Make a big pot of this Slow Cooker Corn Chowder and have a creamy and decadent soup all week!
If you are a soup lover try my chicken noodle or cheeseburger soup next!
This Slow Cooker Corn Chowder was easy to make, it’s one of those dump and go recipes, which is perfect for busy days.
How to make Corn Chowder in the Crockpot:
- Corn – Whole Kernel Corn and Cream Corn
- Other vegetables – Petite gold potatoes, onion and red bell pepper
- Chicken broth – This is the liquid for the soup, you can use water if desired.
- Seasonings – I use thyme and black pepper
- Heavy Cream – This will make the soup creamy and decadent
How long to cook:
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or LOW for 8 hours.
What can I use instead of bacon?
- Ham
- Turkey Bacon
- Ground Sausage
Can I freeze the leftovers?
- Yes, place in freezer containers or in freezer ziplock bags.
- Freeze for up to three months.
- Thaw in the fridge for about 24 hours before needing it.
- Warm in the microwave or stovetop.
Other soup recipes to make in your crockpot:
- Slow Cooker Steak and Potato Soup
- Slow Cooker Cauliflower Cheese Soup
- Slow Cooker Stuffed Pepper Soup – Recipe by Eating on a Dime
- Slow Cooker Ham and Green Bean Chowder
- Slow Cooker Zuppa Toscana
- Slow Cooker Vegetable Soup – Recipe by Diethood
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Slow Cooker Corn Chowder
You will love this dump and go recipe for Slow Cooker Corn Chowder. Such great flavors and the leftovers are even better.
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Servings: 8
Calories: 481kcal
Equipment Needed:
- Slow Cooker – 5 quart or larger
Ingredients:
- 32 oz. chicken broth
- 15 oz. can cream style corn
- 15 oz. can whole kernel corn drained
- 4 cups diced Yukon gold potatoes (about 1 pound)
- 1/2 cup diced white onion
- 1 red bell pepper, diced
- 3/4 tsp. dried thyme
- 1/4 tsp. black pepper
- 16 oz. bacon sliced, cooked and drained
Add this at the end
- 1 cup heavy cream
- salt to taste
Instructions:
- Add everything except the cream into a 4-quart or larger slow cooker.
- Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.
- When the cooking time is done, stir in the cream. Add the salt to taste if needed. Serve and enjoy!
How to Video:
Recipe Notes:
What can I use instead of bacon?
- Ham
- Turkey bacon
- Ground sausage
- Yes, place in freezer containers or in freezer ziplock bags.
- Freeze for up to three months.
- Thaw in the fridge for about 24 hours before needing it.
- Warm in the microwave or stovetop.
Nutrition:
Calories: 481kcal | Carbohydrates: 31g | Protein: 12g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 78mg | Sodium: 1049mg | Potassium: 755mg | Fiber: 3g | Sugar: 2g | Vitamin A: 980IU | Vitamin C: 41.1mg | Calcium: 67mg | Iron: 4.2mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
Can frozen potatoes be used in this receipe?
I think they should do fine.
I was thinking of using using sliced sausage. Do you think I should cook it beforehand like you did the bacon?
Could I leave the cream out?
Would red or russet potatoes be okay to use instead of the yukon gold?
Yes, russet will work great.
can you use chicken instead of bacon? or will it change the taste?
It will be different for sure, you can do it though!