Slow Cooker Corn Chowder Recipe: Creamy, Easy, and Comforting

There’s something about a big bowl of chowder that wraps you up like your favorite blanket on a chilly day. Whether you’re coming in from a walk in crisp fall air or just looking for something nourishing after a long day, this slow cooker corn chowder is one of those feel-good meals that delivers every time. The beauty of chowder is that it feels indulgent without being fussy, rich without being heavy, and hearty without weighing you down. And when it comes to this version, the slow cooker does most of the work for you, so you can enjoy the coziness with minimal effort.

What makes this corn chowder special is the perfect balance of sweetness from fresh corn, creaminess from evaporated milk, and depth of flavor from the savory broth and aromatic herbs. The ingredients are humble and easy to find, yet the end result tastes like something you’d get at a charming countryside café. Plus, it’s incredibly adaptable—you can serve it as a starter for a dinner party, make it the main dish on a weeknight, or ladle it into thermoses for lunch on the go.

I still remember the first time I made this chowder. It was early autumn, and the last of the summer corn was still sweet and juicy. I had a few ears left and didn’t want to waste them. So I tossed them in the slow cooker with some pantry staples and let it all simmer while I went about my day. When I came back, the whole house smelled like comfort. One spoonful, and I was hooked. Now it’s a recipe I return to again and again, especially when I need something easy, wholesome, and soul-warming.

It’s the kind of dish that invites seconds, encourages warm conversations around the table, and makes you grateful for simple, nourishing food. And the best part? It’s a true dump-and-go slow cooker meal—no sautéing, no fuss. Just toss everything in and let time do its magic.

Why You’ll Love This slow cooker corn chowder Recipe

There are so many reasons to fall in love with this slow cooker corn chowder, but let’s start with the basics. First off, it’s incredibly easy to make. You don’t need to stand over the stove or prep anything fancy. Just chop a few vegetables, pour everything into your slow cooker, season well, and walk away. Six hours later, dinner’s ready—and it’s delicious.

Another big reason you’ll adore this recipe is how family-friendly it is. Whether you’re feeding picky kids or hungry adults, this chowder hits the spot for everyone. The flavors are mild but deeply satisfying, thanks to the sweet corn, hearty potato, and creamy broth. Even better, it’s naturally gluten-free and can be adapted for various dietary preferences, making it a great option for potlucks, family gatherings, or weeknight dinners when you’re serving a crowd with different needs.

From a flavor perspective, this chowder is the ultimate comfort food. The corn adds bursts of sweetness in every bite, while the potatoes give it body and richness. The broth, flavored with bay leaf, thyme, and onion, ties everything together in a savory, aromatic blend that’s soothing and filling without being overly rich. The evaporated milk adds a creamy texture without requiring heavy cream or butter, making it a lighter but still luscious option.

And let’s talk texture. Every spoonful is a perfect balance of creamy and chunky. The potatoes are tender but not mushy, the corn provides little pops of sweetness, and the celery and onions melt beautifully into the base. It’s satisfying without being too heavy, and it reheats like a dream.

Lastly, this recipe is flexible. Want to add some protein? Toss in shredded rotisserie chicken during the last hour. Need it vegan? Use plant-based milk and vegetable broth. Craving a little heat? A pinch of chili flakes or diced jalapeño will do the trick. It’s one of those recipes that welcomes experimentation while still being a winner just as it is.

Health Benefits of this slow cooker corn chowder

While comfort food often gets a bad rap when it comes to nutrition, this corn chowder strikes a beautiful balance between indulgence and wholesome ingredients. Let’s take a closer look at why this dish doesn’t just taste good, but also offers some solid health benefits.

To begin with, corn is a whole grain packed with fiber, vitamins, and minerals. It contains antioxidants like lutein and zeaxanthin, which are beneficial for eye health, especially as we age. The natural sweetness of corn means you don’t need added sugar or flavor enhancers—it brings plenty of taste on its own.

Potatoes often get overlooked, but they’re actually a great source of vitamin C, potassium, and fiber, especially when you leave the skins on. In this chowder, they add creaminess and body, making the soup satisfying without needing excess cream or fat. Their complex carbohydrates provide lasting energy, making this a great meal for lunch or dinner when you want something filling but not too heavy.

