Cozy up with creamy and savory Crock-Pot Corn Chowder—a golden, one-bowl feast.
If you think soups, stews, or chowders are boring, it’s likely that you’ve never experienced corn chowder. Made even easier with a Crock-Pot, corn chowder is overflowing with chunky potatoes, sweet yellow corn, and tender bacon bits, all bathing in a creamy broth. Crock-Pot corn chowder is a thick, savory stew fit for the chilliest of weather, making it a staple in anyone’s kitchen.
While this golden dish takes over six hours to cook in the Crock-Pot, the wait is so worth it. If you start with step one in the morning, then by the evening you’ll have a yummy, nourishing soup with tasty pockets of sweet corn and smoky meat. Served with garlic bread or dinner rolls, Crock-Pot corn chowder is a surefire way to fill your family’s bellies and bring everyone together.
Is Crock-Pot Corn Chowder Healthy?
Crock-Pot corn chowder isn’t the healthiest dish around, but it does have some nutritious ingredients. Potatoes are a good source of essential nutrients (think potassium, fiber, and B vitamins) while sweet corn is rich in fiber and may help with digestive health. That being said, it’s a decently fatty soup thanks to bacon and heavy cream.
For a soup with lower fat content, try replacing pork bacon with turkey bacon. Heavy cream is a little tougher to substitute, but you can try combining milk with cornstarch or Greek yogurt to get the same thickness. For a totally vegetarian version, remove the bacon completely and use vegetable broth instead of chicken. You can also add even more vegetables like cauliflower, broccoli, celery, and carrots.
Why I Go “Coo-Coo” For Crock-Pots
There are many reasons to appreciate the Crock-Pot. A lot of the benefits of slow cooking show up in this very recipe—tender, melt-in-your-mouth potatoes, flavorful broth, and of course, the simmering scent of oregano and thyme which fills the whole house. Plus, they make for super easy meals—once you put everything in and set the temperature, you don’t have to do anything else until it’s ready. Some models even turn off automatically afterward. In my opinion, a Crock-Pot (or any slow cooker) is well worth the investment.
FAQs & Tips
Once your corn chowder has cooled to room temperature, it can be refrigerated in an airtight container for up to 5 days. Alternatively, you may freeze it in a freezer-safe container for 1-2 months. When you’re ready to eat it, make sure to thaw it in the fridge overnight before heating it up on the stove at medium heat. Stir it occasionally while it warms up. You’ll know it’s ready when it starts to simmer and those aromatic scents fill the kitchen.
Feel free to prep the veggies (or the entire recipe!) up to three days in advance. If you’re reheating chowder that’s already been cooked in the Crock-Pot, you can ditch the slow cooker and heat it up on the stove instead. Some chefs suggest that it’s even more flavorful in the following days. Plus, since this recipe yields such a big batch, you can make it at the beginning of the week and heat up to enjoy throughout.
Two major options come to mind: You can either add an extra tablespoon of cornstarch to the broth or blend all the ingredients together (minus the crumbled bacon and chopped chives for topping) until the soup becomes thick. If you go the second route, make sure to let the soup cool to room temperature before using an immersion blender to get a perfectly smooth texture.
Serving Suggestions
Garnish your bowl of Crock-Pot corn chowder with chopped chives, fresh parsley, or a crack of black pepper. If you’re craving more carbs, you can pair it with crunchy Garlic Toast, soft Potato Rolls, fluffy Sweet Potato Cornbread, or Easy Air-Fryer Biscuits. For a lighter and brighter side, you can opt for a savory Thanksgiving Salad, hearty Chicken Cobb Salad, or succulent Beet Greens. Whether it’s for lunch or dinner, Crock-Pot corn chowder can help you make the most of your meal.
Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes
Ingredients
- 1 medium onion diced
- 4 cups frozen corn kernels
- 1 1/2 pounds Yukon Gold potatoes diced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 4 1/4 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 2 1/2 tablespoons cornstarch
- Kosher salt to taste
- 5 slices bacon cooked and crumbled
- Chopped chives for garnish
Instructions
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In the Crock-Pot, combine onion, corn, potatoes, thyme, oregano, black pepper, and chicken broth. Stir to mix well.
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Cover and set the Crock-Pot to low. Cook for 6 hours or until the potatoes are tender.
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Whisk together the heavy cream and cornstarch until smooth. Stir into the Crock-Pot. Add salt and adjust other seasonings as needed.
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Add crumbled bacon. Cook on high for an additional 30 minutes until the chowder thickens. Serve topped with chopped chives.
Nutrition Info:
Calories: 385kcal (19%) Carbohydrates: 43g (14%) Protein: 12g (24%) Fat: 20g (31%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 0.02g Cholesterol: 46mg (15%) Sodium: 412mg (18%) Potassium: 859mg (25%) Fiber: 5g (21%) Sugar: 8g (9%) Vitamin A: 499IU (10%) Vitamin C: 26mg (32%) Calcium: 51mg (5%) Iron: 2mg (11%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
