This Crockpot Corn Chowder is pure comfort in a bowl—sweet, creamy, totally hands-off, and crammed with flavor from simple ingredients. Whether you use fresh or frozen corn, every spoonful brims with cozy, crave-worthy goodness that makes it an easy weeknight winner or the star of your next casual gathering.
Why You’ll Love This Recipe
- Hands-Off Comfort: Let your slow cooker do the work and come home to a creamy, satisfying chowder—no standing at the stove required.
- Simple, Wholesome Ingredients: With just a handful of pantry and fridge basics, you can whip up a dish that tastes like you fussed for hours.
- Deliciously Adaptable: Easily make it gluten free or vegetarian—this recipe welcomes clever tweaks for every taste and dietary need.
- Incredible Flavor and Texture: Every bite offers succulent corn, tender potatoes, and a rich, creamy broth that’s utterly irresistible.
Ingredients You’ll Need
The magic of Crockpot Corn Chowder lies in just a few straightforward, totally accessible ingredients—each one bringing a special something to create layers of flavor, color, and creamy texture. Here’s how everything comes together!
- Onion: Adds essential savory depth and natural sweetness to the base of the chowder.
- Frozen Corn (or Fresh Corn): Sweet, sunny corn is the star; frozen works perfectly year-round, but fresh corn in summer is a treat!
- Garlic: Just two cloves bring a subtle punch and round out the aromatics.
- Yukon Gold Potatoes: Unpeeled and diced small, they provide creaminess and a buttery bite that holds up beautifully during slow cooking.
- Dried Thyme: A tiny touch of earthiness that complements corn’s natural sweetness.
- Bay Leaves: They infuse the broth with gentle herbal flavor as the chowder simmers away.
- Kosher Salt & Black Pepper: Perfect seasoning for coaxing out the best in every ingredient.
- Chicken Stock: Adds savory backbone; use vegetable broth for a vegetarian twist.
- Thick Cut Bacon: Rich, smoky, and a little bit crispy—bacon takes this chowder right over the top.
- All Purpose Flour: Whisked into the bacon fat, it’s the secret to the perfect velvety consistency.
- Heavy Cream: Swirled in at the end, cream creates that luscious, crave-able finish.
Variations
This Crockpot Corn Chowder is a true kitchen chameleon—it welcomes your tweaks and swaps with open arms! Use what you love or what you have on hand, and don’t hesitate to make it work for your family’s unique preferences or dietary needs.
- Vegetarian Version: Simply skip the bacon and swap chicken stock for vegetable broth for a chowder that’s every bit as satisfying.
- Gluten Free Option: Use your favorite 1:1 gluten free flour blend instead of all-purpose for a creamy, wheat-free result.
- Dairy Free: Substitute coconut cream or a plain, unsweetened non-dairy creamer for heavy cream—the chowder will still be rich and smooth.
- Add Protein: Stir in cooked, shredded chicken at the end for a heartier meal—leftover rotisserie chicken is a huge time-saver.
- Spicy Kick: Add a diced jalapeño or a sprinkle of red pepper flakes for a little heat.
How to Make Crockpot Corn Chowder
Step 1: Layer Everything in the Slow Cooker
Add your onion, corn (frozen or fresh), minced garlic, diced Yukon Gold potatoes, thyme, bay leaves, salt, pepper, and chicken stock right into your crockpot. Stir to distribute everything evenly, pop on the lid, and let the magic happen—low and slow for 6 to 8 hours gives deepest flavor and the dreamiest potato texture.
Step 2: Make the Bacon and Cream Base
Just before serving, cook the bacon in a skillet until crisp. Scoop out the bacon, then whisk the flour into all those glorious drippings. It’ll look thick and paste-like—this is perfect! Slowly add the heavy cream a few tablespoons at a time, letting the mixture absorb it gradually for a lump-free, silky finish.
Step 3: Finish and Serve
Whisk your luscious cream-bacon base into the slow cooker with the veggies. Stir well so every bite becomes creamy and flavorful. Taste and add extra salt and pepper if you like. Serve hot, topped with a sprinkle of that crispy bacon (if you haven’t snacked it all!) and all your favorite garnishes.
Pro Tips for Making Crockpot Corn Chowder
- Let Your Potatoes Shine: Dice Yukon Gold potatoes into ½-inch cubes so they break down just enough to thicken the chowder, but still offer lovely texture in each bite.
