This easy Crockpot Corn Chowder is a rich and flavorful slow cooker soup. The flavors of potato, corn, bacon, and cheddar come together for a comforting (and simple) weeknight dinner.
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Why You'll Love This Corn Chowder
We're back to school, which means we need easy weeknight recipes around here. Everyone loves a dump-and-go Crock Pot recipe - bonus points if it's full of flavor!
This Crockpot Chicken Corn Chowder is super rich and creamy. The cream cheese and heavy cream in the recipe give it a velvety finish, while the cheddar gives it a sharp bite. I use two different types of corn to hit different flavors and textures. Then, as a perfect finish to the chowder, I top it with crispy, savory bacon!
This one's also incredibly easy - you'll have it in the slow cooker in 10-15 minutes.
Ingredients
(See recipe card at the end of the post for exact ingredient measurements.)
- frozen shredded hash browns
- cream of chicken soup
- chicken broth
- whole milk
- instant mashed potatoes
- canned whole-kernel corn
- canned cream-style corn
- salt
- black pepper
- garlic powder
- cream cheese
- heavy cream
- shredded cheddar cheese
- bacon
- green onions
Variations & Additions
- Want to make this recipe vegetarian? Leave out the bacon, change the chicken broth to vegetable broth, and use cream of mushroom soup instead of cream of chicken.
- Chicken is fantastic in this recipe. It makes the soup heartier - more of a full meal! I recommend adding 3 cups of shredded rotisserie chicken.
- I also love adding shrimp. Just dump a 1lb bag of frozen, peeled, tail-off shrimp in the soup about an hour before serving.
- You can sneak veggies into this recipe really easily! Add 1 cup of chopped celery, onion, carrots, broccoli, or peas for a little nutrition boost.
What type of corn should I use?
I recommend using canned corn in this recipe. Once you slow cook the corn for 6-8 hours, you won't be able to tell the difference between canned vs fresh!
If you would like to use fresh corn, that's totally ok too. Add 2 cups of fresh corn kernels and 2 cups of lightly mashed corn kernels if you choose to go that route.
If you love a good soup recipe, try my Instant Pot Chicken and Rice Soup or this Crack Chicken Chili!
How to Make Crockpot Corn Chowder
Step 1: Add ingredients to the slow cooker.
In a Crock Pot, combine hash browns, soup, broth, milk, instant potatoes, cans of corn, and seasonings. Mix well. Cook on low for 6-8 hours.
Step 2: Add cheese and cream.
About 15 minutes before serving, add cream cheese (broken into spoonfuls), heavy cream, and 1 cup of shredded cheddar cheese. Stir well to incorporate cheeses into soup. Cook and crumble bacon.
Step 3: Serve.
Serve with remaining cheddar, green onions, and crumbled bacon sprinkled on each serving.
Alternate Directions: Instant Pot
This soup is just as easy to make in the Instant Pot!
To prep with a pressure cooker, add hash browns, soup, broth, cans of corn, and seasonings to an Instant Pot. Set on high pressure for 10 minutes, allowing pressure to naturally release after the cook cycle for 10-15 minutes.
Once the cook cycle is over and pressure is released, add milk, instant potatoes, heavy cream, cream cheese, and 1 cup of cheddar. Stir well until smooth and creamy. Top with remaining cheddar, green onions, and bacon.
Alternate Directions: Stove Top
You can also make this one the old-fashioned way - just use a stove. To cook on the stove, add hash browns, soup, broth, milk, instant potatoes, cans of corn, and seasonings to a large soup pot. Simmer for 3-4 hours, stirring occasionally.
When you're ready to serve the chowder, add cream cheese, heavy cream, and 1 cup of cheddar. Top with crumbled bacon, green onions, and cheddar cheese.
Leftovers & Storage
This soup is best stored in an airtight container in the fridge. Enjoy your soup within 3-4 days of cooking. When you're ready to reheat leftovers, simply microwave servings for about a minute, stir, and microwave for an additional minute if needed.
Can I freeze corn chowder?
Yes, this soup freezes wonderfully! You can either freeze it in a gallon-sized freezer bag or, my personal preference, in single-servings with Souper Cubes.
Thaw the chowder in the refrigerator when you're ready to serve.
What to Serve with Crock Pot Corn Chowder
This is a super hearty soup - no real side dish is needed! However, if you need to pair it with a small side, here are a few great examples:
- garlic bread
- grilled cheese sandwiches
- bread bowl
- simple tossed salad
- oyster crackers
- biscuits
More Expert Tips & Tricks
- If your chowder isn't quite as thick as you'd like, add an extra ¼ cup of instant mashed potatoes until you reach the desired thickness.
- Alternately, if it's too thick, add ½ cup of chicken broth until you reach the desired thickness.
Let me know what you think of this soup! 🥣 You can rate ⭐️ and review the recipe below. You can also tag me with your images on social media @lambertslately.
Easy Crockpot Corn Chowder
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Ingredients
- 16 oz frozen shredded hash browns not thawed
- 10.5 oz cream of chicken soup
- 2 cups chicken broth
- 1 cup whole milk
- ½ cup instant mashed potatoes
- 15 oz canned whole-kernel corn undrained
- 15 oz canned cream-style corn
- 2 teaspoon salt
- 2 teaspoon black pepper
- 2 teaspoon garlic powder
- 8 oz cream cheese room temperature
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese
- 12 oz bacon cooked and crumbled
- ½ cup chopped green onions
Instructions
- In a Crock Pot, combine hash browns, soup, broth, milk, instant potatoes, cans of corn, and seasonings. Mix well. Cook on low for 6-8 hours.
- About 15 minutes before serving, add cream cheese (broken into spoonfuls), heavy cream, and 1 cup of cheddar cheese. Stir well to incorporate cheeses into soup. Cook and crumble bacon.
- Serve with remaining shredded cheddar, green onions, and crumbled bacon sprinkled on each serving.
Notes
- If your chowder isn't quite as thick as you'd like, add an extra ¼ cup of instant mashed potatoes until you reach the desired thickness.
- Alternately, if it's too thick, add ½ cup of chicken broth until you reach the desired thickness.
- This soup freezes wonderfully! You can either freeze it in a gallon-sized freezer bag or, my personal preference, in single-servings with Souper Cubes.
- This soup is best stored in an airtight container in the fridge. Enjoy your soup within 3-4 days of cooking. When you're ready to reheat leftovers, simply microwave servings for about a minute, stir, and microwave for an additional minute if needed.
- To prep with an Instant Pot, add hash browns, soup, broth, cans of corn, and seasonings to the pressure cooker. Set on high pressure for 10 minutes, allowing pressure to naturally release after the cook cycle for 10-15 minutes. Once the cook cycle is over and pressure is released, add milk, instant potatoes, heavy cream, cream cheese, and 1 cup of cheddar. Stir well until smooth and creamy.
- To cook on the stove top, add hash browns, soup, broth, milk, instant potatoes, cans of corn, and seasonings to a large soup pot. Simmer for 2-3 hours, stirring occasionally. When you're ready to serve the chowder, add cream cheese, heavy cream, and 1 cup of cheddar. Top with crumbled bacon and cheddar cheese.