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
Click the button above to save this recipe!
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.
Get our FREE Easy Casseroles Ebook!
Follow us below!Use #mamalovesfood on Instagram!
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.
Crockpot Corn Chowder
Click the button above to save this recipe!
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.
Get our FREE Easy Casseroles Ebook!
Follow us below!Use #mamalovesfood on Instagram!
How to make Crockpot Corn Chowder
Crockpot Corn Chowder
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
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
Nutrition
Crockpot Corn Chowder
Click the button above to save this recipe!
Love this crockpot corn chowder? Pin it to your SOUPS BOARD for later!
Follow Mama Loves Food on Pinterest for more easy recipes!
——————
Previously published: 10/2011, 7/9/15, 5/9/18
MommyNamedApril says
@anon – sorry, i meant it will change the texture, not flavor.
Anonymous says
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.)
Anonymous says
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!
momof3sillykids says
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
Anonymous says
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.
BerryMorins Bits & Tips says
Oh my goodness! I'm so going to make this chowder this week.
Jamie says
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.
Lori says
I loved this recipe! I added some chicken and jalapenos. It was great! 🙂
gyen says
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!
Anonymous says
I have picky eaters. Is this just as good if I peel the potatoes?
Brandy Arena says
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.
Anonymous says
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
mrs wright says
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.
Anonymous says
Can I use a can if cream corn instead of half and half?
jessicatanner says
I just made this and it is amazingly delicious. Thanks for the recipe!!
Anonymous says
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!
MommyNamedApril says
I like to thaw it overnight in the fridge and then heat in the microwave or on stovetop 🙂
My Life On Random says
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!
MommyNamedApril says
Fantastic! I'm so glad it was a hit! thanks so much for leaving me a comment 🙂
Ana Sneed says
Made this for the first time tonight and I am in LOoooove!!!! Amazed with myself that I made a soup so goood! haha. Can't wait to try some more of yours!!
Becca S says
I just made this tonight and I must say…It is a keeper!! Thanks for sharing this amazing recipe!
jnbounds says
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.