Is it okay to use frozen or canned corn instead of fresh?

Absolutely—fresh corn gives the most vibrant flavor, but frozen (thawed) or even well-drained canned corn works when fresh isn’t available. Just skip the cob scraping step.

Can I make this dairy-free?

Yes! Use olive oil instead of butter (or your favorite vegan spread), and swap in a dairy-free cream alternative like coconut milk or plant-based cream.

Does this chowder work in an Instant Pot?

You can definitely adapt it for an Instant Pot. Sauté the aromatics first, then pressure cook on HIGH for about 10 minutes, quick release, and blend as usual.

Can I use pre-cooked bacon?

Pre-cooked bacon works perfectly as a topping—just warm and crumble it before adding to your bowls.

Crock Pot Corn Chowder Recipe

Creamy, comforting, and loaded with fresh flavor, Crock Pot Corn Chowder is the inviting bowl of goodness every busy weeknight deserves. It’s the ultimate set-it-and-forget-it meal: you toss everything into your slow cooker, walk away, and return to a delicious, hearty chowder that completely delivers on flavor and texture. Imagine sweet summer corn mingling with rich cream, smoky bacon, and a hint of thyme—all softly thickened by tender potatoes. This easy chowder will satisfy everyone at the table and requires next to no effort, making it a top pick when life gets hectic.

Why You’ll Love This Recipe

Effortlessly Easy: Just chop, dump, and let your slow cooker handle the rest. Perfect for days when you want something cozy but don’t have the energy for complicated steps.
Big, Comforting Flavors: The sweetness of fresh corn really shines next to the creamy broth, while bacon and a whisper of thyme add a savory depth.
Hearty and Satisfying: Thanks to potatoes and carrot, it’s filling enough to stand alone as a meal, but still feels light and fresh.
Flexible for Any Kitchen: Whether you need to use up fridge staples or you want to experiment with flavors, this chowder adapts easily (and deliciously!).

Ingredients You’ll Need

Here’s what makes this chowder magic—and tips for using, swapping, or maximizing each ingredient:

Fresh Corn: The star. Sweet, crisp, and brings unbeatable summer freshness. Using the back of a knife to scrape the cobs releases extra “corn milk” for added flavor.
Chicken Broth: Adds savory backbone. Use a low-sodium variety if you want to control salt.
Carrot: For subtle sweetness, texture, and color.
Russet Potatoes: Creamy and starchy, these help thicken the chowder naturally.
Sweet Onion: Delivers aromatic sweetness that melds with the corn.
Garlic Cloves: Adds an earthy depth—smash them for mellow flavor.
Salt & Black Pepper: Basics for balance. Adjust to your taste!
Red Pepper Flakes: A subtle pop of heat. Skip it if you’re spice-averse, or increase for more kick.
Thyme: Fresh or dried works; gives classic, comforting flavor.
Butter: Just a touch enriches each bite, helping vegetables meld into the broth.
Heavy Cream: Patience, this is what makes it so lusciously creamy.
Thick-Cut Bacon: Smoky, salty and provides a lovely crunchy topping.
Sliced Green Onions: Essential for color and a fresh finish on top.

Tip: Out of chicken broth? Vegetable broth works too!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of this chowder is how easily it adapts to your kitchen and your cravings. Try a few of these twists:

Vegetarian Version: Omit bacon and use vegetable broth. Stir in smoked paprika for a hint of richness.
Extra Veggies: Toss in diced bell pepper, celery, or even zucchini for added color and nutrition.
Cheesy Upgrade: Swirl in a handful of shredded cheddar or pepper jack just before serving for gooey goodness.
Seafood Twist: Add cooked, chopped shrimp or lump crab for a coastal vibe.
Herb Explosion: Swap thyme for fresh basil, parsley, or chives if you’re feeling adventurous!
Spice It Up: A dash of hot sauce or a larger pinch of red pepper flakes brings some real heat.

How to Make Crock Pot Corn Chowder

Step 1: Prep the Corn

Start by cutting the kernels off the cobs. Don’t skip scraping the cobs with the back of your knife—this “corn milk” makes the flavor extra rich and sweet.

Step 2: Fill the Crock Pot

Add corn kernels to the slow cooker along with the reserved corn milk. Pile in carrots, potatoes, onion, garlic, broth, salt, pepper, red pepper flakes, and thyme. Scatter over the butter.

Step 3: Cook Low and Slow

Cover and let your slow cooker work its magic on LOW for 6 hours. This gives the veggies time to soften and the flavors to blend.

Step 4: Blend for Creaminess

Once everything’s tender, scoop out about half the chowder and blend until creamy. This step thickens the soup while leaving some satisfying texture. Use an immersion blender for convenience, but stop early so you keep some chunky bites too.

