When it's cool outside and you are looking for something to warm you up this Crock Pot Bacon Corn Chowder Recipe is perfect every time!
Warm, hearty, and flavorful. This Crockpot Bacon Corn Chowder is one of my go-to fall recipes. Potatoes, corn, and bacon are the stars of this show. Even though this is a bowl of chowder, it is very filling and a great meal for a cold day. The bacon just helps kick this recipe up a notch and make it even better.
What You Need
For this recipe you do not need a large crockpot. This is perfect in a 3 or 4 quart slow cooker.
- Diced potatoes
- Corn (frozen or canned & drained)
- Chicken Broth
- diced onion
- salt & pepper
- half & half
How To Make
In your 3 ½- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper. Then, cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
Note: You can cook this on low for 6-8 hours, but it is important to note that your potatoes may become extra tender. They may even fall apart when cooked on low. Your chowder will still be delicious; the consistency just won't be the same.
Once your potatoes are done; In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook 10 to 15 minutes longer or until slightly thickened.
This recipe calls for small red potatoes. They tend to be more tender and can give a creamier end result. However, you can use any type of potato you have on hand with great results.
Just cut them into 1 inch cubes and check for tenderness or doneness before you add the half and half.
This Crock Pot Bacon Corn Chowder is amazing all on its own. I love to top mine with a little shredded cheese, a few more bacon crumbles, and some diced green onion. Like with any soup this is delicious with some warm crusty bread. (Try this French bread).
When you are finished store any uneaten chowder in an airtight container in the fridge for up to 3 days.
You can freeze this by leaving ½ to 1 inch at the top of the container for expansion. Store in the freezer for up to 3 months. Thaw frozen soup in the refrigerator overnight, then reheat over medium heat or in the microwave until hot.
This recipe is gluten free. Just ensure that all of your ingredients are free from gluten. Some hidden sources could be the chicken broth and the bacon.
Crockpot Bacon Corn Chowder
- 1 lb potatoes cut into 1-inch cubes; small red *see note
- ½ cup onion chopped
- 24 oz corn two bags frozen or two 12 oz cans drained
- 3 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 cups half-and-half
- 2 tablespoons cornstarch
- ½ lb bacon crisply cooked, crumbled
- In a 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
- Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender. You can cook on low for 6-8 hours however it may make your potatoes mushy.
- In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook 10 to 15 minutes longer or until slightly thickened.
- Serve in a bowl. Top with cheese, bacon, or some diced green onions.
- This recipe calls for small red potatoes because they are tender. However, you can use any type of potato you have on hand to create this delicious chowder.