Crock Pot Corn Chowder is filled with fresh corn, potatoes, sweet corn and lots of crispy bacon. It’s so creamy and rich and makes a satisfying meal when served with some crusty bread or cornbread. This recipe makes a huge batch of soup, but don’t worry. Leftovers reheat well.
Corn is a great addition to any soup or chowder. Spicy Chicken and Corn Cowder and Crab and Corn Chowder are some of my favorite soups with corn in them. But this slow cooker corn chowder features soup as the main ingredient.
What I love about this Crock Pot Corn Chowder is that it has tons of corn in it. We’re talking 10 ears worth!
For seasoning there’s garlic, thyme, and red pepper flakes, plus onion, potato, and carrots.
How To Make
All the ingredients get cooked in 2 1/2 cups of chicken broth. Not alot, but it’s plenty of liquid. You don’t want to add too much liquid or the soup will be watery and bland.
To thicken the chowder, half of it gets blended until smooth and then mixed back into the crock pot. Or if you have an immersion blender, just stick it right in the crock pot and process until about half the soup has been pureed.
A cup of heavy cream gets stirred in at the end and then crumbled bacon gets sprinkled on top.
The sweet flavor of the corn really shines through and is perfect with the salty bacon.
Variation
You can add some cheese to this recipe for extra flavor. Either stir a cup of shredded cheedar into the chowder at the end of cooking or top the chowder with shredded cheddar when you ladle it into bowls.
Recipe Tips
Fresh corn is best, but frozen corn can be used in a pinch. If using frozen, I would use about 6 cups.
To make this chowder spicy, double the amount of crushed red pepper flakes.
How To Serve
This creamy chowder is filling enough to make a meal when served with a side of crusty bread, cornbread, or homemade southern biscuits.
Storage
Leftovers will keep for 4 days in an airtight container in the refrigerator. Soups with dairy tend not to freeze very well.
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Crock Pot Corn Chowder
Equipment
Ingredients
- 10 ears fresh corn
- 2 1/2 cups chicken broth
- 1 carrot,, peeled and diced
- 2 medium russet potatoes, peeled and chopped
- 1 sweet onion, peeled and chopped
- 3 garlic cloves, smashed
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3 thyme sprigs or 1/2 teaspoon dried thyme
- 2 tablespoons butter,, cut into slivers
- 1 cup heavy cream
- 4 slices thick cut bacon, cooked and crumbled
- sliced green onions
Instructions
- Cut corn kernels from cob and place in a 6-quart crock pot. Use the back of a knife to scrape the cobs to get the milk. Place milk in crock pot.
- Add broth, carrots, potatoes, onion, garlic, salt, pepper, red pepper flakes, and thyme to crock pot.
- Scatter butter pieces on top.
- Cover and cook on LOW for 6 hours.
- Remove half of chowder and place in a blender. Let cool some and then blend until smooth. Return to crock pot. (Alternately, you can use an immersion blender. But only use it until about half the chowder is pureed.)
- Stir in heavy cream.
- Ladle into bowls and top with bacon and green onions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Southern Living Magazine
Disclosure: This post may contain affiliate links.
If I use half and half instead of heavy cream will the recipe suffer?
Do you cook the corn before cutting it off the cob? I’m excited to make this recipe!!
This corn chowder is the bomb! It’s well worth using the fresh corn on the cob. I followed the recipe with no changes and my family loved it. I also made baked sweet cornbread to go with it for a nice balance. It’s definitely a keeper!
So delicious!
Can this be froze?
Step 1 states place milk in crockpot but milk is not listed under ingredients. How much milk?
It’s the “milk” that you scrape off the corn cobs.
Can can or frozen corn be used instead of fresh? If so how much compared to 10 ears?
Thanks
David
Yes and I would try using about 6 cups.
I used a two pound bag of frozen corn. If was amazing!!!!