Slow Cooker Corn Chowder


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Corn Chowder simmered all day in the crockpot is ready to serve when you are ready to eat.

Fresh vegetables, chunks of tender potato, and smoky bacon add so much flavor while the creamy corn base adds a touch of sweetness to this delicious corn chowder.

The perfect cool weather soup served with some crusty bread for dipping!

A bowl of corn chowder with potatoes and bacon

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Slow Cooker Bacon Corn Chowder

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There is nothing more comforting than coming home to a hot bowl of soup after a long chilly day.  This creamy Bacon Corn Chowder recipe is the perfect meal to warm you from the inside out!

Adding all of the ingredients to the slow cooker means this Bacon Corn Chowder simmers all day in the crockpot for a meal that’s pretty much effortless. This savory soup is filled with bacon, chunks of tender potato, and sweet carrots, so it’s very satisfying.

Overhead close up of bacon corn chowder in a white bow.

Because it’s made in the slow cooker, this potato corn chowder recipe practically cooks itself.  I sometimes prep all of the fresh ingredients in the evening and put it in the fridge.  In the morning I just pop the whole thing in the slow cooker.  (Make sure your potatoes are covered in broth so they don’t rust or brown).

This creamy corn chowder recipe actually makes a HUGE batch batch in the slow cooker and it will last 3-4 days in the fridge so it’s a great way to cook once and eat a few times!  We served it with fresh bread or homemade biscuits and a crisp garden salad for a complete meal.

I make this recipe using canned or frozen corn for the sake of simplicity, if you happen to have fresh corn by all means, cut it off the cobb and use that!!

Creamy corn chowder ready to serve in the slow cooker

Because this recipe makes such a large batch you’ll want to make sure your slow cooker is at least 6QT.  If  it’s smaller, you can certainly half this recipe (the cook time in the slow cooker will remain the same).  Due to the dairy in this soup I wouldn’t recommend freezing it once made.

If you would like to freeze this soup, I would suggest removing the portion you’d like to freeze prior to adding the milk.  To prepare, bring defrosted soup to a simmer over medium heat.  Stir in cornstarch, evaporated milk and butter as directed.  Allow to simmer on low about 5 minutes or until slightly thickened.

This easy Slow Cooker Corn Chowder simmers all day in the crockpot, and is ready to serve when you are ready to eat. Fresh vegetables, chunks of tender potato, and smoky bacon give so much flavor while the creamy corn base adds a touch of sweetness. The perfect cool weather soup!
4.72 from 28 votes
Review Recipe

Slow Cooker Creamy Bacon Corn Chowder

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 12 servings
Author Holly
Course Soup
Cuisine American
This easy Slow Cooker Corn Chowder simmers all day in the crockpot, and is ready to serve when you are ready to eat. Fresh vegetables, chunks of tender potato, and smoky bacon add so much flavor while the creamy corn base adds a touch of sweetness. The perfect cool weather soup!

Ingredients

  • 2 large carrots chopped
  • 1 large onion chopped
  • 4 potatoes chopped
  • 2 16 oz cans of corn drained OR one small 10-12oz bag of frozen corn
  • 2 16 oz cans of creamed corn
  • 4 cups of water OR chicken broth
  • 1 lb bacon cooked and crumbled
  • 1/2 teaspoon thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  • 1 12 oz can of evaporated milk
  • 2 tablespoons cornstarch
  • 3 tablespoons of butter optional

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Instructions

  1. Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
  2. Add just enough water or chicken stock to cover the ingredients.
  3. Cook on high 5 hours or low 7-8 hours until vegetables are softened.
  4. Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
  5. Taste and adjust seasoning with salt and pepper to taste.

Recipe Notes

Sizes of canned corn may vary between 14-16oz. Nutrition information calculated using broth instead of water.
Nutrition Information
Calories: 254, Fat: 21g, Saturated Fat: 8g, Cholesterol: 41mg, Sodium: 513mg, Potassium: 613mg, Carbohydrates: 28g, Fiber: 2g, Sugar: 5g, Protein: 10g, Vitamin A: 38.1%, Vitamin C: 15.5%, Calcium: 11.2%, Iron: 15.7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword corn chowder

 

Repin this Scrumptious Soup!

