Slow Cooker Cauliflower Corn Chowder

4.92 from 47 votes
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Stay warm and cozy with this easy slow cooker cauliflower corn chowder recipe. Each hearty bowl contains wholesome vegetables and tender chicken for a healthier meal!

Slow Cooker Cauliflower Corn Chowder

Lately on these chilly evenings at home my toddler James has been saying, “Mommy let’s get cozy.” It makes my heart melt every time. I love it! But before we get to the snuggles, I like to remedy the cold weather with a big bubbling pot of this slow cooker cauliflower corn chowder recipe.

It’s warm, hearty and even healthier than your traditional creamy chowders. This method uses extra vegetables to mimic a thicker soup consistency. With each hot bowl filled to the brim with tons of nutritious vegetables and chicken, it’s a meal to keep you satisfied and nourished. Now break out that Crockpot and let it do all of the work while you spend some time getting cozy with your loved ones!

Raw chicken and vegetables in a Crock-Pot

I have completely fallen in love with my 6-quart Crock-Pot that my hubby Jason bought me for Christmas last year. I’ve been able to create flavorful and healthy meals with minimal effort.

A few of my families favorites have been my delicious pork chili, tender Italian shortribs, and even slow cooker meatballs. I’ve made a few kinds of soup too. Here are my essential tips to keep in mind while you are making your own homemade soups!

Close of the chowder liquid cooking in the Crock-Pot

Slow Cooker Soup Recipe Tips

  • Microwave– An easy way to soften vegetables like carrots and onions and bloom spices is to microwave for a few minutes before adding to the slow cooker. You don’t need as much oil like sauteing. It’s also ideal for steaming vegetables before adding into the soup. I did this for the cauliflower so that I could blend it into a smooth and creamy puree.
  • Delicate Ingredients– Fresh or fragile ingredients like peas, spinach, and corn only need a short time to cook. I add them at the end, so they keep their bright colors and prevent them from getting mushy. For the corn kernels in this recipe, I stirred them in at the end and let it heat on high for about 30 minutes.
  • Toppings– To make the final dish look even more appetizing add some colorful toppings and textures. For this dish, I chopped fresh parsley that has a vibrant green color. I also added some crispy bacon for just a hint of savory notes and sauteed tiny cauliflower florets for texture.

Bowl of corn chowder in a green bowl

It’s time to grab the biggest spoon you can find and dig in! Each hearty bite of this slow cooker corn chowder will warm your heart and soothe the soul. This recipe is packed with lean shredded chicken breast for added protein.

Your taste buds will love the combination of tender diced red potatoes, aromatic carrots, onion, celery, corn, and cauliflower. The slow cooking process allows the chicken to stay moist and tender, plus all of the flavors have the chance to infuse nicely together.

Spoon lifting soup out of a bowl

There is nothing better than coming home after a long day to a hot meal that’s just waiting to be devoured. Slow cooking allows you to prepare and cook while you’re away. It’s been a game-changer for my hectic workdays! What is your favorite meal to cook in a slow cooker?

More Slow Cooker recipes

How do you create a Creamy Soup with Vegetables?

I used a few cooking tricks to cut back on some of the dense, high-calorie ingredients. Steamed cauliflower and cooked corn were blended with chicken stock to add a natural thickness to the soup. The blender creates superfine vegetable particulates that suspend in the liquid which mimics a thicker texture similar to cream. A small amount of whole milk was used instead, to add just a hint of richness but you can replace it with more stock, coconut milk or even unsweetened cashew or almond milk for dairy-free options.

