Crock Pot Corn Chowder

corn chowder
Diana Rattray
Prep: 15 mins
Cook: 8 hrs
Total: 8 hrs 15 mins
Servings: 4 to 6 servings

Condensed soup and frozen corn kernels make this corn chowder super easy to prepare, and the slow cooker makes cooking nearly hands-free.


  • 5 strips bacon (or turkey bacon)
  • 1 medium onion (chopped)
  • 1 tablespoon flour
  • 3 cups corn kernels (frozen)
  • 1 (10 3/4 ounce) can condensed cream of celery soup
  • 1 cup chicken broth
  • 1/2 cup bell pepper (red or green, chopped)
  • 2 large potatoes (red or yellow, cubed)
  • 1 cup evaporated milk (or light cream)
  • 1 dash of herb seasoning blend
  • 1 dash of salt and pepper (to taste)
  • 1 to 2 tablespoons fresh chives or green onions (chopped)

Steps to Make It

  1. Fry bacon in a skillet or sauté pan until crisp; remove with slotted spoon, drain, then crumble. If using turkey bacon, use a little vegetable oil in the skillet.

  2. Add onion to drippings and sauté briefly; sprinkle with flour and stir until well blended. Set aside.

  3. In the slow cooker, combine the corn, condensed soup, chicken broth, chopped bell pepper, potatoes, the onion/flour roux mixture, and bacon in slow cooker.

  4. Cover and cook on low for 7 to 9 hours.

  5. Add evaporated milk and seasonings 30 minutes before serving.