A bowl of Slow Cooker Corn Chowder

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This easy Slow Cooker Corn Chowder simmers all day in the crockpot, and is ready to serve when you are ready to eat. Fresh vegetables, chunks of tender potato, and smoky bacon add so much flavor while the creamy corn base adds a touch of sweetness.  The perfect cool weather soup!

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. This looks absolutely fabulous!! So many good ideas to add to the recipe as written. Saw way down in reviews that instant potato flakes can be added to thicken broth. I do that a lot with soups, sauces, etc. I add them at the last minute when it just isn’t thick enough. Sometimes I use flakes without corn starch. Corn is my favorite food ( next to chocolate) so I’m thrilled with this recipe and can’t wait to try. Probably will freeze, following your suggestions, but am not worried about thickening after defrosting, because potato flakes are THE never-fail solution for thickening!! Thank you, Holly, for a satisfactory solution to my craving for fresh from the garden sweet corn.

  2. i was crusing for recipes for the weekend and i found your your slow cooker bacon corn chowder and ijust have to try it it looks so goodi.ve got to go to the store now thank you for your wonderful recipes you share have a merry christmas

  3. Cooking in the crockpot right now. I cheated and used canned diced potatoes just because I’m lazy and reading where some people says veggies are still hard. I may add some shredded cheese at the end or to individual bowls. Can’t wait to try this.

    1. You can leave out the dairy if you’d like. This will change the consistency and flavor of the soup but I think it’d still be delicious.

  4. Hi, this looks soooo good!  Do you think I could substitute the potato’s for cauliflower & the flower for coconut flower?

  5. Well, tried this for the first time today. I have an old fashioned corn chowder recipe but takes some time and work so I thought a crockpot recipe might be nice. I followed the instructions to the letter but it came out runny and the potatoes and carrots were barely tender. I left it on for 10 hours but no success. Don’t know where I went wrong.

    1. I can’t say for sure, potatoes and carrots should definitely be soft when cooked in the slow cooker for 10 hours! Since the veggies didn’t cook/soften they also wouldn’t soak up the broth which would make it thinner. To thicken once the veggies are softened, you can either mash some of the potatoes or you can add additional cornstarch.

  6. ooohhhh sooooo yummmyyy! Thank you for the perfect recipe! Sharing the size Crockpot and the freezer details – holding back on ingredients – and pulling out to freeze is greatly appreciated. I did forget that I pulled out half to freeze and still added the same amount of cornstarch, evaporated milk and butter. So it was still delicious but more like soup than the chowder. But next time I know to put half since I pulled Half out. In the fall I make a lot of ready made meals, freeze, so easier to make this winter (OK I know LA-Lower Alabama – we don’t have a winter – you blink and winter is over! LOL) during football season – Friday nights – we will have extra guests Sat and Sun so I always have to go to meals ready! So glad to add yours! Also – I cheat and buy the bulk already cooked Bacon at Sam’s and put the whole bag in the freezer and I take out however much I need when I need it and no hot kitchen/ FAST and simple! Thanks again and many blessings from anggnbama (Angie n bama)

  7. I’ve currently got this recipe in the slow cooker. I only put in half the onion, potatoes and carrots as found it too much. Kept everything else the same. Was able to fill up my 5qt. It’s been on for almost 4 hours on low and is already smelling delicious. This is my first time trying Chowder. I’ll let you know how I like it.

  8. I’ve made this several times. It’s cooking right now actually, as a massive ice storm hits here in Michigan. Love this recipe so much, thanks for sharing with us all!

  9. hi hollie i am cooking this as i write a reply it sounds n looks yummy in your pictures i am sure it will taste awesome loving your recipes xxx lynda from essex uk

  10. Loved this recipe! It was a last minute soup decision so I made it on the stove instead of the slow cooker and added smoked bacon instead of regular as I had some on hand. It’s a family/friends fave now. Will definitely be making it again. Excellent with homemade garlic and cheese biscuits.

  11. It’s a cold day and night in Georgia – perfect night for a delicious chowder. I followed the recipe adding extra carrots and 2 cubes of chicken bouillon. Great flavor. My husband liked it too. Thanks for sharing!

