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 you freeze this soup
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.
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
I’m so glad your family enjoyed the cabbge roll soup… I hope they love this one just as much!
I love to cook, and everyone loves soup. Can’t wait to try it.
Hi !! instead of evaporated milk, can you just use 12 oz of regulare milk or 2% lowfat milk?
You can use regular milk although it won’t be quite as creamy.
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”?
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 2½ cups of potatoes the recipe will be wonderful and you won’t be left wondering what to do with that extra ½ 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.
Hahahahah
You don’t sound like you cook much Marilyn! The fun of cooking is to NOT measure!
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
This recipe serves 12.
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.
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!
Thank you Averie! We definitely love this chowder!
Corn Chowdr
What if I cooked this on the stove top? How long to cook it
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.
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
I think it would work just fine.
I LIKE TO PRINT THE RECIPES NOT HAVE TO HAND WRITE THEM DOWN, NOT VERY FRIENDLY SITE
You can certainly use the print button located to the right of the ingredients if you would like to print the recipe.
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.
This would be great in a bread bowl!!
Looks delicious
Can’t wait to try other recipes of your soups the slow cooker corn chowder was wonderful
Thank you Linda! So glad you enjoyed the Corn Chowder!
The recipes look great. Can’t wait to try them
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.
I’m so glad you loved it! Cauliflower would taste great in this soup too!
Thanks for the idea about cauliflower instead of potatoes.
That is an awesome idea…thanks. I’m low carb also!!
Michele, you can check out Holly’s Easy Low Carb website for more low carb recipes!
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
Califlower would be great for people on dialysis like me and need to watch their potassium, no potatoes allowed.
That’s a great suggestion, Mary! I would like to try that some time.
Could you use frozen diced potatoes instead?
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.
I’m making this for a night this week! Thanks for the recipe!!
Enjoy Alex!
Love the bacon corn chowder in the crock pot recipe! Could I use Turkey Bacon instead of traditional pork bacon ?
The bacon adds a little bit of smokiness to this recipe so I’m sure that would work just fine.
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…