This Slow Cooker Corn Chowder with Bacon combines fresh sweet corn, tender potatoes, cream-style corn, and smoky bacon in a rich, creamy broth. Let it simmer in the crockpot all day, blend a small portion for body, and finish it with evaporated milk for an easy bowl of comfort food.
There is a brief and beautiful window each summer when sweet corn is everywhere. It's in roadside stands, the back of pickup trucks, and, if you live around here, possibly stacked in your garage waiting for someone to help process it.
This slow cooker corn chowder is one very delicious way to put it to use.
Fresh corn kernels, potatoes, cream-style corn, and a few stripped corn cobs cook slowly in a savory broth until everything is tender. Blending just a small portion gives the chowder a creamy base while preserving all the good texture. The evaporated milk makes it even richer and smoother, and crispy bacon adds a salty finish that balances the sweetness of the corn.
Yes, you're going to put the bare corn cobs in the slow cooker. Trust me on this one.
Pick This Recipe If
- Sweet corn season has taken over your kitchen.
- You want a slow cooker soup that doesn't require much hands-on work.
- You love creamy chowder but still want plenty of texture.
- You need a recipe that can also be made with frozen corn during the colder months.
And as we know, bacon makes everything better.
Why You'll Love This Crockpot Corn Chowder
This isn't a bowl of vegetables floating around in a thin cream broth. It has layers of flavor and texture in every spoonful, and that contrast is really the whole point: fresh corn kernels that still have a little bite, cream-style corn for sweetness and body, tender Yukon Gold potatoes, and a broth made creamy by blending just a portion of the soup. Every spoonful gives you a little of both smooth and chunky.
Then there's the bacon. Its salty, smoky flavor is exactly what all that naturally sweet corn needs.
Best of all, the slow cooker does most of the work. Once the ingredients are prepped, everything can simmer away while you tend to the rest of your day. Around here, that's usually plenty.
Ingredients You'll Need
Here's what goes into this slow cooker corn chowder:
- Evaporated milk: Stirred in at the end for a rich, smooth finish. It's optional, but it's what gets you the richest bowl.
- Fresh sweet corn: You'll need about six ears or four cups of kernels. Save the stripped cobs because they cook right along with the soup.
- Bacon: Half is stirred into the finished chowder and the rest is saved for topping.
- Yellow onion and carrots: These add savory flavor and a little natural sweetness.
- Yukon Gold potatoes: They hold their shape well while becoming creamy and tender.
- Chicken broth: This creates the savory base. Swap in vegetable broth if that's what you've got.
- Cream-style corn: It adds another layer of corn flavor and helps give the chowder body.
- Worcestershire sauce: Just a teaspoon adds a subtle savory depth. You probably won't notice it's there, but you'd miss it if it wasn't.
- Salt, pepper, and dried thyme: Simple seasonings let the sweet corn remain the star.
The Secret to More Corn Flavor
Don't throw away those corn cobs!
After cutting the kernels from the ears, place the stripped cobs right in the slow cooker. As the chowder cooks, the cobs release extra sweetness and fresh corn flavor into the broth.
It's a simple step, but it makes a noticeable difference. Just remember to remove and discard the cobs before blending the soup.
farm girl tip
Cutting Corn Off the Cob
Cutting fresh corn from the cob can get messy. Stand the corn upright in the center of a Bundt pan and slice downward. The pan helps hold the cob steady while catching most of the kernels.
How to Make Slow Cooker Corn Chowder
Prepare the corn and bacon
Cut the corn kernels from the cobs and place the kernels and stripped cobs in the slow cooker.
Cook the chopped bacon in a skillet until crisp. Transfer it to a paper towel-lined plate and reserve one tablespoon of the bacon drippings.
If you already keep make-ahead bacon in the refrigerator or freezer, this is an excellent time to put it to work. Swap in butter for the bacon drippings if you need to.
Fill the slow cooker
Add the bacon drippings, onion, carrots, potatoes, chicken broth, cream-style corn, green chiles, Worcestershire sauce, salt, pepper, and thyme.
Give everything a stir, cover the slow cooker, and cook on LOW for 7–8 hours. The chowder is ready for the next step when the potatoes and carrots are tender.
Blend a small portion
Remove and discard the corn cobs.
Use an immersion blender to blend about a fifth of the chowder. Move the blender around only a small section of the slow cooker so you don't accidentally blend all the potatoes and corn.
You want enough blended in to make the broth thick and creamy while leaving plenty of whole corn kernels, carrots, and potato pieces behind.
If you don't have an immersion blender, carefully transfer about two cups of soup to a regular blender. Blend until smooth, then stir it back into the slow cooker.
Add the creamy finish
At this point, the soup is thick enough to eat without adding any milk. It will still taste delicious, just a little lighter and looser.
For the richest and smoothest chowder, stir in the evaporated milk. Add half of the cooked bacon, cover, and let everything warm together for another 20–30 minutes.
Taste and add more salt or pepper if needed, then serve with the remaining bacon sprinkled over the top.
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Do I Have to Add Evaporated Milk?
No. After blending a portion of the corn and potatoes, the soup has enough body that you can skip the dairy and it'll still taste great.
