Slow Cooker Corn Chowder with Bacon requires minimum preparation time and effort. Just throw everything in the crock pot and let it simmer to perfection.
We love making Slow Cooker dishes on our blog, and this soup is among our favorite.
Slow Cooker Corn Chowder with Bacon Recipe
Slow Cooker Corn Chowder with crispy bacon is one of my favorite comfort foods, especially when all the hard work is done entirely by the slow cooker. All you have to do is add the ingredients to the slow cooker and wait patiently for it to do it’s magic. Made with minimal effort, this meal is such a time saver. You will be rewarded with a creamy, delicious chowder, that will warm you up during chilly days.
Slow Cooker Corn Chowder Recipe Tips:
- You can cook this soup on the low or the high setting of your crock pot, depending on how much time you have. Most of the time I add it to the slow cooker on low and cook it for for 8 hours.
- Also, if cooking on high setting, 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.
- 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.
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Can I use vegetable broth instead of chicken broth?
Absolutely. You can substitute the chicken broth with vegetable or beef broth based on your preference. The result will be the same, you will have a delicious and aromatic soup!
How to make homemade vegetable stock?
- First, heat oil in a large stockpot over medium-high heat.
- Then, add the garlic, onions, celery, and carrots to it.
- Cook until softened, for about 5-8 minutes, while stirring often.
- Next, add the water, frozen vegetable scraps, bay leaves, parsley, thyme, salt and pepper.
- Reduce heat to low and simmer, partially covered, for 45 minutes.
Can you freeze Slow Cooker Corn Chowder Soup?
The soup freezes well. If you want to make a big batch and freeze it, you should do so before stirring in the butter and cream. I recommend using quart bags for this soup. Use a cup to transfer the soup from the pot into the bag. Squeeze out excess air and seal the bags. The bags can nicely be stored in the freezer for up to 3-4 months. To thaw the soup, remove it from freeze the night before serving, or put the sealed soup bag in warm water to thaw it faster. After thawing, you can heat the soup on the stove and stir in the butter and cream.
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.
Prep time: 15 minutes Cook time: 8 hours Total time: 8 hrs 15 mins
- 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 chicken broth
- 2 cups water
- 1 lb bacon (cooked and crumbled)
- 1 teaspoon dried thyme
- 1 tablespoon dried parsley
- 1/2 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 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 1/2 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!