Crockpot Corn Chowder Recipe

Crockpot Corn Chowder is the ideal comfort food when you want a hearty, creamy soup without fuss. This slow cooker recipe lets you toss in simple ingredients early, go about your day, and come home to a fragrant, satisfying chowder. With sweet corn, tender potatoes, smoky bacon, and a creamy broth, it’s a one-pot meal that delivers on flavor. Whether you’re cooking for yourself, family, or friends, this crockpot corn chowder is loaded with texture and warmth but gentle on active cooking time.

Why You’ll Love This Recipe

You’ll love this Crockpot Corn Chowder because it’s effortless yet indulgent. The slow cooking process melds the flavors together, giving you deep corn sweetness and cozy potato notes without standing over the stove. The addition of crispy bacon adds smoky contrast, and the creamy broth makes it feel like a treat. It’s flexible (you can use fresh, frozen, or canned corn), easily scalable, and perfect for weeknights, meal prepping, or lazy weekend dinners. It’s comfort food that practically cooks itself.

Ingredients

Here’s a list of what you’ll need to make this cozy chowder:

• 3 cups of corn — use frozen, freshly cut from the cob, or canned (drained) based on what you have on hand

• 1½ pounds Yukon Gold potatoes, peeled (optional) and cut into 1‑inch pieces

• ½ yellow onion, diced

• 1 teaspoon garlic powder

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon ground black pepper

• 4 cups chicken broth (or substitute vegetable broth for vegetarian)

• 1 cup heavy whipping cream

• 3 tablespoons cornstarch

• 8 slices bacon, cooked until crisp and chopped

• Optional for serving: chopped green onions, shredded cheese, extra crumbled bacon

Note on corn: You have flexibility here — frozen, canned, or fresh all work well.

Step‑by‑Step: How to Make Crockpot Corn Chowder

1. Prep ingredients & add to crockpot
   In the crockpot insert, combine corn, potatoes, onion, garlic powder, salt, pepper, and chicken broth. Stir to mix gently.

2. Slow cook
   Cover and cook:

   • On High, about 4 hours

   • On Low, about 6 hours

3. Thicken and cream
   In a small bowl, whisk together the heavy cream and cornstarch until smooth (this is a slurry). Pour into the crockpot and stir to combine.

4. Cook further
   Switch the crockpot back to High and cook for another hour (or until potatoes are very tender and broth is thickened to your liking).

5. Add bacon & serve
   Stir in the chopped bacon. Serve immediately in bowls, topped with chopped green onions, shredded cheese, and extra crumbled bacon if desired.

Helpful Tips

• Uniform potato size: Cut the potatoes into pieces close in size so they cook evenly.

• Adjusting consistency: If the chowder is too thick, thin it with extra broth; if too thin, let it cook uncovered for a little while to reduce.

• Avoid curdling cream: Always add cream (or milk) after the vegetables are mostly cooked to keep it smooth.

• Flavor boosters: Try stirring in some fresh herbs (thyme, parsley) at the end, or a dash of smoked paprika for depth.

• Vegetarian version: Use vegetable broth and omit bacon, or swap bacon for butter or a smoky substitute.

Substitutions and Variations

• Milk instead of heavy cream: Use whole milk or half‑and‑half for a lighter texture (though the chowder may be less rich).

• Gluten‑free option: Cornstarch is naturally gluten-free, so this recipe is friendly to gluten-free diets.

• Add protein: Stir in cooked chicken or ham in the last 20–30 minutes for extra heartiness.

• Spicy twist: Add a pinch of cayenne or ground chipotle for a mild heat.

• More veggies: You can include diced carrots, celery, or bell peppers for extra color and nutrients.

Storage Instructions

• Refrigerator: Let the chowder cool to room temperature. Transfer to an airtight container and store in the fridge for up to 3–4 days. Reheat gently on the stovetop, stirring so it doesn’t separate.

• Freezing: Cream-based soups often separate when frozen. If you want to freeze, omit the cream (or add it fresh when reheating). Freeze the base, then thaw overnight and gently reheat, stirring in the cream after.

Nutritional Information

Estimated per serving (makes about 6–8 servings):

• Calories: ~ 550 kcal

• Note: The exact calorie count depends heavily on the cream, bacon, and portion size.

Serving Suggestions

• Serve each bowl with some crusty bread, warm rolls, or biscuits to soak up the creamy broth.

• A side salad (greens, vinaigrette) provides a fresh contrast.

• Garnish with shredded cheese, chopped green onions, or even a swirl of sour cream for extra flair.

• For a heartier meal, top with extra cooked chicken or crispy bacon bits.

Frequently Asked Questions About Crockpot Corn Chowder

Is canned corn a good substitute for frozen or fresh corn?
Absolutely! Canned corn works just as well in this recipe. Just make sure to drain it before adding it to your crockpot.

Should I peel the potatoes?
Peeling is optional. Some cooks leave the skins on for extra texture and nutrients; others prefer a smoother texture and peel. Just make sure the chunks are evenly sized.

Can I use milk instead of heavy cream?
You can, though it will be a lighter version and slightly less rich. Use whole milk or half‑and‑half, and be careful when heating so it doesn’t curdle.

How can I make this chowder thicker?
You can increase the cornstarch slurry, partially purée a portion of the chowder, or let it simmer uncovered briefly to reduce liquid.

Is it okay to reheat leftovers in the microwave?
Yes, but do it gently (lower power levels) and stir often to avoid separating the cream. Reheating on the stovetop over low heat is generally safer for texture.

Can I make this in a smaller slow cooker or scale it down?
Yes — you can reduce the quantities proportionally. The cooking time will be about the same, just keep the liquid-to-solid ratio similar so it doesn’t get too watery or too thick.

Conclusion

Thanks so much for trying this Crockpot Corn Chowder recipe with me. I truly love how simple and forgiving it is — toss in the ingredients, let your slow cooker do the work, and come back to a warm, comforting bowl of chowder. It’s rich, flavorful, and perfect for chilly evenings or anytime you crave cozy comfort food. I hope this becomes a favorite in your rotation — may your kitchen be filled with the smell of sweet corn, smoky bacon, and creamy goodness. Enjoy every spoonful, and happy cooking!

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