Slow Cooker Cauliflower Corn Chowder

A healthier version of slow cooker cauliflower corn chowder using steamed cauliflower and cooked corn were blended with chicken stock to add a natural thickness to the soup.
4.92 from 47 votes
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Servings 6 servings
Course Soup
Cuisine American


  • 1 cup yellow onion, chopped fine
  • ¾ cup celery, ¾-inch dice
  • ¾ cup carrot, ¾-inch dice
  • 1 teaspoon olive oil
  • teaspoon cayenne pepper
  • 1 teaspoon fresh thyme, chopped
  • 3 cups cauliflower florets, cut into small pieces
  • 3 cups corn, canned and drained
  • 3 cups unsalted chicken stock
  • 1 pound boneless skinless chicken breast
  • 1 pound red potatoes, cut into ½-inch cubes
  • 1 cup whole milk
  • ¾ teaspoon kosher salt
  • 1 bay leaf, dried
  • 2 tablespoons minced parsley


  • In a microwave-safe bowl, add onions, celery, carrots, olive oil, cayenne pepper, and thyme.
  • Microwave for 3 minutes and then stir, cook another 3 minutes. Transfer to the slow cooker.
  • Add 3 cups of cauliflower florets to a microwave-safe bowl. Add ¼ cup water and cover tightly with plastic wrap. Microwave for 5 minutes, or until florets are tender.
  • Drain the cauliflower and add to a blender.
  • Add in 1 ½ cups corn and 2 cups chicken stock. Blend until smooth, about 1 minute. Transfer to the slow cooker.
  • Add 1 cup chicken stock, chicken breasts, red potatoes, milk, salt, and bay leaf to the slow cooker. Stir to combine all ingredients. Cover and cook until vegetables are tender; 3 to 4 hours on High setting or 5 to 6 hours on Low.
  • Discard bay leaf. Remove chicken and shred into smaller pieces.
  • Stir in remaining 1 ½ cups corn and shredded chicken, let it sit until heated through, about 10 minutes on High setting.
  • Taste and season with salt and pepper as desired. Stir in 1 tablespoon parsley and serve hot. Top with additional parsley and pepper.


  • Optional Toppings: Bacon and sauteed cauliflower. 
  • MAKE IT DAIRY-FREE: Replace 1 cup of milk with additional chicken broth, unsweetened cashew milk or coconut milk (this may alter the flavor more than the other alternatives).

Nutrition Facts

Serves: 6 servings
Calories 253kcal (13%)Carbohydrates 31g (10%)Protein 24g (48%)Fat 3g (5%)Saturated Fat 1g (5%)Polyunsaturated Fat 0.3gMonounsaturated Fat 1gCholesterol 55mg (18%)Sodium 558mg (23%)Potassium 513mg (15%)Fiber 5g (20%)Sugar 11g (12%)Vitamin A 2250IU (45%)Vitamin C 40.4mg (49%)Calcium 70mg (7%)Iron 1.6mg (9%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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31 Comments Leave a comment or review

  1. Amanda says

    Just made this yesterday and followed the recipe to a tee (usually I just wing it for soups) and lemme tell ya, this is sooo yummy. Hearty and filling without the guilt of eating 2 bowls of chowder 🙂 I did add a lil more fresh thyme than it called for because I love me a thyme-y chicken soup. Thanks for the great recipe, adding to my collection!

  2. Pam S. says

    This was a lot of work and very disappointing in the end. It needed more flavor, tasted bland so I added so chipotle pepper seasoning and that helped. Would not make this again.

    • Jessica Gavin says

      Hi Pam- I appreciate your feedback! That’s great that you were able to adjust the seasoning of the chowder to taste.

  3. Christine says

    Just love soup and thanks for this tasty new soup recipe that incorporates blended cauliflower! As you suggested I added crispy bacon which added a nice flavor. I did use frozen corn instead which was good too plus I used precooked roasted chicken. My soup however did not look as soupy as your picture? Mine was more of a thick, consistency so I added more chicken broth. Do you think I needed to blend it longer to make it look less thick, creamy? It was still delicious though! 😉

  4. Marie Czarnecki says

    To make it smooth and creamy one can use an immersion blender, I have one and I use it when I come up with recipes like this. great recipe Jessica.

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