Crockpot Corn Chowder is a great slow cooker version of my popular Corn Chowder recipe. This easy soup is the perfect comfort food.
Since post my Corn Chowder recipe a few years ago, it has become one of my most popular recipes. It’s always been my theory that it is the perfect way to usher in fall. This great soup has the wonderful taste of summer corn but it is wrapped up in the comforting goodness of a soup recipe.
I’ve had readers ask me if you can make this recipe in the slow cooker. With just a few tweaks I have a great crockpot version of this fantastic dinner. It will be so perfect to come home to.
Corn Chowder Recipe
How to Make Corn Chowder in the Crockpot
Here is a brief overview of how this easy corn chowder recipe comes together in your slow cooker. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Combine ingredients. Add the onion, corn, garlic, potatoes, thyme, bay leaves, salt, pepper, and chicken stock to your slow cooker.
- Cook the chowder. Cook on low for six to eight hours, until the potatoes are soft.
- Make the roux. Before serving, cook the bacon in a skillet. Once browned, whisk in the flour. Slowly whisk in the heavy cream just a few tablespoons at a time. Then add more heavy cream once the last bit that you added has been absorbed until all of it has been added. Read more on this below.
- Combine the roux and the soup. Taste and season with salt and pepper.
My Favorite Slow Cooker
Fresh vs. Frozen Corn
Using frozen corn is a great way to make this recipe for corn chowder convenient by saving on prep time and being able to keep it on hand, especially if fresh corn is not available.
If you prefer to use fresh corn, you will need about eight cobs of corn with silk and husks removed, corn cut off the cob. A great way to have fresh corn on hand for this recipe or any other corn recipes is to freeze fresh corn. It can be frozen in freezer-safe bags either on the cob (once you remove the husks and silks) or cut off the cob and frozen.
What Potatoes to Use in Chowder
The best potatoes to use in this corn potato chowder are Yukon gold. They are creamy and buttery which is so perfect. If you want to use a different kind of potato, red potatoes would also work well.
Making a Roux For Corn Chowder
A roux combines flour and fat to create a thickening agent. In this case, our fat is the grease from cooking bacon. Once the bacon is browned, remove it from the pan and whisk in the flour with the bacon grease. It will be thick and gummy, which is fine. Slowly whisk in the heavy cream just a few tablespoons at a time. Add more heavy cream once the last bit that you added has been absorbed. The more you add, the more quickly you can add it. The key is to add the liquid slowly, waiting to add more until it is fully absorbed. This process shouldn’t take more than a minute or two but does require some patience.
Making Chowder without Bacon
Oftentimes butter is used to make a roux, like in my White Chicken Chili. If you would like to make this corn chowder soup recipe without bacon, melt three tablespoons of butter in a skillet and then proceed with the recipe as written adding the flour and heavy cream.
How to Serve
Serve this slow cooker corn chowder soup while it is warm. If you are serving for a gathering, turn your crockpot too warm to keep the chowder warm. Do not leave out for more than two hours.
Making Corn Chowder Gluten Free
If you are serving someone with a gluten allergy, you can make this recipe using cornstarch instead. At the end of the cooking time, make the bacon, draining off the grease. Combine two tablespoons of cornstarch with some hot water (or hot broth from the slow cooker), and whisk it into the soup. Then add the heavy cream and the drained bacon. Give the soup a few minutes to thicken up, stirring it well.
Tips and Tricks
- Adjust the consistency. Chowders are supposed to be thick and creamy, but if you want to thin yours out add some additional chicken broth.
- Leave out the bacon. If your family doesn’t eat pork, swap out the bacon for butter. To make this recipe without bacon, replace it with three tablespoons of butter and proceed with the recipe as written. You likely will need to add some additional salt at the end of the recipe.
- Make it vegetarian. If you want to make this a vegetarian soup, use vegetable broth instead of chicken broth and butter instead of bacon as stated above.
- Dice the potatoes into small, even-sized pieces so they cook evenly in the crockpot. While you can peel your potatoes if you don’t like the texture of the skin, I love the flavor and nutrients the skin of Yukon gold potatoes add as well as the ease of leaving the peel on.
Storing and Reheating Leftovers
Store any leftover potato corn chowder in an airtight container in the refrigerator for up to four days. Reheat only the portion you plan to eat on the stovetop over low heat, stirring often to prevent it from separating. Always use your best discretion with leftovers.
Freezing cream-based soups isn’t my favorite because they can separate. While a soup that isn’t cream based can just be warmed up from frozen, this won’t work with a chowder. The key is to let the frozen soup thaw in the refrigerator overnight and to reheat it over low heat stirring often to prevent it from separating.
If you try this crockpot corn chowder recipe or any of my other recipes, please let me know what you think by leaving a comment.
Crockpot Corn Chowder
- 1 small onion diced
- 32 ounces frozen corn (alternatively you can use 8 cobs of corn, silk and husks removed, corn cut off the cob)
- 2 cloves garlic minced
- 1 1/2 pounds Yukon Gold potatoes unpeeled, diced into 1/2 inch pieces (680.4 grams)
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 4 cups chicken stock (946.353 ml)
- 4 slices thick cut bacon diced into small pieces (read here for how to make this soup without bacon)
- 1/3 cup all purpose flour (40 grams) (read here for how to make this soup gluten free)
- 1 cup heavy cream (236.588 ml)
- In a large slow cooker combine the onion, corn, garlic, potatoes, thyme, bay leaves, salt, pepper, and chicken stock. Cook on low for 6 to 8 hours.1 small onion, 32 ounces frozen corn, 2 cloves garlic, 1 1/2 pounds Yukon Gold potatoes, 1/2 teaspoon dried thyme, 2 bay leaves, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, 4 cups chicken stock
- Before serving, cook the bacon in a skillet. Once browned, whisk in the flour. It will be thick and gummy. Slowly whisk in the heavy cream just a few tablespoons at a time. Add more heavy cream once the last bit that you added has been absorbed. The more you add the more quickly you can add it.4 slices thick cut bacon, 1/3 cup all purpose flour, 1 cup heavy cream
- Whisk the heavy cream mixture into the slow cooker until well combined. Taste the chowder and add more salt and pepper to taste. Serve and enjoy.