Make this simple, warm Crock Pot Corn Chowder right in your slow cooker with tender potatoes, sweet corn, and salty, smoky bacon in a creamy soup.
Crock Pot Corn Chowder
This warm creamy soup is a classic made even better. Crock Pot Corn Chowder can be made right in your slow cooker, making it so ridiculously easy to make.
This Crock Pot Corn Chowder has the perfect amount of creamy and savory with bursts of gentle sweetness from the corn. Warm, tender potatoes, sweet corn, and salty, smoky bacon all swimming in a thick creamy chowder.
It's great for using fresh sweet corn in the summer (and can be frozen, too if you want to save it for later!), and it's equally as amazing on those chilly winter nights with a big piece of buttery, warm, crusty bread.
Can I Use Fresh Corn?
If it's in season, then by all means go for it! Nothing can beat fresh sweet corn!
You'll need about 10 ears, or about 5-6 cups.
Can I Use Canned Corn?
Yes. You'll need about 4 cans, drained.
How to Thicken Corn Chowder
This recipe already includes a thickener. It adds cornstarch to half-and-half, and that little cornstarch slurry thickens the whole soup.
I also sometimes puree the soup a little bit with my immersion blender, as blending up the corn (but not too much because a chowder should still be nice and chunky) will thicken it up quite a bit.
For additional thickening, you can add a little more cornstarch, about a tablespoon, to about 2 tablespoons of water and stir that mixture into the chowder.
Add-Ins for Your Corn Chowder
This classic recipe is great, but I know sometimes it's fun to mix it up a little. Try adding a little something to your chowder to give it that extra punch you're looking for.
- Add a protein. Try cooked and crumbled sausage, cooked ham, or cooked chicken. Added protein will really help this soup feel like a full meal.
- Sprinkle some cheese. Everything is better with a little gooey cheese. You can add cheese on top to garnish, or sprinkle some into the whole pot of soup. My favorites are cheddar or gouda.
- Kick up the heat. Add some hot peppers, like jalapenos, to up the spicy factor. No peppers on hand? A few dashes of a hot sauce like Tabasco or a few sprinkles of red pepper flakes will also do the trick!
What to Serve with Crock Pot Corn Chowder
Crock Pot Corn Chowder works as a main dish on a chilly day or even as a side.
Serve it with a green salad and a piece of crusty bread for a full, rounded meal.
More Soup Recipes You'll Love
- Cheesy Ham and Corn Chowder - simple stovetop recipe that's great for a warm dinner and using up leftover ham.
- Southwest Bean Chowder - creamy southwest style soup that gets all of its creamy, rich flavor from beans!
- Southern Corn Chowder - if you love this corn chowder, try our stovetop version too!
- Crock Pot Cheesy Potato Soup - a comfort food classic made in the slow cooker, and you better believe it's extra cheesy!
- Cheeseburger Soup - my family's all-time favorite soup. Filled with potatoes, cheese, and ground beef, it's like a warm, comforting meal in a bowl.
Crock Pot Corn Chowder
- 1 pound red potatoes diced
- 1 medium sweet onion chopped
- ½ cup chopped celery
- 4 garlic cloves minced
- 2 bags frozen whole kernel corn (12 ounces each)
- 3 cups chicken broth
- 2 cups half-and-half or heavy cream
- 2 tablespoons cornstarch
- ½ pound bacon crisply cooked and crumbled
- Salt and pepper to taste
- Chives for garnish
- In a large slow cooker, add potatoes, onion, celery, garlic, corn, and chicken broth.
- Cover. Cook on low for 6-8 hours (or high for 3-4 hours), or until potatoes are tender.
- In a small mixing bowl, whisk together half-and-half (or cream) and cornstarch until smooth.
- Add half-and-half mixture to the slow cooker. Cover and cook an additional 15-20 minutes until thickened and heated through.
- Optional: Using an immersion blender, blend about half of the soup to thicken a little bit more.
- Add in bacon and season with salt and pepper before serving,
- Blending the soup (the last step) is optional, but it does result in a very nice, thick chowder. Just don't blend it completely into a puree or you lose that chunky texture chowders are known for.
- For another thickening option, use an additional 1 tablespoon cornstarch with 1 tablespoon of water. Stir the mixture into the soup.
- Substitute 10 fresh ears of corn or 4 drained cans of corn instead of frozen corn.
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
- Freezer Directions: Prepare soup and allow to cool completely. Transfer to a freezer bag or container. Freeze for up to 3-6 months. Thaw overnight in the refrigerator. Reheat on the stove over medium heat in a large pot.
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