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Creamy potato and corn chowder soup with bacon made in the slow cooker

Slow cooker bacon corn chowder soup

This creamy corn chowder soup with bacon is made in the slow cooker and is such a warm, delicious, and hearty fall recipe.
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Course dinner
Cuisine American
Servings 8 servings

Equipment

  • Slow cooker

Ingredients
  

  • 1/2 lb. bacon 6-8 slices, crumbled
  • 3 medium potatoes cubed
  • 2 - 15 oz. cans corn drained
  • 1 small red onion diced
  • 1 cup celery diced
  • 6 garlic cloves minced
  • 2 - 15 oz. cans chicken broth
  • salt and pepper
  • 2 tbsp. butter
  • 2 cups heavy cream
  • diced green onions optional garnish

Instructions
 

  • Add bacon (save some for garnish), potatoes, corn, onion, celery, garlic, chicken broth, and salt and pepper ingredients to the slow cooker. Chicken broth should cover all of the other ingredients. If not, add a little more until everything is fully submerged.
  • Slow cook on low heat for 8 hours. When it’s done, take half of the soup mixture and pulse in a blender. Add the blended soup back into the slow cooker and stir in the butter and heavy cream. Cook on the low setting for 1 more hour.
  • Spoon soup into each bowl, then top with bacon crumbles and green onions.