Slow Cooker Corn Chowder

5 from 2 votes

Combine corn, potatoes, and bacon in this easy Slow Cooker Corn Chowder recipe. Perfect for any season, it makes a creamy, hearty meal with a balance of sweetness and spice with a hint of smokiness from cooked bacon!

Prep Time15

Cook Time4

Total Time4 15

Course: Soup

Cuisine: American

Servings:

Calories: 354kcal

Author: Ryan Allen

Equipment

Ingredients

6 strips bacon (cut into small pieces)
1 cup yellow onion (diced)
3 celery stalks (diced)
2 carrots (peeled and diced)
3 tsp garlic (minced)
4 cups low sodium chicken broth
2 (15.5 oz) cans of corn (drained)
1 lb russet potatoes (peeled and cut into ¼" pieces)
1 tsp thyme
½ tsp paprika
1 tsp black pepper
½ tsp salt
1 cup heavy cream
½ cup milk
3 tbsp cornstarch

Instructions

Over medium-high heat, cook bacon pieces in a skillet. Cook for 5-8 minutes or until bacon is crisp. Remove and place in a 6-quart slow cooker.
Add onion, celery, carrots, garlic, chicken broth, corn, potatoes, thyme, paprika, black pepper, and salt. Mix until well combined.
Cover and cook on high for 4-5 hours or low for 7-8 hours.
In a small bowl, whisk heavy cream, milk, and cornstarch. Pour into slow cooker and mix until combined. Cover and continue to cook for 20-30 minutes.
Serve while hot, and enjoy!

Notes

You have the option to utilize 4 cups of either frozen, freshly shucked from the cob, or canned corn after draining.
If your chowder turns out too thin, here's a remedy: prepare a slurry by blending more cornstarch with a small portion of cold liquid (like water or broth) until it's smooth. Then, incorporate it into the hot chowder and allow it to cook for an extra 20-30 minutes on high or until it reaches the desired thickness.

Nutrition