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Crockpot Corn Chowder

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Crockpot Corn Chowder is an easy, gluten-free and DELICIOUS soup! You’re going to love this potato corn chowder!

Crockpot corn chowder is a family favorite! As soon as the weather dips below 75 degrees (what, that’s cold in Florida!), we get this potato corn chowder in the slow cooker!  It’s ridiculously easy to make and one of my family’s favorites.

The great thing about our chowder recipe is it’s super versatile.  Eat it as is (YUM!), or jazz things up with any number of soup mix-ins.  Serve as a meal on its own, or as a side dish to crispy chicken thighs, or honey garlic shrimp.

corn chowder

Crockpot Corn Chowder Ingredients

  • Corn
  • Potatoes
  • Bacon
  • Onion
  • Celery
  • Garlic
  • Seasoned salt
  • Chicken stock
  • Cream
  • Salt and pepper

Crockpot Corn Chowder – Tips!

  • I use my 7 quart slow cooker for this and it is a tight fit.  If you have a smaller slow cooker then you will need to adjust the recipe! Halving this recipe will still feed a family of 6.
  • There is no need to peel the potatoes in this recipe.  Not peeling them will save you time as well as give the dish a more rustic look.

corn chowder recipe

Crockpot Corn Chowder Making Tools

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recipe for corn chowder

How do you make homemade corn chowder?

I feel like there are as many ways to make homemade corn chowder as there are grandmothers on earth.  We all have our methods!  I feel like you just can’t go wrong with a mix of corn, potatoes, onion, garlic, and cream.  Also, a little love never hurt.

How do you thicken up corn chowder?

When you make corn chowder in the crock pot, you’ll find that the starches from the cooked potatoes will do a lot of the thickening work for you.  I also like to blend at least some of the soup with my hand blender to make it even thicker.

If that’s still not enough for you, then make a slurry of 1 – 2 tablespoons of corn starch, and just enough water to dissolve it.  Stir into the chowder.

What spices are used in corn chowder?

We keep it really simple with just seasoned salt.  A good seasoned salt will make a chowder dish sing.  We are partial to seasoned salt with paprika in it!

How do you make chicken corn chowder?

We like to make this recipe into chicken corn chowder sometimes by adding chunks of cooked chicken breast to the slow cooker in about the last 15 minutes of cooking time.

How to make Crockpot Corn Chowder

5 from 7 votes
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Crockpot Corn Chowder

Crockpot Corn Chowder is an easy, gluten-free and DELICIOUS potato corn chowder!

Course Soup
Cuisine American
Keyword crockpot corn chowder
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients

  • 8 ounces 1/2 pound bacon, cooked until crispy and crumbled
  • 2 1/2 pounds Russet potatoes approximately 5 medium sized potatoes, NOT peeled, diced in 1/4 inch cubes
  • 8 cups about 2 pounds kernel corn (I used frozen)
  • 1 medium/large sweet yellow onion finely chopped
  • 1 cup chopped celery
  • 6 - 8 garlic cloves crushed
  • 1/2 teaspoon seasoned salt
  • 32 ounces 4 cups chicken stock
  • 16 ounces 2 cups half and half or heavy cream
  • salt and pepper

Instructions

  1. Combine all ingredients EXCEPT half & half in the slow cooker.

  2. Cook on low for 8 - 10 hours or high for 4 - 6 hours.

  3. Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
  4. Add half and half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
  5. Serve and enjoy!