But I'd add the evaporated milk if you want a richer, smoother chowder. It rounds out the broth without covering up the flavor of the corn.
Evaporated milk is also a practical choice for slow cooker soups because it's less likely to separate than regular milk.
Can I Use Frozen Corn?
Absolutely. Substitute four cups of frozen corn for the six ears of fresh corn. You can add it to the slow cooker without thawing it first.
You won't have the cobs to simmer in the broth, so the corn flavor may be slightly less intense, but the cream-style corn keeps every bowl plenty sweet.
Freezing local sweet corn is a wonderful way to enjoy it long after summer has ended. My step-by-step guide for how to freeze sweet corn will help you stock the freezer while corn is plentiful.
Fresh, Frozen, or Canned Corn
Fresh corn produces the strongest sweet corn flavor, especially because you can cook the cobs with the soup. Frozen corn makes this an easy cold-weather recipe, while canned corn is a convenient pantry option.
- Fresh corn: Use six ears, yielding approximately four cups of kernels.
- Frozen corn: Use four cups; no need to thaw.
- Canned corn: Use about three 15-ounce cans, drained well.
No matter which option you use, keep the can of cream-style corn in the recipe. It brings a different texture from the individual kernels and helps thicken the chowder.
What to Serve with Corn Chowder
This chowder is hearty enough to stand on its own, especially with potatoes and bacon in the mix. Serve it with oyster crackers, crusty bread, or a simple sandwich for a cozy meal.
You can also set out shredded cheddar, green onions, parsley, extra bacon, or crackers and let everyone finish their own bowl. That is usually the easiest way to keep the whole table happy.
Slow Cooker or Instant Pot?
This recipe is for the days when you want dinner simmering away in the crockpot. It's a classic corn chowder without chicken, so the sweet corn, creamy broth, potatoes, and bacon can take center stage.
Need something heartier, and want it on the table faster? Try my Instant Pot Chicken Corn Chowder instead. That version includes chicken and cooks under pressure, making it a filling weeknight dinner for a different kind of night than this one.
Storage and Reheating
Store leftover corn chowder in an airtight container in the refrigerator for up to four days.
Reheat it gently on the stovetop over medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave. If the chowder thickens in the refrigerator, stir in a splash of broth or milk until it reaches the consistency you prefer.
Avoid boiling the chowder once you've added the evaporated milk.
Can Corn Chowder Be Frozen?
Dairy-based soups can sometimes separate or become grainy after freezing. For the best results, freeze the chowder before adding the evaporated milk.
Cool the chowder completely, transfer it to a freezer-safe container, and freeze for up to three months. Thaw it overnight in the refrigerator, reheat gently, and stir in the evaporated milk shortly before serving.
Farm Girl Tips
Wait until the chowder is finished before adding extra salt. The broth, bacon, and Worcestershire sauce already bring plenty of salt.
Don't throw away the stripped corn cobs. Simmering them in the broth is the easiest way to add even more fresh corn flavor.
Blend only a small portion of the soup. The contrast between the smooth broth, tender potatoes, cream-style corn, and whole kernels is what makes this chowder so good.
The green chiles add flavor, not noticeable heat.
For a lighter chowder, leave out the evaporated milk. For the richest, smoothest result, add the full can.
Save time by preparing the bacon ahead and storing it in the refrigerator or freezer.
Other Sweet Corn Recipes
Slow Cooker Soup Recipes
Recipe
Slow Cooker Corn Chowder with Bacon
Ingredients
Method
- Cut the kernels from the ears of corn and place them in the slow cooker. Reserve the stripped corn cobs and add them to the slow cooker with the kernels.
- Cook the chopped bacon in a skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate. Reserve 1 tablespoon of the bacon drippings.
- Add the reserved bacon drippings, onion, carrots, potatoes, chicken broth, cream-style corn, green chiles, Worcestershire sauce, salt, pepper, and thyme to the slow cooker. Stir to combine.
- Cover and cook on LOW for 7–8 hours, or until the potatoes and carrots are tender.
- Carefully remove and discard the corn cobs.
- Use an immersion blender to purée approximately 20 percent of the chowder, leaving plenty of corn kernels and pieces of potato intact. Alternatively, carefully blend about 2 cups of soup in a countertop blender and stir it back into the slow cooker.
- Stir in the evaporated milk and half of the cooked bacon. Cover and cook on LOW for another 20–30 minutes, or until heated through.
- Taste and adjust the salt and pepper as needed. Ladle the chowder into bowls and top with the remaining bacon. Add green onions, cheddar cheese, parsley, or oyster crackers if desired.
Farm Girl Tips
- Fresh corn substitute: Replace the fresh corn with 4 cups frozen corn. Add it directly to the slow cooker without thawing.
- Canned corn substitute: Use approximately three 15-ounce cans of corn, drained.
- Without evaporated milk: The partially blended chowder can be served without the evaporated milk. It will be slightly lighter but still creamy.
- Using prepared bacon: If using make-ahead cooked bacon, substitute 1 tablespoon butter for the reserved bacon drippings.
