Crock Pot Corn Chowder

Combine corn, potatoes, and bacon in this easy Crock Pot Corn Chowder recipe. Perfect for any season, it makes a creamy, hearty meal with a balance of sweetness and spice with a hint of smokiness from cooked bacon! 

Corn chowder is a hearty, thick soup teeming with sweet kernels of corn, typically coupled with ingredients like potatoes and onions in a rich, creamy broth. It’s a staple in Southern cooking and can be made in so many different ways. This recipe features a simple creamy soup base with a hint of cooked bacon, offering a smoky, salty note throughout the dish.

And while corn chowder can be cooked in many different ways, the crock pot is hands down the best way to make it. Not only do you not need to babysit a pot on the stove, but the low temperatures allow all the flavors to come together seamlessly. And it's easy to make! Cook the bacon and add it to the crock pot along with the veggies, broth, and spices. Let it cook until tender before thickening it with cream, milk, and cornstarch until it's rich and velvety. 

Crock Pot Corn Chowder

Why You’ll Love This Recipe

  • Making this recipe in the slow cooker means minimal hands-on time, allowing you to go about your day while your meal simmers to perfection.
  • The blend of corn, bacon, and creamy broth offers a mouthwatering dish that appeals to both adults and kids.
  • This chowder is both freezer-friendly and reheats beautifully, making it perfect for meal prep or enjoying leftovers the next day.
  • This recipe uses simple ingredients that can be found at any grocery store and are budget-friendly!¬†
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Ingredients You’ll Need

  • Bacon¬†- Provides a smoky, savory depth that complements the sweetness of the corn, creating a well-rounded flavor profile.
  • Garlic and Onion¬†- Serve as aromatic foundations, introducing a pungent depth and sweetness.
  • Celery¬†- Adds a subtle, earthy flavor and a refreshing crunch, providing a textural contrast within the creamy base.
  • Carrots¬†- Contributes to a natural sweetness and vibrant color.
  • Low Sodium Chicken Broth¬†- Acts as the liquid backbone of the chowder, offering a rich, meaty flavor.
  • Corn (fresh or frozen)¬†- Stands as the star ingredient, infusing the chowder with its sweet, juicy kernels and giving the dish its characteristic texture and taste.
  • Russet Potatoes¬†- Bring a comforting heartiness, absorbing the surrounding flavors while thickening the chowder.
  • Heavy Cream and Milk¬†- Combine to give the chowder it's signature creamy, velvety texture without overpowering the other ingredients.
  • Cornstarch¬†- Acts as a thickening agent, enhancing the mouthfeel of each spoonful.
  • Seasonings¬†(thyme, paprika, salt, pepper) - Work together to elevate the dish, with thyme providing a subtle earthy note, paprika adding a hint of sweetness and color, and salt and pepper enhancing and balancing all the flavors.

How To Make Corn Chowder In The Crock Pot

Cook the bacon: Place a skillet on the stovetop and turn the heat to medium-high. Cook the bacon pieces for 5-8 minutes or until it's nice and crispy. Place the cooked bacon at the bottom of the crock pot. 

Assemble the chowder: To the crock pot, add the onion, celery, carrots, garlic, chicken broth, corn, potatoes, thyme, paprika, black pepper, and salt. Mix until well combined with the cooked bacon.

Cover and cook: Add the lid to the top and cook on HIGH for 4-5 hours or LOW for 7-8 hours.

Thicken the chowder: In a small bowl, whisk heavy cream, milk, and cornstarch until no lumps remain. Pour into crock pot and mix until combined. Cover and continue to cook for 20-30 minutes until the chowder is thickened. Serve while hot, and enjoy!

