Thick and creamy, loaded with sweet corn, chunks of tender potatoes, carrots and crumbled, smoky bacon this Southwest Slow Cooker Corn Chowder gets a slight kick from a chipotle pepper and actually uses no cream!
That’s right, no cream or butter are used and the flavors and textures are pure comfort food dreams. Peel, chop, in the slow cooker it goes and you’re set!
The other day before I left to take the boys to the park for their morning run and fun time I was chopping and dicing the onion, potatoes and carrots and in the slow cooker they went with a few other goodies so when I got back home I could move on with the day knowing dinner was in the works.
I love the slow cooker and if you work from home like I do then you get the added benefit of smelling amazing things all day. If you leave to hit the office then when you get back home rest assured dinner is ready and waiting and you’re greeted with the aroma of a killer Southwest Slow Cooker Corn Chowder like this one.
Sadly when I got the hankering to make this since it had been awhile, there were no fresh ears of corn at the market and I had to hit up the frozen food section. To counter the sweetness of the corn and cream of corn added in this favorite comfort food dinner I like to add a chipotle pepper, but this is optional of course. It gives this hearty chowder a taste of the Southwest and is perfect.
This one is made in the slow cooker, so no roux making using butter and flour, I use a slurry in this one of cornstarch and evaporated milk. I use evaporated milk because it contains 60% less water then regular milk and if you use the slow cooker you know it gets a little wet in there simmering. I like this thick and chunky.
I quickly microwave some bacon slices on some paper towels and crumble for both in and as a garnish.
As with most chowders potatoes are used and I like to keep all the vegetables uniform in dice and it helps things cook evenly.
I added some shredded rotisserie chicken I had on hand to each bowl before scooping in the chowder, too though feel free to omit. This is perfect as is on it’s own. Just have some crusty french bread on hand to assist in eating this super creamy and chunky Slow Cooker Corn Chowder.
Those pops of sweet corn, the slight kick from the chipotle, tender carrots and potatoes and the smoky bacon all come together. Looks pretty good for no cream or butter, huh? Tastes even better and this makes a large batch so I usually freeze half for a later use. Enjoy!
Note: If I am planning on freezing I would use red potatoes, next Yukon Gold and Russet last in choice. I find Russets tend to get mealy in texture after being frozen, though not every time. My thinking is it the amount of starch in them, not positive. Just something to think about.
- 6 slices bacon
- 4 Russet potatoes (See Note 1) peeled and chopped
- 2 large carrots peeled and chopped
- 1 large onion chopped
- 16 oz bag of frozen corn
- 16 oz can of creamed corn
- 1 chipotle pepper with adobo sauce
- 1 tsp thyme leaves
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 4 cups of chicken broth
- 12 oz can of evaporated milk
- 2 tbsp cornstarch
- 1 tsp fresh cracked black pepper
- 1/4 cup lightly packed parsley chopped
- 2 cups shredded rotisserie chicken optional
- Wrap slices of bacon with several layers of paper towel and microwave for 4 minutes to render fat. Bacon should be firm, but not completely cooked. Chop and set aside.
- Dice potatoes, carrots and onion into 1/2 inch pieces, set aside.
- In a slow cooker add diced vegetables, frozen and creamed corn, chipotle pepper, seasonings and chicken broth. Cover and cook on high for 6 hours until vegetables are softened and cooked.
- Whisk together the evaporated milk and cornstarch. Stir into slow cooker and cook for another 30 minutes uncovered, stirring occasionally. Adjust seasoning if needed.
- Before serving add the parsley and ladle into bowls. Adding chicken is optional.
If I am planning on freezing I would use red potatoes, next Yukon Gold and Russet last in choice. I find Russets tend to get mealy in texture after being frozen, though not every time. My thinking is it’s the amount of starch in them, not positive. Just something to think about.
This looks and sounds delicious. What kind of potatoes do you use that will freeze well? I froze another homemade soup but the potatoes were mealy when thawed. I don’t recall which potatoes I used but the texture was distasteful enough that I’ve never frozen another soup or stew containing cooked potatoes.
If I am planning on freezing I would use red potatoes, next Yukon Gold and Russet last in choice. I find Russets tend to get mealy in texture after being frozen, though not every time. My thinking is it’s the amount of starch in them, not positive. Just something to think about.
I updated the recipe to reflect your inquiry. Thanks Renee!
Thank you, Kevin. I’ll make it with red bliss. Fortunately, that’s what we have in the pantry. I may try freezing just a small amount as a test.
Keep me posted Renee!
Uh, this is amazing. Bacon and potatoes and a whole lot of love– I’m sold! Neeeeed to try this soon!