- Corn Choice Matters: If using fresh corn, scrape the cobs with the back of a knife after cutting off the kernels—this extra “milk” adds major flavor and body.
- Cream in Stages: When making the cream and bacon base, add the heavy cream gradually to avoid lumps and create a beautifully smooth finish.
- Batch Prep for Busy Weeks: Freeze extra cooked chowder in individual servings for quick, comforting meals on the fly—just thaw and reheat as needed!
How to Serve Crockpot Corn Chowder
Garnishes
Crockpot Corn Chowder absolutely loves a finishing flourish! Try crispy bacon bits, fresh chopped chives, sliced green onions, a dusting of smoked paprika, or a swirl of extra cream. For heat seekers, a little diced jalapeño or a splash of hot sauce makes every spoonful pop.
Side Dishes
This chowder shines alongside warm, crusty bread (think a rustic sourdough or French baguette) for dunking. Pair it with a crisp green salad tossed with a zingy vinaigrette or serve with cheddar biscuits for ultra-cozy vibes. For heartier appetites, add grilled cheese sandwiches—the classic never fails!
Creative Ways to Present
For a playful touch, ladle your Crockpot Corn Chowder into mini mugs or espresso cups for party appetizers. Or serve in bread bowls for a show-stopping, edible centerpiece. A sprinkle of colorful microgreens or a drizzle of infused oil gives this classic dish an elegant upgrade for dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Corn Chowder stores like a dream! Let it cool completely, then transfer to airtight containers and refrigerate. It keeps well for up to four days—ideal for cozy lunches or no-fuss dinners throughout the week.
Freezing
You can freeze this chowder, though the cream may separate after thawing—no worries! Just stir well during reheating and it’ll still taste fantastic. Freeze in single portions for quick, satisfying meals whenever you need a hug in a bowl.
Reheating
Reheat Crockpot Corn Chowder gently on the stovetop or in the microwave, stirring often until hot and creamy. If it’s a bit too thick after chilling, just add a splash of broth or milk to loosen it to your liking.
FAQs
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Can I make Crockpot Corn Chowder without bacon?
Absolutely! If you prefer a vegetarian chowder or simply want to skip the bacon, just omit it and sauté the flour in a bit of butter or olive oil before proceeding with the cream step. The soup will still be luscious, just a touch less smoky.
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Is it okay to use fresh corn instead of frozen?
Yes—fresh corn is fabulous! Just cut the kernels off the cob and use them in place of frozen. Don’t forget to scrape down the cobs to get all the milky goodness, which really boosts the chowder’s flavor and texture.
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Can I make this chowder ahead of time?
You sure can! Crockpot Corn Chowder tastes even better the next day, so feel free to prepare it in advance. Store in the fridge and reheat gently when ready to serve. It’s perfect for meal prep or make-ahead entertaining.
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What’s the best way to thicken my chowder if it’s too thin?
If your chowder is thinner than you’d like, try simmering it with the lid off for 15–20 minutes or mashing a few of the potatoes right in the crockpot. You can also stir in a little extra flour (dissolved in milk or broth first) for extra body.
Final Thoughts
If you’re craving something simple, satisfying, and soul-warming, this Crockpot Corn Chowder is your answer. Give it a try and watch how quickly it becomes a beloved staple in your kitchen—easy, versatile, and guaranteed to put smiles on every face around your table!
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 Cooker
- Cuisine: American
- Diet: Gluten Free
Description
This Crockpot Corn Chowder is a delicious and comforting soup that is perfect for a cozy night in. Packed with sweet corn, tender potatoes, and savory bacon, this 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 and Thickening:
- 4 cups chicken stock
- 4 slices thick-cut bacon, diced into small pieces
- 1/3 cup all-purpose flour
- 1 cup heavy cream
Instructions
- Combine Ingredients: In a large slow cooker, mix onion, corn, garlic, potatoes, thyme, bay leaves, salt, pepper, and chicken stock. Cook on low for 6 to 8 hours.
- Prepare Bacon Mixture: Cook diced bacon in a skillet until browned, then whisk in flour. Gradually add heavy cream while whisking until a thick mixture forms.
- Finish and Serve: Whisk the bacon mixture into the slow cooker, adjust seasoning to taste with salt and pepper. Serve hot and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 55mg
