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.
Course Main, Soup
Cuisine American
Keyword Crock Pot Corn Chowder, Slow Cooker Corn Chowder
Prep Time 30 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours30 minutesminutes
Servings 8servings
Calories 339kcal
Author Michelle
Ingredients
1poundred potatoesdiced
1medium sweet onionchopped
½cupchopped celery
4garlic clovesminced
2bags frozen whole kernel corn(12 ounces each)
3cupschicken broth
2cupshalf-and-half or heavy cream
2tablespoonscornstarch
½poundbaconcrisply cooked and crumbled
Salt and pepper to taste
Chives for garnish
Instructions
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,
Video
Notes
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.