This slow cooker corn chowder recipe is a staple in my house. It’s warm and creamy, and it’s super easy to make. I love it because it’s so versatile—the recipe can be made with fresh corn or frozen, and it tastes great either way! If you have any leftover corn on the cob lying around, feel free to use that instead of frozen.
You can make this delicious, no-fuss corn chowder with just a few simple ingredients and a few hours to spare. It’s perfect for cold nights when you want something warm and hearty but don’t want to spend all evening hovering over the stove.
This recipe comes together in about 20 minutes, and the rest is just waiting for it to cook itself! That’s right—you’re going to let your slow cooker do all of the work while you sit back, relax, and watch your favorite show.
If you love corn, then this is the perfect dish for you.
Ingredients to Make Corn Chowder
- Corn on the cob
- Potatoes (I use Yukon)
- Bacon
- Chicken stock
- Onion, red and white
- Lime
- Garlic
Equipment to Make Corn Chowder
- Sharp knife or corn peeler
- Rimmed bowl
- Crockpot
How to Make Slow-Cooked Corn Chowder
Shuck corn and remove silks as best you can. Skip this part if you are using frozen.
Using a sharp knife cut the end of the cob off so it can be held upright on the cutting board. Slice kernels off the cob in strips, working around until all are removed. Be careful not to slice into the cob.
Once the kernels have been removed, milk each cob along the edge of a bowl to extract all of the juice.
Put all ingredients into the crock pot and cook on low for 6 hours.
Use an immersion blender and smooth the soup out.
This slow-cooked corn chowder is the perfect way to warm up on a cold day or even when it’s not so cold outside—you’ll feel like you’re in front of your own fireplace with this homemade soup!
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Equipment
- 1 Slow Cooker
- 1 Corn Peeler (or use a knife)
Ingredients
- 12 ears fresh yellow corn about 3 lb., divided
- 2½ cups chicken stock
- 2 medium-size russet or yukon potatoes about 1 ½ lb., peeled and chopped
- 1 small yellow onion about 5 oz., chopped
- 4 thyme sprigs
- 3 garlic cloves smashed
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup heavy cream
Garnish
- 4 thick-cut bacon slices cooked and crumbled
- ½ cup finely chopped red onion from 1 small onion
- 2 tablespoons chopped fresh chives
- 2 tablespoons fresh lime juice from 1 large lime
Instructions
- Cut corn kernels from cobs using a sharp knife or corn kernel peeler. Reserve 1 cup corn kernels. Place remaining corn kernels in a 5- to 6-quart slow cooker. Working over a rimmed pan, scrape cobs to release all juices from cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.
- Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.
- Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.
- Remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide evenly among 6 bowls; top evenly with fresh corn topping.
