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 – 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.
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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
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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.
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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
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Previously published: 10/2011, 7/9/15, 5/9/18
Becky Crowe says
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!
Anonymous says
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. 🙂
kookykrys says
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!
Anonymous says
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.
Anonymous says
should I be stirring it at any time while its cooking or just leave it alone?
Brittany says
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.
Brittany says
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. 🙂
Claire says
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?
MommyNamedApril says
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!
TerraD says
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!
Serena says
I love corn and potato soup! I just stumbled upon your site and thought I would leave a comment and say hello! I’m going to peek around a bit! Have a wonderful week!
redlfy says
delicious 🙂
Anonymous says
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!
MommyNamedApril says
http://www.mamalovesfood.com/2012/06/restaurant-style-cornbread.html
Anonymous says
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!
Anonymous says
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.
Charity Donovan says
Made this last week & the family loved it! Added a little cayenne pepper for some kick to suit our family & it was perfect! Thank you for a great recipe! 🙂
Kalle says
Tasty, thanks!
Laura Dowd says
I accidentally added the cream before the 6 hours. I was wondering how this may effect my chowder. And how i can fix it.
Anonymous says
instead of half & half, can i use cream cheese like your baked potato soup?
Electric Meat Grinder says
Just made these tonight. They were delicious!
Ben says
These looks delicious and I love the bright colors!
Brittanie Golding says
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?
April says
I'm thinking cashew milk or cream would work best. Let me know if you try 🙂
Here's how I make mine: http://www.mamalovesfood.com/2015/01/how-to-make-cashew-cream-and-cashew-milk.html
Anonymous says
Coconut cream works very well with soups. Stay away from cashew…leaves a foul aftertaste in most things.
Janet says
We can’t do dairy or tree nuts so we used full fat coconut milk. Came out amazing! No coconut flavor at all.
April says
so glad you loved it!