There’s nothing like coming home to a big bowl of Crockpot Corn Chowder—the kitchen filled with savory, buttery aromas and the promise of pure comfort in every spoonful. This creamy, hearty soup is the very definition of cozy: corn-studded, potato-rich, and loaded with flavor, all with almost no effort thanks to your trusty slow cooker.
Why You’ll Love This Recipe
- So Easy, So Hands-Off: Just toss everything in the slow cooker and let it work its magic—minimal prep, maximum reward.
- Ultra Creamy Comfort: Yukon Gold potatoes and a splash of heavy cream make this chowder silky, dreamy, and deeply satisfying.
- Loaded with Flavor: Smoky bacon, sweet corn, savory garlic, and herbs come together for layers of cozy, craveable taste in every bowl.
- Customizable for Everyone: This recipe is easily adapted to be gluten-free, vegetarian, or whatever your heart (and fridge) desires.
Ingredients You’ll Need
The beauty of Crockpot Corn Chowder lies in its humble ingredients—no fancy techniques or hard-to-find groceries required! Each component brings its own pop of flavor, texture, and color, creating a hearty soup that’s both simple and spectacular.
- Onion (1 small, diced): Aromatic and slightly sweet, it forms the base flavor for the whole chowder.
- Frozen Corn (32 ounces): Sweet and juicy, frozen corn is so convenient and tastes wonderfully fresh. Fresh corn cut from the cob is even more special if it’s in season!
- Garlic (2 cloves, minced): Adds a savory, earthy depth you’ll notice in every spoonful.
- Yukon Gold Potatoes (1½ pounds, diced): Creamy and naturally buttery, these potatoes thicken the soup as they cook—and no need to peel them!
- Dried Thyme (½ teaspoon): Just a hint to round out the flavors with a touch of woodsy herbal goodness.
- Bay Leaves (2): These little leaves slowly infuse a subtle, savory aroma as the chowder simmers away.
- Kosher Salt (1½ teaspoons): Enhances all the natural sweetness and savoriness of the chowder.
- Black Pepper (¼ teaspoon): Adds the tiniest kick.
- Chicken Stock (4 cups): The flavorful liquid that brings all the ingredients together—use a low-sodium version if you’d like to better control the seasoning.
- Bacon (4 thick-cut slices, diced): Smoky, salty, and utterly delicious—bacon flavors the chowder and provides tasty texture as a garnish.
- All-Purpose Flour (⅓ cup): Used to thicken the creamy base. If gluten-free, swap for your favorite GF blend.
- Heavy Cream (1 cup): This is where the magic happens—the finishing touch for a luxuriously creamy, decadent chowder.
Variations
This Crockpot Corn Chowder is endlessly adaptable, so let your pantry (and your cravings) inspire you! Whether you’re feeding vegetarians, avoiding gluten, or just love a spicy kick, there’s a version for everyone.
- Make It Vegetarian: Skip the bacon, use vegetable broth instead of chicken stock, and try smoked paprika or a little liquid smoke for that savory depth.
- Gluten-Free Corn Chowder: Swap the flour for your favorite gluten-free flour blend or cornstarch (mixed with a little water), and you’ll never miss the wheat.
- Add Some Heat: Stir in a diced jalapeño when you add the garlic and onion, or finish with a sprinkle of red pepper flakes for those who like it spicy.
- Protein Power Up: Add shredded cooked chicken, lump crab, or even cooked shrimp just before serving for extra heartiness.
- Make It Dairy-Free: Substitute canned coconut milk or a rich, unsweetened oat or cashew cream for the heavy cream—it’s still luscious and perfect.
How to Make Crockpot Corn Chowder
Step 1: Pile Everything Into the Crockpot
Start by adding the onion, corn, garlic, diced Yukon Gold potatoes (no need to peel!), dried thyme, bay leaves, salt, pepper, and chicken stock directly into your slow cooker. Give everything a gentle stir—then set it and forget it! Your kitchen will soon smell incredible as all those veggies simmer into a fragrant base. Cook on low for 6 to 8 hours, or until the potatoes are tender and flavors meld perfectly.
Step 2: Crisp the Bacon and Build the Creamy Base
Just before serving, cook the diced bacon in a skillet over medium heat until golden brown and crisp. Don’t rush—let the bacon render fully for the deepest flavor. Whisk in the flour to form a thick paste (it will look sticky and a little strange—trust the process!), then gradually whisk in the heavy cream a splash at a time. This creates a silky, luscious thickener that will transform your chowder into something truly special.
Step 3: Stir, Season, and Serve
Pour the creamy bacon mixture into the slow cooker and stir gently until everything is beautifully combined. Fish out the bay leaves (don’t forget!), then taste and adjust salt and pepper to your liking. Ladle the Crockpot Corn Chowder into bowls while piping hot—top with extra crispy bacon, chives, or your favorite garnishes. Dinner is served!
