Mom's best crockpot corn chowder with a modern day twist

Who doesn't love a good chowder? No one. A warm, thick, delicious meal is always welcome in my house!

A good corn chowder contains fresh, bright vegetables that cut through the richness of the broth. In the summer, I'll cut corn kernels right off the cob for this recipe. But in the winter, frozen corn also does the trick. I prefer it to canned corn because it still has that fresh taste.

This recipe has been in my family for years, but I've added a kick to it...

Cooktop Cove


This crockpot corn chowder with bacon is best dinner to come home to!

What You'll Need

  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1 small sweet onion, diced
  • 2 cloves garlic, minced
  • 4 small red potatoes, chopped
  • 4 cups (700 g) frozen corn
  • 1 lb. (450 g) bacon, cooked and crumbled, 1/4 cup reserved
  • 1 teaspoon (1 g) dried thyme
  • 1/2 teaspoon (.5 g) dried oregano
  • 1 1/2 teaspoons (10 g) salt
  • 1/2 teaspoon (1 g) pepper
  • 4 cups (960 ml) chicken broth
  • 1- 12 oz. (340 g) can evaporated milk
  • 2 tablespoons (16 g) cornstarch
  • 2 tablespoons (28 g) butter (optional)

How To Make It

  1. Place carrots, celery, onion, garlic, potatoes, corn, bacon, thyme, oregano, salt and pepper in a 6-quart slow cooker and toss to combine.
  2. Add just enough chicken stock to cover.
  3. Cook on low for 7 1/2 hours, until vegetables are soft.
  4. Whisk cornstarch into evaporated milk. Stir into slow cooker along with butter. Cook an additional 30 minutes.
  5. Taste and adjust seasoning. Serve garnished with reserved bacon.

Enjoy your new favorite!

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