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Crockpot Corn Chowder
Crockpot Corn Chowder is an easy, gluten-free and DELICIOUS potato corn chowder!
Course
Soup
Cuisine
American
Keyword
crockpot corn chowder
Prep Time
15
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
15
minutes
minutes
Servings
8
Calories
380
kcal
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
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.
Nutrition
Calories:
380
kcal