Slow Cooker Creamy Bacon Corn Chowder

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Prep Time:15

Cook Time:7

Total Time:7 15

Ingredients

12 slices bacon cooked and crumbled, divided
10 ounce bag frozen peppers onions, celery mix
2 cloves garlic minced
3 cups frozen corn
2 cups frozen hash brown potatoes
2 cups chicken broth
1 (10.5-ounce) can cream of potato soup
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon onion powder
½ teaspoon smoked paprika
4 ounces cream cheese cubed
1 cup heavy cream
1½ cups shredded sharp cheddar cheese
Chives and parsley for garnish optional

Instructions

Step 1: Prepare the Bacon - Cook the bacon until it is crisp, then transfer it to a paper towel lined plate and let it cool. Crumble or chop it into small pieces, then divide it into two equal portions. One half will cook with the chowder and season the broth, while the other half stays crisp for topping the finished bowls.
Step 2: Load the Vegetables and Potatoes - Add the frozen peppers, onions, and celery mix to a 6 quart slow cooker. Stir in the minced garlic, frozen corn, frozen hash brown potatoes, and half of the crumbled bacon. You do not need to thaw the frozen ingredients first, which is one of the reasons I love this recipe on a packed day.
Step 3: Add the Broth and Creamy Base - Pour in the chicken broth, then scatter the cream cheese cubes across the top. Spoon in the cream of potato soup and stir everything together as well as you can. The mixture may not look completely smooth yet, and that is fine because the cream cheese will soften and blend as the chowder cooks.
Step 4: Season the Chowder - Sprinkle in the salt, black pepper, onion powder, and smoked paprika. Give the slow cooker another good stir so the seasonings are spread through the broth rather than sitting in one spot. This small step helps every bowl taste balanced once the chowder is finished.
Step 5: Cook Until the Potatoes Are Tender - Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The chowder is ready for the finishing ingredients when the potatoes are tender enough to press easily with a spoon. Try not to lift the lid too often because each peek releases heat and can stretch out the cooking time.
Step 6: Stir in the Heavy Cream and Cheddar - Pour in the heavy cream and stir slowly until the broth looks even and creamy. Add the shredded sharp cheddar a handful at a time, stirring after each addition so it melts smoothly into the chowder. If you want a thicker texture, mash a few potato pieces against the side of the slow cooker before you add the cheese.
Step 7: Finish, Rest, and Serve - Cover the slow cooker again and cook for another 10 to 15 minutes, just until the chowder is hot and the cheese is fully melted. Stir once more, taste, and add a small pinch of salt or pepper if needed. Ladle it into bowls and finish each serving with the reserved bacon, chives, parsley, or a little extra cheddar.

Notes

Substitutions

Yukon Gold potatoes: Peel and dice them into small, even pieces if you want to replace the frozen hash brown potatoes with fresh potatoes.
Pepper Jack cheese: Use it in place of sharp cheddar when your family enjoys a little extra heat.
Half and half: Swap it for the heavy cream to make the chowder slightly lighter while keeping it creamy.
Turkey bacon: Use cooked turkey bacon instead of regular bacon for a leaner smoky topping.
Vegetable broth: Replace the chicken broth with vegetable broth when that is what you have in the pantry.
Plain cream cheese spread: Use the same amount if block cream cheese is unavailable, though the final texture may be a little softer.

Variations

Chicken bacon corn chowder: Stir in 2 cups cooked shredded chicken during the last 30 minutes so it warms through without drying out.
Loaded corn chowder: Top each bowl with extra cheddar, bacon, sour cream, and sliced green onions for a loaded potato style finish.
Jalapeño corn chowder: Add one seeded and diced jalapeño with the frozen vegetables for a gentle kick.
Extra vegetable chowder: Stir in a cup of frozen carrots or small broccoli florets during the final hour of cooking.
Herb garden chowder: Add a little fresh thyme at the beginning and finish with plenty of parsley for a brighter, earthy flavor.

Tips and Tricks

Use diced frozen potatoes: Small hash brown cubes soften evenly and naturally give the broth a thicker body.
Shred the cheddar yourself: Freshly shredded cheddar melts into the chowder more smoothly because it does not have the same powdery coating as bagged cheese.
Mash a few potatoes: Press several tender potato pieces against the side of the slow cooker when you want a thicker bowl without adding flour.
Choose flavorful bacon: A good smoked bacon makes a noticeable difference because its savory flavor runs through the entire chowder.
Add dairy near the end: Heavy cream and cheddar stay smoother when they go in after the potatoes are tender.
Taste before adding more salt: Bacon, broth, soup, and cheddar all bring salt, so wait until the end before adjusting.
Keep the lid closed: The slow cooker holds steady heat best when you resist checking it every hour.
Let it rest briefly: Five minutes of resting after the final stir gives the chowder time to settle and thicken slightly.

Serving Ideas

Crusty bread: Tear off warm pieces and use them to catch every bit of creamy broth at the bottom of the bowl.
Oyster crackers: Set a bowl on the table so the kids can add their own crunchy topping.
Cornbread: The soft, slightly sweet crumb tastes especially good beside smoky bacon and sharp cheddar.
Simple green salad: A crisp salad with a tangy dressing balances the richness of the chowder.
Roasted vegetables: Serve broccoli, green beans, or Brussels sprouts on the side when you want a little more color on the table.
Baked sandwiches: Pair smaller bowls with warm ham or turkey sandwiches for a cozy weekend lunch.

Storage and Make Ahead Tips

Refrigerator storage: Cool leftovers, transfer them to an airtight container, and refrigerate for up to 4 days.
Gentle reheating: Warm the chowder on the stovetop over low heat or microwave it in short intervals, stirring often.
Fixing thick leftovers: Stir in a splash of chicken broth or milk while reheating if the chowder becomes very thick in the refrigerator.
Freezing before dairy: Freeze the cooked chowder before adding heavy cream and cheddar for the best texture, then add the dairy after thawing and reheating.
Freezer timing: Store the dairy free chowder base in a freezer safe container for up to 2 months, leaving a little room for expansion.
Make ahead prep: Cook and crumble the bacon, measure the seasonings, and shred the cheddar the night before so morning assembly takes only a few minutes.
Thawing safely: Move frozen chowder to the refrigerator the day before you plan to serve it, then reheat gently until steaming.

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Servings: servings