Crockpot Corn Chowder is a creamy, comforting soup that’s packed with sweet corn, tender potatoes, and a touch of smoky bacon. It’s the perfect cozy meal that slowly simmers all day, filling your home with a wonderful, inviting aroma. The combination of fresh corn and hearty veggies makes it both satisfying and fresh-tasting.
I love how easy this recipe is to put together in the morning and then just forget about it until dinner time. Using the crockpot means you don’t have to stand over the stove, and by dinnertime, the flavors have melded beautifully. A little tip I always follow is to add a splash of cream or milk at the very end to make the chowder extra smooth and luscious without any fuss.
My favorite way to enjoy this corn chowder is with a warm, crusty piece of bread on the side for dipping. It’s the kind of simple meal that everyone seems to love, no matter the season. Whenever I make it for guests, it quickly becomes a new favorite they ask for again and again!
Key Ingredients & Substitutions
Corn: Fresh corn gives the best natural sweetness, but frozen works great year-round. If you want to skip ears, you can use canned corn—just drain well before adding.
Potatoes: Yukon Gold or Russet potatoes are perfect here. They hold up well and give a nice creamy texture. If you want less starch, try red potatoes.
Bacon: Bacon adds smoky flavor that’s hard to beat. For a vegetarian option, use smoked paprika or liquid smoke instead and skip the bacon. Turkey bacon or veggie bacon can work too.
Cream: Heavy cream or half-and-half creates that rich, smooth chowder. For a lighter alternative, try coconut milk or cashew cream, but the flavor will change slightly.
Cheese: Sharp cheddar melts nicely and adds depth. If you want to skip the cheese, the chowder will still be tasty but a bit lighter.
How Can I Make My Crockpot Corn Chowder Thick and Creamy?
Slow cookers often produce a thinner broth, so thickening is key to classic chowder style. Here’s how I do it:
- Mix all-purpose flour with cream or half-and-half until smooth to avoid lumps.
- Add this mixture 30 minutes before the end to let it thicken without clumping.
- Stir occasionally during these last 30 minutes for even cooking.
- If you prefer, mashed cooked potatoes right in the crockpot can thicken naturally.
- Be careful not to add flour or cream too early to prevent curdling or too-thick soup.
This method keeps your chowder velvety, rich, and perfectly thick every time. It’s a small step that makes a big difference!
Equipment You’ll Need
- Slow cooker (Crockpot) – It’s the main appliance that makes this recipe so easy, using low heat for hands-off cooking.
- Skillet – For cooking and crumbling the bacon to add smoky flavor.
- Knife and cutting board – To peel and dice the potatoes and chop the onion and herbs.
- Whisk or spoon – To stir in the cream or flour mixture smoothly into the chowder.
- Measuring cups and spoons – To accurately add broth, cream, and seasonings.
Flavor Variations & Add-Ins
- Swap bacon for smoked turkey sausage or skip meat altogether for a vegetarian version—just add extra smoked paprika for flavor.
- Add chopped green chiles or jalapenos for a spicy kick that pairs well with the sweetness of corn.
- Use different cheeses like pepper jack or Monterey Jack for varied flavor profiles.
Crockpot Corn Chowder Recipe
Ingredients You’ll Need:
- 4 cups fresh or frozen corn kernels (about 5-6 ears fresh corn)
- 3 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 6 slices bacon, cooked and crumbled (plus extra for garnish)
- 1 cup shredded cheddar cheese (optional)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Chopped fresh chives or parsley for garnish
- 2 tablespoons all-purpose flour (optional, for thickening)
How Much Time Will You Need?
This crockpot corn chowder takes about 10 minutes to prep and 6-8 hours to cook on low (or 3-4 hours on high). Plus an extra 30 minutes at the end to add in cream and thicken the chowder. It’s super easy and perfect for busy days!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by cooking the bacon in a skillet over medium heat until it’s nice and crispy. Once cooked, place the bacon on paper towels to drain and then crumble it. Save about 1 tablespoon of the bacon fat to add great flavor to the chowder.
2. Add Ingredients to the Crockpot:
In your crockpot, combine the corn, diced potatoes, chopped onion, minced garlic, and the reserved bacon fat. Pour in the chicken or vegetable broth. Then mix in smoked paprika, dried thyme, salt, and pepper for a delicious base.
3. Slow Cook:
Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender and everything is nicely cooked.
4. Thicken the Chowder:
About 30 minutes before serving, whisk the flour into the heavy cream or half-and-half until smooth. Stir this creamy mixture and the crumbled bacon into the crockpot. If you like, add shredded cheddar cheese now too.
5. Final Cooking:
Cover and cook on high for another 20-30 minutes, stirring occasionally, until the chowder is thick and creamy. Taste and adjust the seasoning with salt and pepper if needed.
6. Serve and Enjoy:
Spoon the hot chowder into bowls and garnish with extra crumbled bacon and chopped fresh chives or parsley. This chowder goes perfectly with crusty bread for dipping. Enjoy your cozy, comforting meal!
Can I Use Frozen Corn Instead of Fresh?
Yes! Frozen corn works perfectly in this recipe and is a convenient option year-round. Just add it straight to the crockpot—no need to thaw.
Can I Make This Recipe Vegetarian?
Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. To keep some smoky flavor, add a pinch of smoked paprika or a few drops of liquid smoke.
How Do I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze Crockpot Corn Chowder?
You sure can! Freeze cooled chowder in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or cream if needed to restore consistency.