Normally I’m only a fan of soup type dishes in the cold winter months or if I’m sick. Sometimes though, requests happen or an idea hits me and it’s a must do regardless of the season. So the birds are chirping, the sun is out and the trees are green. That doesn’t mean we can’t have soup or chowder does it? Well, I say go for it if you want it. Get those cravings out of the way now because come July and August you won’t want to be in the kitchen slaving away or eating something hot like this. Okay wait, I just said slaving away. There is zero slaving away with this dish! Slow cooker for the win! But I still wouldn’t want to eat a hot bowl of soup or chowder in the upcoming steamy summer months. Get it out of the way now.

I only just got a slow cooker this year but it’s been fun to use. The best parts about having a slow cooker, less slaving away in the kitchen. When you have two little ones to run after this is definitely a big bonus. Toss your ingredients in when you wake up and by dinner you have a warm dish ready to serve. I love how the smell of whatever you are cooking wafts its way through the house but the downfall to that is you are tormented for hours before you can eat it. That’s the trade off I suppose.

A few slow cooker items I’ve done so far require more hands on time than others. Some are super easy and really is just toss and go. This particular recipe requires a bit of hands on time before tossing items together but that in no way should prevent you from making it.

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Slow Cooker Corn Chowder

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes


  • 5 slices bacon
  • 1 1/2 C yellow onion, chopped
  • 2 cloves garlic, peeled and minced
  • 15 oz can whole kernel corn, drained
  • 15 oz can creamy style corn
  • 1 tsp thyme
  • 1 C chicken broth
  • 4 C potatoes
  • 3/4 tsp salt
  • 3/4 tsp ground black pepper
  • 1 C half and half
  • 3-4 Tb cornstarch


  • Preheat oven to 400°F. Place bacon on a cooling rack, placed over a large rimmed baking sheet. Monitor bacon, cooking to your desired crispness, roughly 15-20 minutes. Alternatively, bacon may be cooked in a skillet on the stovetop. Chop bacon, reserving 1 slice worth for topping later. Set aside. Chop onions and cook in bacon grease or 1Tb olive oil in a medium skillet. Cook onions until nearly translucent. Transfer to a small bowl, set aside. 
  • Mince garlic. Chop potatoes into bite sized pieces. Add all ingredients to the bowl of a 5-6 quart slow cooker, reserving cornstarch, half and half and extra bacon bites for later. Stir to combine. Cook for 7 1/2 hours on low. 
  • At the 7 1/2 hour mark, add half and half. Give it a quick stir, replace cover and cook for an additional 30 minutes. 
  • Just before serving add cornstarch. Continue to add corn starch 1 tbsp at a time until you are satisfied with the consistency. If you find you have added too much, simply add a quick splash of chicken broth in and stir. 
  • Serve warm, topped with bacon.


An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Main Course