Slow-Cooker Corn Chowder Recipe

Active Time:

25 mins

Total Time:

6 hrs 25 mins

Servings:

6

Slow-cooker corn chowder is the dinner of many needs: It's hands off, comforting, and bound to be a favorite of everyone at the table. The sweetness of the corn is balanced by red onion, chives, and bright lime juice, with a luscious dose of heavy cream, tender potatoes, and crisp bacon for good measure.

One of the reasons we love summer is the abundance of fresh, sweet corn and the endless ways it can be prepared. You can roast ears of corn on the grill, make a skillet full of creamed corn to serve up with fresh tomatoes and green beans, or, there's chowder. This slow-cooker corn chowder will quickly become one of your favorite preparations for that summer bounty.

Learn how to make slow-cooker corn chowder. Start it now with just 25 minutes of active time, and your slow cooker will take it from there.

Southern Living Slow Cooker Corn Chowder in bowls to serve — Robby Lozano, Food Stylist: Chelsea Zimmer

Ingredients for Slow-Cooker Corn Chowder

Using a variety of fresh ingredients, most of which can be picked up at the farmers' market, this corn chowder is the perfect summer dish to serve for family and friends. To make this corn chowder, you'll need:

Fresh corn: The star of the show, every bit of corn is scraped from the cob for this recipe.
Chicken stock: The base of the broth; can substitute with vegetable stock.
Russet potatoes: A hearty, high-starch potato that holds up well to cooking and blending.
Yellow onion, thyme sprigs, and garlic cloves: Provide good depth of flavor.
Kosher salt & black pepper: Seasons the mixture.
Thick-cut bacon slices: Cooked and crumbled for a crisp, salty topping.
Red onion: Adds a fresh bite and vibrant color to the topping.
Fresh chives: Even more oniony flavor, with a beautifully green color.
Fresh lime juice: For a hint of acidity to cut through the richness of the bacon and chowder.
Heavy cream: Adds a creamy texture and flavor to the chowder.

ingredients for slow-cooker corn chowder — Robby Lozano; Food Stylist: Chelsea Zimmer

How To Make Slow-Cooker Corn Chowder

With under 25 minutes of active time, the slow-cooker takes most of the effort out of the equation. Full instructions are below, but here's a brief recap before you get started:

Step 1. Cut corn kernels from cobs; reserve 1 cup. Place remaining kernels in a slow cooker. Scrape cobs to release juice, then add corn milk, stock, potatoes, onion, thyme, garlic, salt, and pepper to slow cooker.
Step 2. Cover and cook on LOW about 6 hours.
Step 3. Stir together reserved corn, bacon, red onion, chives, and lime juice in a small bowl; chill.
Step 4. Remove half of chowder. Process remaining chowder in slow cooker using an immersion blender until smooth. Add back reserved chowder. Stir in heavy cream. Serve topped with fresh corn mixture.

Our Best Tips for Using a Slow-Cooker

Here are a few quick tips to keep in mind for a successful slow-cooking experience:

Removing the slow cooker lid while cooking releases valuable heat, so resist the urge to check on the dish as it cooks.
There is no need to stir ingredients in a slow-cooker unless your recipe calls for it.
Slow-cooking creates moisture, so you often don't need as much liquid as when you are cooking in the oven or on the stovetop.
Top with fresh garnishes after cooking to brighten the dish.

How To Adjust the Thickness of Slow-Cooker Corn Chowder

For this recipe, half the chowder is pureed for a thicker consistency. If you'd like your chowder thinner or thicker, blend less or more of the base to adjust. If you prefer a soup with more texture, you can skip the blending and use a cornstarch or flour slurry to thicken the chowder at the end of cooking.

What To Serve With Slow-Cooker Corn Chowder

This chowder is filling without being heavy. Serve with a side salad, grilled chicken or seafood, ribs, or crusty bread for a satisfying meal.

How To Store and Reheat Leftover Slow-Cooker Corn Chowder

Refrigerate leftover chowder for up to four days. Reheat slowly on the stovetop or in the microwave until hot throughout, and garnish fresh before serving.

To freeze, portion into containers as desired and freeze for up to three months, ideally before adding the cream if making ahead. Defrost in the refrigerator overnight before heating through to serve.

More Ways To Showcase Fresh Corn

When there's fresh summer corn to be had, it's good to have a variety of recipes on hand to make good use of it! If you're looking for corn to be the star of the show, these classics are sure to please:

Editorial contributions by Katie Rosenhouse.

Southern Living Slow Cooker Corn Chowder in a bowl to serve — Robby Lozano, Food Stylist: Chelsea Zimmer

Ingredients

14 ears fresh yellow corn (about 3 lbs.), divided
2 1/2 cups chicken stock
2 medium-size russet potatoes (about 1 1/2 lbs.), peeled and chopped
1 small yellow onion (about 5 oz.), chopped
4 thyme sprigs
3 garlic cloves, smashed
2 tsp. kosher salt
1 tsp. black pepper
4 thick-cut bacon slices, cooked and crumbled
1/2 cup finely chopped red onion (from 1 small onion)
2 Tbsp. chopped fresh chives
2 Tbsp. fresh lime juice (from 1 large lime)
1 cup heavy cream

Directions

Cut corn and scrape:

Cut corn kernels from cobs using a sharp knife. Reserve 1 cup corn kernels.

Robby Lozano, Food Stylist: Chelsea Zimmer

Place remaining corn kernels in a 5- to 6-quart slow cooker. Working over a rimmed pan, use the back of the knife to scrape cobs to release all juices (the "milk") from cobs.

Robby Lozano, Food Stylist: Chelsea Zimmer
Add ingredients to slow cooker:

Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.

Robby Lozano, Food Stylist: Chelsea Zimmer
Cook chowder:

Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.

Robby Lozano, Food Stylist: Chelsea Zimmer
Make corn-bacon mixture:

Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.

Robby Lozano, Food Stylist: Chelsea Zimmer
Finish chowder:

Remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.)

Robby Lozano, Food Stylist: Chelsea Zimmer

Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream.

Robby Lozano, Food Stylist: Chelsea Zimmer

Divide evenly among 6 bowls; top evenly with fresh corn topping.

Robby Lozano, Food Stylist: Chelsea Zimmer

Frequently Asked Questions

Can this corn chowder be made vegetarian?

To make this dish vegetarian, simply replace chicken stock with vegetable stock, and skip the bacon.
What's a good substitute for heavy cream in corn chowder?

To substitute the heavy cream, mix whole milk with a spoon of cornstarch for a rich slurry to thicken the chowder. You can also use Greek yogurt thinned with whole milk.
How can I make corn chowder when corn isn't in season?

While this recipe is perfect for showcasing fresh summer corn, use any corn that's available year-round, including frozen if needed.
What if I don't have an immersion blender?

Blend up this chowder using a blender or a food processor.