Crock Pot Corn Chowder

Recipe Tips

  • Cook the bacon until crispy to add the richest flavor to the chowder, along with varying texture.¬†
  • Saut√©ing the garlic, onions, celery, and carrots before adding them to the slow cooker can deepen their flavors, creating a more complex taste profile in the finished dish if you have time.¬†
  • If using fresh corn, roast it or grill it beforehand to intensify the sweet and smoky flavors.
  • Choose russet potatoes for their starchy quality, which helps thicken the soup. Cut them into uniform sizes to ensure even cooking.
  • Avoid adding the dairy and cornstarch too early, as prolonged exposure to heat can cause it to curdle; instead, stir in the cream and milk towards the end of the cooking process.
  • Use a whisk to fully dissolve the cornstarch in the cold milk before adding it to the hot soup to prevent lumps and achieve a smooth texture.
  • If you prefer a thicker consistency, partially blend the soup with an immersion blender while maintaining some chunky texture.
  • Keep the lid on the¬†crock pot as much as possible to prevent the liquid from evaporating.

Variations

  • For a vegetarian twist, omit the bacon and use vegetable broth in place of chicken broth, adding smoked paprika to retain a hint of smokiness.
  • Incorporate other vegetables like red bell peppers for a touch of sweetness or zucchini and squash for a summery vibe.
  • For a lighter version, substitute the heavy cream with half-and-half or a dairy-free milk alternative like coconut milk, adjusting the thickness with extra cornstarch if needed.
  • Add a diced jalape√Īo or a pinch of cayenne pepper for a chowder with a kick, complementing the sweet corn.
  • Add a protein like cooked shredded chicken, crabmeat, or cooked shrimp in the last hour of cooking for a hearty meal.
  • For a different taste and nutritional boost, try sweet potatoes instead of russet potatoes.

Storing & Freezing

Storing: Let the chowder cool to room temperature before transferring it to airtight containers. It can be kept in the refrigerator for up to 3-4 days.

Freezing: Cool completely before portioning it into freezer-safe bags or containers, leaving some space for expansion. Freeze for 3 months for the best flavor and texture. To reheat, thaw overnight in the refrigerator. Reheat on the stove over low heat, stirring frequently to maintain a creamy consistency. Dairy-based soups can sometimes separate a bit when frozen and thawed, but a good stir typically restores their creamy texture.

Crock Pot Corn Chowder
PREP TIME 15minutes 
COOK TIME 4hours 
TOTAL TIME 4hours  15minutes 
COURSE Soup
CUISINE American
SERVINGS 6
CALORIES 354 kcal

EQUIPMENT

  • Your¬†Favorite¬†Crock Pot

INGREDIENTS

  • 6¬†strips¬†bacon¬†(cut into small pieces)
  • 1¬†cup¬†yellow onion¬†(diced)
  • 3¬†celery stalks¬†(diced)
  • 2¬†carrots¬†(peeled and diced)
  • 3¬†tsp¬†garlic¬†(minced)
  • 4¬†cups¬†low sodium chicken broth
  • 2¬†(15.5 oz)¬†cans of corn¬†(drained)
  • 1¬†lb¬†russet potatoes¬†(peeled and cut into ¬ľ" pieces)
  • 1¬†tsp¬†thyme
  • ¬Ĺ¬†tsp¬†paprika
  • 1¬†tsp¬†black pepper
  • ¬Ĺ¬†tsp¬†salt
  • 1¬†cup¬†heavy cream
  • ¬Ĺ¬†cup¬†milk
  • 3¬†tbsp¬†cornstarch

INSTRUCTIONS

  • Over medium-high heat, cook bacon pieces in a skillet. Cook for 5-8 minutes or until bacon is crisp. Remove and place in a 6-quart slow cooker.
  • Add onion, celery, carrots, garlic, chicken broth, corn, potatoes, thyme, paprika, black pepper, and salt. Mix until well combined.
  • Cover and cook on high for 4-5 hours or low for 7-8 hours.
  • In a small bowl, whisk heavy cream, milk, and cornstarch. Pour into slow cooker and mix until combined. Cover and continue to cook for 20-30 minutes.
  • Serve while hot, and enjoy!

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Chef Ryan Allen from Slow Cooker MealsIf you're tired of the same old dinner routine, you're in luck! Chef Ryan loves to create meals that are sure to impress your entire family. Whether you're a busy parent of just looking for an easy and delicious meal.


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