Onions and celery, although used in smaller amounts, are both part of the allium family and bring a wealth of benefits. Onions contain compounds that support heart health and immune function, while celery is rich in antioxidants and can help reduce inflammation.

The evaporated milk used in this recipe provides creaminess without the higher fat content of heavy cream. It’s a great source of calcium and vitamin D, both of which support bone health. And because it’s shelf-stable, it’s an easy pantry staple to keep on hand for recipes like this.

Using chicken broth as the base not only enhances the flavor but also provides protein and electrolytes, especially if you use a high-quality or homemade version. If you opt for low-sodium broth, you can better control the salt levels, making it a heart-friendlier option.

Finally, the herbs like thyme and bay leaf may be small in quantity, but they add complexity to the soup’s flavor and offer their own subtle benefits. Thyme, for instance, has antibacterial properties and can support respiratory health.

Altogether, this chowder is a warm, nourishing bowl of goodness that gives your body what it needs while still tasting like a treat.

Preparation Time, Servings, and Nutritional Information

One of the most appealing aspects of this slow cooker corn chowder is how little effort it requires. It’s perfect for busy days when you want something hearty waiting for you by dinnertime, but you don’t have the bandwidth to cook in the evening. Let’s break down the prep and cook time, serving size, and nutritional details so you can plan accordingly.

Total Preparation Time: Prep Time: 15–20 minutes Cook Time: 6 hours on low or 3–4 hours on high Total Time: Approximately 6 hours and 20 minutes (hands-off for most of it)

Servings: This recipe serves 6 generous portions, making it ideal for a family meal or meal prepping for the week. You can easily double the recipe if your slow cooker is large enough, especially if you’re cooking for a crowd or want to freeze some for later.

Nutritional Information (Per Serving): Calories: 302
Fat: 7g
Carbohydrates: 51g
Protein: 13g
Sugars: 15g

These numbers make it a balanced option for those who are mindful of their intake but still want a hearty, comforting dish. The high fiber from corn and potatoes combined with the moderate protein makes it both filling and energizing. Plus, since there’s no heavy cream or butter, the fat content remains reasonable without sacrificing richness.

This chowder strikes that sweet spot between satisfying and nutritious, making it a go-to option for everything from cozy family dinners to wholesome lunchboxes.

Ingredients List of this slow cooker corn chowder

This recipe uses simple, pantry-friendly ingredients that come together to create a delicious and nourishing chowder. Most of these are probably already in your kitchen, and if not, they’re easy to find at any grocery store. Each ingredient plays an important role in building flavor, texture, and heartiness.

6 ears of corn, kernels removed
Fresh corn adds natural sweetness and crisp texture. You can substitute frozen corn if fresh isn’t available, but fresh really shines here.

12 oz evaporated milk
This gives the chowder a creamy consistency without the heaviness of cream. It’s a shelf-stable product that blends smoothly and adds richness.

1 medium onion, diced
The onion is foundational to the flavor, providing a savory base that deepens as it cooks.

1 celery stalk, diced
Celery brings a touch of freshness and subtle bitterness that balances the sweetness of the corn and onions.

1 medium potato, peeled and diced
The potato adds body and makes the chowder extra hearty. Russet or Yukon Gold both work well here.

3 cups chicken broth
This forms the backbone of the chowder’s flavor. Opt for low-sodium if you’re watching your salt intake. Vegetable broth works well for a vegetarian version.

1 bay leaf
A bay leaf infuses the broth with a subtle earthy flavor that enhances the overall taste without overpowering.

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Thyme adds a savory, slightly minty flavor that pairs perfectly with corn and potatoes.

Salt and black pepper to taste
Seasoning is essential here. Salt brings out the sweetness of the corn, while black pepper adds just the right amount of warmth.

Optional Add-ins: Chopped cooked turkey bacon or shredded rotisserie chicken for added protein
Chili flakes or diced jalapeños for a bit of heat
Chopped fresh parsley or green onions for garnish

Once you’ve gathered your ingredients, you’re ready to create a dish that’s both simple and full of flavor. This list is short, straightforward, and designed to make your cooking experience smooth and enjoyable.

Step-By-Step Cooking Instructions pf this slow cooker corn chowder

Now that you’ve got your ingredients ready, let’s walk through the process of making this slow cooker corn chowder from start to finish. These instructions are designed to be easy to follow, even for beginner home cooks. As you go through each step, you’ll notice how little effort is required—yet the result will taste like you spent hours over a stove.

