Crockpot Corn Chowder

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.

Crockpot Corn Chowder

Crockpot Corn Chowder Ingredients

• Corn – Canned, frozen or fresh kernel corn will all work fine. 
• Potatoes – I am partial to Russet potatoes, but any kind will work. 
• Bacon – We like to cook our bacon ahead of time and keep it in the freezer. Make your bacon in the air fryer or cook bacon in the oven to cut down on prep time. 
• Onion – I like a yellow, white, or sweet Vidalia onion in this. 
• Celery – A lot of folks ask if this makes the soup taste like celery, I can assure you it does not!
• Garlic – Fresh will give you the most robust flavor, but 
• Seasoned salt – I’m a Lawry’s girl, but use what you love! 
• Stock – We typically use chicken or turkey stock, but vegetable stock works too. 
• Cream – Heavy cream, also called heavy whipping cream. You can use half and half or whole milk, but the result won’t be as rich. 
• Salt and pepper – To taste. 

How do you make homemade corn chowder in the slow cooker? (step-by-step)

⭐ First, combine all ingredients EXCEPT cream in the crock pot.

⭐ Next, cook covered until potatoes are fork tender.

⭐ Then, blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to pot).

⭐ Finally, stir in heavy cream and serve.

Preparation

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.

Leftovers and storage

How long does crockpot corn chowder last?

Leftovers will keep 3 – 4 days in the refrigerator.  Store in a sealed air-tight container for best results. 

Can you freeze slow cooker corn chowder?

Yes. Allow the soup to cool to at least room temperature (or ideally in the refrigerator for a few hours). Then transfer soup to the freezer. 

Make sure soup is stored in an air tight freezer safe container with enough headroom for expansion. 

It will keep in the freezer for 2 – 3 months. Thaw in the refrigerator and reheat in the microwave or on the stove top. 

Tips, tricks, and frequently asked questions

What slow cooker do you use?

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.

Do I need to peel the potatoes?

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.

More delicious recipes with corn

• Cornbread recipe – My kids eat this skillet cornbread so fast, there’s never leftovers.  But if I did have leftovers, I would freeze them to eat later with my favorite chili recipe!
• Corn and Tomato Salad – Light and refreshing, this corn salad is perfect as a side dish, or a guilt free lunch option.
• Mexican Stuffed Portabella Mushrooms – Mexican Stuffed Portabello Mushrooms with roasted corn, bell peppers, pepper jack cheese and spiced breadcrumbs!
• Corn Pudding – Corn Pudding is a favorite gluten free casserole recipe! No holiday is complete without this easy corn casserole.
• Corn Soup – Creamy Sweet Corn Soup with Roasted Corn and Tomato Relish is a summery bowl of delicious sunshine no matter what time of year you make it!
• Microwave Popcorn in a Paper Bag – Did you know you could pop popcorn in a plain brown paper sack with nothing else.  Literally nothing else!  Not even butter or oil!

Tools we love

• 7 quart slow cooker – this is the perfect sized slow cooker for a large family or for feeding guests!
• Instant Pot Electric Pressure Cooker – Need it faster?  This pressure cooker will have your chowder ready in no time!
• Immersion blender – likely the most used kitchen tool in my entire home, I break our stick blender out almost every day.
• Giant soup bowls – I feel like these need no introduction.  I love a big bowl.
• Large glass measuring/pouring cups – it took me way too long to invest in decent measuring tools!
• Stainless steel measuring spoons – love that these won’t melt in the dishwasher.

How to make Crockpot Corn Chowder

Crockpot Corn Chowder

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

4.9 from 39 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: crockpot corn chowder

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 8

Calories: 380kcal

Author: April Woods

Ingredients

• 8 ounces ½ pound bacon, cooked until crispy and crumbled
• 2 ½ pounds Russet potatoes approximately 5 medium sized potatoes, NOT peeled, diced in ¼ 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
• ½ teaspoon seasoned salt
• 32 ounces 4 cups chicken stock
• 16 ounces 2 cups half and half or heavy cream
• salt and pepper to taste

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Instructions

• Combine all ingredients EXCEPT half & half in the slow cooker.
• (SLOW COOKER) Cook on low for 8 - 10 hours or high for 4 - 6 hours.
• (INSTANT POT) Cook on manual (high pressure) 10 minutes then do a 10 minute natural pressure release.
• Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
• Add half and half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients.

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Nutrition

Calories: 380kcal

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Previously published: 10/2011, 7/9/15, 5/9/18