Scrub the red potatoes and cut them into 1/2-inch cubes, then measure out the frozen corn. In a small bowl, whisk together the flour with 1/2 cup of the chicken stock to create a smooth slurry with no lumps—this prevents the flour from clumping when added to the hot liquid. I like to use this roux method because it distributes the thickening agent evenly throughout the chowder for a silky texture.

Add the cubed potatoes and frozen corn directly to your slow cooker. Pour in the flour-stock mixture from Step 1, then add the remaining 5.5 cups of chicken stock. Stir in the thyme, oregano, garlic powder, onion powder, smoked paprika, and season with salt and pepper to taste. Make sure everything is well combined and the potatoes are submerged in liquid so they cook evenly.

Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours if you're short on time. The potatoes should be tender and the broth should thicken slightly from the flour roux. Stir occasionally if you're home, but it's not essential—the slow cooker does most of the work.

Once the potatoes are completely tender, cut the unsalted butter into small pieces and stir it into the hot chowder until fully melted. Slowly add the room temperature heavy cream while stirring gently—adding it at room temperature rather than cold prevents it from curdling when it hits the hot soup. Stir until the cream is fully incorporated and the chowder has a rich, silky consistency. Taste and adjust seasoning with additional salt and pepper as needed.

Ladle the hot chowder into bowls and serve immediately. This soup tastes even better the next day as the flavors continue to meld, so feel free to make it ahead and reheat gently on the stovetop.