Step 1: Prepare the vegetables
Begin by washing, peeling, and chopping your vegetables. Start with the onion—peel and dice it finely. Then move on to the celery stalk. Slice it into thin, even pieces so it softens nicely during cooking. Finally, peel and dice the potato into small cubes. Keep the pieces around the same size to ensure even cooking. If you’re using fresh corn, remove the kernels from the cobs using a sharp knife. It’s helpful to stand the cob on its end inside a large bowl and slice down to catch the kernels neatly.

Step 2: Layer the ingredients in the slow cooker
Place the diced onion, celery, and potato into the bottom of your slow cooker. Then add the corn kernels over the top. These layers help everything cook evenly, and starting with the denser vegetables on the bottom ensures they’ll soften properly as the chowder simmers.

Step 3: Add the broth and seasoning
Pour in the chicken broth, making sure it covers the vegetables well. Then drop in your bay leaf and sprinkle in the thyme. Season generously with salt and black pepper. Don’t worry too much about over-seasoning at this stage—you’ll have a chance to taste and adjust at the end. Stir everything gently to combine.

Step 4: Pour in the evaporated milk
Add the evaporated milk to the slow cooker. It will blend with the broth and create the base for your creamy chowder. Give everything another gentle stir, then cover the slow cooker with the lid.

Step 5: Set the slow cooker
Now comes the easy part—let your slow cooker do the work. Set it to cook on low for 6 hours or on high for 3–4 hours. This flexibility is perfect if you’re starting the chowder before work and want it ready by dinner, or if you’re making it later in the day for a quicker meal. During this time, the vegetables will soften, the flavors will meld, and the soup will thicken beautifully.

Step 6: Stir and adjust seasoning
After the cooking time has finished, carefully remove the lid and give the chowder a good stir. Remove the bay leaf. Taste the chowder and adjust seasoning as needed. You may want to add more salt, a touch more pepper, or even a pinch of sugar if your corn isn’t very sweet.

Step 7: Optional texture upgrade
If you prefer a smoother chowder, now’s the time to blend part of it. Use an immersion blender to blend the soup directly in the slow cooker until it reaches your desired consistency. You can blend the whole thing for a creamier finish or pulse it a few times to preserve some of the chunky texture. If you don’t have an immersion blender, you can transfer about a third of the chowder to a regular blender, blend until smooth, and stir it back into the slow cooker.

Step 8: Add optional mix-ins or toppings
This is where you can get creative. If you want to add extra protein, stir in some shredded rotisserie chicken or chopped cooked turkey bacon at the end. Give it a few minutes to warm through before serving. You can also top each bowl with chopped fresh parsley, green onions, or a drizzle of olive oil for a beautiful finish.

Step 9: Serve warm
Ladle the chowder into bowls while it’s hot and steamy. The soup will be creamy, rich, and full of tender vegetables with sweet bursts of corn in every bite. It’s ready to enjoy with your favorite sides or all on its own.

This method is as straightforward as it gets—no browning, no pre-cooking, no complicated steps. It’s ideal for busy weeknights or weekends when you just want something easy and comforting on the table.

How to Serve this slow cooker corn chowder

Corn chowder is incredibly versatile when it comes to serving. You can dress it up for a sit-down dinner or keep it casual for a weekday lunch. The cozy texture and comforting flavors make it feel complete on its own, but it also pairs beautifully with a variety of side dishes.

Serve it in deep bowls to highlight the thick, creamy consistency. The golden yellow hue from the corn and evaporated milk gives it a rustic, homey appearance that’s just begging to be topped with something fresh.

To enhance the presentation and flavor, garnish each bowl with chopped fresh herbs such as parsley, chives, or green onions. A light dusting of black pepper adds a nice visual contrast and a touch of heat. You can also add a small swirl of extra virgin olive oil or a spoonful of dairy-free yogurt for extra richness and creaminess.

This chowder is filling enough to be a main dish, but if you’d like to round it out into a complete meal, consider serving it with warm crusty bread or soft dinner rolls. The bread is perfect for dipping into the soup and soaking up the flavorful broth. A simple green salad with a light vinaigrette also makes a refreshing contrast to the warm, creamy soup.

For a heartier version, top the chowder with a scoop of cooked rice or quinoa. This adds a new texture and makes it even more satisfying, especially if you’re serving it to a hungry group or as part of a larger dinner spread.

