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Slow Cooker Corn Chowder with Bacon

This is a great weekend dish when you are bustling around the house doing chores.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Author Leandra Witchwood


  • 1 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1/3 cup finely chopped onion
  • 1 lb peeled and cubed russet potatoes
  • 2 ½ to 3 cups chicken broth
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried thyme crushed
  • ¾ C white wine
  • 1/8 teaspoon paprika
  • ½ lb bacon crisp-cooked, drained and crumbled
  • 4 cups frozen whole kernel corn
  • 2 cups milk
  • 1 tablespoon fresh thyme
  • Shredded Cheddar Cheese
  • Sour Cream opt
  • Cracked black pepper


  1. Add ingredients up to paprika to a 4- to 6-quart slow cooker.
  2. Cover and cook on low-heat setting about 3 hours until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through. During this time you can prepare your bacon.
  3. Add the fresh thyme and half of the cooked bacon. Using a potato masher, gently mash potatoes until soup is slightly thickened.
  4. Sprinkle each serving with remaining crumbled bacon, sour cream, cheese, and pepper.

Recipe Notes

Start with 2 ½ cups of chicken broth. If you feel the soup needs more broth toward the end you can add the additional ½ cup.