Do Share Recipe

Crockpot Corn Chowder Recipe | Creamy, Cozy & Easy to Make

After I first made this Crockpot Corn Chowder Recipe, I couldn’t wait to scoop up a bowl and breathe in the sweet aroma of corn and bacon. I love how it warms me from the inside out, and how effortlessly it comes together while I’m doing other things.

This chowder feels both comforting and light—perfect for a cozy evening or a hearty lunch. I’ve found it’s one of those soups that brings smiles at the dinner table. If you enjoy comforting, cheesy meals, you might also love trying the Best Dorito Casserole Recipe for another family favorite.

Ingredients

Here’s what you’ll need to make this creamy slow-cooked corn chowder (makes about 6 servings):

3 cups frozen corn — I use frozen for convenience and consistent sweetness. Note: you may also use fresh or canned (drained)
1½ pounds Yukon gold potatoes, peeled and cut into 1-inch pieces — these hold their shape and turn creamy without disintegrating
½ yellow onion, diced — yellow onion has that mild natural sweetness that complements corn best
1 teaspoon garlic powder — easier than fresh garlic in slow cooking and gives gentle flavor
½ teaspoon salt — use low to start; you can always adjust later
½ teaspoon ground black pepper — fresh ground gives better aroma
4 cups low-sodium chicken broth — to control salt level; you can use vegetable broth for vegetarian version
1 cup heavy whipping cream — adds richness and silkiness to the chowder
3 tablespoons cornstarch — used as a thickening agent when mixed with the cream
8 slices bacon, cooked until crisp and chopped — bacon adds smoky, savory depth
Optional garnishes: chopped green onions, shredded cheese, crumbled bacon

Note: serves ~ 6

Variations

If you want to adjust this chowder to suit dietary preferences or flavor twists, here are some ideas:

Dairy-free: Substitute a full-fat coconut milk or cashew cream in place of heavy cream (mix with cornstarch as usual).
Vegetarian / plant-based: Use vegetable broth and omit the bacon (or use a smoked paprika or vegan bacon alternative for that smoky note).
Lower fat: Replace heavy cream with half & half or light cream (but texture will be slightly thinner).
Extra flavor add-ins: Stir in a pinch of smoked paprika, fresh thyme, or roasted red peppers for a twist.
Sugar-free / low sugar: The sweetness comes mostly from corn itself, so avoid adding sweeteners. Use no-sugar broth if available.

Cooking Time

Here’s how long the recipe takes:

Prep Time: 15 minutes
Cooking Time: 6 hours (on Low) or about 4 hours (on High)
Total Time: ~ 6 hours 15 minutes

Equipment You Need

Here are the tools I used when making this:

Crockpot / Slow Cooker — to cook gently over hours
Knife and cutting board — for chopping potatoes and onion
Mixing bowl — for whisking cream + cornstarch
Whisk or fork — to blend the cream + cornstarch smoothly
Ladle — for serving the chowder into bowls

How to Make Crockpot Corn Chowder

Below is a breakdown of the recipe into easy steps:

Prepare and Combine

First, add the corn, potatoes, onion, garlic powder, salt, pepper, and chicken broth to your crockpot and stir them together to combine.

Slow Cook

Cover and cook on High for about 4 hours, or on Low for 6 hours, until potatoes are nearly tender.

Blend Cream Mixture & Thicken

While cooking, whisk together the heavy cream and cornstarch in a small bowl until smooth, then pour that blend into the soup and stir to incorporate.

Final Cook & Add Bacon

After adding the cream mixture, cook on High for about an hour more—or until potatoes are tender and the broth has thickened to your liking. Then stir in the reserved chopped bacon.

Garnish & Serve

Ladle the chowder into bowls and top with extra bacon bits, chopped green onions, or shredded cheese as desired.

For another creamy comfort dish, try making Spinach and Ricotta Stuffed Shells Recipe — it pairs wonderfully with a cozy night in.

Additional Tips for Making this Recipe Better

From my personal experience, here are some tips I always follow:

I like to cook the bacon extra crisp so its texture holds even when mixed in.
I reserve a few bacon pieces for garnish at the very end—to get that fresh crunch on top.
I taste and adjust seasonings at the end (especially salt), since the bacon and broth may have added sodium.
I sometimes pulse a few potato chunks with an immersion blender to slightly thicken the chowder without using more cornstarch.
I keep extra broth or cream nearby; if it gets too thick, I can loosen it gently.

How to Serve Crockpot Corn Chowder

This chowder is rich, creamy, and visually pleasing when garnished well:

Serve in deep bowls—preferably warmed slightly—so the chowder stays hot longer.
Garnish with crumbled bacon, a sprinkle of chopped green onion, and a little shredded cheese (like sharp cheddar).
For a pretty finish, drizzle a tiny swirl of cream or olive oil on top.
Serve with crusty bread, cornbread, or easy biscuits to soak up the flavorful broth.

Nutritional Information

Here’s a rough estimate of the chowder’s nutrition per serving (based on recipe as given):

Calories: ~ 550 kcal
Protein: (from bacon, cream, and corn) — approximate but moderate
Carbohydrates: (from corn and potatoes) — substantial portion
Fat: (from cream, bacon) — fairly rich

Make Ahead and Storage

Refrigeration

Once your chowder cools to room temperature, transfer it to an airtight container. It will stay fresh in the refrigerator for up to 5 days.

Freezing

You can freeze it, though the texture may slightly change (cream can separate). Use freezer-safe containers or bags, leaving some head-space.

Reheating

When reheating (in microwave or stovetop), do it gently over low heat. Stir often, and if it’s too thick, add a splash of milk or broth to restore creaminess.

Why You’ll Love This Recipe

I think this crockpot corn chowder earns a spot in your recipe collection for many reasons:

Hands-off convenience — Once it’s in the slow cooker, you can walk away and return to a flavorful supper.
Rich, comforting flavor — The sweetness of corn, creaminess of potatoes, and savory bacon meld beautifully.
Versatile & customizable — You can make dairy-free, vegetarian, or flavor-boosted versions with minor swaps.
Great leftovers & reheats well — It keeps well and tastes nearly as good the next day.
Crowd pleaser — This recipe has impressed friends and family every time I’ve served it.

Ben Carraoli