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.
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.
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.
This recipe first appeared on Kevin Is Cooking in October 2016 and has been updated with new photos and a video.
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! Nutrition information does not include added chicken as that is optional. Recipe video included.
- 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. Stir in chopped chicken and chopped bacon. Adjust seasoning if needed.
Before serving add the parsley and ladle into bowls.
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.