Slow Cooker Corn Chowder

The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST.

This is legit my favorite year-long soup.

Perfect for those super hot summer days where you’re out by the beach all day, coming home to this hearty fresh corn soup where you can get 8 ears of corn for just a $1 at your local grocery store.

An added bonus is that you don’t even have to turn on the stovetop or oven (especially if you have the nifty saute function in your slow cooker!), keeping the house nice and cool.

Then there’s the Chiberia days – you know, the -50 windchill winter Chicago nights where nothing in the world could beat this cozy cozy soup. And if fresh corn on the cob is not readily available, frozen corn kernels will work just fine.

I just don’t recommend skimping on that bacon though. The bacon slices give off so much goodness, cooking low and slow for 8 hours. And the extra crisp bacon bit toppings don’t hurt either!

Slow Cooker Corn Chowder

Yield: 8 (10 cups)

Prep: 20 minutes minutes

Cook: 8 hours hours

Total: 8 hours hours 20 minutes minutes

The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST.

4.5 stars (13 ratings)

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Ingredients

• 4 slices bacon, diced
• 6 ears yellow corn, kernels removed (about 5-6 cups)
• 1 russet potato, peeled and diced
• 2 slices bacon
• 1 onion, diced
• 3 cloves garlic, minced
• 4 sprigs fresh thyme
• 6 cups chicken stock
• Kosher salt and freshly ground black pepper, to taste
• 1 cup heavy cream
• 2 tablespoons chopped fresh chives

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Instructions

• Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.
• Place corn, potato, bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.
• Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.
• Serve immediately, sprinkled with bacon and garnished with chives, if desired.

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