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Slow Cooker Corn Chowder in a light blue bowl on blue plaid napkin

Slow Cooker Corn Chowder

Slow Cooker Corn Chowder with Bacon (or without) is a delicious comfort food soup! Use fresh or frozen corn to make this yummy crock pot corn chowder recipe.

Course Soup
Cuisine American
Keyword crock pot corn chowder recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 375 kcal
Author Sandy Clifton


  • 1 (32 oz) pkg Frozen Corn Kernels (or 5 cups fresh)
  • 1 sm Onion, diced
  • 4 Potatoes, peeled and cubed
  • 2 med Carrots, diced
  • 3 Tbsp Butter
  • 3 cloves Garlic, minced (or 2 tsp garlic powder)
  • 1 Bay Leaf
  • 1/2 tsp Dried Thyme Leaves (or 2 sprigs fresh)
  • 1 1/2 tsp Kosher Salt (or 1 tsp table salt)
  • 3/4 tsp Pepper
  • 1/2 tsp Smoked Paprika
  • 1 (15 oz) can Creamed Corn
  • 4 cups Chicken Stock, low sodium

To Finish

  • 5 Tbsp Flour
  • 1 cup Half and Half
  • 1 lb Bacon, cooked and chopped (optional)
  • 1/2 Red Bell Pepper, chopped
  • 2 Tbsp Parsley, fresh, chopped (or dried)


  1. Add the corn, onion, potatoes, carrots, butter, garlic, bay leaf, thyme, salt, pepper, smoked paprika, creamed corn, and chicken stock to a 6 qt slow cooker. Stir well. Cook on high for 3 to 4 hours, or until vegetables are tender.

  2. 30 minutes before serving, whisk together the flour and half and half until flour is dissolved. Add this slurry to the soup and stir.

  3. Also stir in the bacon (if using), and bell pepper. Cover and cook 30 minutes.

  4. Just before serving, remove and discard the bay leaf, and stir in the parsley.