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Creamy, comforting, and packed with sweet corn, this hearty corn chowder is the perfect cozy meal. Easy to make and full of flavor—great for weeknights or entertaining.
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5 from 1 vote

Slow Cooker Corn Chowder

Creamy, comforting, and packed with sweet corn, this hearty corn chowder is the perfect cozy meal. Easy to make and full of flavor—great for weeknights or entertaining.
Prep Time20 minutes
Cook Time7 hours
Total Time7 hours 20 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Corn Chowder, creamy corn chowder, crock pot soup
Servings: 6
Calories: 493kcal
Author: Rachael

Ingredients

  • 4 cups chicken stock
  • 4 russet potatoes peeled and cubed
  • 3 cups frozen corn
  • 1 ½ yellow onions diced
  • 1 tablespoon minced garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 1 cup half and half
  • 3 tablespoons cornstarch
  • ½ pound bacon cooked and crumbled
  • 2 green onions sliced (for garnish)
  • Optional garnish: shredded cheddar cheese extra bacon, green onions

Instructions

  • Combine Ingredients: Add the chicken stock, potatoes, corn, onions, garlic, garlic powder, salt, pepper, and paprika to your slow cooker.
  • Cook: Cover and cook on high for 4 hours or low for 6–8 hours, until the potatoes are fork-tender.
  • Thicken the Chowder: In a small bowl, whisk together the half and half and cornstarch until smooth. Stir into the slow cooker, and continue cooking on high for 1 more hour, or until thickened to your liking. See Note
  • Add Bacon and Adjust Seasoning: Stir in half of the crumbled bacon, taste, and adjust salt and pepper as needed.
  • Serve and Garnish: Ladle into bowls and top with extra bacon, green onions, and a sprinkle of cheese if desired.

Notes

Note 1: Some slow cookers don't get hot enough to help the chowder thicken properly. If you find after the cook time, your chowder is still too thin and runny, move to the stove top and bring to a slow boil, it will thicken up quickly, and be a perfect, creamy consistency. 
Note 2: Cutting potatoes into even sizes, about 1 centimeter cubes, help them to be fully cooked and tender. 
Note 3: If chowder is too thick, add more chicken stock or half and half. 

Nutrition

Calories: 493kcal | Carbohydrates: 60g | Protein: 16g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 44mg | Sodium: 905mg | Potassium: 1199mg | Fiber: 5g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 18mg | Calcium: 85mg | Iron: 3mg