Crockpot Corn Chowder is easy and creamy! This chowder can be served as a perfect lunch, dinner, or side dish! Corn, golden potatoes, yellow onions and more slowly cook together to create the most flavorful Corn Chowder.
Of all the chowders I cherish, Corn Chowder may just be my favorite! It’s a warm and hearty soup that comforts me during the winter, but still has fresh, sweet, and bright flavors that I enjoy during the warmer months as well. In this easy recipe, all of the ingredients are simple, complementary to one another, and budget-friendly. As much as Iove the key ingredients like corn and potatoes, I’ve gotta say what we all already know… The bacon is the BEST part of corn chowder, and this recipe’s got plenty of it! This is such a great way to use up summer corn! If you want more summer friendly slow cooker, try our Blueberry Cobbler too!
Why make Corn Chowder in the Slow Cooker?
Well, why not?! I love a good chowder recipe that takes its time to slowly cook over the course of a few hours. That way, every bite is infused with those signature sweet, yet savory Corn Chowder flavors. When you cook Corn Chowder on the stove top, there’s no doubt that it’ll be tasty. However, it may take a bit of extra effort compared to this easy slow cooker recipe! Honestly, Crockpot always equates to convenience, and this easy recipe is just more proof of that fact.
How to Make Corn Chowder in the Crockpot
Combine some of the ingredients. Add the corn, potatoes, onion, garlic powder, salt, pepper and chicken broth to a Crockpot then stir to combine.
Slow cook. Cover and cook on high for 3-4 hours or on low for 5-6 hours.
Make it creamy. Whisk the heavy cream and cornstarch together in a small bowl then pour it into the soup and stir to combine.
Continue cooking. Cook on high for another hour or until the potatoes are tender and the broth is thickened to your liking.
Add the final touches! Stir in the bacon then serve with freshly minced chives and cooked and chopped bacon if desired.
How to Store Crockpot Corn Chowder
Once it’s fully cooled to room temperature, you can store any leftover Corn Chowder you have by placing it into an airtight food storage container. If properly stored in the refrigerator, this chowder will stay fresh for up to 5 days! The best part? It reheats like a dream in the microwave.
What to Serve with Crockpot Corn Chowder
I love serving Corn Chowder with a side of freshly baked bread! Sometimes I serve this chowder with my favorite Easy Drop Biscuits, other times with my Cornbread. Either way, you just can’t go wrong!
Ingredients Notes for Crockpot Corn Chowder
Bacon - It’s no secret that I think pork bacon is always the best, especially for this classic recipe! However, turkey bacon will also taste great in this chowder if preferred.
Chicken Broth - Any brand will do the trick. Just make sure you’re using a low-sodium chicken broth so you can avoid a salty chowder.
Yellow Onion - I use a yellow onion in this recipe because it has a natural sweetness that greatly compliments the corn. However, in a pinch, a white onion will do just fine. I don’t recommend using a red onion.
Crockpot Corn Chowder
- 3 Cups Corn Kernels
- 1 ½ Pounds Yukon Potatoes peeled and cut into 1-inch pieces
- ½ Yellow Onion diced
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 4 Cups Low Sodium Chicken Broth
- 1 Cup Heavy Cream
- 3 Tablespoons Cornstarch
- 8 Slices Bacon cooked until crisp and chopped
- Serving: chopped chives and bacon
- Add the corn, potatoes, onion, garlic powder, salt, pepper and chicken broth to a crockpot then stir to combine.
- Cover and cook on high for 4 hours or on low for 5-6 hours.
- Whisk the heavy cream and cornstarch together in a small bowl then pour it into the soup and stir to combine.
- Cook on high for another hour or until the potatoes are tender and the broth is thickened to your liking.
- Stir in the bacon then serve with freshly minced chives and cooked and chopped bacon if desired.