Make restaurant-quality corn chowder easily in your slow cooker. This version uses fire-roasted corn, salty bacon, tender potatoes, and rich cream for a comforting, crowd-pleasing meal.
If you enjoy chowders, try other slow cooker varieties such as Slow Cooker Clam Chowder or Turkey Chowder for more hearty weeknight options.
This corn chowder is simple to prepare: combine a few quality ingredients in the slow cooker, let it simmer, and come home to a creamy, flavorful soup. Slow cooking softens the vegetables and allows the flavors to meld without fuss.
Recipe Ingredients
- Corn – Canned fire-roasted corn gives this chowder a subtle smoky sweetness and is widely available.
- Vegetables – Russet potatoes (peeled and diced), white onion, sliced shallots, and sliced cayenne chiles for heat. If you prefer milder heat, substitute a 1/4 cup of poblano or one red bell pepper.
- Broth – Vegetable or chicken broth provides the soup’s base. Water can be used in a pinch, but broth adds depth.
- Seasonings – Salt, freshly ground black pepper, and paprika. Paprika adds flavor and a warm color to the chowder.
- Heavy cream – Stir in at the end of cooking to keep the chowder rich and velvety.
- Bacon – Cooked bacon is mixed in for savory, smoky flavor; reserve half for garnishing.
Step-by-Step Directions
Step One – Place the potatoes, corn, onion, shallots, sliced chiles (or pepper), seasonings, and half of the cooked, crumbled bacon into the slow cooker.
Step Two – Pour in the broth and stir to combine. Cover and cook on LOW for about 7 hours or on HIGH for about 4 hours. Do not open the lid during cooking, as that releases heat and extends the cooking time. Wait to add the cream.
Step Three – When the vegetables are tender, stir in the heavy cream and cook on LOW for an additional 30 minutes to heat through and meld flavors.
Step Four – Serve the chowder topped with the remaining bacon. You can stir the bacon into the soup or sprinkle it over each bowl for a crisp finish.
Variations
- Milder version – Replace cayenne chiles with a sweet red bell pepper for no heat and bright flavor.
- Creamed corn – Swap one can of whole kernel corn for a can of creamed corn for a sweeter, thicker texture.
- Mexican-style – Stir in a can of drained black beans and a can of diced tomatoes with green chiles for a southwest twist.
How to serve
- Offer saltine crackers or crusty bread for dipping.
- Top bowls with shredded cheese and extra freshly ground black pepper.
- Warm cornbread or a savory biscuit pairs beautifully with chowder.
Recipe FAQs
Yes, but the soup will be thinner. Heavy cream gives the chowder a richer, creamier texture.
Try diced ham, cooked turkey bacon, or crumbled cooked sausage for a different savory profile.
Yes. Add 1 pound of boneless, skinless chicken breasts at the start of cooking and shred before serving.
Yes. Cool completely, then store in freezer-safe containers or bags for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Absolutely. Substitute about 3 cups of fresh cut corn for the canned corn.
Mix two tablespoons of cornstarch with two tablespoons of cold water, stir into the finished soup, and cook for about 15 minutes until thickened.
Featured Comment
“I made this using fire roasted corn and it was absolutely delicious! Thank you for sharing your recipes.”
– Sherry
Slow Cooker Corn Chowder
Prep Time: 20 mins Cook Time: 7 hrs 30 mins Total Time: 7 hrs 50 mins
Servings: 8 By: Sarah Olson
Equipment
- Slow cooker — 5 quart or larger
Ingredients
- 32 oz. vegetable broth (or chicken broth)
- 30 oz. fire-roasted corn, drained
- 4 cups diced and peeled russet potatoes (about 1 lb)
- 1/2 cup diced white onion
- 2 shallots, sliced
- 1–2 cayenne chiles, sliced (or 1/4 cup poblano or one red bell pepper)
- 16 oz. bacon, cooked, drained and divided
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
Wait to add
- 1 cup heavy cream — add at the end
Instructions
- Add the broth, corn, potatoes, onion, shallots, chiles (or pepper), seasonings, and half of the cooked bacon to the slow cooker. Wait to add the cream.
- Cover and cook on HIGH for 4 hours or LOW for 7 hours, or until the potatoes are tender.
- Stir in the heavy cream and cook on LOW for an additional 30 minutes to warm through.
- Serve topped with the remaining bacon, either stirred in or sprinkled over each bowl.
Notes
Milk or half-and-half? You can substitute milk or half-and-half, but the chowder will be thinner than if you use heavy cream.
Substitutes for bacon
- Ham
- Turkey bacon
- Ground sausage
Freezing leftovers
- Cool completely and place in freezer containers or freezer bags.
- Freeze up to three months. Thaw in the refrigerator about 24 hours before reheating.
- Reheat gently on the stovetop or in the microwave.
To thicken the chowder — Mix two tablespoons cold water with two tablespoons cornstarch, stir into the finished soup, and cook 15 more minutes.
Using fresh corn — Substitute about 3 cups of fresh cut corn for the canned corn.
Nutrition
Calories: 517 kcal | Carbohydrates: 41 g | Protein: 13 g | Fat: 35 g | Saturated Fat: 15 g | Sodium: 1138 mg | Fiber: 4 g | Sugar: 8 g
Nutrition info is an estimate; if you follow a special diet, please calculate values for your needs.
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