Crock Pot Corn Chowder

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.

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.

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