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Slow Cooker Creamy Bacon Corn Chowder
Easy
Corn Chowder simmered all day in the crockpot is ready to serve when you are ready to eat.
Fresh vegetables, chunks of tender potato, and smoky bacon add so much flavor while the creamy corn base adds a touch of sweetness to this delicious corn chowder.
The perfect cool weather soup served with some crusty bread for dipping!
Prep.
Cook.
Category:
Seasons:
Ingredients
For 12 Serving(s)
Ingredients
- 2 large Carrots, chopped
- 1 large Onion, chopped
- 4 each Potatos, chopped
- 2 16oz can Corn, drained
- 2 16oz can Creamed Corn
- 4 cups Water or Chicken Broth
- 1 lb bacon, cooked and drained
- 1/2 tsp thyme
- 1 tsp parsley
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 12oz can evaporated milk
- 2 tbsp cornstarch
- 3 tbsp butter (optional)
Slow Cooker Creamy Bacon Corn Chowder Directions
- Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
- Add just enough water or chicken stock to cover the ingredients.
- Cook on high 5 hours or low 7-8 hours until vegetables are softened.
- Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
- Taste and adjust seasoning with salt and pepper to taste.
Recipe notes
Because it’s made in the slow cooker, this potato corn chowder recipe practically cooks itself. I sometimes prep all of the fresh ingredients in the evening and put it in the fridge. In the morning I just pop the whole thing in the slow cooker. (Make sure your potatoes are covered in broth so they don’t rust or brown).
This creamy corn chowder recipe actually makes a HUGE batch batch in the slow cooker and it will last 3-4 days in the fridge so it’s a great way to cook once and eat a few times! We served it with fresh bread or homemade biscuits and a crisp garden salad for a complete meal.
I make this recipe using canned or frozen corn for the sake of simplicity, if you happen to have fresh corn by all means, cut it off the cob and use that!!
Because this recipe makes such a large batch you’ll want to make sure your slow cooker is at least 6QT. If it’s smaller, you can certainly half this recipe (the cook time in the slow cooker will remain the same). Due to the dairy in this soup I wouldn’t recommend freezing it once made.
If you would like to freeze this soup, I would suggest removing the portion you’d like to freeze prior to adding the milk. To prepare, bring defrosted soup to a simmer over medium heat. Stir in cornstarch, evaporated milk and butter as directed. Allow to simmer on low about 5 minutes or until slightly thickened.
From: https://www.spendwithpennies.com/slow-cooker-recipe-bacon-corn-chowder
Nutrition facts
Per Serving
- Kcal: 254 kcal
- Kjoule: 0
- Fibers (g): 0
- Sodium (mg): 0
- Carbs: 0
- Sugar (g): 0
- Fat: 0
- Saturated fat (g): 0
- Cholesterol (mg): 0
- Proteins: 0
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Corn Chowder simmered all day in the crockpot is ready to serve when you are ready to eat.
Fresh vegetables, chunks of tender potato, and smoky bacon add so much flavor while the creamy corn base adds a touch of sweetness to this delicious corn chowder.
The perfect cool weather soup served with some crusty bread for dipping!
Ingredients
For 12 Serving(s)
Ingredients
- 2 large Carrots, chopped
- 1 large Onion, chopped
- 4 each Potatos, chopped
- 2 16oz can Corn, drained
- 2 16oz can Creamed Corn
- 4 cups Water or Chicken Broth
- 1 lb bacon, cooked and drained
- 1/2 tsp thyme
- 1 tsp parsley
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 12oz can evaporated milk
- 2 tbsp cornstarch
- 3 tbsp butter (optional)
Slow Cooker Creamy Bacon Corn Chowder Directions
- Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
- Add just enough water or chicken stock to cover the ingredients.
- Cook on high 5 hours or low 7-8 hours until vegetables are softened.
- Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
- Taste and adjust seasoning with salt and pepper to taste.
Recipe notes
Because it’s made in the slow cooker, this potato corn chowder recipe practically cooks itself. I sometimes prep all of the fresh ingredients in the evening and put it in the fridge. In the morning I just pop the whole thing in the slow cooker. (Make sure your potatoes are covered in broth so they don’t rust or brown).
This creamy corn chowder recipe actually makes a HUGE batch batch in the slow cooker and it will last 3-4 days in the fridge so it’s a great way to cook once and eat a few times! We served it with fresh bread or homemade biscuits and a crisp garden salad for a complete meal.
I make this recipe using canned or frozen corn for the sake of simplicity, if you happen to have fresh corn by all means, cut it off the cob and use that!!
Because this recipe makes such a large batch you’ll want to make sure your slow cooker is at least 6QT. If it’s smaller, you can certainly half this recipe (the cook time in the slow cooker will remain the same). Due to the dairy in this soup I wouldn’t recommend freezing it once made.
If you would like to freeze this soup, I would suggest removing the portion you’d like to freeze prior to adding the milk. To prepare, bring defrosted soup to a simmer over medium heat. Stir in cornstarch, evaporated milk and butter as directed. Allow to simmer on low about 5 minutes or until slightly thickened.
From: https://www.spendwithpennies.com/slow-cooker-recipe-bacon-corn-chowder
Nutrition facts
- Kcal: 254 kcal
- Kjoule: 0
- Fibers (g): 0
- Sodium (mg): 0
- Carbs: 0
- Sugar (g): 0
- Fat: 0
- Saturated fat (g): 0
- Cholesterol (mg): 0
- Proteins: 0