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 accidently only added two potatoes to this recipe do you think it’ll still turn out ok?
It may be a little runnier as the potatoes help to add bulk and thicken it slightly. That being said, I’m sure it will still be delicious!
I cut up the onion, carrots and fried crispy bacon the night before. Diced the potatoes and left skin on that morning. Used heavy whipping cream instead of evaporated milk. Added some sugar to it, also. This is a delicious recipe and my family loved it.
Excellent soup. The second (and each subsequent) time I used sweet potatoes. They added flavor. Sometimes I’ve added chicken too.
Adding sweet potatoes sounds like a delicious addition!
I’ve made this recipe several times and love it. It is great for a big family. And taste excellent the next day re-heated.
I love this as a leftover lunch! I am so glad your family has enjoyed it too!
Made this for my womens Bible study group. It was a hit. Nice and creamy with flavor.
I’m making it for dinner tonight. It sounds delicious!
I hope you love it Connie!
I’m getting ready to stick everything’s in the crockpot now. Do you throw the bacon in now too?
Oh this was so easy to make. All the kids loved it and my picky eaters even ate with no complaint. Will definitely add this to list of favourites
I am so glad that this was a hit with your family!
Can you use bacon bits? Just wondering as that’s all I have atm..
I made this recipe it smelled so good but it is way to sweet for my tastes. I tried putting more stock in it and it helped a little. Maybe milk would be better?
You must have used sweetened condensed milk instead of evaporated milk. None of the ingredients would make it sweet. Try again!
Lol.. yuck.. that’s probably what happened
5 stars..but I can’t tell if that was what I marked
It was GREAT…Can I freeze??
There are freezing instructions in the post. I haven’t tried freezing this with the dairy in it. Please let us know how it works out for you if you do freeze it.
Made this tonight. Added peas and turkey. Delicious!
Great chowder and quick on a cold day. Yummy
I am so glad you enjoyed the chowder Melody!
I meant to say I gave it 30 minutes
When I woke up, I completed the last step, have it 30 minutes, and yum! We had a feast! This one is a keeper! 5 Stars thanks, Holly!
Today’s the day! The first step of this recipe is in the crock pot, minus the thyme, since my family hates thyme. Now I sleep so I can work graveyard shift tonight. To be continued….
Can’t wait to hear how you like it!
The chowder tastes great, however, 2 T. cornstarch will not thicken this amount of liquid, especially in a slow cooker even if it’s on high. I cooked it on high for 6 hours so did not have to wait for it to heat up before I added the milk and cornstarch. In my mind chowder is thick and rich, not runny. I ended up putting it on top of the stove and making a roux of flour and chicken broth to thicken it. Then I adjusted the seasonings.
Hello! Will I need to heat the cream in order for the cornstarch to incorporate?
You should combine the cornstarch and evaporated milk at room temperature and it will incorporate easily.
I made this for dinner tonight. My family was a little hesitant when I told them it was corn chowder, I had never made anything like this before. Let me tell you…It was a hit! 5 stars! I can’t tell on the rating if I am clicking on 5 stars as for some reason it’s not labeled on my computer. BUT will be making this again!
I’m so glad your family loved it Melissa!! :) Thank you!