Slow cooker corn chowder with creamed corn is an easy, comforting soup that mostly cooks itself. Sweet corn, potatoes, carrots, and onion simmer all afternoon with garlic, thyme, and smoked paprika, then a quick mixture of flour and half and half turns the broth into a thick, creamy chowder.
The recipe makes eight servings and needs about 15 to 25 minutes of hands-on time, depending on whether you cook bacon. Frozen corn keeps it simple and works all year, and a can of creamed corn gives the soup natural sweetness and body without any extra steps.
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Why This Works
Creamed corn is the secret to the texture of this slow cooker corn chowder. It thickens the broth as it cooks, and it adds a gentle sweetness that makes the soup taste like corn from start to finish. Whole kernels give the bites some chew, so the chowder is not just a smooth puree.
Dairy goes in late on purpose. Milk products can curdle or separate if they cook for hours, so the flour and half and half are whisked together and stirred in during the last 30 minutes. That short time is enough to thicken the soup and keep it silky.
Smoked paprika and thyme season the pot with a warm, savory note, and a bay leaf adds depth. Using low-sodium chicken stock gives you control over the salt, which matters when you add bacon and canned corn.
Ingredients
- 32 ounces frozen corn kernels, or 5 cups fresh
- 1 small onion, diced
- 4 medium potatoes, peeled and cubed
- 2 medium carrots, diced
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 can (15 ounces) creamed corn
- 4 cups low-sodium chicken stock
- 5 tablespoons all-purpose flour
- 1 cup half and half
- 1/2 pound bacon, cooked and chopped, optional
- 1/2 red bell pepper, chopped
- 2 tablespoons fresh parsley, chopped
How to Make Slow Cooker Corn Chowder
1. Prep the ingredients.
Dice the onion and carrots, peel and cube the potatoes, and mince the garlic. If you are using bacon, cook it until crisp, drain it, and chop it. Cut the potatoes into even pieces so they cook at the same rate.
2. Fill the slow cooker.
Add the corn, onion, potatoes, carrots, butter, garlic, bay leaf, thyme, salt, pepper, smoked paprika, creamed corn, and chicken stock to a 6 quart slow cooker. Stir well so the seasoning is evenly mixed.
3. Cook on high.
Cover and cook on high for 3 to 4 hours, until the potatoes and carrots are tender when pierced with a fork.
4. Add the thickener.
About 30 minutes before serving, whisk the flour and half and half together in a small bowl until the flour is fully dissolved with no lumps. Pour the mixture into the soup and stir.
5. Finish the chowder.
Stir in the bacon, if using, and the chopped red bell pepper. Cover and cook for 30 more minutes, until the soup is thick and hot.
6. Season and serve.
Remove and discard the bay leaf, stir in the parsley, and taste for salt and pepper. Ladle into bowls and serve hot.
How to Serve
Slow cooker corn chowder is a full meal with a little bread on the side. Southern fried cornbread hoecakes and Hatch chile cheese cornbread are both perfect for dipping. If you want something fresh alongside, add a bowl of creamy coleslaw, or serve the soup with cornbread made with creamed corn for a double corn dinner.
How to Store and Reheat
Let the slow cooker corn chowder cool slightly, then store it in airtight containers in the refrigerator for up to 3 days. Refrigerate leftovers within 2 hours of cooking.
Reheat on the stove over medium-low heat or in the microwave, stirring often, until hot all the way through. Do not use the slow cooker to reheat cold leftovers. Freezing is possible, but dairy based soups can change texture after thawing, so reheat gently and stir well.
Tips and Variations
Slow cooker safety matters for a soup that cooks for hours. The Clemson Home and Garden Information Center explains that a slow cooker is meant for cooking, not for reheating cold leftovers, so use the stove or microwave to bring leftovers to 165 degrees F.
For the best slow cooker corn chowder, keep the lid on as much as you can, since each peek lets heat escape and adds to the cook time. If your potatoes are not tender after 4 hours, give the soup a little longer before adding the flour mixture. Slow cookers vary, and the size of your potato pieces matters.
For a thicker chowder, mash a few potatoes against the side of the pot before adding the half and half. For a lighter version, use whole milk in place of half and half. Skip the bacon for a vegetarian friendly soup, and swap the chicken stock for vegetable stock if you like.
FAQ
Can I use fresh corn instead of frozen in slow cooker corn chowder?
Yes. Use about 5 cups of fresh kernels cut from the cob. Fresh corn cooks the same way, and it makes the chowder taste even sweeter in summer.
Do I have to thaw the frozen corn?
No. Add it straight from the freezer. It will thaw and cook in the slow cooker with the rest of the ingredients.
Can I cook slow cooker corn chowder on low?
You can, but it will take longer. Plan on more time than the high setting and check that the potatoes are tender before you add the flour and half and half.
Why add the half and half at the end?
Dairy can curdle during a long cook. Adding it for the last 30 minutes keeps the soup smooth and thick while still giving the flour enough time to thicken the broth.
Is the bacon necessary?
No. The bacon adds smoke and saltiness, but the chowder is good without it. If you skip it, taste the soup at the end and add a little extra salt if needed.
Slow Cooker Corn Chowder with Creamed Corn
Ingredients
Main Ingredients
- 32 oz frozen corn kernels or 5 cups fresh
- 1 small onion diced
- 4 medium potatoes peeled and cubed
- 2 medium carrots diced
- 3 tbsp butter
- 3 cloves garlic minced
- 1 bay leaf
- ½ tsp dried thyme
- 1 tsp kosher salt
- ¾ tsp black pepper
- ½ tsp smoked paprika
- 1 can (15 oz) creamed corn
- 4 cup low-sodium chicken stock
- 5 tbsp all-purpose flour
- 1 cup half and half
- ½ lb bacon cooked and chopped, optional
- ½ red bell pepper chopped
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Add the corn, onion, potatoes, carrots, butter, garlic, bay leaf, thyme, salt, pepper, paprika, creamed corn, and stock to a 6 quart slow cooker and stir.
- Cover and cook on high for 3 to 4 hours until the vegetables are tender.
- About 30 minutes before serving, whisk the flour and half and half together until smooth and stir into the soup.
- Stir in the bacon and bell pepper, cover, and cook 30 more minutes.
- Remove the bay leaf, stir in the parsley, and season to taste.
