Crock Pot Corn Chowder
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My crock pot corn chowder is a thick soup with tender potatoes, bacon and spicy heat. Make this easy corn chowder recipe for a hearty meal!
I love to make crockpot meals, and if you work from home like I do, then you have the benefit of smelling your meal as it cooks. If you have to leave the house, then rest assured; when you get back home, dinner will be ready and waiting.
Crock pot corn chowder
Loaded with sweet corn, chunks of tender potatoes, carrots onions, and crumbled, smoky bacon, this Southwest inspired corn chowder is amazing! There’s a slight kick from a chipotle pepper in adobo sauce, and although it’s super creamy, there is no cream in this chowder soup!
That’s right, no cream or butter are used, but the flavors and textures still scream pure comfort food.
Prep the veggies and into the slow cooker they go. Push one little button and you’re set! This robust and hearty corn chowder soup is loaded with creamy goodness and flavors of the Southwest!
Ingredient notes and substitutions
- Sweet corn
The fall and winter months are the very best time of year to enjoy corn chowder. Unfortunately, fresh sweet corn is only in season during the summer. It’s okay, though; my easy corn chowder recipe calls for either frozen or canned corn.
In addition to the niblets, you’ll also need a can of creamed corn. This is my secret ingredient for making a thick and creamy corn chowder without heavy cream. The benefits here are that creamed corn is less expensive and lower in calories.
- Thickeners
This chowder recipe is made in the crock pot, so rather than making a traditional roux to thicken the soup, I use a slurry of cornstarch and evaporated milk.
I use evaporated milk because it contains 60% less water then regular milk. If you make slow cooker soups often, you probably know that they don’t reduce down and thicken. This is because the steam can’t escape during cooking. The slurry thickens the crock pot corn chowder soup perfectly.
- Other veggies
Diced potatoes are what make a chowder a chowder, and onions are a standard ingredient. Yellow, white, or even red onion can be used. As for the potatoes, I prefer to use Yukon Gold or thin skinned reds. You can use Russet potatoes, and they do a good job of helping to thicken the chowder. However, they tend to break down and become mealy if the soup cooks too long.
I like to add diced carrots for a pop of color, but you can leave them out and the soup will be delicious.
The only other veggie I use in this recipe is a chipotle pepper in adobo sauce. I like to make my own chipotle peppers, and it’s easier than you might think! If you don’t want that extra work, just buy a can of them.
💡 No waste PRO TIP
You can freeze chipotles in adobo!
To freeze the chiles, chop them (or leave them whole), and freeze them surrounded in adobo sauce in an ice cube tray. When you want to add a spicy kick to a bowl of Instant pot chili or some scrambled eggs, pop out a cube and toss it into whatever you’re making.
- Optional meat
I add bacon to my crock pot corn chowder because I love the smoky flavor it adds. If you’d like to make a vegetarian corn chowder, you’re welcome to omit the meat.
However, if you’re a meat lover and you want add more meat, feel free to add any cooked protein of your choice. The most popular is chicken corn chowder, but feel free to use your imagination! I think it would be fantastic with leftover holiday ham or turkey breast.
Video: making corn chowder
For visual step by step instructions, be sure to watch the video located in the recipe card at the bottom of this post!
Recipe notes and tips
- Dice the veggies uniformly. Don’t stress over this; just try to keep the veggies approximately the same size. This ensures that everything cooks evenly.
- Store in refrigerator for up to 5 days, or freeze for up to 3 months.
- Reheat on stove top over medium heat. If your corn chowder is frozen, allow it to thaw in the fridge before reheating.
Note:
If you’re planning to freeze the corn chowder soup, I recommend using red potatoes. The second choice is Yukon Gold, and Russets only if there are no other options.
I find that 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.
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 recipe makes a large batch, so I usually freeze half for a later use.
Serve it with a crusty loaf of bread or some Mexican cornbread and you’ll be set for a delicious comfort food meal!
For other crock pot meal ideas, check out my recipes for sweet and sour ribs, crock pot bolognese sauce, or root beer pulled pork. Enjoy!
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This post, first published on Kevin Is Cooking Oct. 24, 2016, was last updated with new content on Nov. 26, 2021.
Crock Pot Corn Chowder + Video
Ingredients
- 6 slices bacon
- 4 Russet potatoes peeled and chopped (See Note 1)
- 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 fresh cracked black pepper
- 1/4 cup lightly packed parsley chopped
- 2 cups shredded rotisserie chicken (optional)
Instructions
- Either render bacon in skillet until crisp or wrap slices of bacon with several layers of paper towel and microwave for 4 minutes to render fat and get crisp. 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.
Video
Notes
- If planning on freezing, red potatoes are best, next ae Yukon Gold, and Russets are last in choice. Russets sometimes become mealy in texture after being frozen.
- Nutritional information shown is per serving, without optional chicken.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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!