Easy Crockpot Corn Chowder
Thick, sweet, creamy corn chowder made in the slow cooker with corn, potatoes, carrots, and broth. The corn and potato starch do the thickening naturally — no canned soup required. Add cream in the last 30 minutes and it's done.
Equipment
Ingredients
- 4 cups frozen corn or fresh if you’ve got it
- 3 medium potatoes diced
- 2 carrots diced
- 1 small onion chopped
- 2 cloves garlic minced
- 3 cups chicken or veggie broth
- 1 cup milk or half-and-half for creamier
- 4 slices bacon cooked & crumbled (optional, but yum)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
Instructions
- Add corn, potatoes, carrots, onion, garlic, broth, salt, pepper, and paprika to your crockpot.
- Cook on low 6–7 hours or high 3–4 hours, until potatoes are tender.
- Stir in milk (or half-and-half) during the last 30 minutes.
- For extra creaminess, mash some of the potatoes in the pot.
- Top with crispy bacon, shredded cheese, or green onions before serving.
- Serving tip: Serve with crusty bread or cornbread for dunking.
Notes
Add cream in the last 30-45 minutes with lid off — not at the start. Partially mash potatoes and corn at the end for natural thickening. Cook bacon separately and add as topping. Freeze base without cream. Reheat on stovetop over medium-low with a splash of broth to loosen.