Crockpot Corn Chowder

5 from 12 votes

Crockpot Corn Chowder is a great slow cooker version of my popular Corn Chowder recipe. This easy soup is the perfect comfort food.

Prep Time15

Cook Time6

Total Time6 15

Servings: servings

Calories: 562kcal

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.