Frequently Asked Questions
Can I use fresh corn instead of frozen?
Absolutely. You’ll need about 2–3 ears of fresh corn, kernels cut from the cob (about 2 cups). Fresh corn has a wonderful, sweet flavor, especially in the summer months. Add it at the same time as the frozen corn; the cooking time remains the same. Fresh corn may be slightly firmer, which adds a nice texture. You can also use a combination of fresh and frozen. If using fresh corn, you can even toss the bare cobs into the slow cooker for extra flavor (remove them before serving). Canned corn (drained) is also an option in a pinch, but it’s softer and less sweet than frozen or fresh. Frozen is the most convenient and consistently delicious choice.
Can I make this chowder without a slow cooker?
Yes. In a large Dutch oven or heavy soup pot, cook the bacon until crispy; remove and crumble. In the same pot, add the chicken broth, cream of chicken soup, diced potatoes, and corn. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes, or until the potatoes are tender. Stir occasionally. Mash a few potatoes against the side of the pot to thicken if desired. Stir in the bacon and any additional seasonings. The stovetop version is faster and just as delicious. You’ll need to keep a closer eye on it and stir occasionally to prevent sticking. The flavor is the same; the slow cooker just offers more hands-off convenience.
Is this chowder gluten-free?
It can be. Use a gluten-free cream of chicken soup (several brands are available, or make your own with gluten-free flour). The chicken broth, potatoes, corn, and bacon are naturally gluten-free. Always check the labels on your bacon and broth to ensure they haven’t been processed with gluten-containing additives. With those simple swaps, the chowder is completely safe for anyone with celiac disease or gluten sensitivity. It’s a naturally comforting, gluten-free meal that everyone can enjoy.
Can I make this dairy-free?
Most cream of chicken soups contain dairy. For a dairy-free version, you can make a homemade cream sauce using dairy-free butter, flour, and a dairy-free milk (like unsweetened almond or oat milk) mixed with chicken broth to create a thick, creamy base. Or, use a can of full-fat coconut milk for a creamy texture, though the flavor will be slightly different. The bacon and chicken broth remain the same. Omit any cheese or sour cream garnishes. The chowder can still be rich and satisfying with these adjustments. Always check labels on all packaged ingredients. A dairy-free version is possible and delicious.
How can I make this chowder thicker?
For a thicker chowder, use a potato masher to mash some of the cooked potato chunks against the side of the slow cooker and stir them back into the soup. The released starch will naturally thicken the broth. You can also stir in a couple of tablespoons of instant mashed potato flakes during the last 30 minutes of cooking. Another option is to make a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, and stir it into the hot chowder; cook on HIGH for an additional 15–20 minutes to thicken. If you prefer a thinner chowder, simply add a little more chicken broth or milk. The consistency is easily adjustable to your preference. The chowder will also thicken as it cools and as leftovers sit in the fridge.
Slow Cooker Corn and Potato Chowder (5 Ingredients)
A creamy, hearty winter chowder made with just five simple ingredients: frozen corn, potatoes, bacon, cream of chicken soup, and chicken broth. The Crockpot does all the work for this comforting, family-friendly meal.
Prep Time:
10 minutes
Cook Time:
6–8 hours (LOW) or 3–4 hours (HIGH)
Total Time:
6–8 hours 10 minutes
Servings:
6–8
Ingredients
- 1 bag (16 oz) frozen corn kernels (do not thaw)
- 1½ lbs Yukon Gold or red potatoes, peeled and diced into ½-inch cubes
- 6–8 slices thick-cut bacon, cooked until crispy and crumbled (reserve some for garnish)
- 1 can (10.5 oz) condensed cream of chicken soup, undiluted
- 2 cups low-sodium chicken broth
- Salt and freshly ground black pepper, to taste
- Optional seasonings: ½ teaspoon dried thyme, ½ teaspoon garlic powder, 1 bay leaf
- Optional for serving: shredded cheddar cheese, chopped green onions, sour cream, oyster crackers
Instructions
- Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate, crumble, and set aside. Reserve a few tablespoons for garnish.
- In a 4–6 quart slow cooker, combine the diced potatoes, frozen corn, crumbled bacon (reserving the garnish), undiluted cream of chicken soup, chicken broth, and any optional seasonings (thyme, garlic powder, bay leaf). Stir gently to combine.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender and the broth is thick and creamy. Avoid lifting the lid during cooking.
- Remove the bay leaf if used. Taste the chowder and season with salt and pepper as needed. If a thicker chowder is desired, use a potato masher to gently mash some of the potatoes against the side of the slow cooker and stir them back into the soup.
- Serve hot, garnished with the reserved crispy bacon, a sprinkle of cheese, green onions, or a dollop of sour cream. Enjoy with crusty bread or oyster crackers.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth. Add 1 teaspoon of smoked paprika and a little extra salt to mimic the smoky flavor.
- The chowder will thicken as it cools. When reheating, add a splash of milk or chicken broth to reach the desired consistency.
- Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat gently, stirring often. The potatoes may soften further upon freezing.
- For a cheesy chowder, stir in 1–2 cups of shredded sharp cheddar cheese during the last 30 minutes of cooking. Stir until melted and smooth.
This Slow Cooker Corn and Potato Chowder is the epitome of winter comfort—creamy, hearty, and made with just five simple ingredients. It’s the kind of meal that fills your home with warmth and your belly with happiness, all while your Crockpot does the heavy lifting. Keep this recipe close, and you’ll always have an easy, soul-satisfying dinner waiting for you at the end of a long, cold day.