Hearty and creamy, this classic corn and potato soup gets a savory upgrade with everyone’s favorite ingredient—bacon! Each spoonful is loaded with tender potatoes, sweet corn, and bacon, making it the perfect comfort food for chilly days or cozy nights in. It’s rich, satisfying, and packed with flavor.
The best part? Your slow cooker does all the heavy lifting. With just a few simple steps, you can have this Slow-Cooker Bacon Corn Chowder simmering to perfection while you go about your day. Finish it off with your favorite toppings like green onions, shredded cheese, or extra crispy bacon, and serve up a bowl of pure comfort.
Prep Time
15 minutes
Cook Time
3 hours 15 minutes
Total Time
3 hours 30 minutes
Ingredients
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1 lb small red potatoes, cut into 1-inch cubes
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1/2 cup chopped onion
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2 bags (12 oz each) frozen whole kernel corn
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3 cups Progresso™ chicken broth (from 32-oz carton)
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1 teaspoon salt
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1/2 teaspoon ground pepper
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2 cups half-and-half
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2 tablespoons cornstarch
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1/2 lb bacon, crisply cooked, crumbled
Instructions
- In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
- Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
- In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook 10 to 15 minutes longer or until slightly thickened.
Notes
- Need to store any leftover Slow-Cooker Bacon Corn Chowder? Let it cool completely before pouring it into freezer containers, leaving about 1/2 to 1 inch of room at the top of the container for expansion. Store it in the freezer for up to 3 months. Thaw your frozen soup in the refrigerator overnight, then either reheat on the stove over medium heat or in the microwave until hot.
- This is a good recipe for smaller slow cooker crocks—you don’t need a larger one to make plenty of soup.
- Garnish each bowl of slow-cooker bacon potato corn chowder with a spoonful of grated Parmesan cheese or cheddar and a sprinkle of fresh thyme leaves or dill. For something to serve alongside your soup, try making a baby kale salad, tossed with an orange vinaigrette and toasted pecans.
- Look for bags of tender, bite-size potatoes in the grocery store. They can be red-skinned with a creamy interior or yellow-skinned with a golden interior.
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