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potato corn chowder

 

 

Crockpot Corn Chowder Ingredients:

  • 8 ounces (1/2 pound) bacon, cooked until crispy and crumbled
  • 2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes
  • 8 cups (about 2 pounds) kernel corn (I used frozen)
  • 1 medium/large sweet yellow onion, finely chopped
  • 1 cup chopped celery
  • 6 – 8 garlic cloves, crushed
  • 1/2 teaspoon seasoned salt
  • 32 ounces (4 cups) chicken stock
  • 16 ounces (2 cups) half and half or heavy cream
  • salt and pepper

 

Crockpot Corn Chowder Directions:

  1. Combine all ingredients EXCEPT half & half in the slow cooker.
  2. Cook on low for 8 – 10 hours or high for 4 – 6 hours.
  3. Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
  4. Add half and half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
  5. Serve and enjoy!
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Comments

  3. Just a question and I may have missed it totally…how many servings does this make? I'm gonna make it for dinner tomorrow! 🙂

    Reply

  4. @Caroline – I would guesstimate that it makes about 4 quarts of soup. So, maybe 4 or so dinner sized servings or 6-8 side dish servings? I'm sorry, I've never done a proper measure on it!

    Reply

  7. I just put all the ingredients together and had to split it between 2 crock pots there was so much. I didn't see what size crock pot you have, and I'm not sure what size mine is, but I have one that is "standard" and one that is a little smaller…just wanted to let others know that you could probably split this recipe and have plenty. I will let you know how it turns out!

    Reply

  10. This sounds great and good for my whole family – including our 11-month old twins. It's hilarious to see them feed themselves soup. 🙂

    We do Sunday Soup Suppers – have the next 2 planned out, but I'm adding this to the first open week. Can't wait to try it out.

    Reply

  12. Making this right now. Looks like it will feed a lot of
    people. Will probably freeze some. I'll let you know how we liked it! Paula, Texas

    Reply

  13. I made this tonight and it was very good! Nice and hearty on a cold night. It did make A LOT! I also had to split it between two crock pots. Nice to have so much leftover, but this recipe could easily be cut in half.

    Reply

  14. I came across this recipe on Pinterest about a month ago and I've made it twice. SO yummy! I love chowder, and this tastes great. I'm off to find more yummy recipes on your site 🙂

    Reply

  15. Just made this recipe and it was delish! A couple of notes – I have a huge crockpot and I halved the recipe and it almost didn't fit. For half the recipe, this easily makes 6 full, hearty servings with leftovers to spare. Perfect on a cold day – thanks for sharing the recipe!

    Reply

  18. I made this for a party. I also made a chicken and sausage gumbo, and I usually can't make enough of that since it goes so fast. But the Corn and Potato Chowder was a true competitor. So much so that by the end of the party I had left-overs of both! Amazing! I also had people wanting me to give them the recipe. Winner!

    Reply

  19. Okay, this looks delish! I just messed up and accidentally put the cream in with all the other ingredients. Should I just go ahead and cook it or try to drain some out? What will happen to the cream?

    Reply

  22. Okay, even though I put the cream in at the beginning, it still turned out delicious!! YUMMY! Hubby and child loved it, too. (I had it on high for the first 4 hrs, then I turned it down for the last 2 hrs.)

    Reply

  23. I made this soup today and I cooked it in my dutch oven because my crock pot has your pork tenderloin recipe in it. The soup came out really good and I was able to use my blender immersion for the first time for this soup. I would make again!

    Reply

  24. I made this recipe tonight added an extra potato or two and a small amount of extra chicken broth… It turned out AMAZING!!! My husband and my 2 pickey kids LOVED it. It makes a lot but my family loved it so much we don't have much left overs. Again thank you so much for the delicious super eazy recipe!! Going in the once a week recipe box <3

    Reply

  25. It's good, but it has way too much onion. I love onions, but this was too much for me.

    I'd suggest using half an onion.

    Reply

  27. I made this today. I was excited to be able to use my emersion blender for the first time! This fit perfectly in my crock pot with a little room to spare. I think it's 6 quart…it's the kind that is bigger and oval. The only thing I want to recommend is to watch how much garlic you add. I love garlic and usually add extra to everything. I used 7 LARGE garlic cloves, knowing it was more garlic than the recipe is probably asking for. This was too much garlic, even for me! If your garlic cloves are pretty large, you might want to cut it down to 3 or 4! Other than that, great recipe. I will definitely be making it again…with less garlic, lol.