    1. It may be a little runnier as the potatoes help to add bulk and thicken it slightly. That being said, I’m sure it will still be delicious!

  12. I cut up the onion, carrots and fried crispy bacon the night before.  Diced the potatoes and left skin on that morning.  Used heavy whipping cream instead of evaporated milk. Added some sugar to it, also.   This is a delicious recipe and my family loved it. 

  13. Excellent soup. The second (and each subsequent) time I used sweet potatoes. They added flavor. Sometimes I’ve added chicken too.

  14. Oh this was so easy to make.  All the kids loved it and my picky eaters even ate with no complaint. Will definitely add this to list of favourites 

  15. I made this recipe it smelled so good but it is way to sweet for my tastes. I tried putting more stock in it and it helped a little. Maybe milk would be better?

    1. You must have used sweetened condensed milk instead of evaporated milk. None of the ingredients would make it sweet. Try again!

    1. There are freezing instructions in the post. I haven’t tried freezing this with the dairy in it. Please let us know how it works out for you if you do freeze it.

  16. When I woke up, I completed the last step, have it 30 minutes, and yum! We had a feast! This one is a keeper! 5 Stars thanks, Holly!

  17. Today’s the day! The first step of this recipe is in the crock pot, minus the thyme, since my family hates thyme. Now I sleep so I can work graveyard shift tonight. To be continued….

  18. The chowder tastes great, however, 2 T. cornstarch will not thicken this amount of liquid, especially in a slow cooker even if it’s on high. I cooked it on high for 6 hours so did not have to wait for it to heat up before I added the milk and cornstarch. In my mind chowder is thick and rich, not runny. I ended up putting it on top of the stove and making a roux of flour and chicken broth to thicken it. Then I adjusted the seasonings.

  19. I made this for dinner tonight. My family was a little hesitant when I told them it was corn chowder, I had never made anything like this before. Let me tell you…It was a hit! 5 stars! I can’t tell on the rating if I am clicking on 5 stars as for some reason it’s not labeled on my computer. BUT will be making this again!

  20. I just made this yesterday, everyone who taslted it loved it including me. Very Good!!! I diced the potatoes with skin on and put in a couple handfuls of pre shredded carrots that I had on hand also used chicken broth. Will definitely make this again!

    1. I’m sure that would work just fine but I haven’t tried it. Please let us know how it works out for you if you do try it.

  21. I made the corn chowder but it wasn’t creamy(thick). I added 1 more tsp. of starch to thicken it but that did not happen. Where did I go wrong?

  22. I made this chowder the other night with no alterations. I chose the frozen corn over canned, the broth instead of water and used the option to add butter. With all of the prior corn chowder recipes I’ve tried in the past, my family agreed this was one of their new favorites.

    Thank you for sharing this recipe. Can’t wait to make it again.

  23. Fantastic! I happened to have every ingredient at home which was a bonus. It was very simple to make and aside from washing, peeling, and cutting veggies the prep time is pretty low. I added fresh lobster and crab chunks to it towards the end and it was amazing.

    *I did notice that the potatoes and carrots were still a bit tough after 5 hours therefore, I continued cooking an extra hour. This may have to do with the size of it though. I was also worried because I added a little too much liquid but that seemed to no longer be an issue after the cornstarch mixture was added.

    I will certainly be making this recipe again!

    1. I’ve made a corn chowder before, very similar to this one, and I used a bottle of clam juice as part of the liquid. Delicious! Would be great with your added crab and lobster.

  24. The soup is amazing! I did not use the creamed corn but used extra regular farm fresh picked and frozen corn from last season. I made it in a regular stock pot due to time constraints. Sauteed the onions and carrots to soften them. I use pecan wood smoked bacon because it was on sale! Didn’t have thyme herbs so I used thyme essential oils. The whole house smells amazing. With four adults and two kids there were no leftovers.

  25. I am going to make it as is……Sounds good and I’m a retired guy just getting into cooking. I want to pay my wife back for all the years (45) she cooked for me. So far I love cooking and grilling…some of my dishes are actually very good.

    1. Hi Jim, I hope you and your wife enjoy this chowder! You made me smile from ear to ear this morning! Cooking is really fun isn’t it?

