Slow Cooker Creamy Corn and Potato Chowder with Bacon

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 7 hours on LOW (or 3 hours 40 minutes on HIGH)
• Total Time: 7 hours 20 minutes on LOW (or 4 hours on HIGH)

Quick Ingredients

• 6 slices thick-cut bacon
• 2 lb Yukon gold potatoes, 1/2-inch dice
• 4 cups sweet corn kernels (fresh or frozen)
• 1 large yellow onion, chopped (about 2 cups)
• 2 celery ribs, chopped (about 1 cup)
• 3 garlic cloves, minced
• 4 cups low-sodium chicken or vegetable broth
• 2 bay leaves, 1 tsp dried thyme (or 4 fresh sprigs)
• 1/2 tsp smoked paprika, 1 1/2 tsp kosher salt, 1 tsp black pepper
• 1 cup cold heavy cream + 2 tbsp all-purpose flour
• 1 1/2 cups shredded sharp cheddar
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh chives, for topping

Do This

• 1. Cook bacon until crisp; crumble. Reserve 1 tbsp bacon drippings.
• 2. Add potatoes, corn, onion, celery, garlic, bay, thyme, paprika, salt, pepper, broth, and bacon drippings to slow cooker.
• 3. Cook 7 hours on LOW or 3 hours 30 minutes on HIGH, until potatoes are tender.
• 4. Remove bay; lightly mash about one-third of the chowder right in the cooker to thicken.
• 5. Whisk flour into cold cream until smooth; stir in butter. Add to cooker with cheddar.
• 6. Cook on HIGH for 15–20 minutes until creamy. Taste, adjust seasoning, then serve topped with bacon and chives.

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Why You’ll Love This Recipe

• Creamy, cozy comfort with sweet corn, tender Yukon golds, and melty cheddar.
• Hands-off slow cooker method—minimal prep and big flavor.
• Family-friendly and budget-friendly, with easy pantry staples.
• Make it your own: vegetarian, spicy, or loaded—simple swaps included.

Grocery List

• Produce: Yukon gold potatoes, sweet corn (kernels or ears), yellow onion, celery, garlic, fresh chives, fresh thyme (optional)
• Dairy: Heavy cream, sharp cheddar, unsalted butter
• Pantry: Thick-cut bacon, low-sodium broth, bay leaves, dried thyme, smoked paprika, kosher salt, black pepper, all-purpose flour

Full Ingredients

Chowder Base

• 2 lb Yukon gold potatoes, peeled if desired and cut into 1/2-inch dice
• 4 cups sweet corn kernels (from about 4 large ears or a 20 oz bag frozen, unthawed)
• 1 large yellow onion, finely chopped (about 2 cups)
• 2 celery ribs, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• 4 cups low-sodium chicken or vegetable broth
• 2 bay leaves
• 1 tsp dried thyme (or 4 fresh thyme sprigs, tied)
• 1/2 tsp smoked paprika
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 1 tbsp reserved bacon drippings (optional but tasty)

To Finish

• 1 cup cold heavy cream
• 2 tbsp all-purpose flour
• 1 1/2 cups shredded sharp cheddar cheese (about 6 oz)
• 2 tbsp unsalted butter

Garnish

• 6 slices thick-cut bacon, cooked crisp and crumbled
• 2 tbsp finely chopped fresh chives
• Optional: extra cheddar for sprinkling; hot sauce to taste

Step-by-Step Instructions

Step 1: Crisp the bacon and prep the veg

In a skillet over medium heat, cook 6 slices bacon until deeply crisp, 8–10 minutes. Transfer to a paper towel–lined plate and crumble when cool. Reserve 1 tbsp bacon drippings. Meanwhile, chop the onion and celery, mince the garlic, and dice the potatoes into 1/2-inch cubes for even cooking.

Step 2: Load the slow cooker

Into the slow cooker, add potatoes, corn, onion, celery, garlic, bay leaves, thyme, smoked paprika, salt, pepper, broth, and the reserved bacon drippings. Stir to combine and make sure the potatoes are submerged.

Step 3: Slow cook until tender

Cover and cook for 7 hours on LOW or 3 hours 30 minutes on HIGH, until the potatoes are fork-tender and the aromatics are soft. Avoid lifting the lid during this time to keep heat steady.

Step 4: Thicken by mashing

Remove and discard the bay leaves (and thyme stems if using fresh). Using a potato masher, lightly mash about one-third of the chowder right in the cooker. This releases starch from the potatoes and corn to naturally thicken the soup while leaving plenty of texture.

Step 5: Make the cream mixture

In a small bowl, whisk the flour into the cold heavy cream until completely smooth (no lumps). Add the butter to the slow cooker and stir until melted. Pour in the cream-flour mixture while stirring.

Step 6: Add the cheddar and finish

Sprinkle in the shredded cheddar a handful at a time, stirring between additions until melted and silky. Turn the slow cooker to HIGH and cook, covered, for 15–20 minutes more, stirring once or twice, until the chowder is creamy and lightly thickened.

Step 7: Taste and adjust

Taste and adjust seasoning with more salt and pepper as needed. If you like a little heat, add a few dashes of hot sauce. The chowder should be rich, savory, and lightly smoky from the paprika and bacon drippings.

Step 8: Serve with toppings

Ladle into warm bowls and top generously with the crisp bacon and chopped chives. Add a pinch of extra cheddar if you’re feeling indulgent. Serve hot with crusty bread or a green salad.

Pro Tips

• Cold cream prevents curdling: always whisk flour into cold cream before adding to hot soup.
• Cut potatoes evenly (1/2-inch dice) so they cook at the same rate.
• For extra body without flour, blend 2–3 quick pulses with an immersion blender, then add cream and cheese.
• Use low-sodium broth; cheddar and bacon add salt. Season at the end to avoid oversalting.
• If using fresh corn, scrape the cobs with the back of a knife and add the milky corn “cream” to boost sweetness.

Variations

• Vegetarian: Skip bacon and bacon drippings; use vegetable broth. Add 1/2 tsp smoked paprika or a pinch of smoked salt to keep a savory depth.
• Southwest & spicy: Add 1 finely chopped jalapeño and 1 tsp ground cumin with the aromatics. Finish with pepper jack in place of cheddar and top with cilantro.
• Loaded chowder: Stir in 1 1/2 cups diced cooked chicken or ham with the cheese; top with extra cheddar and a dollop of sour cream.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat or in the slow cooker on WARM/LOW, stirring often, until steaming (about 160–170°F). Avoid boiling to keep the dairy smooth. For best texture when freezing, cook the chowder base (through Step 4) and freeze up to 3 months; thaw overnight, reheat gently, then add cream and cheese to finish just before serving. Keep bacon and chives separate and add after reheating to retain crispness and color.

Nutrition (per serving)

Approximate per serving (6 servings): 570 calories; 31 g fat; 53 g carbohydrates; 16 g protein; 4 g fiber; 970 mg sodium. Values are estimates and will vary with brands and exact ingredients.