Creamy Corn Chowder Crockpot Recipe
Winter is the perfect time to cozy up with a warm bowl of soup, and this creamy corn chowder is exactly the kind of comfort food that makes chilly days feel a little brighter.
Equipment
- Crockpot (Slow Cooker)
- Chef’s knife
- Cutting board
- Wooden Spoon or Silicone Spatula
- Measuring Cups & Spoons
- Mixing Bowl
- Ladle
Ingredients
For the Chowder:
- 4 cups frozen or fresh corn kernels
- 3 medium potatoes peeled and diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 6 slices bacon cooked and crumbled
- 2 tablespoons butter
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional, but adds depth
- 2 tablespoons all-purpose flour for thickening
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Prepare the Ingredients
- Peel and dice the potatoes into small, even cubes so they cook evenly in the crockpot.
- Chop the onion finely and mince the garlic.
- If using fresh corn, cut kernels off the cob. Frozen corn works perfectly too—no need to thaw.
- Pro Tip: Cutting the potatoes into similar-sized pieces ensures they’ll cook at the same rate, giving you that perfect creamy texture.
Step 2: Cook the Bacon
- In a skillet over medium heat, cook the bacon until crisp.
- Transfer the bacon to a paper towel-lined plate to drain.
- Keep a little bacon fat in the skillet if you like extra flavor, or discard it if you prefer.
Step 3: Sauté the Aromatics
- In the same skillet, melt the butter over medium heat.
- Add the chopped onion and cook until translucent, about 3–4 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Pro Tip: Don’t let the garlic burn—it can turn bitter and overpower the chowder.
Step 4: Combine Everything in the Crockpot
- Add the diced potatoes, corn, sautéed onion and garlic, and cooked bacon to the crockpot.
- Pour in the chicken or vegetable broth.
- Sprinkle in the salt, pepper, and smoked paprika.
- Stir gently to combine.
Step 5: Cook the Chowder
- Cover the crockpot and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
- Pro Tip: If you like a thicker chowder, mash a few potato pieces against the side of the crockpot with a spoon—instant natural thickener!
Step 6: Add Cream and Thicken
- In a small bowl, whisk the flour into the heavy cream until smooth.
- Slowly stir the cream mixture into the crockpot.
- Cover and cook for an additional 20–30 minutes on low until the chowder thickens.
- Pro Tip: Whisk continuously while mixing the cream and flour to prevent lumps from forming.
Step 7: Serve and Garnish
- Taste and adjust seasoning with more salt or pepper if needed.
- Ladle the creamy corn soup into bowls.
- Garnish with fresh parsley and extra crumbled bacon if desired.
Notes
Nutritional Value (Per Serving — Approximate)
- Calories: ~380
- Protein: ~10g
- Carbohydrates: ~42g
- Fat: ~20g
- Saturated Fat: ~9g
- Fiber: ~4g
- Sugar: ~6g
- Sodium: ~780mg