  26. Made a variation of this tonight on the stove. Great recipe, just adjusted for our tastes and what was on hand. My husband loved it, which is quite the compliment.

    I read through the comments here and must tell you I admire your patience!

  27. This was delicious! Never had corn chowder before but the family loved it. My picky toddler even had quite a few spoonfuls, which is a win for me. Thanks!

  28. Okay, this is the bomb!! I take back what I said about the bacon it’s perfect!! I mashed things pretty fine and added butter and milk and yas!!! I also sprinkled cheddar cheese on top because why not !? Love this recipe!!!!

  29. This recipe was way too much work and clean up for crock pot soup…frying a lb of bacon, chopping carrotts, onion, potatoes, etc…a big mess and it took all day to prepare, cook and clean up and was nothing special. Just tasted liked creamed corn soup. Really disappointed.

  30. I made the full recipe of corn chowder. I took it to my hunting camp and served it for lunch yesterday.
    Needless to say it was delicious. We had eight hungry people and had just enough left for a couple is servings last night.
    We all enjoyed it. Thanks for sharing this. I will be making it again soon.

  31. Instead of adding cornstarch, I added about 1 cup of instant mashed potatoes (along with the potatoes in the recipe). This thickened the soup. I also used 1/2 spicy sausage and 1/2 Bob Evans original sausage to give it a kick. My son-in-law requested for his birthday dinner!

  32. I am starting a website and blog myself..I love this one! Thank you will be making this recipe tomorrow. Great idea. I love your name, and I will continue to follow you.
    BTW, I will probably try buttermilk, I am lactose intolerant but buttermilk sets well with me.,

  33. I cooked on low for 7 1/2 hrs and the potatoes and carrots were very al dente! I cut them to a very small dice! I think that next time I will be sure my frozen corn is defrosted or use canned whole corn but the flavor is great. One thing, unless one watches the video, using the masher before serving is not mentioned in the instructions. I used red potatoes . Should I have used another type to ensure a more tender-better cooked-result?

      1. The Video says Low for 5 hours.. which sounds right but the receipe on the site says High for 5 Hours.. that is a HUGE discrepancy. If you cooked yours on low for 7.5 hours and your vegatable are not soft.. you slow cooker is way to slow.

  34. I made this today. I followed the recipe just like it is and it was delicious. I will be making it for my husband again. He love broccoli cheese soup so I am going to try thstvrecipe also.

  35. I’m terrible at estimating how much salt and pepeer to add when the recipe says “add salt and pepper to taste…I need to know how much salt and pepper to add the the slow cooker bacon and corn chowder soup recipe??!

  36. My issue is the potatoes and carrots! I made this recipe yesterday! Followed recipe to the letter. Potatoes and carrots NEVER cooked! Hard and crunchy!!! I kept in pot 3 more hours on low…no luck! I SUGGEST par boiling potatoes and carrots with the onion in broth before putting into crock pot!!! Could have been really delicious!!!

  37. I’m making this tonight and I didn’t read the recipe right and added the bacon raw to all the ingredients. It has currently been cooking on high for 5.5 hours. Do you think the soup will still be good or did I ruin it?

    1. The soup should be just fine. It might have a little bit of oil but it will also likely have lots of great flavor! Please let us know how it worked out for you! :)

  38. Hello!

    I’ve made this chowder before and loved it! However, I don’t eat meat and was wondering if you might suggest something else to give it a bit more pizzazz?

    Thank you!

    1. I don’t know if you eat seafood, but instead of the bacon I add a small container of crab meat with the evaporated mild at the end. It’s delicious.

  39. This looks awesome! One of our favorite local breweries has a corn chowder we get almost every single time we’re there. I was looking for a good recipe that I could make in the crock pot here at home. Can’t wait to try this!

