Can I put raw chicken in the slow cooker for this recipe?

Yes, absolutely! That's exactly what this recipe calls for. The slow cooker will safely cook the raw chicken to the proper temperature while it simmers with the other ingredients. Just make sure the chicken is fully submerged in the liquid during cooking.

My chowder seems too thin. How can I thicken it?

If your chowder needs thickening, you have a couple of options. The easiest is to blend an additional cup of the cooked soup (with some potatoes) and stir it back in. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the hot chowder, then let it cook on High for an additional 15 minutes.

Can I use frozen cauliflower instead of fresh?

Definitely! Frozen cauliflower works great in this recipe. You'll need about 12-14 ounces of frozen cauliflower florets. The best part is you can skip the microwaving step - just thaw them slightly and put them directly in the blender with the broth and corn.

Is there a way to make this dairy-free?

Yes! Replace the whole milk with unsweetened coconut milk, cashew milk, or oat milk for a dairy-free version that still maintains a creamy texture. Each alternative will add a slightly different flavor profile, with coconut milk adding a subtle sweetness that works well with the corn.

Slow Cooker Cauliflower Corn Chowder Recipe

Name: Slow Cooker Cauliflower Corn Chowder Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 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 olive oil; 1/8 teaspoon cayenne pepper; 1 teaspoon fresh thyme, chopped; 3/4 teaspoon kosher salt; 1 bay leaf, dried; Salt and pepper, to taste; 3 cups unsalted chicken stock, divided; 1 cup whole milk; 1 pound boneless skinless chicken breast

Description

This creamy and hearty Slow Cooker Cauliflower Corn Chowder is a healthy twist on the classic chowder, packed with fresh vegetables, tender chicken, and a blend of flavorful spices. Made easily in a slow cooker, it’s perfect for a comforting family meal or make-ahead lunch.

Ingredients

Units Scale

Vegetables & Aromatics

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

Spices & Herbs

1 teaspoon olive oil
1/8 teaspoon cayenne pepper
1 teaspoon fresh thyme, chopped
3/4 teaspoon kosher salt
1 bay leaf, dried
Salt and pepper, to taste

Liquids

3 cups unsalted chicken stock, divided
1 cup whole milk

Protein

1 pound boneless skinless chicken breast

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Instructions

Microwave Aromatics: In a microwave-safe bowl, add onions, celery, carrots, olive oil, cayenne pepper, and thyme. Microwave for 3 minutes, stir, then microwave for another 3 minutes. Transfer the mixture to the slow cooker.
Cook Cauliflower: Add 3 cups of cauliflower florets to a microwave-safe bowl with 1/4 cup water. Cover tightly with plastic wrap and microwave for 5 minutes, or until the florets are tender.
Blend Soup Base: Drain the cooked cauliflower and transfer to a blender. Add in 1 1/2 cups corn and 2 cups chicken stock. Blend until smooth, about 1 minute. Pour the mixture into the slow cooker.
Assemble in Slow Cooker: Add the remaining 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 or 5 to 6 hours on Low setting.
Finish Chowder: Discard the bay leaf. Remove chicken breasts, shred them using two forks, and return the shredded chicken to the slow cooker.
Add Corn & Heat: Stir in the remaining 1 1/2 cups corn and shredded chicken. Let the chowder sit on High until heated through, about 10 minutes.
Season & Serve: Taste and adjust seasoning with salt and pepper as needed. Stir in 1 tablespoon parsley, serve hot, and top with additional parsley and black pepper if desired.

Notes

For a vegetarian version, substitute chicken with more vegetables and use vegetable stock.
You can use frozen corn instead of canned—just thaw before using.
Adjust cayenne pepper to taste if you prefer less heat.
Leftovers can be refrigerated for up to 3 days.
Blending half the corn and cauliflower creates a creamy texture without heavy cream.

Nutrition

Serving Size: 1/6 of recipe
Calories: 250
Sugar: 7g
Sodium: 620mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 5g
Protein: 18g
Cholesterol: 40mg