Pro Tips for Making Crockpot Corn Chowder
- Go for Yukon Golds: These potatoes have a naturally creamy texture and buttery flavor—you’ll get a thicker and silkier chowder than with russets.
- Gradual Cream Addition: When making the bacon roux, add cream slowly and whisk constantly to avoid lumps and achieve that perfectly smooth finish.
- Fresh Corn Upgrade: If you have access to fresh corn, slice it straight off the cobs—don’t forget to scrape down the cobs for every bit of sweet, milky flavor.
- Thicken to Taste: If you love a thick chowder, mash a few potatoes against the side of the slow cooker before adding the creamy bacon mixture.
How to Serve Crockpot Corn Chowder
Garnishes
The finishing touches make all the difference! Pile crispy bacon bits, fresh snipped chives, thin slices of green onion, or a sprinkle of shredded cheddar on your Crockpot Corn Chowder. For a pop of color and crunch, scatter microgreens or a few sweet corn kernels on top. A swirl of extra cream or a dash of smoked paprika adds a lovely visual (and flavorful) flair.
Side Dishes
This chowder pairs beautifully with a hunk of warm, crusty bread—sourdough is a personal favorite for mopping up every last drop. Try it alongside buttery biscuits, a crisp green salad for freshness, or even a simple cheese toast for a supremely cozy supper.
Creative Ways to Present
For an impressive but easy presentation, serve the Crockpot Corn Chowder in hollowed-out bread bowls (kids and adults will swoon!) or in small mugs for a crowd-pleasing appetizer at parties. A sprinkle of smoked salt or crumbled tortilla chips adds extra wow-factor for your table.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Corn Chowder keeps well in the fridge for up to 4 days—just let it cool to room temp, transfer to airtight containers, and refrigerate. If you plan to prep ahead, you can even assemble everything in the slow cooker insert the night before (minus the bacon/cream mixture), then start cooking in the morning.
Freezing
This chowder can be frozen, but keep in mind that soups with potatoes and cream may change in texture after thawing (they can become a bit grainy). For best results, freeze before adding the bacon/cream slurry, then reheat and finish with the creamy base just before serving. Cool completely, pour into freezer-safe containers, and freeze up to 2 months.
Reheating
To reheat, warm gently on the stovetop over medium-low heat, stirring now and then until hot and creamy. If the chowder has thickened too much, just add a splash of chicken stock or cream to loosen it back up. The microwave works too—just cover loosely and stir every minute until heated through.
FAQs
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Can I use canned corn instead of frozen or fresh?
Yes! Simply drain well and use an equal amount. Canned corn is softer and sweeter, so your Crockpot Corn Chowder will still be delicious—just with a slightly different texture than using frozen or fresh kernels.
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Is it possible to make Crockpot Corn Chowder without bacon?
Absolutely. You can omit the bacon entirely for a vegetarian chowder, or replace it with turkey bacon, plant-based bacon, or even skip the meat and up the smoked paprika for that classic, cozy flavor.
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How can I make this chowder gluten-free?
Just swap the all-purpose flour for your favorite 1:1 gluten-free flour blend or use cornstarch (start with 2 tablespoons mixed with a bit of water). Add it to the cooked bacon before pouring in the cream, and proceed as usual!
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Can I use milk instead of heavy cream?
You can substitute whole milk or half-and-half, but the chowder will be a little lighter and less rich. For the creamiest results, stick with cream—or use a can of full-fat coconut milk for a dairy-free richness.
Final Thoughts
I hope this recipe becomes your go-to for those cozy, delicious evenings when you crave something simple but special. With just a handful of ingredients, a slow cooker, and your own creative touch, Crockpot Corn Chowder is like a warm hug waiting just for you—don’t wait to try it and make it your own!
Print
Crockpot Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Crockpot Corn Chowder is a comforting and creamy soup perfect for a cozy night in. Loaded with sweet corn, tender potatoes, and savory bacon, this easy-to-make chowder is sure to become a family favorite.
Ingredients
Vegetables:
- 1 small onion, diced
- 32 ounces frozen corn
- 2 cloves garlic, minced
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, diced into 1/2 inch pieces
Seasonings:
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
Liquid:
- 4 cups chicken stock
- 1 cup heavy cream
Bacon and Thickener:
- 4 slices thick-cut bacon, diced into small pieces
- 1/3 cup all-purpose flour
Instructions
- Prepare Vegetables: In a slow cooker, combine onion, corn, garlic, potatoes, thyme, bay leaves, salt, pepper, and chicken stock. Cook on low for 6 to 8 hours.
- Prepare Bacon and Thickener: Before serving, cook bacon in a skillet. Whisk in flour until thick and gummy. Slowly whisk in heavy cream a few tablespoons at a time until absorbed. Continue until desired consistency.
- Combine and Serve: Whisk the cream mixture into the slow cooker. Adjust seasoning with salt and pepper. Serve hot and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 860mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 60mg
