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.
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.