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Easy Slow Cooker Potato Corn Chowder Recipe

Easy Slow Cooker Potato Corn Chowder

A creamy crockpot chowder made with potatoes, corn, bacon, onion, celery, garlic, herbs, and chicken broth. It is finished with half-and-half or cream for a cozy family dinner.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 slices Bacon, chopped
  • 1 medium Yellow onion, diced
  • 2 ribs Celery ribs, diced
  • 2 cloves Garlic, minced
  • 2 pounds Yukon Gold or russet potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups Corn kernels, fresh or frozen
  • 4 cups Low-sodium chicken broth
Seasonings
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Dried thyme
Finishing Ingredients
  • 1 cup Half-and-half or heavy cream
  • 2 tablespoons Fresh parsley or green onions, chopped

Method
 

Step-by-Step
  1. Cook the chopped bacon in a skillet until crisp. Transfer it to a paper-towel-lined plate and reserve about 1 tablespoon of the bacon fat in the skillet.
  2. Sauté the diced onion and celery in the reserved bacon fat for 3–5 minutes, until they begin to soften. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  3. Add the potatoes, corn, sautéed onion and celery mixture, chicken broth, kosher salt, black pepper, and dried thyme to the slow cooker. Stir carefully to distribute the ingredients.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potato cubes are tender when pierced with a fork.
  5. Lightly mash some of the cooked potatoes directly in the slow cooker. Leave plenty of potato pieces whole so the chowder has a chunky, spoonable texture.
  6. Stir in the half-and-half or heavy cream during the final 15–20 minutes of cooking. Keep the chowder from boiling after adding the dairy.
  7. Taste and adjust the seasoning with more salt or pepper if needed. Serve each bowl with the reserved bacon and chopped parsley or green onions.

Notes

Cut the potatoes evenly so they cook at the same rate. Add dairy near the end to help prevent curdling. Refrigerate leftovers promptly and reheat gently without boiling.