I love corn chowder. It’s so perfect for this time of year when skies are grey and all you want to do is stay in bed and read a book. Before you get all cozy with your book, jump up and throw these ingredients into your slow cooker. You’ll be so glad. You can have your lazy day, AND still have delicious Slow Cooker Corn Chowder for dinner.
I have to give my mom and sister credit for this recipe. They created it (stove top version) when my mom went to help her with her first baby. It was one of those, “What do we have in the house and can we make dinner out of it,” kind of meals.
It turned out amazing and it’s the recipe all of us have been using for corn chowder ever since. A couple weeks ago I decided it was high time I give it a try in the slow cooker. It came out perfect or maybe even a little better then the stove top version. Win!
It does take a little elbow grease to chop the potatoes and carrots, but to save time (read energy) I usually don’t peel the potatoes and, if I have them on hand, I just chop baby carrots. We’re talking 15-20 minutes of prep time and dinner is set.
I must say, the bacon sprinkled on top is a must. Because bacon. But I will also say, it taste pretty great without the bacon on top too, so don’t panic if you don’t have any.
Also, if you are up for it, you could make these One Hour Rolls, or these 90 minute rolls to go along with the chowder.
I usually make one batch of rolls and use half with the soup and then freeze the other half for next time I make soup. This takes discipline. I have to freeze the other half right when they cool off or we will just eat them all. Because who can resist a homemade roll.
The Ninety minute roll recipe is perfect because it makes 24 rolls which is just enough for me to have 12 (2 for each of us) for one meal and save the other 12 for next time.
So break out your slow cooker, or instant pot (set to slow cooker setting) and lets get started on this yummy corn chowder.
- 4 large potatoes, diced
- 20 baby carrots, chopped into bite size pieces, or two large carrots
- 2 large stalks of celery, sliced ¼ inch thick
- 1 small onion, diced
- 2 cups frozen corn
- 1 (10 ounce) can cream of mushroom soup
- 1 (12 ounce) can evaporated milk
- 4 tsp chicken bullion or if you prefer replace this by using four cups of chicken stock in place of the 4 cups of water. Does that make sense?
- Fresh ground pepper
- 4-5 cups of water (just enough to almost cover everything in the slow cooker.)
- ¼ cup flour or 2 tbsp corn starch (for slurry at the end of cooking)
- Place chopped potatoes, carrots, celery, onion and frozen corn in your slow cooker.
- Add the cream of mushroom soup, the evaporated milk and chicken bullion.
- Add the 4-5 cups of water until everything is almost covered. (See picture above)
- Put lid on slow cooker and cook for 5-6 hours on high. Last 10 minutes of cooking, stir in a slurry to help thicken the soup.
- Make slurry by taking the ¼ cup flour and whisking it into ½ cup of cold water. Stir soup continually as you add the slurry. (If you are making this soup gluten free use 2 tbsp corn starch and ¼ cup water.) *Another option for thickening is fake potato flakes or leftover mashed potatoes. I have used both and it turns out great. A great way to use up leftover mashed potatoes.
- Once you have the slurry mixed in, let it cook for 10 more minutes.
- Serve with bacon bits.