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 16 ounces cans of corn drained OR one small 10-12oz bag of frozen corn
- 2 16 ounces cans of creamed corn
- 4 cups of water OR chicken broth
- 1 pound bacon cooked and crumbled
- ½ teaspoon thyme
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- salt & pepper to taste
- 1 12 ounces can of 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.
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I have been using this recipe for a few years. Always a hit! It’s versatile – gluten free the way it is, and easily can be vegetarian by using vegetable broth and using bacon as a topper instead of putting in the soup. Also, if I feel the need, I’ll throw chopped rotisserie chicken in it at the last minute to add protein. Delicious. Thank you!
After the bacon is cooked is it then added to the crock pot to cont cooking?
Yes it is Katherine. You could reserve a little bit for sprinkling on top at the end as well.
Excited to make this weekend. Has anyone added any chicken to the recipe? My hubby likes things with a little more meat. Would you suggest adding at the beginning and shredding? Or cooking separately and adding at the end with the evaporated milk and cornstarch?
Although I haven’t tried it, I think chicken would be great! If the chicken is raw you can add at the beginning and cook with the soup (shred at the end). If it’s already cooked/rotisserie etc add at the end since it just needs to heat. Let us know how it goes!
First time at your site. I was making some clam chowder and used part of your recipe and the flavor was great. I didn’t use bacon but it is on the list. thankyou
Awesome chowder…! Both my husband and I loved it. He took some to work the next day and gave a taste to a coworker and she asked for the recipe. Will definately make again.
I need a recipe to make a sweet potato come out soft and available to be mashed. None of my sweet potatoes come out that way.
I use this recipe to make mashed sweet potatoes. You can also make baked sweet potatoes and mash those.
1st time making corn chowder and holy smokes was this thing a hit!
I put a container of broth (approx 4 cups) but then saw the recipe said to put enough just to cover the ingredients. No big deal, I took out some of the broth and added 1 more potato.
Used frozen crinkle cut carrots (didn’t want to buy fresh ones because they would go to waste) And used ready to eat bacon pieces (not bits) because I was too lazy to cook bacon at the time.
The house critics were very pleased, even picky teens lol.
Several trips were made to the slow cooker.
Will definitely be making this again!
I use bacon pieces a lot too! I often don’t have bacon on hand with it being so expensive right now. It’s a great substitute as long as it’s real and not the imitation bacon bits!
So I made this today and after reading all the controversy in regards to chowder being too thin, I decided to take out like 4 cups and put it in the blender. I threw it all back in then added the milk and butter. It was the perfect consistency without adding cornstarch, instant potatoes or puréed white beans (as another user had suggested). Seemed like kind of an obvious option. Anyway thanks for the great post!
Great idea Ashley, so glad it worked out for you :)
Do you peel the potatoes first?
If using russets you will want to peel them first. This is optional for a thinner skinned potato (like red or yellow) however I usually do peel them.
I made this last night and it was perfect! I think that the people who mentioned it was too sweet must have used condensed milk instead of the evaporated milk. I followed the recipe except for adding bacon and Thyme (simply bc I’m not a fan). After it was cooked I used my immersion blender just to purée a bit of the soup to make it creamier. It was a taste of heaven and my fussy 2yr old certainly approved. Thank you for sharing!
So happy your family loved it Jennifer!
Delicious
Thanks Joan!
I absolutely love the recipes on Spend with pennies I have tried some of them and they came out amazing. Can’t wait to try more I’m excited
Thank you so much Traci! So happy you loved them!
Can almond milk be substituted for the evaporated milk?
I have only made this as written Cathy, but I think that it could work. I expect the texture will have some variances with this substitution.
love those recipes as being so original and appealing
Many thanks Danny!
I will try this!
It is so good Glenda! Enjoy.
This looks delicious. I was wondering what a serving size is for this dish? 1 cup?
Thanks!
Hi Gillian, yes a cup is one serving. Hope you enjoy the chowder!
I love healthy, lower carb recipes. Thank you
You are most welcome Kim! So happy you like it.
Can’t wait to try this recipe.
Let us know what you think Faye!
I love food…
Me too Billy!
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.