Crockpot Corn Chowder is easy and creamy! This chowder can be served as a perfect lunch, dinner, or side dish! Corn, golden potatoes, yellow onions and more slowly cook together to create the most flavorful Corn Chowder.
Of all the chowders I cherish, Corn Chowder may just be my favorite! It’s a warm and hearty soup that comforts me during the winter, but still has fresh, sweet, and bright flavors that I enjoy during the warmer months as well. We love our Classic Corn Chowder which can be made on the stove or instant pot too. In this easy recipe, all of the ingredients are simple, complementary to one another, and budget-friendly. As much as I love the key ingredients like corn and potatoes, I’ve gotta say what we all already know… The bacon is the BEST part of corn chowder, and this recipe’s got plenty of it! This is such a great way to use up summer corn! If you want more summer friendly slow cooker, try our Blueberry Cobbler too!
WHY MAKE CORN CHOWDER IN THE SLOW COOKER?
Well, why not?! I love a good chowder recipe that takes its time to slowly cook over the course of a few hours. That way, every bite is infused with those signature sweet, yet savory Corn Chowder flavors. It’s also a great way to enjoy fresh corn during the summer months without heating up your kitchen! When you cook Corn Chowder on the stove top, there’s no doubt that it’ll be tasty. However, it may take a bit of extra effort compared to this easy slow cooker recipe! Honestly, Crockpot always equates to convenience, and this easy recipe is just more proof of that fact.
HOW TO MAKE CORN CHOWDER IN THE CROCKPOT
Combine some of the ingredients. Add the corn, potatoes, onion, garlic powder, salt, pepper and chicken broth to a Crockpot then stir to combine.
Slow cook. Cover and cook on high for 3-4 hours or on low for 5-6 hours.
Make it creamy. Whisk the heavy cream and cornstarch together in a small bowl then pour it into the soup and stir to combine.
Continue cooking. Cook on high for another hour or until the potatoes are tender and the broth is thickened to your liking.
Add the final touches! Stir in the bacon then serve with freshly minced chives and cooked and chopped bacon if desired.
How to Store Crockpot Corn Chowder
Once it’s fully cooled to room temperature, you can store any leftover Corn Chowder you have by placing it into an airtight food storage container. If properly stored in the refrigerator, this chowder will stay fresh for up to 5 days! The best part? It reheats like a dream in the microwave.
What to Serve with Crockpot Corn Chowder
I love serving Corn Chowder with a side of freshly baked bread! Sometimes I serve this chowder with my favorite Easy Drop Biscuits, other times with my Cornbread. Either way, you just can’t go wrong!
Ingredients Notes for Crockpot Corn Chowder
Bacon – It’s no secret that I think pork bacon is always the best, especially for this classic recipe! However, turkey bacon will also taste great in this chowder if preferred.
Chicken Broth – Any brand will do the trick. Just make sure you’re using a low-sodium chicken broth so you can avoid a salty chowder.
Yellow Onion – I use a yellow onion in this recipe because it has a natural sweetness that greatly compliments the corn. However, in a pinch, a white onion will do just fine. I don’t recommend using a red onion.
Enjoy!
~Nichole
Crockpot Corn Chowder
Ingredients
- 3 Cups Frozen Corn*** SEE NOTE
- 1 1/2 Pounds Yukon potatoes peeled and cut into 1-inch pieces
- 1/2 Yellow Onion diced
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 4 Cups Chicken Broth
- 1 Cup Heavy Whipping Cream
- 3 Tablespoons Cornstarch
- 8 Slices Bacon cooked until crisp and chopped
- Serving: chopped green onions shredded cheese and crumbled bacon
Instructions
- Add the corn, potatoes, onion, garlic powder, salt, pepper and chicken broth to a crockpot then stir to combine.
- Cover and cook on high for 4 hours or on low for 6 hours.
- Whisk the heavy cream and cornstarch together in a small bowl then pour it into the soup and stir to combine.
- Cook on high for another hour or until the potatoes are tender and the broth is thickened to your liking.
- Stir in the bacon then serve with freshly minced chives and cooked and chopped bacon if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this and freeze it?
Best corn chowder I ever made, lots of people wanted your recipe! Thank you.
I added some carrots also.
what size crock pot?
Can I add some chicken to this?
Yes, I recommend adding cooked/shredded or chopped chicken just stir it in at the end to warm through
Question…so i don’t ruin it..lol after being on high for 4 hours do I then add the heavy whipping cream and corn starch? Or do I put it all in in the beginning 🤔 and let ot cook for 4 or 6 hours. Just don’t wanna ruin it
Add at the end of the 4 or 6 hours. If you add it in the beginning the cream might curdle.
This is so good!! I’ve made it twice and can’t wait to make it again. A great comfort food. The only thing I changed the second time was I added a little more bacon and just a touch more salt and pepper. Yes, use the low sodium broth! That way you can adjust your salt level.
I also left the lid off the crockpot for a few min and it thickened up a bit.
Definitely a must try.
This is a great simple recipe. I ddn’t use extra bacon as a garnish. I just dumped it all in. Very tasty!
Can I add a can of clams to this recipe??