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.
I made this on the stove top and my family loved it! There is none left
So glad they loved it!
This soup looks delish, but I don’t eat bacon. I was thinking of substituting some precooked crab. Do you think the best time to add that would be with the evaporated milk at the end? Thanks!
If it’s cooked and you just want to heat the crab I would think that adding it with the milk at the end would be best.
Thanks! I did add ithe crab at the end and it was quite literally the best soup I have ever made. Making it again right now!!
I’m so glad you loved it!
Do you drain the corn or add the whole can of corn?
I drain the corn.
I can’t wait to try the corn chowder it looks just yummy!
I love soup!
I can’t eat dairy. So I would not use the cream corn or evaporated milk. I have made a similar chowda b4
So what will happen if you add the evaporated milk and cook it for the 5 hours?
It may curdle.
This sounds wonderful and I plan to make it. Then will definitely leave a review. But as you said it could keep in the fridge for a few days , wondered how best to go about reheating g it since it had the milk base to it. Also. Once prepared and the milk and cornstarch are added, could it stay on warm longer if not ready to eat yet.
Looks great can’t wait to try it
I cannot imagine adding rosemary to creamed corn ( or anything else, for that matter.) you are making this waaaay too hard.
There is no rosemary in this recipe. There are some herbs and spices for flavor.
don’t these people drive you ,to the edge !
No kidding…..Rosemary??? I did add dill to mine and it is a wonderful addition!
Dill would be so nice in this recipe! Thank you for sharing!
What kind of spices are used for this recipe?
They are dried spices.
Can you freeze leftovers?
There are freezing directions in the post. Hope that helps.
Does the bacon get soggy or mushy after being cooked in the soup?
It does soften but it doesn’t get mushy. It adds a nice saltinessa hint of smoky flavor to the soup.
It does soften but it doesn’t get mushy. It adds a nice saltiness hint of smoky flavor to the soup.
Can I substitute the bacon for ham? Only asking because I have all ingredients except the bacon, but I have ham!
Yes, ham is delicious in this recipe!
I was wondering if I could use a little of both bacon and Ham? I’m planning on making this on Sunday
That would work perfectly!
There are a lot of comments about using different milk products to use as a cream base for this chowder. Myself in making many creamed base chowders I use cannellini beans. Now you eliminated dairy products that many people do because of there healthy conscious way of eating. Take a can of beans rinse it put it in a blender and blend until smooth. If you have a stick blender take some of your liquid out of the crock pot add to you beans and blend it. Beans are used all the time to thicken soups and stews. You now have added a good protean and eliminated a dairy product . Give it a try you just may do this to many other soups and chowders
Great tip Noel, thank you for sharing!
Everything used in these is a favorite of mine. I’m going to try them all!
Sounds good I think I’ll try this I like cooking winter dishes
My veggies and bacon are in the crockpot, as I write. I found Carnation Evaporated 2% milk to add later when time. I can’t wait for the finishest product!
I would like the recipe for the broccoli cheese soup…
thanks
Patty
You can find the Broccoli Cheese Soup recipe here.
I made this and my 4year niece made it too don’t know how but her’s was better she did all the stuff even cutting the stuff herself