This Slow Cooker Creamy Corn Chowder is the ultimate comfort food, blending crispy bacon, tender potatoes, and sweet corn in a creamy, flavorful broth. It’s an easy, hands-off recipe that’s perfect for busy days, letting your slow cooker do all the work. Rich and satisfying, this chowder makes for a hearty meal that everyone will love.

Ingredients

6 slices bacon, chopped
1 onion, diced
3 cloves garlic, minced
3 cups frozen corn
3 medium potatoes, peeled and diced
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon paprika
1 cup heavy cream
Salt and pepper to taste
Chopped fresh parsley, for garnish

Directions

In a skillet, cook the bacon until crispy. Remove and set aside.
In the same skillet, sauté the diced onion and minced garlic until softened, about 5 minutes.
Transfer the sautéed onion and garlic to the slow cooker. Add the cooked bacon, frozen corn, diced potatoes, chicken broth, dried thyme, and paprika. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
Stir in the heavy cream and season with salt and pepper to taste.
Serve the chowder hot, garnished with chopped fresh parsley.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cooking Time: 6-8 hours (slow cook) or 3-4 hours (high cook)
Total Time: 6 hours 15 minutes

Variations

Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken broth for a vegetarian-friendly version.
Add Cheese: Stir in shredded cheddar cheese or a handful of Parmesan for an extra creamy and cheesy twist.
Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño for some heat.
Extra Veggies: Include additional vegetables like carrots, celery, or bell peppers for more texture and flavor.

Storage/Reheating

Store leftover corn chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chowder in a pot over medium heat, adding a splash of chicken broth or water if it thickens too much. You can also reheat individual portions in the microwave.

10 FAQs

Can I use fresh corn instead of frozen? Yes, fresh corn works well. Use about 4 cups of cut corn kernels from 4-5 ears of corn.
Can I make this chowder ahead of time? Absolutely! This chowder stores well and actually tastes even better the next day after the flavors have had time to meld.
Can I use half-and-half instead of heavy cream? Yes, you can use half-and-half, though the chowder will be slightly less rich and creamy.
What can I substitute for chicken broth? You can use vegetable broth or water for a lighter, vegetarian version.
How do I make this chowder thicker? To thicken the chowder, you can mash some of the potatoes in the slow cooker or add a tablespoon of cornstarch mixed with a little water.
Can I freeze this chowder? Yes, you can freeze the chowder. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Reheat gently on the stovetop.
How can I make this chowder dairy-free? Use coconut cream or another dairy-free cream alternative and non-dairy milk in place of the heavy cream.
Can I use a different type of potato? Yes, you can use any type of potato, such as Yukon gold or red potatoes. Just ensure they are peeled and diced.
Can I add meat to the chowder? Yes, you can add cooked chicken, ham, or sausage for a heartier chowder.
Can I cook this chowder on the stovetop? Yes, you can make this chowder on the stovetop by simmering all the ingredients in a large pot for about 30-40 minutes until the potatoes are tender. Stir in the cream and season at the end.

Conclusion

Slow Cooker Creamy Corn Chowder is an easy and comforting dish that is perfect for chilly days. The combination of bacon, potatoes, corn, and a creamy broth makes this chowder hearty and satisfying. With minimal prep time and the convenience of the slow cooker, it’s a dish that’s both delicious and easy to make. Whether enjoyed as a meal on its own or served with a side of crusty bread, this chowder is sure to become a family favorite.