Corn chowder also works wonderfully as a starter. If you’re hosting a dinner party or holiday gathering, serve smaller portions as an appetizer before the main course. Its mild flavor and smooth texture make it a crowd-pleaser that won’t overpower other dishes.

And don’t forget—this chowder makes excellent leftovers, so feel free to double the batch and serve it for lunch the next day. The flavor often gets even better after a night in the fridge.

Pairing Suggestions

Pairing your corn chowder with the right accompaniments can turn a simple bowl of soup into a well-rounded meal. Whether you’re planning a cozy dinner at home or a laid-back lunch, here are a few serving and pairing ideas to elevate your chowder experience.

Start with the bread. A slice of warm, crusty baguette, a soft dinner roll, or a hearty slice of whole grain toast makes an excellent companion to corn chowder. The mild sweetness of the soup contrasts beautifully with the salty crunch of buttered toast. For an even heartier option, consider grilled garlic bread or cheesy pull-apart rolls.

If you’re in the mood for something fresh and crunchy, pair your chowder with a simple salad. A crisp arugula salad with lemon vinaigrette adds a bit of brightness that balances the richness of the soup. Or go with a chopped salad featuring cucumbers, tomatoes, and a light olive oil dressing to keep things refreshing.

For a heartier meal, serve the chowder with grilled chicken or baked fish. The protein adds extra substance and rounds out the meal nicely without taking away from the star of the show. Grilled chicken breast seasoned with herbs and lemon pairs especially well.

Another great pairing option is roasted vegetables. Think oven-roasted carrots, Brussels sprouts, or sweet potatoes. Their caramelized flavors add a delightful contrast to the creamy chowder and enhance the overall meal.

You can also serve the chowder as part of a larger soup-and-sandwich combo. A grilled cheese sandwich with tomato and spinach or a turkey sandwich with crisp lettuce makes a great companion. The savory, crispy sandwich textures balance the smooth, creamy chowder wonderfully.

When it comes to drinks, opt for something light and refreshing. A tall glass of iced lemon water, cucumber-mint water, or a sparkling herbal tea will cleanse your palate and complement the flavors. If you prefer something warm, a cup of mild herbal tea like chamomile or mint can be a lovely, comforting choice.

No matter how you pair it, this corn chowder shines as a comforting, satisfying centerpiece that brings warmth and joy to any table.

Storage, Freezing & Reheating Instructions

One of the best things about this slow cooker corn chowder—aside from how incredibly delicious it is—is how well it stores. Whether you’re making it ahead for the week or saving leftovers, it holds up beautifully in the fridge and freezer. In fact, the flavors often deepen and improve after a day or two, making this an excellent meal prep option.

Storing in the Refrigerator

Once the chowder has cooled to room temperature, transfer it to airtight containers. It’s best to divide it into individual portions so it’s easier to grab and reheat when you need a quick meal. Stored properly in the refrigerator, the chowder will last for up to 3 to 4 days. Be sure to label your containers with the date so you know how long it’s been in the fridge.

If the chowder thickens a bit during refrigeration, don’t worry. This is totally normal. When reheating, just stir in a splash of broth or milk to bring it back to your desired consistency.

Freezing for Later

This corn chowder also freezes very well. Once it has cooled completely, ladle it into freezer-safe containers or heavy-duty freezer bags. Leave a bit of space at the top of each container to allow for expansion as the soup freezes. Label each container with the name and date, and freeze for up to 3 months.

To freeze in individual servings, use silicone muffin tins or small freezer-safe jars. This makes it easy to thaw just what you need, rather than defrosting an entire batch.

Reheating Instructions

When you’re ready to enjoy your chowder again, there are a few easy ways to reheat it.

On the stovetop: Pour the chowder into a saucepan and heat over medium-low heat, stirring occasionally. If the chowder has thickened, add a bit of broth or milk to loosen it up. Stir well to ensure even heating.

In the microwave: Transfer a portion of chowder to a microwave-safe bowl and cover it loosely with a lid or paper towel to prevent splattering. Microwave on medium heat in 30-second increments, stirring between each, until hot throughout.

From frozen: If frozen, it’s best to thaw the chowder overnight in the refrigerator before reheating. However, if you’re in a pinch, you can reheat it from frozen on the stovetop over low heat. Just be sure to stir frequently and add liquid as needed to maintain the right consistency.

