This incredible slow cooker corn chowder is the perfect comfort food that you can easily get prepared and have cooking in no time at all.
This dish cooks out to be creamy and packed full of flavor. The crispy bits of bacon, corn kernels, herbs and most of the vegetables will add a ton of flavor while the potatoes help bulk out the dish, so you’re able to feed quite a few people.
Corn chowder just like any soup is perfect on its own and doesn’t need any extras however if you’re looking for something to go with it then a good loaf of fresh bread is perfect. Just spread the bread with some butter and dip into the chowder for a combination that tastes truly-amazing.
This chowder will reheat nicely so make sure you keep the leftovers. It’s perfect for lunch the next day, and all you need to do is reheat in either a microwave or over the stove. Just make sure you store in the fridge as it contains ingredients that will spoil.
There are so many other types of soups that you can do in the slow cooker. For example, one of my all-time favorites is spiced pumpkin soup, and it’s the perfect soup for both the summer and winter.
If you love seeing slow cooker recipes done visually then be sure to check out the video below. It’s short, snappy, and straight to the point so it won’t chew up too much of your time.
Slow Cooker Corn Chowder Recipe
- 5 potatoes, peeled and cubed (~500g/1 lb.)
- 2 onions, chopped
- 2 carrots, diced
- 3 stalks celery, diced
- 2 tsp. garlic, crushed
- 2 cups, diced ham, or crispy bacon (~500g/1 lb.)
- 500g (1 lb.) corn kernels
- 1 tsp. parsley
- 1 tsp. thyme
- 2 cups chicken stock
- 2 cups evaporated milk
- 2 Tbsp. cornstarch
- In a slow cooker, add the potatoes, onions, carrots, garlic, bacon/ham, celery, corn kernels, parsley, thyme and the chicken stock.
- Cook on low for 6-8 hours or until the potatoes are tender.
- In a separate bowl, mix 2 Tbsp. of the evaporated milk with the cornstarch.
- Mix the cornstarch into the slow cooker. Once mixed in, stir in the rest of the evaporated milk.
- Cook for a further 15-30 minutes until heated and slightly thickened.
- Season to taste with salt & pepper.
- Serve & Enjoy
- It’s important not to add the evaporated milk at the start of cooking as dairy sometimes curdles after being heated for a very long time.
- You can swap the evaporated milk for something like cream for a much creamier chowder. Of course, this will make it slightly unhealthier but so much more delicious.
- There are a few different types of potatoes that you’re able to use for this chowder. For the best results, I recommend a white or yellow variety, but you can also try sweet potato instead.
- The cornstarch can be left out if you don’t mind your chowder being a little runny. Personally, I love it to be thick and smooth as it just goes down so well.
- You can add the bacon in raw, but for the best result I would fry it off first, so you get lovely crispy bits of bacon in the chowder.
This corn chowder is delicious, but you might be wondering how this will impact your diet. If this is the case, then you can find out all nutritional information you need below. Keep in mind adding any extras will change this.
It’s also important to note that I used an online tool to get the values below so they may not be 100% accurate.
If you’re not feeling like chowder, then something like flavor packed creamed corn might also take your fancy. It too is a delicious comfort food that’s just packed full of flavor and worth making if you have the free time.
I hope that you do enjoy this slow cooker corn chowder recipe. If you have a variation that makes this even better, then please don’t hesitate to let me know by leaving a comment below. Any other feedback is also much appreciated.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.