels (fresh or canned)
  • 14 oz can cream corn
  • 1 diced yellow onion
  • 1 cup chicken broth
  • 8 oz diced ham (optional)
  • 1 cup Half & Half
  • ¼ cup butter
  • 4 fresh parsley sprigs, for garnish
  1. Put the potatoes in the crockpot with both types of corn, broth, onion, and ham if using.
  2. Cook for 7 hours on low.
  3. Use an immersion to puree the soup to your preferred consistency, or just leave it chunky.
  4. Stir in the Half & Half, and the butter.
  5. Cook on high for 30 minutes.
  6. Serve hot, garnished with fresh parsley.

Photo Description:

This delicious soup is sweet and rich-tasting. The corn and potatoes provide a chunky texture, along with pieces of ham if you want to add a meaty touch, while the cream and butter give it a luxurious texture. This crockpot corn soup is nutritious and flavorful and every member of the family will love it from the youngest to the most senior. The bright yellow color makes it instantly appealing and the parsley adds a splash of green which makes it even more appetizing. Serve this in small bowls as an appetizer, or larger ones for lunch or dinner.


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Christine Szalay-Kudra

Hello there, I'm Christine. Welcome to my blog where you will find a comprehensive collection of soup recipes for every season, occasion and palate. There are hundreds of soup recipes for you to try out, those which warm you up during the cooler months, and even chilled soups and dessert soups if you want to try something new.

Try making your next soup in the pressure cooker or crockpot, or prepare it in the conventional way. Choose from classics such as potato and leek soup, beef broth, French onion soup, or chicken noodle soup, or investigate a more unusual dish, like our cabbage bean soup or one of the Chinese soup recipes.

In addition to soups, broths and chowders, I have collected stew recipes, along with low-calorie, low-carb and heart-healthy options, so you can make soups which are nutritious and good for you, as well as fresh-tasting and delicious. Here at Amazing Soup Recipes, there are recipes for every taste, many of which are really quick and easy to make.

Thanks for visiting,