Crockpot Corn Chowder with Frozen Corn

Easy crockpot corn chowder with frozen corn recipe with potatoes and bacon. Perfect soup for dinner packed with lots of vegetables and flavor! If you loved our simple Instant Pot potato corn chowder this is another family favorite cooked all day.

We love chowder especially during the winter months, but year round actually. I make our Chicken soup in the crockpot all the time but needed something richer and creamy so this is what I went for and it turned out amazing.

We are talking diced potatoes, celery and you could even add bacon in there too. Want some seafood in there, you could add miniature shrimp or drained crab meat would be delicious. It is a warm bowl of goodness no matter what you choose to add.

You can really load it up with as many as you’d like but I will share our favorite choices below. Starting with the kernels it is best to grab a bag of frozen corn for this one. Reason being is it stays firmer since it takes a bit of time to defrost. Canned works too but the other is my preference for this reason.

Ingredient Notes

You will want to use a bag of regular or sweet Frozen Corn. This works better than canned so that it keeps more texture cooking all day and doesn’t break down as much. Alternatively you could cut kernels off fresh corn on the cob.

I think adding diced yellow or white Onions is a simple and cheap way to add a lot of flavor and texture to any dish.

This is a great use for chicken broth or vegetable stock for a vegetarian option. Use more for a thinner outcome or less for a thick chowder like texture.

Potatoes are a must. I have used diced russet potatoes and red, both are great but brown will make it thicker because they are higher in starch.

You will want to add Half and half or heavy cream to create a thick creamy outcome.

Bacon and Cheese I suppose are optional but not for us. I will just buy bacon bits already cooked and shredded cheddar cheese.

Other add ins are celery and even diced bell peppers add a bit of color and texture. You will want to use a 6 quart for this. I haven’t doubled it yet but suppose if you had a really large pot you may be able to do that too.

Variations

If you like a bit of spice, add a can of diced chiles too. If you tried our crockpot ham recipe and have leftovers by all means add your leftover ham to this soup, that’s really good too.

You can find a good dairy free cheese by Daiya that is lactose free. For the half and half you’d need to use coconut milk but that will make it sweeter. Since it isn’t as thick you may need some cornstarch at the end for that.

Corn Chowder with Fresh Corn

During the summertime I will use fresh, always. We live in a smaller town now so produce is hit or miss. It took me a while to adjust to this because before we had everything all the time, all year long. I started using canned for a while but realized that frozen vegetables just had a much better texture to them when adding them to dishes.

How Long to Cook Corn Chowder with Frozen Corn

In a slow cooker we will generally heat on low 6-8 hours or cook on high for 3-4 hours. This will give it time to warm and let the flavors meld together. If you wanted to cook this on a stovetop over medium heat with a lid on you could get away with 1 hour stirred every 10 minutes or so until the vegetables are tender to your liking.

I do include options for both high and low temps, but I will say that low is always my go to. Reason being is the flavors become better and you get ultra tender potatoes if you go low and slow the whole time.

Either way you will want to wait until the end to add the heavy cream or it may start to curdle and create a weird texture.

If you love this one you’ll love our easy Crockpot loaded baked potato soup too. Leave chunky or use an immersion blender to smooth it out. About the same cooking time and uses the same taters. Perfect meal to make all year long when you want to throw in a soup recipe in the morning and have it ready when you return at the end of the day. Slow cooker rolls is a great side dish for this one.

If you have leftovers they save well. Wait until it is room temperature and then store in a bowl with a sealed lid on it. When you reheat transfer into a microwave safe bowl and heat for 45 seconds, stir and then heat again until it is warmed to your liking. The cream may separate but stirring will incorporate it again.