  40. Holly, I’ve made your crock pot recipe for the bacon-corn chowder. I started chopping and dicing at noon today expecting to have this chowder for dinner (7:00ish.) Well, leave it to random acts of nature in Oklahoma, because no more did I get everything but the broth into the crock pot than we had a power outage encompassing 1400 homes in my area! Sooo, after 3hours of no electric, I continued with your recipe. Currently it is 8:45pm and the chowder is finished and I have to say it tastes DELICIOUS! I’m sharing it tomorrow with my neighbor and my daughter. They are both thrilled that the power returned because we all love corn chowder! I’m including each of them several slices of crunchy french bread and highly suggesting a crisp white wine to complete the meal. Thank you for the fun cooking experience. ~ Maggie

    1. Oh my gosh… what an ordeal for you!! I’m so glad you got the chowder cooked, even though it’s late. I’m sure your neighbor and daughter will appreciate some corn chowder! :)

  41. Made this, rocked the house with it! All gone in two days and my husband disappointed there wasn’t more!
    I’m going to make it again today, and experiment…I have tons of pork in freezer, out of bacon, so gonna fry some pork and throw it in about an hour before I put in the dairy.
    FYI yall, Google substitutes for any thing you are out of or don’t want to use that a recipe calls for…I do this all the time and there are tons of ways to get around things you don’t have. I’ve used pancake syrup for honey or brown sugar, baking powder/cornstarch/flour all have interchangeable ratios, and heck, I didn’t have the dairy for this recipe so threw in some ranch flavored dip I had in fridge…actually gave it even more flavor! enjoy!!!

  42. I made the slow cooker corn chowder today and it was so easy and delicious. definitely adding this one to the family favourites

  43. Approx how many cups of diced potatoes did you use? I’ve seen really small potatoes and really large potatoes. Not sure how much to use for this recipe.

  44. Hi Holly – your recipe sounds delicious and your pictures look sooooooooo gooooooood!! Can’t wait to make this. My Mum used to make Corn Chowder on the stove and instead of bacon she used salt pork. It was so good and even better the next day. Thank you so much for your recipe.
    Patti

  45. I made this being skeptical, it out outstanding! Thank you for the wonderful recipe. I can’t wait for cold snowy nights during the winter, this will be perfect!!!

  46. This is definitely a keeper! Thanks so much. The only thing I did differently was added dill and a bit of ham with the bacon! Yummy!

  47. I only have a 4 qt, so I halfed the recipe, however even though I followed the recipe, the soup doesn’t thicken, its more brothy…any suggestions?

  48. I’m always Leary of internet recipes but I tell ya……this was THE BEST corn chowder yummy! I halved everything except the bacon.

  49. I am going to try this. It sounds perfect for what I want. BUT is there any way to follow it all & just leave it warm or simmering until being served, instead of adding the corn starch, milk & butter 30 min. before serving ???..Can frozen diced potatoes be used ? Also need directions to make on the stove. Than to everyone I need to get cooking!

    1. It would be fine left on warm for a while after cooking. The texture of the diced potatoes may be a little bit softer but I’m sure they would work fine in this recipe.

  50. Greetings

    I am about to use my crock pot for the first time however I realized it is a 4 qt not a 6 qt…do I just half everything or how would I change it to work with my crock pot, I do not cook very often and am very inexperienced so please be kind in your response, I appreciate all the help you can give! Thank you so much and have a blessed day!

    1. I would maybe half the recipe but leave the cooking time the same. This makes a very large recipe and it would likely overflow in a 4QT. Enjoy!

    1. The potatoes add thickness and volume to the soup. You could certainly leave them out however that would definitely change the texture of the recipe.

  51. Made this for dinner this evening & it was amazing! I used thick cut bacon that I cooked in the oven & put it in about 3 hours to go, it finished off the cook of the bacon & was so crispy. I also used 2 cups chicken broth and 1 cup of water still gives it that yummy flavor but a teeny bit healthier. Thanks for the great recipe!

    1. It should be slightly thick once you add the cornstarch & evaporated milk and it heats. If yours is too watery you can add a little bit more cornstarch or you can slightly mash some of the potatoes.

  52. Hi! Is it possible to modify this by adding chicken? If so, would I add the chicken in to cook first and then take it out, cook it separately, or cook it with everything else?

    Thanks so much!

    1. I haven’t tried it but I’m sure it would be great! You likely wouldn’t want to cook the chicken too long as it can dry out. I would suggest adding cooked shredded chicken within the last 30-45 minutes.

    1. It should be fine, the veggies may be a little bit softer but it will still taste great. I would recommend adding the dairy once you’re home.

