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!

Corn chowder in a bowl topped with corn, bacon and parsley with a spoon


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.

Corn chowder in a bowl topped with corn and bacon

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!!

Corn chowder in a 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.

Corn chowder in a bowl topped with corn, bacon and parsley with a spoon
4.93 from 228 votes↑ Click stars to rate now!
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Slow Cooker Corn Chowder

This easy Slow Cooker Creamy Bacon 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!
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 12 servings
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  • 2 large carrots chopped
  • 1 large onion chopped
  • 4 potatoes chopped
  • 32 ounces corn (2 cans) drained OR one small 10-12oz bag of frozen corn
  • 32 ounces creamed corn (2 cans)
  • 4 cups 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
  • 12 ounces evaporated milk 1 can
  • 2 tablespoons cornstarch
  • 3 tablespoons butter optional


  • 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.


Sizes of canned corn may vary between 14-16oz. Nutrition information calculated using broth instead of water.
4.93 from 228 votes

Nutrition Information

Calories: 254 | Carbohydrates: 28g | Protein: 10g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 513mg | Potassium: 613mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1905IU | Vitamin C: 12.8mg | Calcium: 112mg | Iron: 2.8mg

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

Course Soup
Cuisine American


Repin this Scrumptious Soup!

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.93 from 228 votes (156 ratings without comment)

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Recipe Rating


  1. Outstanding! My husband and I both loved it and I will be making this quite often. By the way, if you are one of those who goes in butchers up a recipe after you have given it four stars…don’t! Leave it alone!5 stars

  2. Hello Holly, First, I love your recipes for their simplicity and down home goodness. Second, do you have any suggestions or ideas about adding fresh shrimp to the chowder? I don’t want it to get over- cooked, mushy or rubbery. Thanks! Penelope5 stars

    1. Thanks, Penelope! So happy you are enjoying them! If adding shrimp I would add it towards to end, about 8-10 minutes before the soup is finished, to prevent it from overcooking.

  3. Excellent! I am not a Corn chowder person but my husband is. Hands down the best corn chowder he has eaten. ( been married 34 years and never made corn chowder) His words. I actually ate a bowl and went back for seconds! Served with warm French bread. I love your recipes.5 stars

  4. This soup was amazing! I made exactly like the recipe indicated, but used an instant pot on manual for 25 minutes, quick release, then added the evaporated milk, butter and cornstarch and turned it on sauté for 10 minutes. Perfect!5 stars

    1. May I inquire what size Instantpot you used? I believe min is a 6qt and looking overly full before I add my bacon to cook down?
      Should I switch to our big bossy 8qt?

    1. Hi Sara, If you would like to freeze this soup, I would suggest removing the portion you’d like to freeze prior to adding the milk.

    1. Yes, this would work for flavor however it may not thicken as much. You could still add the cornstarch slurry if you’d like it to be a bit thicker.

      1. Hello Holly, Have you ever added shrimp and if so when would be a good time? Thanks so much for an easy but delicious looking recipe. :o)

      2. Hi Penelope, if adding shrimp I would add it close to the end of the cooking time (about 8-10 minutes left) so that it doesn’t overcook.

  5. Hello Holly! This is my favorite and go-to corn chowder. My whole family loves it and makes a great meal for any season. At one time in your recipe you advised to take a potato masher and give the chowder a few mashes. I do find that I like it better that way. It just gives it a little more substance. Just a tip for others that I believe you gave at one time. Thanks for all of your delicious recipes!!5 stars

  6. Saw this one a couple of weeks ago and saved it for the right time, which was today!!

    A couple of observations. I used an 8 qt Instant Pot and cut the recipe in half. Everything went according to plan, except for the amount of chicken broth needed (I actually used turkey broth because I didn’t have any chicken broth. But, when I tasted it, I couldn’t tell a difference).

    Halving it would have meant 2 cups. But, I found that I needed to add a full 4 cup tetra pack of broth to cover the vegetables as instructed in the recipe.

    It didn’t make it any more watery once I added the corn starch to thicken. But, figured I’d mention it since the 8 qt pot is definitely a popular size, and the recipe mentions using a 6 qt size.

    For those that would like to make this vegan, I’d suggest using a 1/2 tsp of Liquid Smoke rather than the bacon, and evaporated coconut milk (I actually saw this at Sprout’s!!). For thickening something like Guar Gum.

    All-in-all, it’s a keeper!!4 stars

      1. Delicious! So perfect for a cold, snowy day! Just curious, what is the serving size for the nutritional information?

  7. What size crockpot are you using for this? I’ve got a small one and so need to scale your recipe down. But, don’t know what yours is for comparison. :-(

  8. I followed the recipe to the letter but it turned out more “soupy” then “creamy” like chowder. The flavor was alright but I’m just wondering what I did wrong or what maybe I could have done differently.3 stars

  9. I’m making this weekend on a wet rainy Saturday. I made this with ham last time and it was awesome!!!!!Great recipe5 stars

  10. This is an awesome soup! I’ve fixed this for the entire family after my mother-in-law passed away. It was easy on everyone’s stomachs, and was easy to just keep warm. Folks could dish up a bowl when they wanted.

    Also fixed this for a pot luck – it was a very big hit! One person told me this was just like their grandmother’s. They did not have her recipe. I shared the link to the recipe with them, and they were grateful to have homemade corn chowder again!

    I am now making this without bacon and using water instead of chicken stock for a vegetarian friend. I also found no added salt frozen and creamed corn. Plus it is gluten free! I believe it will still be good!5 stars

    1. Thank you for your reply. I was wondering if it could be made without bacon. M daughter-in -law cannot eat pork in any form

      1. Hi there! I accidentally added the evaporated milk to the crockpot in the beginning. Did I ruin the corn chowder? I was supposed to put it in the last 30 min. Thank you!5 stars

      2. It will likely be ok. Dairy can sometimes curdle if cooked at a high temperature however I usually have good success with evaporated milk in the slow cooker. Let us know how it goes!