Do Share Recipe

I’ve always loved making soups in my crock pot, and this Crock Pot Corn Chowder is one of my absolute favorites. After trying it out on a chilly evening, I sat down with a warm bowl and knew I had to share it.

The way the sweet corn, tender potatoes, and crispy bacon mingle over slow heat is pure comfort.

You can walk away from the crock pot and come back later — it does most of the work. Let me walk you through making this cozy, creamy chowder you’ll come back to again and again.

Ingredients

Here’s everything you’ll need to whip up this crock pot corn chowder, along with little tips from me:

3 cups frozen corn — you can use fresh corn cut off the cob or well-drained canned corn instead (see note).
1½ pounds Yukon Gold potatoes, peeled and diced into 1-inch pieces — these hold shape nicely and give a smooth texture.
½ yellow onion, diced — yellow onions bring a subtle sweetness; red onions can be sharper.
1 teaspoon garlic powder — gives gentle garlic flavor without needing to chop fresh.
½ teaspoon salt — adjust to taste late in cooking.
½ teaspoon ground black pepper — freshly ground gives better aroma.
4 cups low-sodium chicken broth — using low-sodium lets you control the seasoning.
1 cup heavy whipping cream — adds richness and velvety texture.
3 tablespoons cornstarch — thickens the chowder when mixed into cream.
8 slices bacon, cooked until crisp and chopped — adds smoky, savory contrast.
Garnishes (optional): chopped green onions, shredded cheese, extra crumbled bacon.

Note: serves about 6

Variations

Here are some ways to tweak this chowder to suit your dietary needs or flavor preferences:

Dairy-free / lighter version: Substitute heavy cream with full-fat coconut milk or a cashew cream (especially popular for those avoiding dairy).
Vegetarian / no bacon: Skip the bacon, and use vegetable broth instead of chicken broth. You might add smoked paprika for extra smoky depth.
Lower carb option: Reduce potatoes a bit and add extra corn or some cauliflower florets to maintain bulk.
Flavor enhancers: Stir in a dash of smoked paprika, cayenne pepper, or fresh herbs (like thyme) toward the end for extra dimension.
Extra sweetness: If your corn isn’t as sweet, a pinch of sugar or maple syrup helps enhance the flavor without overpowering.

For a heartier meal, you could pair this chowder with a spinach ricotta pasta bake recipe, which complements the creamy texture of the soup beautifully.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 5–6 hours on low (or 4 hours on high) plus 1 extra hour after adding cream
Total Time: ~6 hours 15 minutes

Equipment You Need

Crock pot / slow cooker — for gentle, long cooking to meld flavors.
Medium bowl — to whisk together cream and cornstarch.
Sharp knife & cutting board — for prepping potatoes, onion, bacon.
Ladle & stirring spoon — to mix ingredients gently.
Skillet (optional) — to crisp the bacon before adding.

How to Make Crock Pot Corn Chowder Recipe

Prep Ingredients

First, peel and cube the potatoes, dice the onion, and cook and chop the bacon. If you use canned corn, drain it well; if fresh, cut the kernels off the cob.

Combine & Slow Cook

Layer the corn, potatoes, onion, garlic powder, salt, pepper, and chicken broth into the crock pot. Stir gently so everything’s evenly distributed and submerged.

Midway Thickening

About an hour before serving (or after the base cooks), whisk together the heavy cream and cornstarch, then pour this mixture into the chowder. Turn the cooker to high if it was on low.

Final Touches

Let it cook about an hour more until potatoes are tender and liquid thickens. Stir in the crisp bacon bits, and add garnishes like green onions or extra bacon. Serve hot.

Additional Tips for Making This Recipe Better

Here’s what I’ve learned from making it a few times (and what I’d improve next time):

I always reserve a bit of the potato chunks and mash them lightly — it helps thicken the chowder naturally.
I crisp bacon extra, then crumble it fresh at serving — gives more texture contrast.
I taste and adjust seasoning after adding cream, since dairy can mellow saltiness.
I let the corn stay a bit chunky rather than blending everything — I like texture.
I sometimes stir in frozen peas or carrots for color and extra veggies.

How to Serve Crock Pot Corn Chowder Recipe?

Serve this chowder in wide, shallow bowls so people see its creamy texture and toppings. Sprinkle chopped green onions, shredded cheese, and a few extra bacon crumbles on top for contrast.

You can also drizzle a touch of olive oil or swirl in a bit of sour cream for visuals. Pair it with crusty bread, garlic toast, or cornbread for dipping. It looks especially cozy in rustic bowls with a sprinkle of fresh herbs.

For a complete comfort food experience, you might also enjoy a baked sweet and sour chicken recipe on the side, offering a tangy and savory contrast to the creamy chowder.

Nutritional Information

Here’s an approximate breakdown per serving (from the original recipe):

Calories: 550 kcal
Protein: (not explicitly stated — approximate from bacon, milk, etc.)
Carbohydrates: (corn + potatoes contribute significant carbs)
Fat: (from heavy cream, bacon, milk)
These figures are approximate, so adjust based on your specific ingredients and brands.

Make Ahead and Storage

Refrigerating & Restoring

Once cooled to room temperature, place leftovers in an airtight container. It keeps well in the fridge for up to 5 days.
When reheating, gently warm in the microwave or on the stovetop, stirring occasionally and adding a splash of broth or milk if it’s too thick.

Freezing

You can freeze this chowder, but dairy and cream-based soups sometimes separate when thawed. Freeze before adding cream if possible; when thawed, reheat slowly and whisk to reincorporate cream.

Reheating

Heat over low to medium heat. Stir regularly. Add a bit of extra broth or cream if it’s thicker than you like. Avoid boiling hard to preserve cream texture.

Why You’ll Love This Recipe

Here are just a few reasons I’m hooked (and I think you will be too):

It’s hands-free and easy — let the slow cooker do the work while you focus on other things.
Super creamy and comforting, yet bright with sweet corn flavor.
Versatile — you can adapt it to dairy-free, vegetarian, or low-carb versions.
It’s great for leftovers — reheats beautifully, making it ideal for lunches or next-day meals.
Crowd-pleaser — the smoky bacon bits and savory base make it a hit at family dinners.

Ben Carraoli