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!
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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.
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.
Can I use 18 percent cream instead of evaporated milk
Hi Pat, we haven’t tried but that should turn out fine. It may change the flavor slightly but I think it will still be delicious.
Hello Holly, Could I make this without the bacon please ?? I love bacon but dislke it in soups, strange I know lol.
Kris, we have a delicious Ham and Corn Chowder recipe if you prefer! We have only made this recipe as listed, but you could always try without the bacon! Let us know how it goes if you do!
My teens are in the Highschool Marching Band, I have made this a couple times for their potluck dinners. Tonight it will be feeding the University of Maine Symphonic Band as well. Thank you for such a great recipe, it has been a huge hit!
So glad it was a hit! We hope the Symphonic Band loved it as well!
great recipes can’t wait to try them
I hope you love the recipes Elaine!
Loved this recipe! Thank you! Just wondering what the serving size that matches the nutrition information is?
Each serving will be a little bit larger than 1 cup. Enjoy Mikayla!
Delicious!!
I am glad you enjoyed the chowder Hillary!
Made this. Delicious! I love corn chowder, but I also cannot eat any milk products. I also don’t really care for the soy milk or almond or coconut milk in place of dairy in chowder recipes, it is just not the same or close enough. What I have learned to do and it worked so yummily in this recipe is to cut up 4 smallish medium potatoes and pour just enough chicken stock to cover them and boil until fork tender. Then I drain and rinse one large can of navy beans and put them in. I blend it in my blender, add a bit of salt and add to the soup. The texture and taste in this soup is divine.
That sounds like a perfect solution for replacing the milk products in this recipe Cindy! So glad you enjoyed it!
Are the 4 medium potatoes in addition to the 4 potatoes in the recipe? Thank you!
can you put in istant pot!
I haven’t tried it yet but I’m sure it would work!
I do not have creamed corn at the moment, what do you suggest using instead? I am very excited to make this for supper today!
I have only made this as written but you could try adding a bit of extra corn. The creamed corn adds a bit of sweetness as well as thickens it.
This is the BEST CORN CHOWDER.!!! Whole family LOVED it, and wanted MORE!! Made a great big crock pot full. Could have made 3.!!!!! EXCELLENT RECIPE—Followed it EXACT.!!!!
Yay!! Glad you loved it Jade!
Holly: today, Saturday, January 26, 2019 decided to make your corn chowder recipe for the slow cooker. Being impatient, decided to make the chowder on the stove top instead of the slow cooker. Your recipe for the Corn Chowder is delicious, did make a few minor additions to suit our family’s tastes. Fried three slices of bacon, drained then crumbled and put in with the vegetables: diced potatoes, diced onions and carrots even added diced green pepper. Used 2 cups of whole milk and 1 cup of light cream. As the veggies were cooking in the bacon grease, rather than add butter added 1 Tablespoon of Extra Virgin Olive Oil, sprinkled 1/2 cup of flour over the cooking veggies, and tossed the mixture. Cooked for one minute then added chicken broth, milk and light cream. To give the chowder that something extra measured out 1 Tablespoon of Worcestershire sauce, and added a bit more, Added the 1/2 teaspoon of thyme listed in your recipe, and added frozen corn because that is what I had available. In addition added 1/2 teaspoon and then some of Nutmeg, and 1/4 teaspoon of Frank’s Louisiana Hot Sauce, and 1 Tablespoon of parsley. My goodness what a chowder. We love soups and chowders and your recipe is a winner in this home. Thank you Holly for sharing your cooking talents and recipes.
You’re so welcome! Thank you for sharing your ideas for this recipe. So happy to hear that you love the chowder!
Thes soup was really good. I only used half an onion, diced really small, didn’t use a whole pound of bacon. It was perfect. I cooked my bacon on a foil lined sheet pan in the gas oven at 400 for about 15 minutes.
Sounds great Roberta! So happy to hear you love the chowder
I’ve made this recipe and it’s wonderful! However, I want to make this for some guests who have a lactose intolerance. Any suggestions for an evaporated milk substitute??
You may try unsweetened almond milk. I have never tried it, but think it may work. Let us know!
I’ve made this several times and it is absolutely wonderful! However, I want to make this for someone with a lactose intolerance. Any suggestions for an evaporated milk substitute??
You could possibly try unsweetened almond milk. It may change the taste a little. Let us know if you try it.
There is a wonderful cooking cream made by Belsoy (soy based ;)). It’s thicker than a plant-based milk and works well in recipes.
I don’t ussally write reviews but I had to with this one. I’m not the greatest cook even a crockpot had be thinking i was pretty awful at one point lol but this recipe is AMAZING easy peasy and taste wonderful to the T . If I can make it and it taste amazing then you have done an amazing job thanks for the recipe !
I am so glad you loved this chowder Lisa! It’s one of our favorites too.
I made your Bacon Corn Chowder . It was a very easy to make and we loved it. Had friends over they love it. The only thing I done different was took out some of the juice and heated it up on the stove, brought it to a boil then and the cornstarch & butter to thicken it before returning it to the Chowder.
I will make it again. Thanks
Great idea Ken. So glad that you and your guests loved the soup!
This was fantastic! I’ll definitely be making it for extended family when they visit. I cut the recipe in half & made it exactly as written. Perfect taste & consistency. A+
I’m so glad you loved it Diana!
Do you fry the bacon first or just add it in raw?
The bacon in this recipe is cooked and crumbled. Enjoy!
It needs to be cooked & crumbled. I prefer to bake it – less messy. Line a sheet pan with foil, place the bacon on, not overlapping. Bake at 400 for about 10 mins. When done, drain on paper towels, let it cool a couple mins & then crumble into soup.
I want to make this but think I’ll use cubed ham that I have on hand.
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.
I love the idea of using potato flakes too! Thank you for letting us know how well it works out for you! Enjoy the soup!
Mary Jo, you are spot on with the tator flakes. I’ve used it for soups, gravies, casseroles and even spaghetti sauce if it ended up too runny. I started doing that due to my sister having health issues with corn starch. Go figure, eh?