With proper storage and reheating, you can enjoy this comforting dish well beyond the day you make it, which makes it perfect for busy weeks, lazy weekends, or anytime you need a warm, nourishing meal in minutes.

Common Mistakes to Avoid

Even though this recipe is simple and low-effort, there are a few common pitfalls that could affect the final result. Luckily, most of these are easy to avoid with a little planning and attention. Here are some of the most frequent mistakes and how to make sure your chowder turns out perfect every time.

Using too much liquid

One of the most common issues is adding too much broth or milk. While it may seem like the more liquid the better, too much can thin out the chowder and water down the flavors. Stick to the amounts listed in the recipe, and resist the urge to add extra until after cooking. If you need to adjust the texture later, you can always stir in a bit more liquid at the end.

Overcooking the vegetables

Even in a slow cooker, it’s possible to overcook your vegetables if you leave them too long on high. The potato, in particular, can get mushy if overdone. Make sure to keep the cooking time within the recommended range—3 to 4 hours on high or 6 hours on low—and use evenly diced vegetables for consistent results.

Not seasoning enough

Seasoning is key to getting the most flavor out of your chowder. Since the base is fairly mild, salt and pepper are essential for enhancing the sweetness of the corn and the savoriness of the broth. Taste at the end and adjust as needed. Underseasoning is one of the easiest ways to make a chowder feel flat.

Skipping the blending step

Some people skip blending the soup, assuming it’s optional. And while it technically is, blending even a small portion of the chowder helps create that signature creamy texture that makes this dish so comforting. Use an immersion blender or carefully puree part of the soup and stir it back in. It adds a beautiful body to the dish without needing heavy cream.

Not letting it rest before serving

It’s tempting to dive right in once the chowder is done, but giving it a few minutes to rest before serving allows the flavors to settle and the soup to thicken slightly. Just five to ten minutes can make a noticeable difference in taste and texture.

By keeping these simple tips in mind, you’ll be able to avoid common mistakes and ensure that your corn chowder is flavorful, creamy, and perfectly satisfying every single time.

Pro Tips

Want to take your corn chowder to the next level? These expert tips will help you refine the texture, boost flavor, and make the most of this already-delicious recipe. Whether you’re making it for the first time or turning it into a weekly staple, a few small tweaks can elevate your chowder from good to unforgettable.

Tip 1: Use fresh corn if possible

Frozen corn is convenient and works just fine, but if you can get your hands on fresh corn—especially during summer—use it. The sweetness and texture of fresh kernels make a noticeable difference in the final dish. For added flavor, try roasting or grilling the corn cobs before removing the kernels and adding them to the soup.

Tip 2: Toast your herbs and spices

Before adding your thyme and bay leaf, you can lightly toast them in a dry skillet for 1–2 minutes to release their essential oils. This extra step brings a deeper, more complex flavor to the broth and makes the most out of your herbs.

Tip 3: Add a splash of acidity

Once the chowder is cooked, a tiny splash of lemon juice or apple cider vinegar can help brighten the flavors and balance the creaminess. It’s a subtle touch, but it can make a big difference, especially if your chowder tastes a bit flat.

Tip 4: Customize with toppings

Let everyone make their bowl their own with a topping station. Chopped fresh herbs, crumbled turkey bacon, shredded chicken, roasted corn, or even a sprinkle of smoked paprika can add texture and flavor. This is especially fun if you’re serving a crowd.

Tip 5: Blend only a portion for the perfect texture

Instead of fully puréeing the chowder, blend just one-third to one-half of it. This leaves you with the best of both worlds—a smooth, creamy base plus some hearty chunks of potato and corn for added bite. It’s a simple trick that creates a luxurious, restaurant-quality texture.

With these tips in your back pocket, you’ll be well-equipped to make a bowl of chowder that’s full of flavor, texture, and comfort—and even better the next day.

Frequently Asked Questions (FAQs)

Even though this recipe is easy and straightforward, you might still have a few questions before you get started. Below are answers to some of the most common questions that come up when making slow cooker corn chowder. These tips will help you feel even more confident in the kitchen and ensure your chowder turns out just right.

