Crock Pot Corn Chowder

5 from 2 votes

Crock Pot Corn Chowder is full of fresh corn, carrots, potatoes, and bacon. Super creamy! Serve with some crusty bread, cornbread, or homemade southern biscuits.

Prep Time20

Cook Time6

Total Time6 20

Course: Soup

Cuisine: Southern

Keyword: chowder

Servings:

Author: Christin Mahrlig

Equipment

6-quart slow cooker

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

Fresh corn is best, but frozen corn or even canned can be used in a pinch. If using frozen or canned, I would use about 6 cups.

Nutrition