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Crockpot Corn Chowder
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.
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
6
hours
hours
Total Time
6
hours
hours
15
minutes
minutes
Servings
6
Calories
550
kcal
Author
Nichole
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
NOTE ON CORN: You can use 3 cups frozen, fresh taken off the cob, or canned/drained corn.
Nutrition
Calories:
550
kcal