Crockpot Corn Chowder is the perfect soup for keeping you warm, filling you up, and tasting delicious. Full of corn, potatoes, and vegetables and topped with crispy bacon each bite gets better and better.

As the temperature drops, nothing warms you up like a bowl of homemade soup! And this hearty crockpot corn chowder will definitely do just that.

Crock-Pot corn chowder in a crock pot with a ladle

Crockpot Corn Chowder


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Cooking with a crockpot is so magical. It literally helps take away the time spent cooking and says “let me do that for you.” This corn chowder recipe is one of our favorites and has the perfect texture and flavor that you will love. A hearty blend of vegetables, potatoes, and corn, topped with crispy pieces of bacon makes this corn chowder amazing.

What Is Corn Chowder?

Corn chowder is a soup that uses corn as its main ingredient and is often times accompanied with onions, celery, milk, potatoes and chicken.

Crock-Pot corn chowder ingredients in a Crock-Pot with broth being poured in

How Do You Make Corn Chowder?

  1. Sauté chopped carrots, onions, and celery for 5 minutes until vegetables are tender. Transfer to crockpot along with peeled, cubed potatoes and seasonings. Pour chicken stock over the top and mix. Cover and cook on low for 6 hours.
  2. Stir in corn, milk, and cornstarch roux and cook one hour longer.
  3. Using a potato masher, mash up potatoes and vegetables to thicken soup. Garnish with bacon, chives and pepper.

Crock-Pot corn chowder with a spoon and garnished with bacon and chives

What Do You Serve With Corn Chowder?

Some great choices to serve with corn chowder are corn bread, a classic green salad, cheesy bread or cheese biscuits with garlic butter, or serve it in a bread bowl so the whole meal is edible.

How To Thicken Corn Chowder?

If you are looking for a thicker soup you can use flour, cornstarch, or another thickening agent that will turn your soup into a creamy consistency with a denser texture. Make sure to mix the thickener of choice with water, broth, cooking wine, etc. to prevent it from clumping which will allow it to dissolve into the soup easier.

Crock-Pot corn chowder in white bowls garnished with bacon and chives

Corn chowder is a delicious and creamy soup that is perfect for those fall days when you wrapped up in a cozy blanket binging on Netflix. One of the great things about this recipe is although being cooked in a crockpot it won’t take all day to cook.

How Can You Make Corn Chowder Easy?

You can make life easy and prepare this corn chowder the night before. All you have to do is cut up the carrots, celery, and onions and place them in a sealable container. Then, peel and cut the potatoes into cubes and cover them with water. Refrigerate everything, ready for the next day.

Crockpot corn chowder topped with bacon has always been a family favorite and is one of my go to crockpot recipes on the weekends when I want to spend as little time in the kitchen as possible.

Super Soups to Love!

Minestrone Soup

Chicken Pot Pie Soup

Ham and Potato Soup – hearty and filling!

Slow Cooker Chicken Wild Rice Soup

Beef and Tomato Macaroni Soup

Crock-Pot corn chowder in a crock pot with a scoop being taken out
4.80 from 40 votes↑ Click stars to rate now!
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Crockpot Corn Chowder with Potatoes and Bacon

Crockpot Corn Chowder is the perfect soup for keeping you warm, filling your up, and tasting delicious. Full of corn, potatoes, and vegetables and topped with crispy bacon each bite gets better and better.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 5
Author Shannon Johanson


  • 1 tablespoon vegetable oil
  • 2 carrots diced
  • 2 ribs celery diced
  • 1 medium onion diced
  • 3 medium russet potatoes peeled and cut in ½-inch cubes
  • 3 cups chicken stock
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • 1 bay leaf
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt or to taste
  • 4 cups frozen corn
  • 2 cups whole milk
  • 3 tablespoon cornstarch
  • 2 tablespoon water
  • 4 pieces bacon cooked and crumbled
  • chives finely diced


