Slow Cooker Corn Chowder with Bacon

Fresh corn, potatoes, cream-style corn, and crispy bacon come together in this rich and creamy slow cooker corn chowder. Simmering the stripped corn cobs with the soup adds an extra layer of fresh sweet corn flavor.

Prep Time20

Cook Time8 30

Total Time8 10

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

6 ears fresh sweet corn husks and silks removed
4 slices bacon chopped
1 medium yellow onion diced
2 medium carrots diced
3 medium Yukon Gold potatoes cut into ½-inch cubes
4 cups chicken broth
14.75 ounces cream-style corn
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried thyme
12 ounces evaporated milk

Optional Toppings

Chopped green onions
Shredded cheddar cheese
Oyster crackers
Fresh parsley

Instructions

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.

Cutting corn off the cob is super easy if you place the cob in the center of a bundt pan and trim from there. The kernels fall into the well of the pan and it works like a charm!

Farm Girl Tips

Ingredient Substitutions:

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.

For thicker chowder: Blend a slightly larger portion of the soup.

For thinner chowder: Stir in additional broth or milk until it reaches your desired consistency.

Storage: Refrigerate leftovers in an airtight container for up to four days.

Freezing: For the best consistency, freeze the chowder before adding the evaporated milk.

Nutrition