Crockpot Corn Chowder is a cozy, creamy and comforting soup perfect for summer or as a hearty fall meal. The gentle sweetness of the corn is balanced perfectly with smoky bacon, aromatic vegetables and earthy seasonings.

Crockpot Corn Chowder Recipe

I still cannot think of Corn Chowder without hearing Stanley Tucci scolding Anne Hathaway in The Devil Wears Prada in the back of my head. (“Corn chowder. That’s an interesting choice. You do know that cellulite is one of the main ingredients.”)

Even if it was, I don’t think it would stop me from making this recipe on repeat every single fall. (Although my stovetop version with ham is my current favorite corn chowder recipe.)

This corn chowder recipe is fresh, rich and comforting with a smoky bacon and onion base, plenty of sweet corn and black beans, creamy tang from the addition of cream cheese and aromatic spices that give this recipe a somewhat Mexican-inspired flavor profile, without adding heat.

It has the perfect balance of sweet, savoury, smoky, and salty flavors.

While I tend to make corn chowder more in the fall, it’s also the perfect summer soup and a great way to use fresh summer corn.

This crockpot corn chowder can be stored in an airtight container in the fridge for up to one week.

How to freeze crockpot corn chowder: Completely cool the corn chowder before storing in airtight freezer bags or your favorite freezer containers. (This set of freezer containers is a crazy bargain.) Store in the freezer for up to 5 months.

This comforting soup is so easy to make in the crockpot – although cooking the bacon in the crockpot does annoy me due to how time consuming it is. If possible, I recommend sauteeing the bacon, onions and garlic in a skillet and then adding to the crockpot before proceeding with the rest of the recipe, as written.

If you need to make this crockpot corn chowder vegetarian, leave out the bacon, possibly use a teaspoon of vegan liquid smoke to replicate the salty, smokiness that the bacon lends to this chowder.

Crockpot Corn Chowder Ingredients

• Bacon
• Onion, chopped
• Garlic, minced
• Canned or Fresh Corn
• Cooked Black Beans, rinsed and drained
• Cumin
• Paprika
• Chicken Broth
• Cream Cheese
• Salt and pepper, to taste
• Fresh lime juice
• Cilantro, to garnish

Scroll down to the printable recipe card for full measurements.

Tip: to speed this recipe along, saute the bacon, onions and garlic in a skillet before adding to the crockpot.

Kitchen Tools You May Find Helpful

• This is the crockpot that I use the most often – it has a thermoshield which not only prevents little fingers from being burned if the kids touch the outside of the crockpot, but it’s also great for bringing along to potlucks. I also like that I can set the cook time on it, so if we end up taking too long playing outside (or running errands) I don’t have to worry about the food burning.
• Measuring Cups and Spoons
• Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty

How to Make Corn Chowder in the Crockpot

Place the bacon, onions and garlic in the slow cooker over high heat and cook until the onions are translucent.

Remove the bacon and add the corn, black beans, spices and chicken broth.

Cook on low heat for 2 hours, or high heat for 4 hours.

Add the cream cheese and cook another 20 minutes as it dissolves.

Adjust the seasoning, adding more spices, salt pepper, and a squeeze of lime juice.

Serve with the bacon crumbled on top, along with cilantro and any remaining cooked corn and black beans for garnish.

Pin this Crockpot Corn Chowder to your fall meal inspiration board:

Grab your free printable recipe card for our crockpot corn chowder recipe:

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Yield: 8 servings

Crockpot Corn Chowder

Print

Crockpot Corn Chowder is a cozy, creamy and comforting soup perfect for summer or as a hearty fall meal. The gentle sweetness of the corn is balanced perfectly with smoky bacon, aromatic vegetables and earthy seasonings.

Prep Time 10 minutes

Cook Time 2 hours

Additional Time 10 minutes

Total Time 20 minutes

Ingredients

• 3 strips bacon
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups corn kernels*
• 3 cups cooked black beans*, rinsed and drained
• 2 teaspoons cumin
• 2 teaspoons paprika
• 4 cups chicken broth
• 4 oz cream cheese
• Salt and pepper, to taste
• Fresh lime juice
• Cilantro, to garnish

Instructions

1. Place the bacon, onions and garlic in the slow cooker over high heat and cook until the onions are translucent.
2. Remove the bacon and add the corn, black beans, spices and chicken broth.
3. Cook on low heat for 2 hours, or high heat for 4 hours.
4. Add the cream cheese and cook another 20 minutes as it dissolves.
5. Adjust the seasoning, adding more spices, salt pepper, and a squeeze of lime juice.
6. Serve with the bacon crumbled on top, along with cilantro and any remaining cooked corn and black beans for garnish.

Notes

*Can use two cans of prepared corn or beans.

Tip: to speed this recipe along, saute the bacon, onions and garlic in a skillet before adding to the crockpot.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Hurom Hexa Power High Speed Blender
• 
  Chiquilin Mild, Smoked and Hot Spanish Paprika Set (Pack of 3)
• 
  Crockpot Thermoshield 6 Quart Manual Slow Cooker, Black

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 250Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 726mgCarbohydrates: 31gFiber: 7gSugar: 5gProtein: 14g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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I hope your family loves this easy corn chowder recipe as much as mine does!

For more ways to use your crockpot, check out our full crockpot recipe collection here:

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