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!
© SpendWithPennies.com
Slow Cooker Bacon Corn Chowder
Love it? Pin it to SAVE it to your slow cooker board!
Follow Spend With Pennies on Pinterest for more great recipes!
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.
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!!
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.
Slow Cooker Corn Chowder
Equipment
Ingredients
- 2 large carrots chopped
- 1 large onion chopped
- 4 potatoes chopped
- 2 (15 ounce) cans corn kernels , drained OR 3 cups frozen corn
- 2 (14.75 ounce) cans creamed corn
- 4 cups water OR chicken broth
- 1 pound bacon cooked and crumbled
- ½ teaspoon dried thyme leaves
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- salt and pepper to taste
- 1 (12 ounce) can evaporated milk
- 2 tablespoons cornstarch
- 3 tablespoons butter optional
Instructions
- Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
- Add just enough water or chicken stock to cover the ingredients.
- Cook on high 5 hours or low 7-8 hours until vegetables are softened.
- Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
- Taste and adjust seasoning with salt and pepper to taste.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
could I make this recipe for corn chowder on the stove tks
I haven’t tried it but I think that would work. Let us know how it works out for you!
Yes. I have cooked this corn chowder on the stove.
Making this now! Looks and smells amazing! Can I freeze the leftovers?
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!
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
The cans are 12oz.
20 below zero here in wisconsin…. This sounds perfect!
am in the middle of making this wonderful sounding recipe. looking delicious!! good for rainy,indoor days
How big of a crockpot would this particular recipe need?
In the middle of cooking it as we speak. . . I’ll let you know how it goes!:-)
Sounds yummy!
Do you drain the cans of corn??
Yes, I did drain them.
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!
Thank you for letting me know JJ, I’ve added that they should be drained to the ingredients list!
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
Do you freeze it? If so, do you leave out the evaporated milk?
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.
Thank you for posting…this looks great! We just had another brand new foster baby join our home so the slow cooker is looking very inviting! :) Please stop by and link up at “Pin it Again” Friday…we are LIVE! :)
This sounds really good! I love corn chowder. Thanks for sharing!
This looks wonderful! Pinned it to try later!!
Stopping by from Bowl Full of Lemons!
Frances
This looks like a great soup. I like hearty soups. Will be sharing on FB. Thank you for sharing.
We may have met by chance…but we become friends by choice.
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! :)
Yum, this looks so tasty! And even better that its made with the slow cooker! Found you at melt in your mouth monday!
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). :-)
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!
Maybe you could try low calorie evaporated milk.
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.
maybe instead of evarated milk u could use heavy cream my mom did that once
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!
I would love to hear how your version works out Lauralee! Keep me posted! :) Enjoy!
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.
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.
I am definitely going to have to try that!
You and me me too that really sounds good.
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
Can I use Greek Yogurt instead of cream?
I always use Greek yogurt instead of sour cream in cooking.
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.
how much creamer would you use for this recipe
Sounds good
Thanks going to try it why not
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.
I do have have a recipe for creamed corn here.
What is so bad about can cream corn and evaporated milk!
I wondered that too. They are pretty healthy.
Some brands Not gluten free.
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!!
I was just thinking the same thing! LOL!
It’s the possibility of BPA in the cans. However if using canned vegetables drain the water off.
I was wondering that too? Thought i was missing something!
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.
“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.
Calm down buddy, and nobody even said the corn had cream in it.
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.
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
I use whole milk or cream instead of the evaporated milk and it works fine.
I used clams and made a clam chowder instead and added celery instead of carrots plus used lactose free milk.
I’ll have to use natrel’s 10% cream (lactose free)
Frozen corn works as well as heavy cream
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
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.
You could make your own creamed corn and use heavy cream instead of evaporated milk.
Just use corn and cream. Pretty sure this recipe can’t be messed up much.
Just make it and don’t tell themju what’s on it. You may be surprised.
I agree!
I agree. Unhealthy with cream of corn and evaporated milk.
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.
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.
You can always cream your own corn…either frozen or canned….
There is salt free cream of corn….a good alternative. And you can always use milk instead of the Evan in the can.
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.
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?
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.