Crockpot Corn Chowder

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.

Bowl of corn chowder toppe with bacon, cheese, green onions.

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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

ingredients for crockpot corn chowder.

(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 Loaded Potato Soup!

How to Make Crockpot Corn Chowder

Step 1: Add ingredients to the slow cooker.

ingredients for corn chowder in a crock pot.

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.

added cheese, cream cheese, and heavy cream to corn chowder.

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.

bowl of crockpot corn chowder topped with bacon, cheese, green onions.

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.

xo, Leslie - signature at the end of blog post.
bowl of crockpot corn chowder topped with bacon, cheese, green onions.

Easy Crockpot Corn Chowder

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.
5 from 15 votes

Affiliate links used.

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Soup
Cuisine American
Servings 6
Calories 791 kcal

Ingredients
  

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.
     
  •  

Nutrition Facts

Calories: 791kcalCarbohydrates: 53gProtein: 29gFat: 53gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 125mgSodium: 2590mgPotassium: 868mgFiber: 3gSugar: 9gVitamin A: 1205IUVitamin C: 16mgCalcium: 444mgIron: 2mg
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