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Crock Pot Corn Chowder is loaded with tender potatoes, corn, bacon and a creamy broth. This soup easily cooks in the slow cooker for a delicious meal.
Make your Corn Chowder Soup even easier by making Corn Chowder Crock Pot Recipe. The easy ingredients are added to the slow cooker for a creamy, delicious soup recipe.
If you love Corn Chowder as much as my family here are a few corn chowder recipes but with a twist. Slow Cooker Mexican Corn Chowder, Crockpot Potato Corn Chowder, and Crock Pot Chicken and Corn Chowder Recipe are simple and delicious corn chowder recipes.
The combination of these ingredients make a delicious sweet and savory soup recipe. Add a side of garlic bread and roasted vegetables to complete this delicious meal.
Easy Corn Chowder Recipe:
We love corn chowder and making it in the slow cooker makes it even easier. The tender potatoes, salty bacon, sweet corn and simple seasoning makes this corn chowder so easy to make.
When the cooler weather this is one of our favorite soups to make. It is thick, creamy and easy to make. The ingredients blend perfectly together and really gives you that sweet and salty flavor.
This Corn Chowder soup can be made on the stove top but we love that we can make it in the slow cooker. I can start it in the morning and add the heavy cream to make it extra creamy. This soup takes less than 15 minutes to prepare.
Ingredients:
- Whole Corn (15 oz can – drained)
- Cream Style Corn (15 oz can)
- Russet Potatoes (peeled and diced into small pieces)
- Onion (finely diced)
- Butter
- Minced Garlic
- Thyme
- Salt
- Bay Leaf
- Bacon (cooked and crumbled)
- Chicken Broth
- Heavy Whipping Cream
- Cornstarch
How to Make Corn Chowder in the Crock Pot:
- Step 1 – Add ingredients to slow cooker – Place all the ingredients except for the heavy whipping and cornstarch in a 6 quart crock pot. Stir to combine all the ingredients.
- Step 2 – Slow Cook Ingredients – Cover and cook on low for 8-9 hours or on high for 5 hours until the potatoes are tender.
- Step 3 – Mix the cornstarch slurry in slow cooker – Whisk together the heavy whipping cream and cornstarch in a small bowl. Remove the bay leaf and stir this mixture into the crock pot.
- Step 4 – Continue cooking – Cover and cook on high for 20-30 minutes the chowder has thickened.
- Step 5 – Serve and enjoy – Serve immediately while warm and enjoy.
Tips for Crockpot Corn Chowder:
- Potatoes – We used russet potatoes in this recipe. We recommend cutting the potatoes about the same size so the cook evenly.
- More Vegetables – If you want to sneak in those vegetables, add in some bell peppers, carrots or celery.
- Beans – You can mix in some black beans or pinto beans if you prefer. Both options go well with this soup.
- Instant Pot – You can easily make this soup in the instant pot.
What to Serve with Slow Cooker Corn Chowder:
- Rice – You can serve this soup with some white rice or brown rice.
- Salad – Since this soup is hearty and filling, you can even serve it with a side salad.
- Roasted Vegetables – Roasted Vegetables would be easy to do with this slow cooker corn chowder recipe. Roasted Broccoli or asparagus is always a good option.
- Garlic Bread – We love to serve with some french bread or garlic bread sticks. This allows you to get the very last drop of the soup in your bowl.
- Cooking Time – Cooking time will vary. We love to cook this soup on low but you can cook on high if you are short on time.
What type of Corn do you use?
We used cream style corn and canned corn for this recipe because of how creamy it is. But you can also use fresh corn or canned corn but make sure you use the right amount.
Corn Kernels is the main ingredient in this recipe, so you want to make sure you adding in enough.
- Fresh Corn – If it is in season, then fresh sweet corn on the cob would be delicious. You will need about 10 ears or 4 to 5 cups.
- Frozen Corn – If you want to use frozen corn instead of canned corn, you will need about 2 bags of frozen corn.
How to Thicken Corn Chowder:
To thicken this slow cooker corn we like to use a cornstarch slurry. We mix cornstarch and heavy cream together and pour into the corn chowder soup to thicken it up.
If you prefer, you can also use a immersion blender to blend up some of the corn. This option is good, just make sure not to blend to much as your want to keep the corn nice and chunky.
If you need it thicker, add a bit more cornstarch with water and mix in with the soup. These options will results in thick and cream corn chowder.
Recipe Variations:
- Add in Chicken – This is a great soup to use leftover chicken in. You can also use rotisserie chicken, chicken thighs, or canned chicken to add some protein to the soup.
- Mix in Cheese – We love the way the cheese melts and gives the corn chowder flavor. Make sure to sprinkle some on top when serving. Cheddar or pepper jack cheese always add so much flavor.
- Add in Extra Spice – This corn chowder recipe would be delicious made with a little kick. You can add some hot sauce or tobacco sauce. Sprinkle in some red pepper flakes when serving.
- Diced Tomatoes – This recipe would be delicious with a can of diced tomatoes with green chilies for color and added flavor.
- Seasoning – Feel free to change the seasoning. We always add in salt and pepper but you can add in other simple seasoning.
How to Store Leftovers:
Refrigerate the leftovers in an airtight container for up to 5 days.
Can you Freeze Corn Chowder?
Yes, you can freeze corn chowder, however the texture might change when thawing this corn flavored soup. If you want tips and tricks on how to freeze soup, we have them all here.
Freezing soup saves time and money. Making slow cooker recipes at home is also better for you and taste better than the canned soup.
How to Reheat Corn Chowder Soup:
If you have a large portion leftover, place it in a large pot on the stove and reheat. If you are reheating individual servings, place in a microwave safe bowl and reheat. You may need to reheat in 30 second intervals.
Print Recipe here Crock Pot Corn Chowder:
Crock Pot Corn Chowder
Ingredients
- 1 can whole corn 15 oz can – drained
- 1 can cream style corn 15 oz can
- 2 Russet Potatoes peeled and diced into small pieces
- 1/2 onion finely diced
- 3 tbsp butter
- 1 tbsp minced garlic
- 1/2 tsp thyme
- 1 tsp salt
- 1 bay leaf
- 6 slices bacon cooked and crumbled
- 4 cups chicken broth
- 1 cup Heavy whipping cream
- 2 tbsp cornstarch
Instructions
- Place all the ingredients except for the heavy whipping and cornstarch in a 6 quart crock pot. Stir to combine all the ingredients.
- Cover and cook on low for 8-9 hours or on high for 5 hours until the potatoes are tender.
- Whisk together the heavy whipping cream and cornstarch in a small bowl. Remove the bay leaf and stir this mixture into the crock pot. Cover and cook on high for 20-30 minutes the chowder has thickened.
- Serve immediately while warm and enjoy!
I’m so sorry about that! I use 3 Tablespoons of butter in this recipe.
How much butter do you use?
I’m so glad everyone loved it!
Made this yesterday for a family gathering/birthday party. Everyone loved it. Only problem is no leftovers ?