  • In a skillet over medium-high heat add canola oil and sauté carrots, celery, and onions until tender, about 5 minutes. Transfer to 6qt crockpot and add potatoes, chicken stock, garlic powder, salt, thyme, paprika, bay leaf, and pepper. Cover and cook on low 6-7 hours (high for 4-5 hours).
  • In a small bowl combine cornstarch and water to make a slurry. To the crockpot stir in corn, milk and the cornstarch slurry. Stir and cook one more hour on high.
  • Using a potato masher, mash potatoes and vegetables to thicken soup (you can mash as much or as little as desired). Top with crumbled bacon and chopped chives.
4.80 from 40 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 459kcal | Carbohydrates: 67g | Protein: 17g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 884mg | Potassium: 1404mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4640IU | Vitamin C: 28.6mg | Calcium: 185mg | Iron: 5.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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Crock-Pot corn chowder with a spoon and a title

Crock-Pot corn chowder in a bowl with a spoon and writing


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About the author

Shannon is an Arizona transplant who traded the rain for a life in the sun. Her daughter is like having 5 kids in one so her “me” time is found outside running or in the kitchen cooking and creating recipes families will love. Shannon graduated with a Degree in Biology and went on to get her post-baccalaureate degree in dental hygiene. She feels the way to make people smile and come together is through good food, so she tries to create meals that will not only be easy to make, but delicious to eat. Shannon’s philosophy is, when all else fails, have a dream. So that is what she tries to do; dream, create, and bring her recipes to life from her kitchen to yours. Visit Shannon at The Food Cafe to learn more.
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Recipe Rating


  1. 5 stars
    Part of the instructions say cook 4hours plus 1 hour . However the instructions at the end say 6-7 hours on low. Which would it be ? Thank You

    1. Hi Sandra, we cook on low for 6-7 hours (step one) with one additional hour on high (step two). Or you can cook this recipe on high for 4-5 hours with still one additional hour on high in step 2. I hope that helps!

  2. 3 stars
    This recipe was a total fail for me. I followed it exactly and the cooking time just seemed to be totally off. The potatoes are cooking SO SLOWLY – and I even cut them into pretty small pieces. I know it’s not a problem with my slow cooker, as I’ve been making plenty of other recipes with no problem. I cooked it on low for 4 hours and when I went to put in the corn and milk the potatoes had barely softened. It’s now been on high for 4 more hours and they still aren’t soft enough for me to mash. All I’m left with now is a thin, milky looking soup with lots of corn and undercooked potatoes.

  3. I’m making this today because my oldest son is coming home for the weekend & he loves corn & I have some in my freezer that needs to be used up so that’s one of the meals he’s getting. Thanks for the great recipe. Excited to try it!! It’s very close to my cream of potato, leek & bacon recipe.

  4. We love this soup! My family is not usually soup lovers, but this recipe is definitely a go to for us. I actually use heavy cream for the dairy and add a pinch of sugar as well.

    1. Sorry to hear that Julie, we really love this chowder recipe. Did you use thyme leaves? Ground thyme can be stronger.

    1. A friend of mine has used coconut milk or cream for soup before. it does have a slight coconut taste but barely noticeable.

    1. Due to the dairy in this soup I wouldn’t recommend freezing it once made. If you would like to freeze some soup, remove the portion you’d like to freeze prior to adding the milk.  
      To prepare, heat defrosted soup to a simmer over medium heat. Stir in cornstarch, evaporated milk, and butter as directed. Allow to simmer for about 5 minutes, or until slightly thickened.
      Enjoy Barbara!

      1. Hi Dee, chicken can take 4-5 hours to cook on low in the slow cooker. So it should be done if you put it in the crockpot right at the beginning, you will want to check the internal temperature has reached 165°F before serving and extend your cooking time as necessary. Since this soup is mashed I would remove the chicken before mashing or add cooked shredded chicken to the soup once mashed.