Slow Cooker Fresh Corn Chowder is an easy recipe to help celebrate summer corn.
Since my kiddo is pretty much obsessed with corn on the cob all year long, I try to make sure that I get my hands on as much as fresh, sweet corn as possible during the summer. And right now, my slow cooker is my very best friend. I’ve been hauling it out a couple of times a week to help me make dinner since it’s sooo tough to make dinner when kids are involved in after-school activities. I need easy dinner ideas, and this slow cooker fresh corn chowder is one of those!
How to make Slow Cooker Fresh Corn Chowder:
Onions and potatoes are sautéed in a skillet in a little bit of olive oil. Since there is cooked bacon in this recipe, you can choose to use bacon grease instead of olive oil, if you’d like. Then the onions and potatoes are moved to your slow cooker. Chicken broth, corn, water, Worcestershire sauce, sugar and salt. This is all cooked on low for 7 hours.
After cooking for 7 hours, you’ll remove half of the mixture and puree it in a blender or food processor. Then you’ll return the pureed mixture to the slow cooker, add milk, butter and cornstarch, and cook it for an additional hour.
This slightly creamy fresh corn chowder is topped with a bit of crumbled, crispy bacon. Everything is better with bacon!
Hurry and make some corn chowder before all of that fabulous summer corn is all gone!
Here are a few more chowder recipes you might enjoy:
- Easy Chicken Corn Chowder
- Manhattan Clam Chowder
- Salmon Chowder
- Seafood Chowder
- Simple Reuben Chowder
- Crab Cake Chowder
- Clam Chowder
- Corn and Crab Chowder
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Slow Cooker Fresh Corn Chowder
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cups chopped red potatoes (skin-on)
- 16 ounces chicken broth
- 2 cups water
- 3½ cups (about 5 cobs) sweet fresh corn (cut off the cob)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon granulated white sugar
- 1 tablespoon seasoned salt (such as Lawry's)
- 1 cup whole milk or half and half
- ¼ cup (½ stick) butter
- 1 tablespoon cornstarch or tapioca starch
- 6 slices bacon, cooked and crumbled (for topping)
- In a large skillet, heat the olive oil and add the onion and potatoes to the skillet (alternately, you can saute the onions and potatoes in the bacon grease instead). Sauté for 5 minutes.
- Place the onion and potatoes into a slow cooker. Add the chicken broth, water, corn, Worcestershire sauce, sugar, and salt. Stir to combine the ingredients.
- Cover and cook on low for 7 hours.
- Remove half of the mixture and place into a blender or food processor. Blend until puréed and return to crockpot. Add the milk and butter. Take out a little bit of liquid and whisk the cornstarch into it. Add the cornstarch mixture to the slow cooker. Cover and cook on high for an additional hour. Sprinkle individual servings topped with bacon.