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Slow Cooker Corn Chowder

Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Main Course


  • 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