Crockpot Corn Chowder

My mom’s recipe for Crockpot Corn Chowder – you can’t go wrong when it’s mom’s recipe! This corn chowder recipe can be made with fresh or frozen corn so it’s perfect all year long.

For even more chowder recipes, try this Bacon Cheeseburger Chowder, Clam Chowder, or Corn and Sausage Chowder.

The Best Corn Chowder

I was looking through a family cookbook while menu planning, and I saw this recipe for this crockpot corn chowder. It’s one of those recipes from my mom that I don’t remember ever trying. And it is a slow cooker recipe, and we know I’m always on the lookout for a good slow cooker recipe!

So I put it down. Later that week, before I made the recipe, I had to call my mom with a question about the recipe, and she raved at how much she likes this chowder. Then I really knew I was excited to try it out!

It doesn’t get much easier than this corn chowder recipe. And it really is perfect. It’s a little different in that you don’t cook it with all of the liquid the whole time, so the potatoes that are along the edge of the slow cooker get nice and brown, which I thought really added a ton of flavor.

You will want to make sure it doesn’t cook too long, though, because of the lack of liquid. Another thing I really love about this crock pot corn chowder is that it is really made from things I always have on hand. And while I used frozen corn, this would be a great way to highlight the fresh corn of summer.

Ingredients

The ingredient list is short for this recipe, which I always appreciate and love. This is what you need:

• Potatoes: I like to use just russet potatoes, but Yukon gold potatoes are delicious, as well.
• Fresh or Frozen Corn: Like I mentioned, this recipe is the best because it can be made year round. I use fresh corn in the summer, and frozen corn when corn is not in season.
• Creamed Corn: The creamed corn adds texture and additional liquid.
• Bacon: If you want to keep this vegetarian, you can leave the bacon out, but it really adds a lot of flavor!
• Sugar: The sugar is optional, as the corn is already a little sweet, but I think the sugar adds more flavor.
• Worcestershire Sauce: You only need a little bit of Worcestershire sauce, but it really brings the flavor profile together.
• Seasoned Salt and Pepper: You can use regular salt, but I like the extra flavor that the seasoned salt adds.
• Half and Half: If you don’t have half and half on hand, you can use part milk and part heavy cream. If you use all cream, the chowder will be thicker, and if you use all milk, it will be thinner.

How to Make Crockpot Corn Chowder

1. In a crockpot, combine the potatoes, corn, creamed corn, bacon, sugar, Worcestershire sauce, seasoned salt, and pepper.
2. Cook on high for 3-4 hours.
3. Add in the half and half and stir to combine. Cook another 15 minutes, or until it is heated through.
4. Serve!

Crockpot Corn Chowder Video

This corn chowder recipe is super simple! Watch the video above to see just how to make it.

Tips and Tricks

This recipe is easy to double – you will just need to make sure that your slow cooker is large enough to hold double the ingredients. You may need to add a little bit more time to the cook time.

Add some extra flavor by adding in some diced onion or diced peppers.

If you have leftovers, store them in a covered container in the refrigerator. Reheat on the stove top or in the microwave.

I don’t suggest freezing this soup, simply because the potatoes tend to become grainy when thawed. If that doesn’t bother you, then feel free to freeze this soup.

More Slow Cooker Soup Recipes

Slow Cooker Cheeseburger Soup
Slow Cooker Potato Soup
Slow Cooker Beef Noodle Soup
Slow Cooker Tomato Soup with Gnocchi
Creamy Butternut Squash Soup

Tools Used to Make this Crock Pot Corn Chowder

I think a 3 quart slow cooker is the perfect size for this chowder, simply because it doesn’t start off with a lot of liquid. That way, you don’t have to worry as much about the potatoes burning.

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Crockpot Corn Chowder

4.88 from 8 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours 15 minutes minutes

Total Time: 6 hours hours 30 minutes minutes

Servings: 4 servings

Course: Soup

Cuisine: American

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My mom’s recipe for Crockpot Corn Chowder – you can’t go wrong when it’s mom’s recipe! This corn chowder recipe can be made with fresh or frozen corn so it’s perfect all year long.

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Ingredients

• ▢ 2 cups potatoes (peeled and cubed)
• ▢ 2 cups fresh or frozen corn
• ▢ 1 16- oz can creamed corn
• ▢ 6 slices bacon (fried until crisp and crumbled)
• ▢ 1 tablespoon sugar
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1 teaspoon seasoned salt
• ▢ 1/4 teaspoon pepper
• ▢ 1 cup half and half (can substitute chicken broth or cream, if desired)
• ▢ additional crumbled bacon (for serving)

Instructions

• Combine the potatoes, corn, creamed corn, bacon, sugar, Worcestershire sauce, seasoned salt and pepper in a slow cooker and cook on high for 3-4 hours.
• Add in the half and half and cook an additional 15-20 minutes, until heated through.
• Serve topped with additional bacon, if desired.

Video

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition does not include extra bacon for topping.

Nutrition Information

Serving: 1/4 of recipe, Calories: 442kcal (22%), Carbohydrates: 70g (23%), Protein: 11g (22%), Fat: 14g (22%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 5g, Cholesterol: 34mg (11%), Sodium: 659mg (29%), Fiber: 4g (17%), Sugar: 9g (10%)

Keywords: corn chowder, crock pot corn chowder, crockpot corn chowder, soup recipe