  53. Hi! I’ve made and loved a couple of your recipes. I read through the comments about the the great milk debates and my question is s little off to the side of the debate. Would it be a waste to make the recipe and not add extra dairy? I’m not worried about calories/fat (even though I should be) and I’m only slightly lactose intolerant – I am just not a fan of creamy foods. The creamed corn itself would max me out in creaminess.

    Just curious if you’ve tried it before the milk…

    Thanx!

    1. I’ve tasted it before the dairy was added and it is still delicious! If you eliminate the dairy I would suggest just mashing a few of the potatoes in the soup to add a little bit of creaminess. Enjoy Wendy!

  54. I’m anxious to try your corn chowder. Recipe looks great. I’m glad you added a video but it wasn’t the best, an add then it went dark, but still glad you gave us one. Thank you.

  55. Buy ears of corn and roast them uncovered on the BBQ along with half the potatoes. Cut corn from cob and add that instead of the regular corn and plain potatoes. Much better flavor.

  56. I thiK I’ve watched the FB video for this like 50 times now. Totally making it once I get my lazy butt to the store – it looks so easy and tasty!

  57. Can you substitute lactaid milk for the heavy cream? I’m lactose intolerant, and love chowders… and haven’t had one in ages!

    1. I haven’t used lactaid so I’m not sure how it does heating up. If you’ve used it before and find it doesn’t curdle, that should be just fine.

  58. I made this soup tonight… exactly as the recipe says! Super delicious .. family loved it!! It’s a definite keeper !

  59. When I add cooked crumbled bacon to a crock pot recipe, I get rubbery soft bacon and usually more fat than I would like in a soup. Does anyone else have this issue?

    1. I like to put the crisply cooked bacon crumbled on the top/surface of the soup like a garnish just before serving it. While it does not lend the “smokiness” and saltiness to the soup in general it does eliminate the fat that cooks out of it

  60. This soup looks delish, but I don’t eat bacon. I was thinking of substituting some precooked crab. Do you think the best time to add that would be with the evaporated milk at the end? Thanks!

  61. This sounds wonderful and I plan to make it. Then will definitely leave a review. But as you said it could keep in the fridge for a few days , wondered how best to go about reheating g it since it had the milk base to it. Also. Once prepared and the milk and cornstarch are added, could it stay on warm longer if not ready to eat yet.

  62. I cannot imagine adding rosemary to creamed corn ( or anything else, for that matter.) you are making this waaaay too hard.

  63. There are a lot of comments about using different milk products to use as a cream base for this chowder. Myself in making many creamed base chowders I use cannellini beans. Now you eliminated dairy products that many people do because of there healthy conscious way of eating. Take a can of beans rinse it put it in a blender and blend until smooth. If you have a stick blender take some of your liquid out of the crock pot add to you beans and blend it. Beans are used all the time to thicken soups and stews. You now have added a good protean and eliminated a dairy product . Give it a try you just may do this to many other soups and chowders

  64. My veggies and bacon are in the crockpot, as I write. I found Carnation Evaporated 2% milk to add later when time. I can’t wait for the finishest product!

  65. I made this and my 4year niece made it too don’t know how but her’s was better she did all the stuff even cutting the stuff herself

    1. Due to the dairy in this soup I wouldn’t recommend freezing it once made. If you would like to freeze this soup, I would suggest removing the portion you’d like to freeze prior to adding the milk. To prepare, bring defrosted soup to a simmer over medium heat. Stir in cornstarch, evaporated milk and butter as directed. Allow to simmer on low about 5 minutes or until slightly thickened.

  66. Tried.doing the cabbage roll soup for them first time it was a big hit entire family loved it can’t wait to try the corn chowder

  67. I get so frustrated with recipes with inexact measurements. “4 potatoes.” Potatoes comes in size from 3 oz. to almost a pound. “1 large onion.” And a large potato in your family may be different from a large potato in my family. Is there any reason that the cook can’t gather and prepare her ingredients and then MEASURE them ? ? ?

    Another one that drives me crazy is “1 clove of garlic”. Garlic cloves range in size between a kidney bean and a golf ball. If I have to use 2 or 3 small cloves, wouldn’t it be nice if the recipe just said “xxx tsp. garlic”?

