Corn Chowder simmered all day in the crockpot is ready to serve when you are ready to eat.

Fresh vegetables, chunks of tender potato, and smoky bacon add so much flavor while the creamy corn base adds a touch of sweetness to this delicious corn chowder.

The perfect cool weather soup served with some crusty bread for dipping!

Corn chowder in a bowl topped with corn, bacon and parsley with a spoon


Slow Cooker Bacon Corn Chowder

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There is nothing more comforting than coming home to a hot bowl of soup after a long chilly day.  This creamy Bacon Corn Chowder recipe is the perfect meal to warm you from the inside out!

Adding all of the ingredients to the slow cooker means this Bacon Corn Chowder simmers all day in the crockpot for a meal that’s pretty much effortless. This savory soup is filled with bacon, chunks of tender potato, and sweet carrots, so it’s very satisfying.

Corn chowder in a bowl topped with corn and bacon

Because it’s made in the slow cooker, this potato corn chowder recipe practically cooks itself.  I sometimes prep all of the fresh ingredients in the evening and put it in the fridge.  In the morning I just pop the whole thing in the slow cooker.  (Make sure your potatoes are covered in broth so they don’t rust or brown).

This creamy corn chowder recipe actually makes a HUGE batch batch in the slow cooker and it will last 3-4 days in the fridge so it’s a great way to cook once and eat a few times!  We served it with fresh bread or homemade biscuits and a crisp garden salad for a complete meal.

I make this recipe using canned or frozen corn for the sake of simplicity, if you happen to have fresh corn by all means, cut it off the cobb and use that!!

Corn chowder in a slow cooker

Because this recipe makes such a large batch you’ll want to make sure your slow cooker is at least 6QT.  If  it’s smaller, you can certainly half this recipe (the cook time in the slow cooker will remain the same).  Due to the dairy in this soup I wouldn’t recommend freezing it once made.

If you would like to freeze this soup, I would suggest removing the portion you’d like to freeze prior to adding the milk.  To prepare, bring defrosted soup to a simmer over medium heat.  Stir in cornstarch, evaporated milk and butter as directed.  Allow to simmer on low about 5 minutes or until slightly thickened.

Corn chowder in a bowl topped with corn, bacon and parsley with a spoon
4.92 from 189 votes↑ Click stars to rate now!
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Slow Cooker Corn Chowder

This easy Slow Cooker Creamy Bacon Corn Chowder simmers all day in the crockpot, and is ready to serve when you are ready to eat. Fresh vegetables, chunks of tender potato, and smoky bacon add so much flavor while the creamy corn base adds a touch of sweetness. The perfect cool weather soup!
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 12 servings


  • 2 large carrots chopped
  • 1 large onion chopped
  • 4 potatoes chopped
  • 2 16 ounces cans of corn drained OR one small 10-12oz bag of frozen corn
  • 2 16 ounces cans of creamed corn
  • 4 cups of water OR chicken broth
  • 1 pound bacon cooked and crumbled
  • ½ teaspoon thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • salt & pepper to taste
  • 1 12 ounces can of evaporated milk
  • 2 tablespoons cornstarch
  • 3 tablespoons butter optional


  • Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
  • Add just enough water or chicken stock to cover the ingredients.
  • Cook on high 5 hours or low 7-8 hours until vegetables are softened.
  • Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
  • Taste and adjust seasoning with salt and pepper to taste.


Sizes of canned corn may vary between 14-16oz. Nutrition information calculated using broth instead of water.
4.92 from 189 votes

Nutrition Information

Calories: 254 | Carbohydrates: 28g | Protein: 10g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 513mg | Potassium: 613mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1905IU | Vitamin C: 12.8mg | Calcium: 112mg | Iron: 2.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I’ve been making this recipe for years. I’ve lightened it up a bit over the last year, using just corn, not creamed corn. I use turkey bacon and sometimes add an extra carrot and a little celery to beef up the veggie content. I sometimes add more evaporated milk and corn starch to adjust the thickness/creaminess. Only time I went wrong was substituting acorn squash for the potatoes. That was just the wrong texture!

    I see the latest comment mentions smoked paprika, which I put in a lot. Hmmm… maybe when I add the evaporated milk. It’s in the slow cooker now.

    Thank you so much for this recipe.5 stars

  2. If you make this ahead the day before ,can you add the evaporated milk and corn starch when made and thenreheat and serve next day? OR is it best to add when you reheat it and before you serve? will it mess something up?

  3. I love love love this recipe! Am making batches for Christmas presents for friends this year. I make homemade chicken broth for this, and cheat by using the Bacon Crumbles from Sam’s Club.

    I also made a vegetarian version using just water in place of broth, and omitting the bacon. The friends I made it for raved about it and ate every last drop of the 6 quarts – no leftovers!

    I do have a question. One of my friends is now vegan (plant based only) due to medical reasons. I will substitute veggie broth for the chicken broth. But I was wondering what I could use to substitute for the evaporated milk? I will also use vegan butter in place of regular butter. And of course no bacon. This was her favorite soup I make before becoming vegan. I am willing to try to make it vegan, but am not sure about how it will taste without the dairy.

    Thanks!5 stars

    1. I am so happy to hear this recipe has been a hit! I haven’t tried it so I can’t say for sure how it will turn out with a non dairy substitute. You could try unsweetened almond milk or another non-dairy milk and while it will slightly change the flavor and may be slightly less creamy I think it will still be delicious. If you try it I would love to hear how it turns out!

  4. Hi Holly ,
    Just started putting together the bacon corn chowder . The house smells absolutely wonderful with the applewood smoked bacon cooking ! So excited. I’m alone but love trying so many of your recipes that I made extra large batches to share with friends and family . They’ve come to expect great things coming out of my kitchen . Thanks so much for sharing all your super recipes !
    Margaret H5 stars

  5. Do you have arcipefor corn & Shrimp Chowder? I didn’t find it on the web site. I used to make it but lost all my cookbooks & most of my recipes in the last flood and the person who gave it to me is now deceased.

  6. This recipe looks absolutely wonderful, and I WILL definitely make it. I think I will add a chopped jalapeno to it. Have you tried that?

  7. As usual, another great recipe, easy, flavorful and I doubled it because it won’t last long in my household.
    Such a pleasure to receive your recipes. Keep up the good work.5 stars

  8. We really enjoyed this flavorful chowder, Holly. A nice and easy way to “fix” dinner Threw a few canned biscuits in the air fryer for a side and we were good to go. Thank you!5 stars

  9. For added flavor,if you’re using fresh corn, make a corn infused milk/ broth first with the cobs.

  10. Great flavor but not thick enough. I even added some leftover mash potatoes I had. If I make again will cut the chicken broth to maybe a cup and a half. Hoping when the leftovers cool the soup will thicken for tomorrow. Maybe just me but I like thick chowder and this wasn’t.4 stars

    1. Thanks for your feedback, K! We love adding instant mashed potatoes to help thicken up soups like this. You can also remove a portion of the soup and blend it, then add it back to the pot to help thicken the soup up as well!

  11. My husband really liked it but we both thought it wasn’t thick enough. It was a little soupy and I feel like it was missing something flavor wise

    1. For a little extra flavor try adding some of the bacon grease right into the soup. To thicken, you can use a potato masher to slightly mash the cooked potatoes or try adding some instant potatoes to the soup. Hope that helps!