Creamy Crockpot Potato Corn Chowder with Bacon (Easy, 5 Ingredients)
This creamy, smoky, and sweet potato corn chowder is made effortlessly in the slow cooker with just 5 main ingredients. It’s a dump-and-go recipe that delivers deep, slow-cooked flavor without standing over a hot stove.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (LOW) or 3-4 hours (HIGH)
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 8 slices bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 pounds russet potatoes, peeled and cubed into ½-inch pieces
- 4 cups frozen corn (about one 16-ounce bag)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- Salt and black pepper to taste
- Optional garnishes: chopped fresh chives or green onions, extra crispy bacon, shredded cheddar cheese, sour cream, smoked paprika
Instructions
- Cook the bacon: Place the chopped bacon in a cold large skillet. Turn the heat to medium and cook, stirring occasionally, until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the skillet.
- Sauté the aromatics: Add the diced onion to the skillet with the bacon fat. Cook over medium heat, stirring occasionally, until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant.
- Layer the slow cooker: Place the cubed potatoes in the bottom of your slow cooker. Add the frozen corn on top, then the sautéed onions and garlic. Pour the chicken broth over everything. Do not stir.
- Cook low and slow: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender and starting to break apart.
- Add the cream and bacon: Once the potatoes are tender, stir in the heavy cream and half of the cooked bacon. Let the chowder cook uncovered for 10-15 minutes on LOW. Taste and season with salt and pepper.
- Blend (optional but recommended): For a creamier texture, use an immersion blender to lightly blend about 1 cup of the chowder right in the pot. Alternatively, mash a few potatoes against the side of the pot with a wooden spoon.
- Serve and garnish: Ladle the chowder into bowls and top with the reserved crispy bacon, fresh chives, shredded cheddar, or a dollop of sour cream. A sprinkle of smoked paprika adds a lovely smoky finish.
Notes
Don’t skip browning the bacon—it builds flavor. Cut potatoes evenly (½-inch cubes) for even cooking. Add cream at the end to prevent curdling. For a vegetarian version, skip bacon, use vegetable broth, and add 1 teaspoon smoked paprika. For dairy-free, use full-fat coconut milk instead of heavy cream. Leftovers keep in the fridge for up to 4 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 380
- Sugar: 8
- Sodium: 680
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 5
- Protein: 12
Keywords: crockpot potato corn chowder, slow cooker chowder, bacon chowder, easy chowder, 5 ingredient chowder, creamy corn chowder