    1. In this recipe the measurements of the potatoes & onion can vary with equally delicious results.

      There is no specific reason that a cook couldn’t gather and prepare her ingredients and then measure them however, in this case if you have 2 cups or 2 1/2 cups of potatoes the recipe will be wonderful and you won’t be left wondering what to do with that extra 1/2 potato that doesn’t fit into the specified measurements. The same goes for the onion, you can use one whole onion regardless of size.

      I’ve not come across golf ball sized garlic cloves yet, however this recipe doesn’t contain garlic.

  68. as I often make soup for our seniors group it would be nice to show how many people this would feed say if ea got 1 cup of soup .We can get anywhere up to 20 people

  69. Hi, great recipe. When I think of chowder I think of a thick soup. So when the potatoes are almost finished, I use a potato masher to hand mash some of the potatoes to get the thickness that I want. You could also put some of the corn in a blender and blend it to a soup consistency, that will add to the thickness as well.
    To substitute for creamed corn, just use whole kernel corn, if you want, you can run it through a blender to make it soupier.
    For the condensed milk, substitute cream or whipping cream.

    1. You would want to simmer long enough to ensure the potatoes are fully cooked and soft (about 15 to 20 minutes) and then add in the evaporated milk.

      1. Hi! I’m looking forward to making this today. Do you think it would be okay to use fat free half and half instead?
        Thank you

  70. Saw the video on FB for this yesterday and it looked awesome! BTW, I would say at least 15-20% of my FB feed is either your videos or videos you share. Like seriously…the FB gods love you :) And I bet everyone would love this chowder!

  71. The corn chowder sounds yummy. With cold weather coming soon this will hit the spot. We have a friend that makes bread bowls and with this chowder will be so good.

  72. Hi Holly!
    I am really carb conscious and have lately been adding cauliflower instead of potatoes to soup. I did it with your corn chowder and actually think the soup tasted better with cauliflower ! I also use heavy cream instead of evaporated milk.

    1. Hi! Can you tell me how much cauliflower to use. I am trying to cut back on carbs. Im figuring around 2 cups.
      Thank you
      Tamara

    1. I haven’t tried it and while I think it would work, you may need to adjust the cook time so the potatoes don’t get too soft.

  73. Love the bacon corn chowder in the crock pot recipe! Could I use Turkey Bacon instead of traditional pork bacon ?

  74. I am saving this recipe….I know my family and friends will enjoy this soup/stew/chowder as much as I will……Thank you so much for sharing…

    1. I haven’t tried freezing it before so I can’t say for sure. If you do try it, I’d love to hear how it works out for you!

  75. You didn’t state what size cans of evaporated milk. Small or large. Big diff. That way I will know how many cups of low fat half and half to use.

    Thanks for your anticipated answer
    Grace

      1. Oops. I didn’t read the comments first and it didn’t call for draining them in the recipe. That might be a good addition to the ingredients list :)

        Ah well, I’m sure it’ll be fine – it just meant I added less broth!

    1. Yes drain the regular corn..no draining of creamed corn.My family has been making this for over 20 years..but no carrots in our recipe

  76. Oh, yum! Thanks for sharing this recipe. This might be just the ticket to cheer up the family since we seem to be experiencing “second winter” over here in Kansas. :-) I came over from Lil’ Luna’s link party.

  77. oops never mind, didn’t realize it had to be approved first… made this the other day and added some fresh garlic & celery too, turned out yummy! :)

  78. Yum, this looks so tasty! And even better that its made with the slow cooker! Found you at melt in your mouth monday!

  79. Oh yum! I love slow cooker recipes! I’m definitely pinning this! I’m a new follower visiting from Flour Me With Love’s Mix It Up Monday party! So glad to have found you. Have a great week! (Not sure if my first comment posted so I’m trying again). :-)

  80. Oh yum! I love slow cooker recipes! I’m definitely pinning this! I’m a new follower visiting from Flour Me With Love’s Mix It Up Monday party! So glad to have found you. Have a great week!

    1. Some people don’t used ‘canned” products because “back in the day” the cans themselves weren’t healthy however cans are different these days without the problems.

