Slow Cooker Corn Chowder with Bacon
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Slow Cooker Corn Chowder with Bacon requires minimum preparation time and effort, throw everything in the crockpot and let it simmer to perfection.
Slow Cooker Corn Chowder with crispy bacon is my one of my favorite comfort foods, especially when all the hard work is done entirely by my slow cooker. All you have to do is add almost all the ingredients to the slow cooker and wait patiently for it to do it’s magic. You will be rewarded with a creamy, delicious chowder, that will warm you up during chilly days.
- You can cook this soup on the low or the high setting of your crockpot, all depends how much time you have. Sometimes I add it to the slow cooker on low (for 8 hours) in the morning, so I have it ready for dinner.
- If cooking on high, you need to cook the Slow Cooker Corn Chowder for 4 hours.
- The secret to great, creamy texture is using a combination of creamed corn and regular corn kernels.
- The soup freezes well, so if you want to make a big batch and freeze it, you should do so before stirring in the butter and cream. After thawing, you can heat the soup on the stove and stir in the butter and cream.
- I add the bacon in two batches, one with all the ingredients to simmer and the rest at the end, right before serving, it preserves the crispiness this way better.
Slow Cooker Corn Chowder with Bacon is a soul warming, delicious way to eat more soup. Made with minimal effort, this meal is such a time saver. The prep work is minimal, the slow cooker will simmer it to perfection, you will just have to make sure you adjust the seasoning properly at the end.
Tools/ingredients that I used to make the Slow Cooker Corn Chowder with Bacon:
- Crockpot – very reasonably prices and definitely a kitchen must have if you are busy.
- Creamed Canned Corn – I use it in only a few recipes, but it’s great to have a few cans on hand since they have a long shelf life.
- Whole Canned Corn – found it all grocery stores as well, you can also buy the frozen type and thaw before using in this recipe. Make sure you discard any excess of water.
- Dried Parsley – a kitchen staple, especially if you are into slow cooker recipes, also can be found in the Spice department of most grocery stores
- Dried Thyme – I like to have dried thyme on hand for many recipes, including different rubs and marinades, it adds a nice flavor
- Garlic Powder – no recipe in my house is made without garlic, unless we are talking about cake. Garlic powder is versatile and it will add a lot of flavor to your main dishes. Also, it’s a must have if you are cooking Slow Cooker Soups as fresh garlic will get all mush after so many hours of cooking.
- 1 large onion, chopped
- 2 lbs potatoes, chopped
- 3 tablespoons all-purpose flour
- 2 14-16oz cans of corn, drained
- 2 14-16oz cans of creamed corn
- 4 cups of chicken broth
- 2 cups of water
- 1 lb bacon, cooked and crumbled
- 1 teaspoon dried thyme
- 1 tablespoon dried parsley
- ½ tablespoon garlic powder*
- salt and fresh ground black pepper to taste
- 3 tablespoons butter, unsalted
- 1 cup heavy cream
- Add chopped potatoes and chopped onion to a 6 or 7qt slow cooker. Add the flour and toss gently to cover the veggies.
- Stir in the both types of corn, followed by dried thyme, parsley, garlic powder, black pepper and salt.
- Add the chicken broth and water, gently stir to combine. Lastly, stir in ½ of the cooked and crumbled bacon. Taste and adjust for sale and pepper if needed.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- Once done, If not freezing the soup, stir in butter, heavy cream and the remaining cooked bacon. Taste and adjust for salt and pepper.
- Garnish with extra bacon and fresh thyme - optional.
- Serve immediately!
Grab a spoon and add some extra bacon, you will love it!