Creamy Corn Chowder Crockpot Recipe
Indulge in the comforting flavors of this creamy corn chowder, slow-cooked to perfection in your crockpot. With the sweetness of fresh corn, the richness of bacon, and a velvety texture, this dish is ideal for chilly evenings and cozy gatherings. Set it and forget it—this recipe allows you to enjoy a hearty meal with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves about 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 4 ears fresh corn (or 3 cups frozen corn)
- 2 medium Yukon Gold potatoes, diced
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or milk)
- Salt and pepper to taste
- 1 tsp dried thyme
Instructions
- Shuck the corn off the cob if using fresh; chop potatoes into small cubes and dice the onion.
- In a skillet over medium heat, cook bacon until crispy (about 6-8 minutes). Reserve drippings.
- Remove bacon from skillet, leaving some grease. Sauté onions until translucent; add garlic and sauté until fragrant.
- Transfer corn, potatoes, sautéed onions and garlic, crispy bacon (reserve some for garnish), chicken broth, salt, pepper, and thyme into the crockpot. Stir well.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- About 30 minutes before serving, stir in heavy cream or milk; adjust seasoning as needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg