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Bowl of corn chowder topped with bacon and onion
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Slow Cooker Corn Chowder

Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes

Equipment

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.