Slow Cooker Corn Chowder with Bacon

Introduction

Corn chowder is a creamy, comforting soup that celebrates the sweetness of corn while delivering hearty satisfaction in every bite. When you make it in a slow cooker, it becomes even more convenient—simply toss in the ingredients, let them simmer together all day, and come home to a delicious, ready-to-serve meal.

Adding smoky, crispy bacon elevates this chowder by adding depth of flavor and a savory contrast to the naturally sweet corn. It’s rich, velvety, and filled with tender potatoes, onions, and celery that make it feel like a complete meal. Perfect for chilly days, busy weeknights, or feeding a hungry crowd, this Slow Cooker Corn Chowder with Bacon is pure comfort in a bowl.

Why I Love This Recipe

I love this recipe because it is the perfect blend of comfort, flavor, and simplicity. The slow cooker makes it effortless—just add the ingredients and let it simmer all day while the flavors meld beautifully. By the time it’s ready, the potatoes are tender, the corn is sweet and juicy, and the broth has transformed into a creamy, velvety soup that tastes like it came from a cozy country kitchen.

But what truly sets this chowder apart is the bacon. The smoky, salty crunch of crispy bacon adds incredible depth of flavor and balances the natural sweetness of the corn. Every spoonful feels indulgent yet nourishing, hearty enough to serve as a main course but also light enough to enjoy as a starter.

I also love how versatile it is—you can customize it with cheese, spice it up with jalapeños, or even add seafood for a chowder-style twist. Plus, it’s a crowd-pleaser. Kids love the creamy sweetness of the corn, while adults appreciate the rich, savory undertones from the bacon and herbs.

Why It’s a Must-Try Dish

• Effortless cooking – the slow cooker handles most of the work.
• Comforting and hearty – perfect for cold weather or when you crave something cozy.
• Family favorite – bacon and creamy soup are always a hit.
• Meal prep friendly – makes plenty and reheats beautifully.
• Versatile – can be customized with extra veggies, cheese, or different seasonings.

Recipe Details

• Course: Soup / Main Course
• Cuisine: American Comfort Food
• Servings: 6 servings
• Prep Time: 15 minutes
• Cook Time: 6–7 hours (low) or 3–4 hours (high)
• Total Time: ~6–7 hours
• Calories: ~360 per serving

Ingredients

• 6 slices bacon, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups potatoes, peeled and diced (Yukon gold or russet)
• 3 cups corn kernels (fresh, frozen, or canned)
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 2 tbsp all-purpose flour (optional, for thickening)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tbsp butter (optional, for richness)
• Fresh parsley or chives, chopped (for garnish)

Step-by-Step Preparation

Step 1: Cook the Bacon

1. In a skillet, cook diced bacon over medium heat until crispy.
2. Remove with a slotted spoon and drain on paper towels.
3. Reserve about 1–2 tbsp of bacon fat.

Step 2: Sauté Aromatics

1. In the same skillet with bacon fat, sauté onion, garlic, and celery until softened.
2. Transfer mixture to the slow cooker.

Step 3: Assemble in Slow Cooker

1. Add diced potatoes, corn, thyme, bay leaf, and chicken broth to the slow cooker.
2. Stir well, cover, and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender.

Step 4: Finish the Chowder

1. About 30 minutes before serving, whisk flour into cream (to prevent lumps) and stir into the slow cooker.
2. Add butter for extra richness if desired.
3. Stir in half the cooked bacon, reserving some for garnish.

Step 5: Serve

1. Remove bay leaf before serving.
2. Ladle into bowls, top with reserved crispy bacon, parsley or chives, and serve hot.

How to Serve

• Serve hot with crusty bread, garlic bread, or biscuits.
• Add a fresh green salad on the side for balance.
• Perfect as a main dish or a starter before a hearty dinner.

Recipe Tips

• Yukon gold potatoes work best—they hold their shape without getting mushy.
• For thicker chowder, mash some of the potatoes directly in the slow cooker before adding cream.
• Use frozen corn for convenience—it’s just as flavorful as fresh.
• Cook bacon separately for the crispiest texture when garnishing.

Variations

1. Cheesy Corn Chowder – Stir in 1 cup shredded cheddar before serving.
2. Spicy Corn Chowder – Add diced jalapeños or a dash of cayenne pepper.
3. Seafood Corn Chowder – Add shrimp, clams, or crab in the last 15 minutes of cooking.
4. Vegetarian Version – Skip bacon, use vegetable broth, and add smoked paprika for depth.
5. Southwestern Corn Chowder – Add black beans, chili powder, and top with avocado.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Chowder can be frozen for up to 2 months, but the cream may separate slightly upon thawing. Reheat gently and stir well to bring it back together.
• Reheating: Warm on stovetop over medium-low heat or in microwave.

Special Equipment Needed

• 6-quart slow cooker
• Skillet (for bacon and aromatics)
• Wooden spoon or ladle

Conclusion

This Slow Cooker Corn Chowder with Bacon is creamy, hearty, and bursting with flavor. It’s the perfect balance of sweet corn, tender potatoes, and smoky bacon, all brought together in a rich, velvety broth. Easy to prepare and loved by all ages, this chowder is a must-have recipe for your slow cooker collection. Whether enjoyed on a cold evening or as a make-ahead meal, it’s sure to become a family favorite.

Print Recipe

Slow Cooker Corn Chowder with Bacon

Author: Laura Bennett Cuisine: American Courses: Dinner, Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 6 hrs Total Time 6 hrs 15 mins

Servings: 6 Calories: 360 per serving

Description

Corn chowder is a creamy, comforting soup that celebrates the sweetness of corn while delivering hearty satisfaction in every bite. When you make it in a slow cooker, it becomes even more convenient—simply toss in the ingredients, let them simmer together all day, and come home to a delicious, ready-to-serve meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 6 slices bacon, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups potatoes, peeled and diced (Yukon gold or russet)
• 3 cups corn kernels (fresh, frozen, or canned)
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 2 tbsp all-purpose flour (optional, for thickening)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tbsp butter (optional, for richness)
• Fresh parsley or chives, chopped (for garnish)

Instructions

1. Step 1: Cook the Bacon: In a skillet, cook diced bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Reserve about 1–2 tbsp of bacon fat.
2. Step 2: Sauté Aromatics: In the same skillet with bacon fat, sauté onion, garlic, and celery until softened. Transfer mixture to the slow cooker.
3. Step 3: Assemble in Slow Cooker: Add diced potatoes, corn, thyme, bay leaf, and chicken broth to the slow cooker. Stir well, cover, and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender.
4. Step 4: Finish the Chowder: About 30 minutes before serving, whisk flour into cream (to prevent lumps) and stir into the slow cooker. Add butter for extra richness if desired. Stir in half the cooked bacon, reserving some for garnish.
5. Step 5: Serve: Remove bay leaf before serving. Ladle into bowls, top with reserved crispy bacon, parsley or chives, and serve hot.

Keywords: Slow Cooker Corn Chowder with Bacon