Creamy Crockpot Corn Chowder
When you want something cozy, comforting, and downright delicious, this Creamy Crockpot Corn Chowder hits the spot. It’s rich and hearty, yet super easy thanks to the crockpot. Sweet corn, golden potatoes, smoky bacon, and a velvety finish from cream cheese make this chowder irresistible. The best part? You can even enjoy it as a lighter, broth-based chowder before adding the creaminess—it’s like two soups in one!
👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🎥 Items Featured in the Video
Tips & Tricks
- Two ways to enjoy: Brothy without cream cheese, or thick & velvety with it. Both are amazing.
- Cornstarch trick: Always dissolve cornstarch in soup before returning it to prevent clumping.
- Uncovered thickening: Letting the chowder sit uncovered in the crockpot after adding cream cheese gives it an even creamier texture.
- Bacon drippings: Don’t skip them—they add smoky depth you can’t get otherwise.
Serving Suggestions
- Fully loaded: Top with cheddar, scallions, and extra bacon.
- With bread: Pair with crusty bread, cornbread, or biscuits for dipping.
- Game day favorite: A hearty, crowd-pleasing crockpot dish that serves a group.
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🤔 Common Questions
Yes—skip the bacon and bouillon, swap in vegetable broth, and add extra seasoning.
You can, but cream cheese gives it that signature tangy creaminess and helps thicken it beautifully.
Creamy Crockpot Corn Chowder
Ingredients
- 4 cups corn fresh, frozen, or canned & drained
- 24 oz honey gold baby potatoes diced into 12 small pieces each
- 1 small onion diced
- 1 tbsp minced garlic or jarlic
- 4 ½ cups unsalted chicken broth
- 1 stick salted butter Land O’Lakes preferred
- 6 –8 slices bacon cooked and crumbled (reserve some for garnish)
- 1 tbsp bacon drippings about 1–1 ½ tbsp adds smoky flavor
- 1 tbsp Badia Complete Seasoning
- 1 tbsp Knorr’s Chicken Bouillon seasoning
- Fresh cracked black pepper to taste (generous)
- 8 oz cream cheese softened
- 2 tbsp cornstarch mixed into a ladle of soup before adding back in
- Optional toppings: shredded cheddar scallions, parsley, extra bacon
Instructions
- Cook the bacon: In a skillet, cook until crisp. Drain on paper towels and crumble. Reserve 1–1 ½ tbsp bacon drippings.
- Build the base: In your crockpot, add corn, diced potatoes, onion, garlic, chicken broth, Badia Complete, Knorr’s bouillon, plenty of cracked black pepper, and the bacon drippings.
- Butter & bacon: Place the stick of salted butter right on top. Stir in most of the crumbled bacon (save some for garnish).
- Cook: Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until potatoes are tender. At this point, you can serve as a lighter, broth-based chowder if you’d like—it’s already delicious!
- Thicken: For creamy version—scoop out a ladle of hot soup into a small bowl. Stir in 2 tbsp cornstarch until smooth, then return to the crockpot and stir.
- Make it creamy: Add softened cream cheese, stir until melted and incorporated. Switch crockpot to LOW and let it thicken, uncovered for a bit if you want it extra creamy.
- Finish & serve: Ladle into bowls, garnish with extra bacon, cheddar, and scallions.
