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
- In a crockpot, combine the potatoes, corn, creamed corn, bacon, sugar, Worcestershire sauce, seasoned salt, and pepper.
- Cook on high for 3-4 hours.
- Add in the half and half and stir to combine. Cook another 15 minutes, or until it is heated through.
- 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
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.
Philip Archer says
This Corn Chowder was wonderful. I don’t cook as often as I should But this was simply and easy to make.
Deborah says
I’m so glad you liked it!!
Marla says
I am going to give this a try, I think I will add some shredded chicken to it also.
Kayla says
If I was going to double the recipe, would I still cook it the same amount of time?
Amber says
Same question here. Looks so good that I know I’ll need a double batch.
Janet says
5 out of 5 stars!!
Have made this soup 3 times already. My family loves it, my friends love it.
AND will be making it again in the future.
FYI – I also put in 1/2 stick butter and 1 cup grated extra sharp cheese.
It’s just me!!
Deborah says
I’m so glad you loved it!! And I see nothing wrong with adding butter and cheese. 😉 In fact, I think I need to try it next time I make this soup!
Andy Feliciotti says
This recipe is awesome by the way! I’d recommend putting some text next to the half and half say it’s added at the end though (even though it’s in the instructions it’s easy to skip over that :P)
Amber says
I just added the half and half before realizing it should be added at the end. Hopefully it will be okay.
Logan says
I wanted to make this tonight. Started making the bacon and realized I don’t have cream corn. I usually have some on hand. 😁 Do you know what I could use instead of creamed corn? I thought about adding canned corn with the juice and then adding a bit more half and half at the end?
Katit says
If I don’t have creamed corn on hand I take whole kernel add a little milk or half and half and blend adding dairy as needed to get the right consistency
Teresa says
This is THE BEST corn chowder I have ever had! I’m not exaggerating. I added 1/4 cup of diced onion and substituted Canadian bacon instead of regular bacon. I can’t wait to try it with a little chicken stock to make it a little less thick next time. It’s a good thing it’s a small recipe because my husband and I couldn’t stop eating it! Thank you!
Deborah says
I’m so glad you loved it!!!
brandon says
just made this, very very good & super easy
Jenny Flake says
Great looking soup! Mmmm!!
Chels R. says
I made this tonight and it was such a hit! It was so dang easy and tasty! Thanks for sharing 🙂 This recipe is a keeper!
Robyn Stone | Add a Pinch says
I love corn chowder! This looks so comforting and delicious – I want a bowl now.
kim says
I m making this right now ,,, I did carmalize a cpl Vidalia onions in the bacon grease only change I made ,,, cant wait till it done
Deborah says
I hope you loved it!!
kim says
this was awesome ,,, best I ever had ,,, everyone u got to try this 🙂 tyvm Deborah for this recipe
Mary says
Is the only liquid when it is cooking all day just from the creamed corn?
Deborah says
Yep, that’s it!
Leigh says
Gosh, I put this on my menu for this week (December 1) and noticed the top of the recipe says cooking time is 6 hours 15 minutes, but in the actual directions, it says 3-4 hours on high, add 1/2 & half for 15-20 more…? Two hour discrepancy…which is correct?
Thanks;)
Deborah says
Ooops – thanks for catching that! The instructions are correct – the time on the top was wrong. I have corrected the recipe. 🙂
Chels R. says
I can’t WAIT to try this!
Emily says
Yay for another yummy crock pot soup recipe!