Skip to Content

Slow Cooker Corn Chowder with Bacon

This post may contain affiliate links. Please see my full Disclosure Policy for details.

Wholesome ingredients added to the crockpot make corn chowder a delicious, comfort food classic! Sweet kernels of fresh corn, smoky green chilis, and a rich creamy broth simmer away without heating up the kitchen.

It’s perfection in a crockpot and it will be waiting for you when you walk in after a long day.

Since sweet corn is Illinois’ official vegetable, I just had to make a soup recipe to share. Even better that it cooks in the crockpot!

Sweet Corn Chowder

Our house is surrounded by corn this year, which makes for a pretty backdrop. On a hot summer’s day if the breeze is just right,, you can hear the corn rustling and moving.

Some people say you can hear the corn grow. It’s never quiet enough around here for me to notice.

But as you drive by miles and miles of corn in the midwest, keep this in mind…

Only one percent of the corn grown in the United States is sweet corn. That’s the kind you can pick, cook and eat! The rest is used to make other goods.

You can read more about sweet corn vs field corn from my friends at IL Farm Bureau Partners.

For this recipe, it’s sweet corn chowder all the way, baby!

Our neighbors grow sweet corn so I just cruise by their place and pick up a dozen or two when I need them. It’s sweet, delicious and fresh!

Ingredients for Corn Chowder

This soup definitely has a decadent vibe, but the good news is, it’s made with real ingredients! We’re talking about:

  • fresh sweet corn husked and silks removed. Trim the ends and cut the kernels off of the cob. Save the cobs for the soup! They’ll add an extra layer of flavor and also help top thicken it with natural starch.
  • 2 cups whole milk – We drink whole milk so we always have this in our fridge. If you must use 2%, you do you but I don’t recommend using skim in this recipe. It won’t lend the body to the soup that we’ll want!
  • 2 cups chicken broth – or vegetable broth if you prefer (or have an open box in your fridge to be used!)
  • 7 oz canned chopped green chiles – When I see these in the Hispanic section of the market (alongside my favorite taco ingredients) they come in 4.5 ounce cans. You’ll need two of them, then!
  • 2 large carrots chopped
  • 1/2 onion chopped
  • 2 Tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp cornstarch (optional). This helps to thicken the soup a bit more

Everything but the corn starch goes into the pot at once!

Corn Chowder Variations

If it’s not sweet corn season when you’re making this, you can substitute about four cups of frozen corn or the equivalent of canned corn.

Personally, I’m not a canned corn lover, but you do whatever works for you!

The green chiles lend a very subtle spice. If you’re not a fan of spicy foods, you can cut back on them. They’re not super spicy at all!

Want a spicier soup? Add a few jalapeños to individual bowls or as it cooks for even more heat!

Try this corn chowder recipe and let me know what you think in the comments below!

Other Sweet Corn Recipes

Slow Cooker Soup Recipes

made with love, Deanne
Yield: 8 servings

Slow Cooker Corn Chowder with Bacon

Corn Chowder
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes


  • 6 ears sweet corn, husked, silks removed and cut off the cob (save the cobs for the soup!)
  • 2 cups whole milk
  • 2 cups chicken broth
  • 7 oz canned chopped green chiles
  • 2 large carrots, chopped
  • 1/2 onion, chopped
  • 2 Tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp cornstarch
  • 2 slices cooked bacon, chopped (for topping)


  1. Remove the husks and silks from the corn. Cut the kernels from the corn and add to the slow cooker. Add the corn cobs.
  2. Add whole milk, broth, chopped green chiles, carrot, onion, butter, salt and pepper to the slow cooker.
  3. Cook on low for 7-8 hours.
  4. Remove 1/4 cup of the liquid from the soup and place in a small bowl. Whisk reserved cornstarch into the reserved liquid and mix together. Add the cornstarch mixture back into the soup and allow to cook for 30 minutes.
  5. Use a ladle to spoon into bowls. Top with cooked chopped bacon if desired. Yes please!!



Frozen or canned and drained sweet corn can be substituted if sweet corn is not in season. You'll need about 4 cups total. 

Vegetable broth can be substituted for chicken broth


To make a creamier soup, use an immersion blender to chop some of the soup before serving.


**Calorie content does not include optional bacon. It's optional but highly recommended!

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Calories: 88Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 14mgSodium: 667mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 3g

Tried this Recipe? Tag me Today!

Mention @ThisFarmGirlCooks or tag #thisfarmgirlcooks!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe