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
CYNTHIA says
How many does this serve? Can’t wait to make this for Christmas Eve!
April says
About 6 – 7 quarts depending on what size potatoes you use. So 12 – 14 two cup bowls 🙂
Cheri says
It tastes bland… what did I do wrong?
April says
I’m not sure, I wasn’t in your kitchen. 😉
Kitrice says
How can I cook this in my instant pot? Thank you!
April says
10 minutes on manual should do it 🙂
Brittany Spangenburg says
Why are the directions to only blend half the soup?
April says
so you still have some texture/chunks to the soup 🙂
Christine says
Taste is great but it’s not thick like chowder. I feel like a thickener is missing?
April says
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. 🙂
Mary says
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.
April Woods says
great tip!
Karen says
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. 😊
April Woods says
yay! i’m so glad you’re enjoying our corn chowder!
Ashley says
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?
Ashley says
Whoops I meant “I WAS”
April Woods says
Ideally in the refrigerator overnight, but if you’re in a rush the microwave will work too!
Grammy2 says
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
April Woods says
great tip, thank you!
Cheryl Deger says
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!!!
April Woods says
oh, i can oblige! here’s a couple:
https://www.mamalovesfood.com/cornbread-recipe/
https://www.mamalovesfood.com/sweet-cornbread/
Jami Smith says
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.
April Woods says
thank you so much for taking the time to leave a review! i’m so so glad you enjoy our corn chowder recipe! 🙂
Susan says
Was wondering if the crispy bacon goes in with everything else or just sprinkled on top after the soup is ready?
April Woods says
We put the bacon on top as a garnish.
Sarah says
I’m making this for the first time right now and I made did the crust bacon in a pan. Sautéed the cut up bacon with half the amount of onion so they were both caramelized and put them in the crockpot. Now I’m hoping it’s OK. Didn’t think to garnish with it. I was thinking caramelizing those two would give a different angle of flavor. It should but the garnish would have been great.
Katie says
Any one ever tired it with lactose free alternative to half & half? Wondering what would work best…
Joanna Schuth says
I’d try coconut milk and see what happens!
Sue ]. says
Does using fresh corn kernels change the cooking time?
April Woods says
no, time is same 🙂
Sue P. says
Thank you!
Kim says
Delicious!
Sara says
Obsessed with this! 🤤
Cindy says
Too watery
LJ Walker says
I followed your recipe as closely mas I follow recipes – Not terribly closely, but I kept close to your the recipe’s proportions, except I didn’t have as many potatoes as the recipe calls for so I added some carrots and included spinach at the end when I added the half and half, because sometimes stores don’t carry what you need. It was delicious. It was probably thinner than some people expect, but it was a consistency I like. Good cool weather soup.
Mary Phillips says
I was wondering if you added cheese.?
Sandra K Smith says
Wonderful recipe and so easy to make. Excellent flavor and will be a favorite this winter!