    Reply

  29. I made this in November when one my teenagers had a few friends over and they ate with us. Their moms called later to ask for the recipe, because the kids had told them about it at home! But I couldn't find it. I lost this bookmark and it has taken me since then to remember where it was! So I'm pinning this because i don't ever want to forget how to get my kids' friends to come over!

    Reply

  31. Is there an easy way to freeze this BEFORE cooking? I am planning a lot of "freezer meals" and would love to make this one.

    Reply

  32. This was good but I used 7 or 8 cloves of garlic and it was a bit too much. I have a little ceramic grater and I think maybe because of using that I should've cut back

    Reply

  33. I usually take the extra step of cooking the bacon then sauteeing the onions and garlic, with a diced jalapeno, in the bacon fat for extra flavor. I also used one can kernel corn with juice and one can cream corn like my Mom does. I cut down on everything since this is just for me and the hubs. I skipped the blending too and left it chunky.

    Reply

  36. If I freeze the remainder, what's the best method to reheat it? And has anybody used a can of creamed corn? This looks so good — I have it the crockpot now and can't wait for dinner!

    Reply

  37. This recipe was a huge success at a get together I had. We had 15 poeple there so I used small disposable bowls in fear of not having enough, but there was plenty! Atleast half of the people had seconda too! I paired this recipe with a green onion, cheddar cheese honey cornbread and it was delicious together! Also left out some extra bacon, cheese, green onions and plain greek yogurt for toppings. Thank you so much for sharing this recipe. It was loved by everyone!

    Reply

  40. Made this today. Only made half as I'm cooking for one. Tasted good but feels like here's room for improvement to make it amazing. Possibly adding chunks of ham or bits of rotisserie chicken (say if you had leftovers). Also saw other recipes that included cheese and/or butter. Curious how the variations would turn out.

    Reply

  41. First independent CrockPot success! I don't cook but my husband is a foodie and the first night that this was done he came out for three helpings! Already making a second batch a week later. I used organic yellow onions and it was very onion-y, halved the onion for the second batch (I am also not an onion person, husband said it was fine). Definitely going to be a staple recipe – all my colleagues at work commented on how great it smelled, too!

    Reply

  42. WAY WAY WAY WAY TOO MUCH GARLIC! This soup really was good but the garlic, oooo, just too much garlic! Id say cut the 8 cloves down to like 1 or 2. Im almost wondering if it was a typo. 8 cloves of garlic is just way too much. We smelled like garlic for the rest of the night. 🙂

    Reply

  43. Made this in my dutch oven this afternoon because I forgot to pull out my crockpot early enough in the day. I used Penzeys Mural of Flavor as seasoning. I sauteed the onions and garlic in a little of the bacon grease, then added the broth, potatoes, and celery. I added the corn late, and only used one pound instead of two (didn't have enough). It is a hit tonight at dinner! I think the onion and garlic levels were perfect, but maybe other posters were using the quicker cooking times and the onion and garlic didn't fully develop their flavor? Thank you for sharing your recipe – I will definitely make it again!

    Reply

  44. Hi , saw your potato corn chowder on pint rest ,didn't have all the stuff , but made a potato corn chowder with left over turkey breast ,corn I froze last fall ,broccoli from the other night,cooked a 3 potatoes with chicken broth and onion, looks good so we are going to watch a movie have chowder and a toasted English muffin for Sunday night supper,a peanut butter bar to finish it off.

    Reply

    • When using a Crockpot you generally leave it alone until it's done cooking. Lifting the lid lets all the heat escape and it will take a while to heat back up to temp. At least that's what I have been told. Almost all slow cookers have clear glass lids so you can still check on it without having to lift the lid.