Step 5: Finish with Cream

Stir the heavy cream into your now-creamy chowder for luxurious body and a smooth finish.

Step 6: Top and Serve

Ladle the chowder into bowls and crown it with crispy bacon and bright green onions. Dig in!

Note: You can prepare the bacon ahead for a faster finish.

Pro Tips for Making the Recipe

Scrape the Cobs: Don’t toss the cobs after cutting off the corn! Scraping out the corn milk is worth the extra minute for more flavor.
Don’t Over-Blend: Purée just half of the soup. This ensures a thick, chowder-like feel without losing the beloved texture of whole corn and potatoes.
Finish with Cream: Stir in the cream right at the end rather than cooking it for hours. It makes for silkier chowder.
Make It Ahead: This soup only gets better as it sits, so don’t be afraid to prepare it in advance.

How to Serve

Corn chowder is wonderfully flexible when it comes to serving. Here are some favorite pairings and presentations:

Classic Bowls: Ladle into deep bowls, topped with crumbled bacon and a sprinkle of green onions.
Bread Sides: Pair with warm, crusty bread, homemade biscuits, or soft rolls to mop up every last drop.
Light Salad: For a fresh counterpoint, try a crisp green salad with zingy vinaigrette on the side.
For Brunch: Serve smaller portions alongside scrambled eggs or a frittata for a hearty weekend treat.

Tip: Jazz it up with a sprinkle of shredded cheese, a dollop of sour cream, or a few dashes of hot sauce.

Make Ahead and Storage

Storing Leftovers

Cool chowder completely, then transfer to airtight containers. It keeps beautifully in the fridge up to 4 days.

Freezing

Corn chowder freezes well! Just leave out the cream until reheating for the best texture—add fresh when ready to eat.

Reheating

Warm gently on the stove over medium-low heat or in the microwave, stirring occasionally and adding a splash of broth or cream if needed to restore silky texture.

FAQs

Is it okay to use frozen or canned corn instead of fresh?

Absolutely—fresh corn gives the most vibrant flavor, but frozen (thawed) or even well-drained canned corn works when fresh isn’t available. Just skip the cob scraping step.
Can I make this dairy-free?

Yes! Use olive oil instead of butter (or your favorite vegan spread), and swap in a dairy-free cream alternative like coconut milk or plant-based cream.
Does this chowder work in an Instant Pot?

You can definitely adapt it for an Instant Pot. Sauté the aromatics first, then pressure cook on HIGH for about 10 minutes, quick release, and blend as usual.
Can I use pre-cooked bacon?

Pre-cooked bacon works perfectly as a topping—just warm and crumble it before adding to your bowls.

Final Thoughts

There’s nothing quite like coming home to a bubbling slow cooker full of creamy, comforting Corn Chowder—especially one as easy and rewarding as this recipe. It’s a weeknight wonder, just begging you to dig in and let every spoonful warm you from the inside out. Give this chowder a try and you’ll quickly see why it’s such a crowd-pleaser—no matter the season or the schedule. Enjoy!

Crock Pot Corn Chowder Recipe

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Author: Lisa
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Yield: 6 servings 1x
Category: Main-course
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

This easy Crock Pot Corn Chowder is a creamy, flavorful comfort food made with fresh corn, potatoes, carrots, and a savory blend of aromatics. Slow-cooked to perfection, the chowder achieves a rich texture from blending and a decadent finish with heavy cream. Topped with crispy bacon and green onions, this dish is perfect for a hearty meal any time of year.

Instructions

Prepare the Corn: Cut the kernels from the corn cobs and place them in a 6-quart crock pot. Using the back of your knife, scrape the remaining corn ‘milk’ from the cobs and add to the pot for extra flavor.
Add Vegetables and Seasoning: Add the chicken broth, diced carrot, chopped potatoes, chopped onion, smashed garlic, salt, black pepper, red pepper flakes, and thyme to the crock pot. Stir gently to combine the ingredients evenly.
Add Butter: Scatter the slivers of butter over the top of the mixture for a rich flavor as it cooks.
Slow Cook: Cover and cook the chowder on LOW for 6 hours, allowing the flavors to develop and the vegetables to become tender.
Blend for Creaminess: Remove half of the chowder and let it cool slightly. Then blend until smooth in a blender, or use an immersion blender in the crock pot to blend about half of the chowder, creating a creamy base while leaving some texture.
Add Cream: Stir in the heavy cream thoroughly for a luxurious finish. Taste and adjust seasoning as needed.
Serve: Ladle the chowder into bowls and top each serving with crumbled bacon and sliced green onions for a delicious, colorful garnish.