Crock Pot Corn Chowder is loaded with tender potatoes, corn, bacon, and a creamy broth. This soup is easily cooked in the slow cooker for a delicious meal.
Crock Pot Corn Chowder Recipe: Make your Corn Chowder soup even easier by making
Corn Chowder Crock
Pot Recipe. Easy ingredients are added to the slow cooker for a creamy and delicious soup recipe.
If you love Corn Chowder as much as my family, here are some corn soup recipes but with a twist. Slow Cooker Mexican Corn Chowder Recipe and Crock Pot Chicken and Corn Chowder Recipe are simple and delicious corn soup recipes.
The combination of these ingredients make a delicious sweet and savory soup recipe. Add one side of garlic bread and roasted vegetables to complete this delicious meal.
Easy
corn soup recipe:
We love corn soup and making it in the slow cooker makes it even easier. Tender potatoes, salted bacon, sweet corn, and simple seasoning make this corn soup so easy to make.
When it’s colder, this is one of our favorite soups to make. It is thick, creamy and easy to make. The ingredients blend perfectly and really give you that sweet and salty taste.
This
corn soup soup can be made on the stove, but we love that we can make it in the slow cooker. I can start in the morning and add the heavy cream to make it creamier. This soup takes less than 15 minutes to prepare.
Ingredients
: Whole corn (15 oz can –
- drained
- Cream-style corn (15 oz can
- Russet potatoes (peeled and diced into small pieces
- Onion (finely chopped
- Chopped garlic
- Thyme
- Salt
- bay leaf bacon
- (cooked and shredded) Chicken broth
- Thick whipped cream
- Cornstarch
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How to make corn soup in the clay pot:
- Step 1 – Add the ingredients to the slow cooker – Place all ingredients, except the heavy smoothie and cornstarch, in a 6-quart clay pot. Stir to combine all ingredients.
- Step 2 – Slow Cook Ingredients – Top and simmer for 8-9 hours or over high heat for 5 hours until potatoes are tender.
Step 3 – Mix the cornstarch suspension in a
- slow cooker – Whisk the whipped cream and cornstarch in a small bowl. Remove the bay leaf and stir this mixture in the clay pot.
- Step 4 – Continue cooking – Cover and cook over high heat for 20-30 minutes the soup has thickened.
Step 5 – Serve and enjoy –
- Serve immediately while hot and enjoy
.
Tips for Crockpot Corn Chowder:
- Potatoes – We use reddish potatoes in this recipe. We recommend cutting potatoes about the same size so that they cook evenly.
- More vegetables: If you want to sneak into those vegetables, add some peppers, carrots, or celery
- Beans – You can mix some black beans or pinto beans if you prefer. Both options go well with this soup.
- Instant Pot – You can easily make this soup in the instant pot.
.
What to serve with
Slow Cooker Corn Chowder:
Rice – You can serve this soup with
- some white rice or brown rice
- Salad – Since this soup is plentiful and filling, you can even serve it with a salad.
- – Roasted vegetables would be easy to make with this slow cooker corn soup recipe. Roasted broccoli or asparagus are always a good choice.
- Garlic bread – We love to serve with some French bread or garlic bread sticks. This allows you to get the last drop of soup in your bowl.
- – Cooking time will vary. We love to cook this soup over low heat, but you can cook high if you’re short on time.
.
Roasted vegetables
Cooking Time
What kind of corn do you use? We used
cream style corn and canned corn for this recipe because of how creamy it is. But you can also use fresh corn or canned corn, but make sure you use the right amount.
Corn kernels are the main ingredient in this recipe, so make sure you add enough
.
- Fresh corn – If it’s in season, then fresh sweet corn on the cob would be delicious. You will need about 10 ears or 4 to 5 cups.
- Frozen corn – If you want to use frozen corn instead of canned corn, you will need about 2 bags of frozen corn.
How to thicken corn
soup
:
To thicken this slow cooking corn we like to use a suspension of cornstarch. Mix cornstarch and heavy cream and pour into the corn soup soup to thicken it.
If you prefer, you can also use an immersion blender to mix some of the corn. This option is good, just make sure you don’t mix as much as you want to keep the corn nice and thick.
If you need it thicker, add a little more cornstarch with water and mix with the soup. These options will result in thick, cream corn soup.
Recipe variations:
- Add chicken – This is a great soup to use leftover chicken. You can also use roast chicken, chicken thighs, or canned chicken to add some protein to the soup.
- Mix cheese – We love the way cheese melts and gives it a corn soup flavor. Be sure to sprinkle a little on top when serving. Cheddar or pepper jack cheese always adds a lot of flavor.
- Add Extra Spice – This corn soup recipe would be delicious made with a little kick. You can add some hot sauce or tobacco sauce. Sprinkle some red pepper flakes when serving.
- – This recipe would be delicious with a can of diced tomatoes with green chili peppers for added color and flavor
- Seasoning – Feel free to change the seasoning. We always add salt and pepper, but you can add another simple seasoning.
Diced tomatoes
.
How to store leftovers: Refrigerate leftovers
in an airtight container for up to 5 days
. Can corn soup be frozen? Yes, you can freeze corn soup, however, the texture may change when
thawing this corn-flavored soup. If you want tips and tricks on how to freeze soup, we have them all here.
Freezing the soup saves time and money. Making slow cooker recipes at home is also better for you and tastes better than canned soup.
How to reheat corn
soup soup:
If you have a large portion left over, place it in a large pot on the stove and reheat it. If you are reheating individual servings, place them in a microwave-safe container and reheat them. You may need to reheat at 30-second intervals.
Print recipe here Crock Pot Corn Chowder
:
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