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Crockpot corn chowder features sweet corn, chunks of tender potatoes, and smokey bacon slow cooked to perfection in a cream-based soup that is so cozy for anytime of year!
An Alliteration: Crockpot Corn Chowder
I’m a huge fan of thick, hearty soups. I absolutely love my corn and pumpkin chowder that I make on the stovetop (and if you haven’t tried it yet, I encourage you to get it on your list!), however, I don’t always have time for a stovetop soup so this crockpot corn chowder is super convenient.
I can have this crockpot corn chowder in the slow cooker all day to allow it to develop flavor then come back to it at the end of the day with dinner already done! The ease of this corn chowder in the slow cooker can’t be beat. It’s just as creamy and thick as the stovetop versions but this just makes life a little bit simpler! Serve this with buttery, tender, fluffy biscuits or these cheddar, bacon and green onion biscuits.
Recipe Tips and Variations
- Swap the pork bacon for turkey bacon if you can’t have pork. It does make the soup a little more lean because you won’t have as much fat from the pork bacon but it will still have that smokey flavor.
- If fresh corn is in season, use it! Frozen corn works great too. This particular crockpot corn chowder uses canned.
- Keep the skin on your potatoes if you prefer that texture. You can also use butter/gold potatoes.
- I do not recommend using the Instant Pot for this. If stovetop if your only option, you would follow the steps in the recipe card and allow it to simmer on the stovetop for 25 minutes.
Storage and Reheating Instructions
Allow corn chowder to come to room temperature before storing in an airtight container in the refrigerator for up to 3 days. To reheat, reheat in a pot on the stovetop until warmed through or in the microwave.
I do not suggest freezing this soup as the half and half may separate when reheating from frozen.
Crockpot Corn Chowder
Equipment
Ingredients
- 2 pounds large russet potatoes, peeled and diced
- 14.75 ounce (418 ml) canned creamed corn
- 15.25 ounce (432 ml) can whole kernel corn
- 2 cups (473 ml) low sodium chicken broth
- 8 ounces (227 g) bacon, chopped and divided
- 1 large onion, diced
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 4 tablespoons (56 g) unsalted butter
- 2 cups (473 ml) half and half
- Green onions or chives, for garnish
Instructions
- Place potatoes, cream of corn, corn kernels, chicken broth, 4 ounces of bacon, onion, salt, and pepper into the insert of your crockpot, stir to mix well.2 pounds large russet potatoes, 14.75 ounce (418 ml) canned creamed corn, 15.25 ounce (432 ml) can whole kernel corn, 2 cups (473 ml) low sodium chicken broth, 1 large onion, 2 teaspoons kosher salt, 2 teaspoons ground black pepper, 8 ounces (227 g) bacon
- Cook on low for 7 hours or high for 5 hours, or until potatoes are fork tender.
- While the soup is cooking, cook the other 4 ounces of bacon in skillet until crispy and chop into fine pieces.
- Before serving, add in the butter, half and half, and the chopped bacon.4 tablespoons (56 g) unsalted butter, 2 cups (473 ml) half and half
- Cover and cook for an additional 15 minutes then serve! Top with more bacon and green onions or chives.Green onions or chives
Nutrition
Photographs by Jess Gaertner Creative
Great recipe! First time reader here! I’m not sure if you’ve answered this in other posts since I’m still navigating your amazing blog. What size crockpot do you use? I have a 2-qt one and often have difficulty finding recipes that fit that size. Do you have any suggestions of how to adjust recipes for a smaller crockpot?
Hi Kathy! I believe mine is a 4 quart crockpot. I’m not positive though because my mom gave it to me and she doesn’t have the box anymore. If you want to adjust recipes for a smaller crockpot, just cut the recipe in half.
Hi Julie,
I’m making this soup today and I was wondering if I could cook this on high for 4 or 5 hours instead of low for 7 hours? Will I still get the same results? Hop to hear from you soon!
Best Regards,
Jessica
Hi Jessica, sure, I definitely think that’d work!
I cooked this for 4.5 hours and it turned out great! I might use only 1 tsp of pepper next time because I felt it was a little too hot (I’m a baby when it comes to spicy food) other than that, it was absolutely delicious! :)
Good to hear, Jessica!
First off, let me begin by saying that I do not consider myself to be a good cook. I’m usually pretty “meh” about this whole having to prepare food-stuff. Why can’t the food fairy come and make everything for me? (Or better yet, clean up afterward….)
For some reason though, I stumbled upon your blog and after reading a few posts, I’ve just been so excited to try my hand at so many things!
I absolutely loooooove corn in all its forms (Corn chips! corn niblits! corn on the cob with lots of butter! popcorn! omnomnom!) so I HAD to give this a whirl.
I’ve got mine sitting in my crockpot now, and I can hardly wait for the next 7 hours to pass. XD
Anyway, whether it turns out to be absolutely amazing, or awful, or merely “meh”, I just wanted to drop a comment anyway. It’s been a while since I’ve been excited to make something in the kitchen, so thanks for providing that little kick in the butt of inspiration. <3
Aw this makes me so happy to read this! I’m so glad I can be a source of inspiration for you to get in the kitchen!! xoxo
Yum! I love corn chowder, it’s the perfect comfort food :) I bet yours tastes delicious!
I love corn chowder, I make it all the time in the winter! I’ve never made it in the crock pot, though. I think I need to try that, it sounds much easier!
Been on my to do list for ages! This looks fabulous!
Friends reunion?! I’d totally be up for that. Now as far as recipe goes…this soup looks delish! I love sweet corn too and I must try this asap. It’s not too hot out yet in my opinion. :)