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
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Crockpot Corn Chowder Ingredients
- Corn
- Potatoes
- Bacon
- Onion
- Celery
- Garlic
- Seasoned salt
- Chicken stock
- Cream
- Salt and pepper
Crockpot Corn Chowder – FAQ!
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.
Crockpot Corn Chowder Making Tools
- 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.
Crockpot Corn Chowder
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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.
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How to make Crockpot 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
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 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.
- Serve and enjoy!
Notes
Nutrition
Crockpot Corn Chowder
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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:
- Combine all ingredients EXCEPT half & half in the slow cooker.
- Cook on low for 8 – 10 hours or high for 4 – 6 hours.
- 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.
- Serve and enjoy!
How many does this serve? Can’t wait to make this for Christmas Eve!
About 6 – 7 quarts depending on what size potatoes you use. So 12 – 14 two cup bowls 🙂
It tastes bland… what did I do wrong?
I’m not sure, I wasn’t in your kitchen. 😉
How can I cook this in my instant pot? Thank you!
10 minutes on manual should do it 🙂
Why are the directions to only blend half the soup?
so you still have some texture/chunks to the soup 🙂
Taste is great but it’s not thick like chowder. I feel like a thickener is missing?
Hi Christine – I’m sorry it’s not as thick as you prefer. You could try blending a little more of the potato and then stirring it back in. If that’s still not thick enough a little corn starch slurry could be added. Combine 1 – 2 tbs corn starch with an equal amount of cold water and whisk together. Stir it into the soup and allow to simmer a few minutes until it thickens. 🙂
If it’s not as thick as you like try adding a small amount of instant mashed potato until it gets to the consistency that you want.
great tip!
I had never made a chowder of any sort before, but this slow cooker recipe was so easy. The chowder turned out perfectly and is getting 2 thumbs up from both family and friends. 😊
yay! i’m so glad you’re enjoying our corn chowder!
So yummy! I wasn’t just wondering if I can make this ahead of time and freeze it? If so, how would you recommend thawing?
Whoops I meant “I WAS”
Ideally in the refrigerator overnight, but if you’re in a rush the microwave will work too!
I feel awkward saying this…but, instead of a corn starch slurry I used a dry packet of country gravy mixed with the heavy cream ads seasoning and thickness!! Delicious!! Perfect crock pot recipe! TFS
great tip, thank you!
Good Morning, I added some Boursin garlic and herbs cheese, instead of blending the soup, to thicken… Totally delicious… Thank You for a great recipe!!! Now I need a great corn muffin recipe to go with the soup!!!
oh, i can oblige! here’s a couple:
https://www.mamalovesfood.com/cornbread-recipe/
https://www.mamalovesfood.com/sweet-cornbread/
Okay, I have to write a review because I have made this SO many times. I have made it strictly following the directions, I have made it with one or two small substitutions, and just now made it with the leftover potatoes from Christmas dinner. Fantastic! This recipe is simple, easy to put together for a busy weeknight, and very flexible.
thank you so much for taking the time to leave a review! i’m so so glad you enjoy our corn chowder recipe! 🙂
Was wondering if the crispy bacon goes in with everything else or just sprinkled on top after the soup is ready?
We put the bacon on top as a garnish.
Any one ever tired it with lactose free alternative to half & half? Wondering what would work best…
I’d try coconut milk and see what happens!
Does using fresh corn kernels change the cooking time?
no, time is same 🙂
Thank you!
Delicious!
Obsessed with this! 🤤