This Crockpot Corn Chowder recipe is a delicious and creamy soup that tastes just like it came from your favorite restaurant. The best part about slow cooker corn chowder is how easy it can be made at home. Everything goes into the slow cooker in the morning and you have an amazing meal for dinner.
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Why you'll love this recipe
- This delicious corn chowder creamy soup is hearty and pure comfort food.
- It's a quick and easy slow-cooker soup that is sure to become a family favorite.
- The slow cooker does all the work and you get to enjoy this delicious soup at dinner time.
- An easy corn chowder recipe that's perfect for busy days.
Ingredients
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- red potatoes
- yellow onion
- frozen whole corn kernels
- chicken broth
- salt
- black pepper
- half and half
- cornstarch
- crispy cooked bacon
- green onions
- non-stick cooking spray
Equipment
- Slow Cooker
- Cutting Board
- Knives
- Measuring Spoons and Cups
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Prepare the slow cooker with nonstick cooking spray.
Step 2: To the slow cooker, add potatoes, diced onion, corn, chicken broth, salt, and black pepper.
Stir to combine. Cover and cook on high for 4 hours or low for 7 hours.
Step 3: Whisk together the half and half and cornstarch.
Step 4: Pour the mixture into the soup. Stir until blended.
Step 5: Cover the slow cooker, continue cooking for 30 minutes to 1 hour.
Stir the bacon into the soup before serving. Garnish with sliced green onions and shredded cheese, if desired.
Make-ahead, storage, and freezer tips
This corn chowder is best fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing this recipe is not recommended. The corn chowder does not freeze as well as milk-based soups due to the dairy content.
Eileen's tips for success
- Cut the potatoes as close to the same size as possible so that they cook evenly.
- Potatoes with high starch are great for making soups as they absorb liquid and thicken soups.
- High-starch potatoes would be Russet potatoes and red potatoes.
Frequently Asked Questions
Yes, just make sure to remove the corn from the cob before adding it to the chowder.
This slow cooker corn chowder should be pretty thick, but you can add a cornstarch slurry to make it even thicker.
Variations
- Vegetarian: Make this recipe vegetarian-friendly by using vegetable broth instead of chicken broth and omit the bacon.
- Make this chowder a complete meal by adding a cup of cooked, diced chicken to the slow cooker about 30 minutes before serving.
- For variety, add chopped green or red peppers.
- Add spice to this recipe by adding crushed red pepper flakes during cooking.
- For an extra flavor punch, add ¼ teaspoon of Cajun spice.
- Use heavy cream instead of half and half.
- Yukon gold potatoes or russet potatoes are both great options for this recipe.
- This is a great recipe to use leftover ham and add it in at the end of cooking.
- Air Fryer Bacon is a great recipe to use the leftovers for garnishing the corn chowder. Turkey bacon is also a great choice for the chowder.
Serving Suggestions
Similar recipes
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Slow Cooker Manhattan Clam Chowder
Check out all our easy slow cooker recipes.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe, please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Slow Cooker Corn Chowder
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
- 1 pound red potatoes, cut into 1 -inch cubes Note 1
- 1 small yellow onion (peeled and chopped)
- 2 (12) ounce bags, frozen whole corn kernels Note 2
- 3 cups chicken broth Note 3
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups half and half
- 2 Tablespoons cornstarch
- ½ pound cooked bacon (chopped) Note 4
- green onions, chopped optional garnish
- ½ cup shredded cheddar cheese optional garnish
- non-stick cooking spray
Instructions
- Spray the slow cooker vessel with non-stick cooking spray
- To the slow cooker, add 1 pound red potatoes, cut into 1 -inch cubes, 1 small yellow onion (peeled and chopped), 2 (12) ounce bags, frozen whole corn kernels, 3 cups chicken broth, 1 teaspoon salt, and ½ teaspoon black pepper.
- Stir to combine. Cover and cook on high for 4 hours or low for 7 hours.
- Whisk together 2 cups half and half and 2 Tablespoons cornstarch until blended. Pour the mixture into the soup. Stir well to blend all ingredients.
- Re-cover the slow cooker and continue cooking for 30 minutes to 1 hour. The potatoes should be fork-tender. Taste the soup for seasoning; if needed, adjust seasoning.
- Stir the ½ pound cooked bacon (chopped) into the soup before serving. Garnish with green onions, chopped , and ½ cup shredded cheddar cheese, if desired.
