Crockpot Corn Chowder

Two black bowls filled with creamy Slow Cooker Corn Chowder, featuring visible corn kernels and diced potatoes, are set on a gray cloth next to fresh greens.

This easy Crockpot Corn Chowder is a creamy slow cooker soup loaded with corn, tender potatoes, bacon, green chiles, and a rich half-and-half base. Everything cooks together in the Crockpot for an incredibly easy family dinner.

Prep Time 10

Servings

Calories 602kcal

Author Kat Jeter & Melinda Machado

Ingredients

29.5 ounces Canned Cream-style corn 2 - 14.75 ounces cans
21.5 ounces Condensed cream of chicken soup 2 - 10.75 ounces cans
2 cups Half and half
8 ounces Canned Chopped green chiles
12 ounces Frozen corn
12 ounces Frozen Potatoes cubed or shredded
6 ounces Frozen Diced Onion
1 pound Cooked bacon chopped
2 tablespoons Butter
Salt and Pepper to taste

Instructions

Stir everything together and cook on high for 2 hours or Low for 4 hours.
Serve hot.

Notes

For a chunkier potato corn chowder, use cubed frozen potatoes. For a thicker, smoother chowder, use frozen shredded potatoes.
Taste the soup before adding salt because both the bacon and condensed cream of chicken soup contain salt.
Optional toppings include additional cooked bacon, shredded cheddar cheese, sliced green onions, sour cream, jalapeños, cilantro, or crushed tortilla chips.

Nutrition