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.
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.
How Do You Make Corn Chowder?
- 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 3 hours.
- Stir in corn, milk, and cornstarch roux and cook one hour longer.
- Using a potato masher, mash up potatoes and vegetables to thicken soup. Garnish with bacon, chives and pepper.
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.
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.
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Crockpot Corn Chowder
Ingredients
- 1 tbsp vegetable oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped white onion
- 3 cups peeled and cubed potatoes I used russet
- 3 cups chicken stock
- 1 tsp garlic salt
- 1 tsp dried thyme
- ½ tsp paprika
- 1 bay leaf
- 1 tsp ground black pepper
- 4 cups frozen corn
- 2 cups whole milk
- 3 tbsp cornstarch
- 2 tbsp water
- 4 pieces bacon cooked and crumbled
- Chopped chives
Instructions
- 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 salt, thyme, paprika, bay leaf, and pepper. Cover and cook on low 3 hours (high for 1.5 hours).
- Stir in corn, milk and (make a roux with cornstarch and water) cornstarch mixture. Stir and cook one more hour.
- 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.
Nutrition
Janice says
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.
The Shortcut Kitchen CH says
Sounds like he’s going to love this one too Janice! Enjoy!
Paige Billings says
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.
CentsLess Meals C says
So happy to hear that Paige!
Julie says
Too much thyme for me it overpowered
the soup. Wouldn’t make it again.
Very disappointing.
CentsLess Meals C says
Sorry to hear that Julie, we really love this chowder recipe. Did you use thyme leaves? Ground thyme can be stronger.
Tabitha says
What should I substitute with for a dairy free recipe?
CentsLess Meals C says
I’ve not tried this with dairy free ingredients, but maybe another reader has and can help Tabitha!
Janice says
A friend of mine has used coconut milk or cream for soup before. it does have a slight coconut taste but barely noticeable.
The Shortcut Kitchen CH says
Great tip Janice!
K says
Do you use dried thyme leaves or ground thyme?
CentsLess Meals C says
I’d use thyme leaves for this recipe K. Enjoy it!
Barbara says
Can you freeze leftovers?
CentsLess Meals C says
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!
Robin Hoff says
What size crockpot do you use?
Centsless Meals SN says
Hi Robin, we used a 6 QT crockpot for this recipe.