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+ servings

Crock Pot Corn Chowder

Crock Pot Corn Chowder is full of fresh corn, carrots, potatoes, and bacon. Super creamy!
Course Soup
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6
Author Christin Mahrlig


  • 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


  • 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.