Thanks so much Karly. Always fun to connect with new peeps here! Went over to your site and now I need your Caramel Apple Cheesecake Dip. Stat. Holy smokes that looks killer!
I really love my slow cooker. Set it and forget it. Plus corn chowder sounds good on a rainy day.
Bacon is king and corn is his queen! GREG
Well said Greg! 🙂
Another winner for the slow cooker. Love all of these flavors – confession: I’d have to cut it to 1/2 a chipotle pepper. Just looking at that whole one made me start to sweat. 😉
It actually mellows in the slow cooker I think. Sometimes when I used to put it on long timers, all the intense herbs and seasonings would get muddled. No more of that.
I’ve had the most delicious chowder in Nova Scotia – that version goes with loads of fish and seafood. This version sounds amazing to me too. Perfect for this weather. And I do like the idea of using of evaporated milk – introduces a creamy silky texture not being as fat as cream. Well done!
Thanks Ben. I really enjoy a good clam chowder, but have yet to try one with fish. I need a trip to the Easy Coast or up in your neck of the woods soon.
Love the Southwest spin on the classic corn chowder recipe Kevin. And perfect that it’s a slow cooker recipe too! Who wouldn’t want to come home to a big pot of this yumminess!?! My husband Tom is going to love this one.
This is a hearty and filling chowder. Truth be told, I ran out of bacon the other evening when we had leftovers and I’d like to report that pancetta is heavenly, too! 😉
I love corn soup, potato, well almost any soup , I should try this my way maybe, love this so much! So comforting!
Thanks Farida, soups warm the soul don’t they? 🙂
I love everything about this chowder, Kevin! Especially the hint of adobo sauce. Pinning and definitely making soon! <3
Thanks Lauren, should be a good one for the coming cold evenings. Happy 2nd anniversary too!
Hey Kevin! I love chowders and frequently make them in cold weather. This one looks and sounds amazing! Good crusty bread is a must! Yes please to more slow cooker recipes! You and Nagi are on the same page today!
Soups, stews, chowders – ’tis the season. There are actually dark clouds and thunder happening here this morning. We might get rain! 🙂
The slow cooker is definitely one of my favorite kitchen gadgets.. right next to the stand mixer and food processor. I mean, anything that allows me to be lazy is winning in my book! 😉 This Southwest Slow Cooker Corn Chowder looks absolutely delicious, Kevin! I love that you used bacon in here and that chipotle pepper shouldn’t be optional if you ask me! Gimme all the heat! Can’t wait to try this!! Pinned! Cheers, friend!
Yes, agreed, Chey – gotta drop that chipotle in there. Love the kick and everything’s better with bacon, right?
Hope you had a wonderful weekend. We actually had a crazy hot (around 94°F weekend), but to day is thunder and lots of lightning and dark clouds. I’m so excited that hopefully we get some rain here! 🙂
What I’ve never been the biggest fan of in chowders is the amount of cream put into them. Don’t get me wrong, they taste amazing, but I know how unhealthy they can be. So, I like use of evap. milk instead. Also, slow cookers are the best! Thanks for sharing Kevin!
Agreed Matt, some are just far too rich and this does the same job without all that added cream and butter. The evaporated milk works so well and the potato breaks down slightly to assist in the thickening, too. I love the slow cooker as well, so helpful with bust time constraints and you can still eat well!
I would love to come home from a busy day and find this in my slow cooker. It looks so thick and hearty and love the addition of bacon. Everything’s better with bacon. Love it!
Bacon and pancetta are THE best flavor weapons and make everything (besides chocolate) better! Thanks Karen, happy Monday and enjoy your week. 🙂
No cream? No butter? What kind if trickery is this 😉 ? Seriously, though, this sounds amazing, Kevin! Of course, you know that I love the chipotle pepper in there and corn is definitely my jam! I just love using the slow cooker any time of year, especially now that it is getting colder and to whip up comforting dishes like this is just perfect! And so awesome when you can prep and leave it like you did, only to come back to something yummy to eat. No fuss, right? Pinned, of course. Have a wonderful week, my friend!
Thanks Dawn, so true. Drop it in and come home to dinner! Honest no butter or cream… the evaporated milk works so well and the potato breaks down slightly to assist in the thickening, too. Good stuff!
Thick and chunky is the best way to roll when it comes to chowder! This sounds like the ultimate comfort food, and I want to just go swimming in that slow cooker. I love that there isn’t any cream in this one, either. I highly suspect that this will be showing up in my kitchen very soon…it’s pretty much my definition of delicious fall food!
We had it two nights in a row this past time making it. Gotta have that crusty loaf of bread, too. Dunking material for every last drop!