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Crockpot Corn Chowder Recipe

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3.9 from 83 reviews

Crockpot Corn Chowder is a comforting and hearty slow cooker soup that combines the sweetness of corn with tender Yukon Gold potatoes, savory bacon, and creamy richness. This easy recipe is perfect for busy days when you want a warm, flavorful meal ready with minimal effort. Slow cooking allows the flavors to meld beautifully, resulting in a satisfying and delicious chowder.

  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 small onion, diced
  • 32 ounces frozen corn (or 8 fresh corn cobs, silk and husks removed, corn cut off the cob)
  • 2 cloves garlic, minced
  • 1 1/2 pounds Yukon Gold potatoes, unpeeled and 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)

Bacon Cream Sauce

  • 4 slices thick-cut bacon, diced into small pieces
  • 1/3 cup all-purpose flour (40 grams)
  • 1 cup heavy cream (236.588 ml)

Instructions

  1. Combine Ingredients in Slow Cooker: In a large slow cooker, add the diced onion, frozen corn (or fresh corn off the cob), minced garlic, diced Yukon Gold potatoes, dried thyme, bay leaves, kosher salt, black pepper, and chicken stock. Stir gently to combine all ingredients.
  2. Cook on Low: Set your slow cooker to low heat and cook the mixture for 6 to 8 hours. This slow cooking process tenderizes the vegetables and allows the flavors to meld into a rich chowder.
  3. Prepare Bacon Cream Mixture: While the chowder is cooking or near the end of the cooking time, cook the diced bacon pieces in a skillet over medium heat until browned and crispy. Remove excess fat if necessary. Whisk in the all-purpose flour into the bacon in the skillet; the mixture will become thick and gummy. Gradually whisk in the heavy cream a few tablespoons at a time, allowing the mixture to absorb before adding more. This gradual process prevents lumps and creates a smooth cream sauce.
  4. Add Cream Mixture to Slow Cooker: Once the slow cooker cooking is complete, remove the bay leaves from the soup. Slowly whisk the prepared bacon and cream mixture into the chowder until fully combined. This enriches the chowder with a creamy texture and savory depth from the bacon.
  5. Adjust Seasoning and Serve: Taste the chowder and adjust seasoning with additional salt and pepper if desired. Serve hot and enjoy your comforting crockpot corn chowder.

Notes

  • For a gluten-free version, substitute the all-purpose flour with gluten-free flour or cornstarch.
  • To make the chowder vegetarian, omit the bacon and use vegetable stock instead of chicken stock.
  • If you prefer a smoother chowder, use an immersion blender to partially blend the soup before adding the bacon cream mixture.
  • This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
  • Adding fresh herbs like parsley or chives as garnish can complement the flavors nicely.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://dishiary.com/crockpot-corn-chowder-recipe/