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Crock Pot Corn Chowder Recipe
Ben Carraoli

Crock Pot Corn Chowder 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.
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Total Time 6 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.