I can never resist a bowl of this creamy corn chowder, loaded with sweet corn, tender potatoes, and crispy bacon in every spoonful. It’s rich, hearty, and always has everyone asking for seconds.

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I’m obsessed with this Creamy Corn Chowder Recipe Crockpot because it lands thick, rich, and loaded without acting fancy. The corn brings that sweet pop I crave, and thick cut bacon adds salty crunch that makes every spoonful louder.

I love how the creamy base turns silky and hearty, with chunky bites that keep it from feeling like plain soup. But the bacon?

That’s the part I keep sneaking from the top. And the slow-cooker vibe just fits my actual life.

No babysitting, no drama. Just a bowl of creamy chowder that tastes like I cared way more than I did.

Ingredients

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Bacon brings smoky crunch and makes the whole pot smell ridiculously good.
Butter adds that cozy richness you want in a creamy chowder.
Yellow onion gives a sweet, mellow base without trying too hard.
Garlic makes it taste homemade, not flat or boring.
Russet potatoes turn soft and hearty, basically making this dinner.
Corn adds little pops of sweetness in every spoonful.
Celery brings a fresh bite so it’s not all heavy.
Chicken broth keeps everything savory and gives the soup real depth.
Milk and cream make it silky, thick, and totally spoon-worthy.
Flour helps thicken things up without making it gluey.
Thyme and smoked paprika add warmth, plus a little smoky edge.
Green onions and parsley keep the bowl bright and fresh.

Ingredient Quantities

6 slices thick cut bacon

2 tablespoons unsalted butter

1 medium yellow onion, diced

2 cloves garlic, minced

3 medium russet potatoes, peeled and diced (about 1 12 pounds)

4 cups fresh or frozen corn kernels

2 stalks celery, diced

4 cups low sodium chicken broth

1 cup whole milk

1 cup heavy cream

3 tablespoons all purpose flour

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 bay leaf

2 green onions, thinly sliced for garnish

2 tablespoons chopped fresh parsley for garnish

How to Make this

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1. Cook bacon in a skillet over medium heat until crisp, transfer to a paper towel lined plate to drain and crumble when cool; reserve 1 tablespoon bacon fat in the skillet and discard the rest or save for another use.

2. Add butter to the skillet with the reserved bacon fat and melt, then sauté diced onion until translucent about 4 minutes, add minced garlic and cook 30 seconds until fragrant.

3. Transfer the sautéed onion and garlic to the crockpot, then add diced potatoes, corn kernels, diced celery, chicken broth, bay leaf, dried thyme, smoked paprika, kosher salt, and black pepper.

4. Stir to combine, cover, and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours until potatoes are tender.

5. About 30 minutes before serving, whisk the all purpose flour into the whole milk until smooth to make a slurry.

6. Pour the milk and flour slurry into the crockpot along with the heavy cream, stir well to incorporate, and continue cooking until the chowder thickens, about 20 to 30 minutes.

7. Remove and discard the bay leaf, taste and adjust seasoning with more salt and pepper if needed.

8. Use a potato masher or an immersion blender to gently mash about one third of the chowder to create a creamier texture while leaving some chunks for body.

9. Stir in half of the crumbled bacon, reserve the rest for garnish.

10. Ladle chowder into bowls and top with remaining crispy bacon, sliced green onions, and chopped fresh parsley before serving.

Equipment Needed

1. 10 to 12 inch heavy skillet or frying pan
2. Slow cooker or crockpot (4 to 6 quart)
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Whisk
7. Wooden spoon or heatproof spatula
8. Potato masher or immersion blender (your choice)
9. Tongs or slotted spatula for turning bacon
10. Ladle and bowls for serving

FAQ

Q: How long does this chowder take to cook in a crockpot? A: Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until potatoes are tender.

Q: Can I use canned corn instead of fresh or frozen? A: Yes. Use two 15 ounce cans, drained, and add them in the last 30 minutes to preserve texture.

Q: How do I thicken the chowder if it is too thin? A: Whisk the flour into the milk before adding to prevent lumps, or mash/blend 1 to 2 cups of the finished soup for natural thickness. A cornstarch slurry also works: mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in during the final 15 minutes.

