Crockpot Corn Chowder

This easy Crockpot Corn Chowder is thick, creamy, and packed with sweet corn, tender potatoes, crispy bacon, and mild green chiles. It’s a comforting dump-and-go slow cooker meal that’s perfect for busy weeknights, chilly evenings, and cozy family dinners.

Ingredients

• 6 slices bacon, cooked and crumbled
• 4 cups sweet corn, fresh or frozen
• 4 medium potatoes, peeled and diced
• 1 can (4 oz) diced green chiles
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley or green onions, for garnish

Instructions

1. Cook the bacon in a skillet until crispy. Drain on paper towels, crumble, and set aside.
2. Add the corn, diced potatoes, green chiles, onion, garlic, chicken broth, salt, pepper, smoked paprika, and thyme to the slow cooker.
3. Stir well to combine.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.
5. About 30 minutes before serving, stir in the heavy cream and softened cream cheese.
6. Add the shredded cheddar cheese and half of the crumbled bacon. Stir until the cheese melts and the chowder becomes creamy.
7. For a thicker chowder, lightly mash some of the potatoes and corn directly in the slow cooker.
8. Taste and adjust the seasoning as needed.
9. Serve hot, topped with the remaining bacon and fresh parsley or green onions.

Tips

• Frozen corn works perfectly and does not need to be thawed.
• For extra creaminess, use full-fat cream cheese and heavy cream.
• Add more green chiles if you prefer a little extra heat.
• Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently and add a splash of broth or cream if the chowder becomes too thick.