Can I use frozen corn instead of fresh?
Yes, absolutely. While fresh corn adds a bit more sweetness and texture, frozen corn works just as well and is super convenient. Just measure out about 4 to 5 cups of frozen kernels to replace the 6 ears of corn. No need to thaw them—just toss them right into the slow cooker.

Is this recipe vegetarian or vegan?
As written, the recipe uses chicken broth and evaporated milk, so it’s not vegetarian or vegan. However, you can easily make it vegetarian by substituting vegetable broth for chicken broth. To make it vegan, use unsweetened plant-based milk such as oat, soy, or cashew milk in place of the evaporated milk. Coconut milk is also an option if you don’t mind a slight coconut flavor.

How can I thicken my chowder if it’s too thin?
If your chowder turns out a little thinner than you’d like, there are a few simple ways to thicken it. You can blend a portion of the soup using an immersion blender, or stir in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Add it during the last 30 minutes of cooking and stir well.

Can I make this on the stovetop instead of a slow cooker?
Yes, you can make this on the stovetop. Simply sauté the onion and celery in a bit of oil until softened, then add the potatoes, corn, broth, and seasonings. Bring to a simmer and cook for 20 to 25 minutes until the potatoes are tender. Add the evaporated milk at the end and blend a portion of the soup if desired.

Can I add meat to this chowder?
Absolutely. Shredded rotisserie chicken, cooked turkey bacon, or diced turkey sausage all make great additions. Just stir them in during the last 30 minutes of cooking so they heat through without overcooking.

What type of potato is best for this recipe?
Both Russet and Yukon Gold potatoes work well in this chowder. Russets will break down a bit more and make the chowder creamier, while Yukon Golds hold their shape better and add a buttery flavor. Choose based on your texture preference.

Does this recipe freeze well?
Yes, it freezes beautifully. Let the chowder cool completely, then store in airtight containers or freezer bags. Freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stove or in the microwave.

How do I know when the chowder is done cooking?
The chowder is done when the potatoes are tender and the flavors have melded together. You should be able to easily pierce the potato cubes with a fork. If you’re cooking on low, this usually takes about 6 hours. On high, it’s ready in 3 to 4 hours.

Can I use dairy-free milk instead of evaporated milk?
Yes, unsweetened plant-based milk works just fine. Oat milk is especially good because it’s naturally creamy and blends well. Cashew milk and almond milk are also good options. Just be sure to use an unsweetened variety to keep the flavor balanced.

What herbs can I use besides thyme?
If you don’t have thyme on hand or want to change things up, you can use rosemary, oregano, or even a little tarragon. Fresh herbs will add a brighter flavor, while dried herbs are more concentrated—so adjust quantities accordingly.

These FAQs should cover just about anything you need to know before making your first (or fiftieth) batch of slow cooker corn chowder. But don’t be afraid to make it your own—part of the joy of cooking is experimenting and adjusting to your tastes.

Conclusion & Call to Action

There’s a reason why this slow cooker corn chowder has become a staple in so many kitchens—it’s comforting, nourishing, and incredibly easy to make. From the first step of chopping your veggies to that final satisfying spoonful, it’s a recipe that delivers warmth and joy with every bite. Whether you’re cooking for a busy family, prepping meals for the week, or just need something cozy after a long day, this chowder has you covered.

What makes this recipe so special is how it combines simple, wholesome ingredients in a way that feels truly satisfying. The natural sweetness of the corn, the creamy base, the soft bites of potato, and the subtle touch of herbs all come together to create a dish that feels like a hug in a bowl. It’s hearty without being heavy, flavorful without being complicated, and flexible enough to suit a variety of diets and preferences.

This is a recipe I keep returning to not just because it’s easy, but because it brings people together. Every time I make it, whether it’s for a weeknight dinner or a laid-back weekend lunch, it sparks conversation and comfort. There’s just something about sitting down with a bowl of something warm and homemade that reminds us of what truly matters.

So now it’s your turn. I’d love for you to try this slow cooker corn chowder in your own kitchen. Make it just as written, or tweak it to suit your tastes—add some spice, toss in some protein, or experiment with toppings. And when you do, let me know how it goes. Snap a photo, share it on social media, or drop a comment with your thoughts and variations. I genuinely love seeing how these recipes come to life in your homes.

Cooking is meant to be shared, and this chowder is the kind of meal that invites others in. I hope it brings you as much comfort, ease, and joy as it’s brought to my own kitchen. Happy cooking!

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