My slow cooker corn chowder is a rich, hearty soup with tender potatoes, smoky bacon and a touch of heat. This easy crockpot corn chowder is perfect for a comforting meal.
I make a lot of crockpot meals because they’re simple and rewarding. If you work from home you get to enjoy the slow, comforting aroma as it cooks; if you’re out, dinner will be waiting when you return.
Slow cooker corn chowder
This Southwest-inspired chowder combines sweet corn, tender potato chunks, carrots, onions and crumbled smoky bacon. A single chipotle pepper in adobo adds a gentle kick. Despite its creamy texture, this chowder contains no heavy cream or butter.
The secret is creamed corn and a cornstarch-evaporated milk slurry that thickens the soup without needing a roux. Prep the vegetables, add everything to the slow cooker, press a button, and come back to a robust, comforting chowder.
Ingredient notes and substitutions
- Sweet corn
Fresh corn is best in summer, but this recipe works well with frozen or canned corn. Use a package of niblets plus a can of creamed corn—the creamed corn gives body and sweetness and helps create a creamy texture without heavy cream.
- Thickeners
Because the soup cooks sealed in the slow cooker and won’t reduce, I thicken it at the end with a slurry of cornstarch and evaporated milk. Evaporated milk has less water than regular milk, which helps the chowder finish thick and velvety.
- Other veggies
Diced potatoes are key to a chowder; Yukon Gold or thin-skinned red potatoes work well. Russets will thicken the soup but can become mealy if cooked or frozen. Onions—yellow, white or red—are standard. Carrots add color and sweetness but are optional.
The only pepper used here is a chipotle in adobo for smoky heat. You can buy canned chipotles or make your own if preferred.
💡 No waste PRO TIP
You can freeze chipotles in adobo!
Freeze chopped (or whole) chipotles in adobo sauce in an ice cube tray. Pop out a cube when you want to add a spicy kick to soups, chilis or scrambled eggs.
- Optional meat
Smoked bacon adds a savory finish, but the chowder can be made vegetarian by omitting it. If you want extra protein, stirred-in cooked chicken, ham, or turkey work well—rotisserie chicken is a convenient option.
Video: making corn chowder
For visual step-by-step instructions, see the video in the recipe card below.
Recipe notes and tips
- Dice vegetables uniformly. Try to keep pieces about the same size so everything cooks evenly.
- Storage: Keep in the refrigerator up to 5 days, or freeze for up to 3 months.
- Reheating: Warm gently on the stovetop over medium heat. If frozen, thaw in the refrigerator before reheating.
Note:
If you plan to freeze the chowder, red potatoes are your best choice, followed by Yukon Gold. Russets can become mealy after freezing and reheating.
The balance of sweet corn, smoky bacon, tender potatoes and a hint of chipotle makes for a satisfying bowl of chowder without heavy cream. This recipe yields a large batch—perfect for serving with crusty bread or cornbread and for freezing leftovers.
Below is the recipe card with ingredients, instructions and nutrition information so you can make this crockpot corn chowder at home.
This post was first published on Kevin Is Cooking Oct. 24, 2016 and updated Nov. 26, 2021.
Slow Cooker Corn Chowder
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Video
Ingredients
- 6 slices bacon
- 4 yukon potatoes peeled and chopped
- 2 large carrots peeled and chopped
- 1 large onion chopped
- 16 oz frozen corn
- 16 oz creamed corn
- 1 chipotle pepper with adobo sauce
- 1 tsp thyme leaves
- 1 tsp garlic powder
- 1/2 tsp ground cumin (optional)
- 1/2 tsp salt
- 4 cups chicken stock or broth
- 12 oz evaporated milk
- 2 tbsp cornstarch
- 1 tsp ground black pepper
- 1/4 cup lightly packed parsley chopped
- 2 cups rotisserie chicken shredded (optional)
Instructions
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Render bacon in a skillet until crisp, or microwave wrapped in paper towel for about 4 minutes. Chop and set aside.
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Dice potatoes, carrots and onion into roughly 1/2-inch pieces.
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In the slow cooker combine diced vegetables, frozen and creamed corn, chipotle pepper, thyme, garlic powder, cumin (if using), salt and chicken broth. Cover and cook on high for about 6 hours, until vegetables are tender.
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Whisk together evaporated milk and cornstarch until smooth. Stir into the slow cooker and cook uncovered for 30 minutes, stirring occasionally, until the chowder thickens. Stir in shredded chicken (if using) and chopped bacon. Adjust seasoning to taste.
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Stir in chopped parsley just before serving and ladle into bowls.
Notes
- If freezing, red potatoes hold up best, then Yukon Gold. Russets can become mealy after freezing.
- Nutritional information is an estimate and does not include optional chicken.
Nutrition
The information shown is an estimate provided by an online nutrition calculator and should not replace professional nutrition advice.