  81. Sound so yummy just wishing their was an alternative listed for can of creamed corn and cans of evaporated milk. Won’t feed my family either of them….will have to try to find a homemade choice for it cause this sounds too good to not try more healthier. Thanks for the recipe!

      1. Try using heavy cream for the canned milk and put some corn in your food processor with a little corn starch and chicken broth to make it creamed.

    1. I learned a tip about milk/cream based chowders from my mother in law many years ago. She worked in a New England restaurant who had house specials of oyster stew and clam chowder. In stead of milk or cream they used Rich’s Frozen Coffee Rich coffee creamer. You can cook it all day and it never curdles, and tastes smooth and creamer. It is available in a nonfat variety also. It’s all I use now. Good luck.

      1. I have found that cooking “cream” based soups are easier if you use a fat free sour cream.. gives the same texture but less fat

          1. This is a large quantity of SOUP and in place of the canned evaporated milk you should use milk with a bit of cream added for richness. The use of yogurt would be a waste because of the large quantity required. HOWEVER a dollop of the yogurt on top to the bowl of soup would be nice.

    2. Try cream in place of the canned milk. And its possible to make you own creamed corn. Just google a recipe and then replace the canned corn with it.

      1. Canned creamed corn is really watery. Not sure issue with evap milk. “Creamed” corn doesn’t really have cream in it…at least not where I learned it at Nana and Mama’s knees. Fresh corn cobs — take knife and cut tops of kernels off the whole cob stroke by stroke. Then go back with a spoon and scrape the cobs very firmly to get all the “cream” out of the cob. This tends to be a bit messy to your work area, but results are fabulous. Put results in a heavy saucepan with some butter, salt, pepper and cook slowly…covered…stirring occasionally until cooked down. Then simmer uncovered until thickened to personal taste. Oh the memories!!

    3. I use half an half. The whole I get during the summer off the cob and freeze until I need. I also do not use creamed corn from can… why when you are adding cream in.

      1. “Creamed Corn” DOES NOT HAVE CREAM(MILK) IN IT!!! Creamed Corn is rather a PROCESS whereby after the corn kernels are cut off the Cob THEN the cob itself is scraped by either the back (dull part) of a knife OR a spoon to get the milky like part of the kernel off the Cob. Also, the corn tends to be cut up smaller than the full size kernels. Thus it has a finer “milky” consistency. BUT there is no milk product in canned creamed corn. As others have stated you can make your own and a recipe is given in this blog or you can “Google” the process.

    4. You can cream your own corn, using frozen corn. I’m sure you can find a recipe online. I haven’t looked but think you could also find a substitute or how to make your own evaporated mike. I’m really been amazed the ways I’ve found to make substitutes of items I need for a recipe and find I’m out of at the minute.

    5. Lauralee- you can use rice milk in place of the canned evaporated milk.As for the creamed corn. I would guess making your own or leaving it out. Let us know how it works out. Marcia

    6. Get a real southerner to teach you how to to make homemake cream corn. It’s not anything like the canned versions. I don’t like the canned kind, but my mom’s friend made it homemade and it was to die for..maybe skim milk for the milk? Good luck

    7. try adding heavy whipping cream instead of the evaporated milk. you can also buy organic corn in some stores. just put in a blender to get the creamy corn texture.

    8. Use frozen or fresh corn (cut off the cob) AND use fresh milk and a bit of cream but beware that if you boil the soup the milk / cream may curdle or separate so keep the soup under the boil point if milk is used.

    9. I make creamed corn by adding cream cheese and a little honey to regular corn so you might try that. You could probably use regular milk, half and half, or cream for the evaporated milk. Recipe sounds great. I’m getting ready to start it now.

      1. I buy the low or no sodium versions of all canned veggies.  Target has a nice selection but honestly, not one store that I have found has them all.  I puck up different ones at different stores.  Makes a huge difference in salt content.  My ankles can tell. 

    10. I think I might sub half and half for evaporated milk and buzz corn, fresh or frozen in he blender with a bit of milk for the creamed corn. Sound OK?

    11. Use frozen creamed corn, McKenzies is delicious. Can’t help you with the milk but I bet regular milk or heavy cream or half and half would work.