Q: Can I make this vegetarian? A: Yes. Omit the bacon, use olive oil or butter for sautéing, and replace chicken broth with equal amount vegetable broth.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container up to 4 days. Reheat gently on the stove over low heat, adding a splash of milk if needed. If frozen, leave out the cream and milk when freezing; add them when reheating after thawing.

Q: Any tips for a richer, creamier chowder? A: Reserve some cooked potatoes and blend until smooth, then stir back in. Use whole milk and heavy cream as listed, and finish with a knob of butter or a splash of extra cream before serving for extra silkiness.

Creamy Corn Chowder Recipe Crockpot Substitutions and Variations

Bacon: turkey bacon, pancetta, or diced smoked ham; for vegetarian swap, use smoked mushrooms or tempeh.
Whole milk / Heavy cream: half and half for a lighter texture, canned coconut milk for dairy free creaminess, or evaporated milk for richness without as much fat.
Russet potatoes: Yukon Gold for a creamier texture, red potatoes for more bite, or peeled sweet potatoes for a slightly sweet twist.
All purpose flour: cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water per tablespoon flour), arrowroot, or a 1:1 gluten free flour blend for thickening.

Pro Tips

1. Save and use that tablespoon of bacon fat to boost flavor when sautéing the onion. It adds depth you do not get from butter alone and makes the soup taste more soulful.

2. If you like a creamier chowder, mash about one third of the potatoes vigorously with a potato masher rather than pureeing. You get silky body plus pleasant chunks to chew.

3. For the best corn flavor, use fresh corn cut from the cob if it is in season. If using frozen, do not thaw first; frozen kernels hold up better and still release good sweetness into the broth.

4. Whisk the flour thoroughly into the milk until perfectly smooth before adding. Any little lumps will stay lumpy in the final chowder, so take an extra minute for a silky slurry.

5. Cook ahead: this chowder often tastes even better the next day after resting in the fridge. Reheat gently over low heat, add a splash of milk if it gets too thick, and crisp fresh bacon right before serving for contrast.

Creamy Corn Chowder Recipe Crockpot

Recipe by Bob Jones

0.0 from 0 votes

I can never resist a bowl of this creamy corn chowder, loaded with sweet corn, tender potatoes, and crispy bacon in every spoonful. It’s rich, hearty, and always has everyone asking for seconds.

Servings

servings

Calories

580

kcal

Equipment: 1. 10 to 12 inch heavy skillet or frying pan
2. Slow cooker or crockpot (4 to 6 quart)
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Whisk
7. Wooden spoon or heatproof spatula
8. Potato masher or immersion blender (your choice)
9. Tongs or slotted spatula for turning bacon
10. Ladle and bowls for serving

Ingredients

6 slices thick cut bacon
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
3 medium russet potatoes, peeled and diced (about 1 12 pounds)
4 cups fresh or frozen corn kernels
2 stalks celery, diced
4 cups low sodium chicken broth
1 cup whole milk
1 cup heavy cream
3 tablespoons all purpose flour
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 green onions, thinly sliced for garnish
2 tablespoons chopped fresh parsley for garnish

Directions

Cook bacon in a skillet over medium heat until crisp, transfer to a paper towel lined plate to drain and crumble when cool; reserve 1 tablespoon bacon fat in the skillet and discard the rest or save for another use.
Add butter to the skillet with the reserved bacon fat and melt, then sauté diced onion until translucent about 4 minutes, add minced garlic and cook 30 seconds until fragrant.
Transfer the sautéed onion and garlic to the crockpot, then add diced potatoes, corn kernels, diced celery, chicken broth, bay leaf, dried thyme, smoked paprika, kosher salt, and black pepper.
Stir to combine, cover, and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours until potatoes are tender.
About 30 minutes before serving, whisk the all purpose flour into the whole milk until smooth to make a slurry.
Pour the milk and flour slurry into the crockpot along with the heavy cream, stir well to incorporate, and continue cooking until the chowder thickens, about 20 to 30 minutes.
Remove and discard the bay leaf, taste and adjust seasoning with more salt and pepper if needed.
Use a potato masher or an immersion blender to gently mash about one third of the chowder to create a creamier texture while leaving some chunks for body.
Stir in half of the crumbled bacon, reserve the rest for garnish.
Ladle chowder into bowls and top with remaining crispy bacon, sliced green onions, and chopped fresh parsley before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.