      Reply

  46. This is in the Crock-pot right now and it smells SO GOOD! This is actually the second time I've made this chowder, so I know just how delicious is. Just wanted to tell you thank you so much! I'm excited for dinner time. 🙂

    Reply

  47. So wanted to love this recipe, but it didn't turn out well at all. I cut the recipe in half (per many previous posters' suggestion), and set it to cook on High for 6 hours. All of the liquid was gone after 4 1/2 hours, so I added another 1 1/2 cups of chicken broth. Unfortunately it had already burned around the edges a bit, and the burned flavor permeated the soup after the blending. Kids and I didn't enjoy it. I checked the quantities, hoping that I had made a mistake somewhere along the way but no such luck.

    Maybe I shouldn't have cooked it on High? Or for as long?

    Reply

    • some slow cookers cook hotter than others. possibly that was the problem? or was your cooker not full enough? if it's not at least 2/3rds full, it won't cook as well (can cook/heat too fast). i'm so sorry the recipe didn't work for you, it's one of our favorites!

      Reply

  48. To cut down on prep time, I buy frozen diced potatoes (hash brown potatoes) and use already chopped frozen onion. Tastes wonderful and takes tons less time!

    Reply

  51. I have this cooking now and will return with my review – my question now is will you please share the recipe for that delicious-looking muffin/roll next to the soup?! Thank you!

    Reply

  52. I made this last Saturday. instead of the potatoes, I used a bag of diced hashbrowns. ( wanted to use them up anyways). I decided that I was going to leave mine chunky. So I skipped the blender step. After I added the cream, I let it cook for time it states. It was to runny for my liking. So, I added about a cup of instant potato flakes. Covered it back up and let it cook for another hour. Let me just tell you, this was the BEST Corn chowder. My crockpot is 7 qts. We got two meals out of this. I really want to make it again this weekend. This recipe is a KEEPER!

    Reply

  53. I'm going to try this on Christmas Eve for an open house. I have been looking for a week for just the right recipe. I am going to use shrimp instead of chicken though. Thank you for sharing.

    Reply

  60. Any way I could use a milk alternative? LOVE potato soups and this looks so yummy, but both my boys have dairy allergies. Thinking that might be ok to do almond or coconut milk instead? Has anyone tried this?

    Reply

  61. Everyone making this for a holiday or party should make it at least once before the special day. I made this and followed directions and ingredients to a T and the onion and garlic so overwhelmed this chowder I threw the whole batch away. Would be perfect with way less of those 2 ingredients especially the garlic.

    Reply

  62. I made this on Saturday and it came out amazing! There are only two of us in the house and we were both able to take leftovers all week so far along with having it as a snack on Sunday. Thank you!

    Reply

  64. Made this today and it was fantastic. It is hot here right now in N.Y. so we had the leftover chowder cold. It is perfect either warm or cold! Thank you for sharing!

    Reply

  67. I don't have any half and half or cream, but what if I used cream cheese? I think the tangy savory flavor of the cream cheese might work well with the corn? what do you think?

    Reply

  68. It says four hours cook time at the top but says to cook on high for 6 hours at the end of the recipe. Which is it?? I’m making this tonight and it may not be ready on time.

    Reply

  71. Very nice post. I simply stumbled upon your blog
    and wanted to say that I’ve truly enjoyed browsing your weblog posts.
    In any case I’ll be subscribing on your rss feed and I’m hoping you write again very soon!

    Reply

  73. i’d add chopped flat-leaf parsley because it goes really well. i wouldn’t blend — i like it chunky. and i’ll put out grated sharp cheddar, chopped green onion, extra crumbled bacon, and sour cream (no yogurt for me!) for topping. then i’ll just bathe in it 🙂

    Reply

  76. This is my comfort food. I could easily eat this all day long. I’ve made it exactally as the recipe, I’ve made it using frozen everything, in the crockpot and in a stock pot. It’s never disappointed me!

    Reply

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