There’s nothing better than a warm, comforting bowl of crockpot corn chowder, especially when it’s so easy to make! This creamy, hearty soup combines the sweetness of corn with the richness of half-and-half, plus the smoky flavor of bacon to give it a perfect savory finish. Whether you’re looking for a cozy weeknight meal or something to feed a crowd, this corn chowder checks all the boxes.

Crockpot Corn Chowder

What makes this crockpot corn chowder recipe stand out is its simplicity. With just a handful of ingredients like red potatoes, corn, and chicken broth, it delivers big on flavor with minimal effort. After a few hours in the slow cooker, the potatoes become tender, the corn stays sweet, and the broth turns into a luscious, creamy soup—perfect for pairing with some crusty bread.

Another great thing about this recipe? It’s highly customizable. You can easily adjust the consistency by adding more or less cornstarch or swap in some additional vegetables like bell peppers or carrots to make it your own. With the added crispy bacon and green onions on top, it’s a comforting meal that feels both rustic and satisfying.

What You Will Love About This Recipe

Someone will love this crockpot corn chowder recipe for its blend of simplicity and rich, comforting flavors. It’s the perfect balance of creamy, savory, and slightly sweet from the corn, while the crispy bacon adds a smoky crunch that elevates every spoonful. The ease of tossing everything into a slow cooker and letting it simmer to perfection is ideal for busy days. Plus, it’s a customizable, hearty meal that’s sure to please the whole family, especially when served with your favorite toppings like green onions and shredded cheese.

How to Make Corn Chowder in the Slow Cooker

Prepare the slow cooker with nonstick cooking spray.
To the slow cooker, add the potatoes, onion, corn, chicken broth, salt, and black pepper. Stir to combine.

Cover and cook on high for 4 hours.
Whisk together the half and half and cornstarch. Pour into the soup and stir until blended.

Re-cover the slow cooker and continue cooking for 30 minutes to 1 hour.
Stir the bacon into the soup before serving.

Garnish with sliced green onions and shredded cheese, if desired.

Tips & Tricks

Add depth to the flavor: For extra richness, sauté the onions and potatoes in a little butter or bacon grease before adding them to the slow cooker. This step adds a lovely caramelized flavor to the base of the soup.
Thicken to your liking: If you want an even thicker chowder, mash some of the cooked potatoes in the slow cooker before adding the half and half mixture, or add a little extra cornstarch to thicken it up.
Cheesy twist: Stir in shredded cheddar cheese during the last 30 minutes of cooking for a cheesy version of the chowder. It adds an extra layer of creaminess and flavor.
Customize with toppings: Set up a topping bar for family and guests to garnish their bowls with bacon, green onions, sour cream, or even a sprinkle of paprika or cayenne for a touch of spice.
Prep ahead: If you’re short on time, chop the potatoes, onions, and cook the bacon the night before so all you have to do is dump everything into the slow cooker in the morning.
Use frozen hash browns: To save even more prep time, use frozen diced hash browns instead of fresh potatoes.

FAQs

Yes, you can! Fresh corn kernels cut off the cob will work great in this recipe. You’ll need about 4-5 ears of corn to match the quantity in the recipe.

Store leftover corn chowder in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the microwave or on the stovetop over medium heat.

Yes, but the texture might change slightly due to the dairy. If you plan to freeze it, it’s best to freeze the soup before adding the half and half. When you’re ready to serve, thaw, reheat, and add the cream and cornstarch mixture.

Definitely! You can replace the chicken broth with vegetable broth and omit the bacon for a vegetarian version. For extra flavor, you could add smoked paprika or a few drops of liquid smoke to mimic the smoky flavor of bacon.

How to Reheat Corn Chowder?

The easiest way to reheat your soup is in the microwave. Cook it for one minute and then stir. Continue cooking at 30-second intervals stirring in between until it reaches your desired temperature.

Can I use canned corn instead of frozen corn?

Yes, you can substitute your frozen corn for canned corn. Use two cans of corn drained as a substitute.

Crockpot Corn Chowder

This crockpot corn chowder with bacon recipe is creamy, hearty and a family favorite as it combines potatoes, onions, corn, and bacon to create a filling comfort dish that takes just a few minutes to prep.

Ingredients

1 pound red potatoes, scrubbed and cut into 1-inch cubes
1 small onion, chopped
2 (12 ounce) bags frozen whole kernel corn
3 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
2 cups half and half
2 tablespoons cornstarch
½ pound bacon, browned until crisp and chopped
Sliced green onions, for garnish

Instructions

Prepare the slow cooker with nonstick cooking spray.
To the slow cooker, add the potatoes, onion, corn, chicken broth, salt, and black pepper. Stir to combine.
Cover and cook on high for 4 hours.
Whisk together the half and half and cornstarch. Pour into the soup and stir until blended.
Re-cover the slow cooker and continue cooking for 30 minutes to 1 hour.
Stir the bacon into the soup before serving.
Garnish with sliced green onions and shredded cheese, if desired.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 306Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 51mgSodium: 1151mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 14g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Hearty Slow Cooker Corn Chowder for Cozy Nights