Crockpot Bacon Corn Chowder

This Crockpot Bacon Corn Chowder is a comforting slow-cooker meal with tender potatoes, sweet corn, carrots, and smoky bacon in a creamy broth. Cream-style corn gives the chowder body, while a simple butter-and-flour mixture thickens it near the end. Let the slow cooker handle most of the work, then finish each bowl with crisp bacon and a sprinkle of parsley.

Prep Time: 20 minutes
Cook Time: 6–7 hours on Low or 3–4 hours on High
Total Time: About 6 hours 20 minutes
Servings: 6

Why You’ll Love This Recipe

Cream-style and whole-kernel corn give the chowder a sweet, hearty texture
Potatoes and vegetables make it a filling one-pot meal
The slow cooker does most of the cooking
Evaporated milk makes the broth creamy
Crispy bacon adds smoky flavor and a crunchy topping

Ingredients

6 slices bacon, cooked and chopped
1 small yellow onion, diced
2 carrots, peeled and sliced
3 medium russet or Yukon Gold potatoes, peeled and diced
2 cans (about 14.75 ounces each) cream-style sweet corn
1 can (15 ounces) whole-kernel corn, drained
4 cups chicken broth
1 teaspoon dried thyme
½ teaspoon dried parsley, plus more for garnish
½ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon salt, or to taste
1 can (12 ounces) evaporated milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour

How to Make Crockpot Bacon Corn Chowder

Step 1: Cook the Bacon

Cook the bacon in a skillet over medium heat until crisp. Transfer it to a paper towel-lined plate and let it cool, then chop it.

Reserve a little bacon for topping the bowls. You can drain away most of the bacon grease, or sauté the onion in a small amount of it for extra flavor.

Step 2: Add the Vegetables and Corn

Place the diced onion, sliced carrots, and diced potatoes in the slow cooker. Add the cream-style corn and drained whole-kernel corn.

Step 3: Add the Broth and Seasonings

Pour in the chicken broth. Add the thyme, dried parsley, garlic powder, pepper, salt, and chopped bacon. Stir gently to combine.

Step 4: Slow Cook Until Tender

Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the potatoes and carrots are tender. Cooking time may vary depending on the size of the vegetable pieces and your slow cooker.

Step 5: Add the Evaporated Milk

About 30 minutes before serving, stir the evaporated milk into the slow cooker. Keep the chowder on Low while you prepare the thickener.

Step 6: Make the Thickening Mixture

Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.

Slowly whisk in about 1 cup of hot broth from the slow cooker until smooth. Pour the mixture into the chowder and stir well.

Step 7: Finish and Serve

Cover and cook on Low for another 20–30 minutes, stirring once or twice, until the chowder thickens. Taste and adjust the salt and pepper as needed.

Ladle into bowls and top with the reserved bacon and a sprinkle of parsley.

Tips for the Best Crockpot Bacon Corn Chowder

Cut the potatoes and carrots into similar-size pieces so they cook evenly.
If you prefer firmer bacon pieces, reserve some and add them just before serving.
Drain the whole-kernel corn before adding it, but use the cream-style corn as it comes.
Make a smooth flour mixture by whisking in hot broth gradually before adding it to the slow cooker.
Keep the chowder at a gentle heat after adding evaporated milk; avoid boiling it.
The chowder thickens as it rests. Stir in a little warm broth when reheating if needed.

Easy Variations

Use Frozen Corn

Replace the canned whole-kernel corn with about 1½ cups frozen corn. Add it directly to the slow cooker without thawing.

Add More Vegetables

Add diced celery with the onion and carrots, or stir in a handful of spinach near the end of cooking.

Make It Extra Thick

Mash a few of the cooked potato pieces against the side of the slow cooker and stir them into the broth. You can also simmer the chowder uncovered for a few extra minutes after thickening.

Add a Little Heat

Add a pinch of cayenne pepper or a few diced jalapeños with the vegetables and seasonings.

Make-Ahead and Storage

You can chop the vegetables and cook the bacon a day ahead. Store them separately in covered containers in the refrigerator, then add them to the slow cooker when ready to cook.

Store leftover chowder in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth or milk if the chowder has thickened.

Freezing creamy chowder can change its texture. If you plan to freeze it, freeze the cooked base before adding the evaporated milk and butter-flour mixture. Thaw it in the refrigerator, reheat gently, then finish with the dairy and thickener.

Frequently Asked Questions

Can I use regular milk instead of evaporated milk?

Yes. Use whole milk for the creamiest result. Add it near the end of cooking and keep the chowder below a boil.

Can I make this without flour?

Yes. For a less thick chowder, leave out the butter and flour mixture. You can mash some of the potatoes to naturally thicken the broth.

Do I need to cook the bacon first?

Cooking the bacon first gives it a crisp texture and lets you reserve pieces for topping. You can add cooked, packaged bacon pieces to the slow cooker, but they won’t provide the same freshly cooked flavor.

How do I know when the vegetables are done?

The potatoes and carrots should be tender when pierced with a fork. If they’re still firm, continue cooking and check again after 20–30 minutes.

Can I cook it on High?

Yes. Cook on High for 3–4 hours, checking that the potatoes and carrots are tender before adding the evaporated milk and thickener.

Final Thoughts

This Crockpot Bacon Corn Chowder brings together sweet corn, tender potatoes, vegetables, and smoky bacon in a creamy bowl of comfort. Start it in the morning, stir in the evaporated milk and thickener near the end, and serve it warm with bacon sprinkled on top.