Name: Delicious Slow Cooker Corn Chowder Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 1 cup heavy cream; 1 large yellow onion, diced; 1 tsp dried thyme (or 2 tsp fresh thyme); 1 tsp salt; ½ tsp black pepper; 2 tbsp all-purpose flour (optional, for thickening); 2 tbsp butter; 3 cloves garlic, minced; 4 cups fresh or frozen corn kernels; 4 cups low-sodium chicken broth; 4 medium russet or Yukon Gold potatoes, diced; 6 slices thick-cut bacon, cooked and crumbled; Optional: chopped fresh parsley for garnish

This creamy, hearty slow cooker corn chowder soup bursts with sweet corn, tender potatoes, and savory bacon, creating a comforting meal perfect for chilly days. With minimal prep, this rich, flavorful dish simmers to perfection, filling your home with a cozy aroma that everyone will love.

Why You’ll Love This Recipe

This slow cooker corn chowder is a game-changer for busy days, offering a hands-off approach to a soul-warming meal. The combination of sweet corn, creamy broth, and smoky bacon delivers a symphony of flavors that’s both comforting and satisfying. It’s versatile, allowing for easy ingredient swaps to suit dietary needs or preferences. Whether you’re feeding a family or meal-prepping for the week, this recipe is forgiving and beginner-friendly, requiring minimal effort for maximum flavor. The slow cooker does all the work, blending the ingredients into a velvety, rich soup that’s perfect for cozy evenings or gatherings with friends.

Recipe Tips and Tricks

Use Fresh Corn When Possible: Fresh corn off the cob enhances sweetness and texture, but frozen or canned work well too.
Crisp Bacon Separately: Cook bacon beforehand to maintain its crunch as a garnish rather than letting it soften in the slow cooker.
Blend for Desired Consistency: Use an immersion blender for a partially smooth texture, leaving some chunks for heartiness.
Adjust Seasoning at the End: Taste and tweak salt, pepper, or thyme after cooking, as flavors intensify during simmering.
Add Cream Last: Stir in heavy cream or milk just before serving to prevent curdling and ensure a silky finish.

Yield: Serves 6

Delicious Slow Cooker Corn Chowder Soup

Creamy slow cooker corn chowder with sweet corn, potatoes, and bacon—perfectly comforting and easy for any cozy meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

1 cup heavy cream
1 large yellow onion, diced
1 tsp dried thyme (or 2 tsp fresh thyme)
1 tsp salt
½ tsp black pepper
2 tbsp all-purpose flour (optional, for thickening)
2 tbsp butter
3 cloves garlic, minced
4 cups fresh or frozen corn kernels
4 cups low-sodium chicken broth
4 medium russet or Yukon Gold potatoes, diced
6 slices thick-cut bacon, cooked and crumbled
Optional: chopped fresh parsley for garnish

Instructions

Cook the Bacon: In a skillet over medium heat, cook bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate, crumble, and set aside. Reserve 1 tbsp bacon fat for extra flavor.
Prepare the Slow Cooker: Place diced potatoes, corn kernels, onion, garlic, thyme, salt, and pepper in the slow cooker.
Add Broth: Pour in the chicken broth, ensuring the vegetables are fully submerged. Add the reserved bacon fat for richness.
Set and Cook: Cover and cook on low for 6 hours or high for 3 hours, until potatoes are tender.
Thicken the Chowder: If a thicker consistency is desired, mix flour with ¼ cup cold water to make a slurry. Stir into the chowder.
Blend for Texture: Use an immersion blender to blend about half the soup, leaving some chunks for a hearty texture.
Add Cream: Stir in heavy cream and butter, heating through for 10 minutes on low. Taste and adjust seasoning.
Incorporate Bacon: Stir in half the crumbled bacon, reserving the rest for garnish.
Serve Warm: Ladle the chowder into bowls, topping with bacon crumbles and fresh parsley for a pop of color.
Enjoy the Comfort: Serve with crusty bread or crackers for a cozy, satisfying meal everyone will love!

Notes

For a lighter version, substitute heavy cream with half-and-half or whole milk, but expect a slightly thinner texture.
If using canned corn, drain and rinse to remove excess sodium before adding to the slow cooker.
To avoid curdling, ensure the cream is added at the end and not cooked on high heat.
This recipe is forgiving—feel free to adjust vegetables or seasonings to your taste!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 476Total Fat 25gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 10gCholesterol 67mgSodium 693mgCarbohydrates 53gFiber 5gSugar 8gProtein 15g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Corn: Fresh, frozen, or canned corn all work, but fresh corn kernels provide unmatched sweetness and a crisp bite.
Potatoes: Russet or Yukon Gold potatoes add starchiness for a creamy texture; dice them evenly for consistent cooking.
Bacon: Thick-cut bacon offers a smoky depth; opt for nitrate-free if preferred, and reserve some for garnish.
Heavy Cream: This creates the chowder’s signature richness; use full-fat for decadence or half-and-half for a lighter option.
Chicken Broth: Low-sodium broth allows better control over seasoning; vegetable broth works for a vegetarian version.
Onion and Garlic: These aromatics build a flavorful base; yellow onions are ideal for their mild sweetness.
Thyme: Fresh or dried thyme adds an earthy note; use sparingly to avoid overpowering the dish.

Variations and Substitutions

For a vegetarian version, skip the bacon and use vegetable broth, adding smoked paprika for depth. Swap heavy cream for coconut milk for a dairy-free, slightly tropical twist. For a spicier kick, add diced jalapeños or a pinch of cayenne pepper. You can replace potatoes with cauliflower for a low-carb option or toss in diced carrots or celery for extra veggies. If fresh corn isn’t available, frozen or canned corn is a convenient substitute without sacrificing flavor. For a protein boost, stir in shredded chicken or white beans toward the end of cooking.

Storage Options

Store leftover corn chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent separation. For longer storage, freeze in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating. Avoid boiling when reheating to maintain the creamy texture.