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A fresh pot of Corn Chowder simmered in the Slow cooker and topped with crispy bacon and melting cheddar cheese is exactly the answer to warm us up on a cold winter’s day.

My slow cooker corn chowder recipe goes into the Crockpot with minimal effort. Only a few minutes of prep in this perfect comfort food.

I love to order creamy corn chowder at one of my favorite local restaurants. My recipe reminds me of theirs. A great way to top each bowl is with smoky bacon and shredded cheddar cheese to make this a restaurant-quality meal the entire family will enjoy.

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Simple Ingredients

• 1 pound red potatoes, scrubbed and cut into 1-inch cubes
• 1 small onion, chopped
• 2 (12 ounces) bags frozen whole kernel corn
• 3 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups half and half
• 2 tablespoons cornstarch
• ½ pound bacon browned until crisp and chopped
• Sliced green onions, for garnish

Slow Cooker Directions

Step 1

Begin by lining your Crockpot with these Slow Cooker liners. They are such a blessing to keep on hand for easy clean-up.

If you don’t have Slow cooker liners on hand, then be sure to spray the Crock with non-stick spray because this is a milk-based soup.

Step 2

Scrub your potatoes using a good vegetable brush like this one. Then chop them into cubes about one inch in size. My recipe calls for leaving the skins on the potatoes but if you wish to peel them, go right ahead.

Step 3

Add the potatoes, onion, corn, chicken broth, and salt and pepper into the Crockpot. Stir to combine. Cover and cook on the high setting for 4 hours.

Step 4

Add the cornstarch and half and half into a medium-sized bowl and whisk together to combine well until there are no lumps. Pour the mixture into the soup in the Slow Cooker and stir well. Re-cover and continue to cook on high for about 30 minutes to an hour while the Crockpot corn chowder thickens.

Step 5

Garnish each bowl of your hearty chowder with green onions, crispy smoky bacon, and shredded cheddar cheese. Serve and enjoy!

The creamy texture, the sweetness of the corn, and chunks of tender potatoes combine to make the perfect soup the whole family looks forward to.

A good soup recipe is one of the best foods to give you a classic fall flavor combo and carry you through the cold winter months too.

Substitutions

Heavy Cream can be used instead of Half and Half. While regular milk can be used, it won’t make quite as thick and creamy potato corn chowder recipe.

Fresh corn can be substituted for frozen corn but it might be hard to find during the winter months. If you are lucky enough to have fresh corn, it will be delicious cut off the cob and cooked in this slow cooker recipe. I would recommend about 4 ears of corn which should yield the correct amount.

Russet potatoes can be substituted for red potatoes if you like. I recommend peeling Russet potatoes to make this classic corn chowder.

Substitute vegetable broth for the chicken broth if you prefer. It will change the flavor slightly. For best results, use chicken broth.

Adding meat is fine. You can make a Slow Cooker Chicken Corn Chowder by adding chopped cooked chicken breasts along with all of the other ingredients.

This is one of those great recipes that quickly become a family favorite. Print the recipe and add it to your collection for quick reference. You can also Pin this recipe using the link below.

More Homemade Soup Recipes

Creamy Corn Chowder with Potatoes & Ham Summer recipe using fresh corn. We even cook the cobs!

Slow Cooker Turkey and Rice soup. Use up leftover Thanksgiving turkey or use ground turkey.

Homemade Chicken Noodle soup with double noodles. Easy recipe, great for cold winter days.

Easy Homemade Vegetable soup, my family’s all time favorite soup recipe.

10 Yummy & Filling Soup Recipes for Winter