Best 4 Creamy Bacon Corn Chowder Slow Cooker Recipes

Indulge in a hearty and comforting meal with this creamy bacon corn chowder, expertly crafted in your slow cooker. This delectable dish is a symphony of flavors and textures, featuring tender bites of bacon, sweet corn kernels, and a creamy broth infused with aromatic herbs and spices. The slow-cooking process allows the ingredients to meld seamlessly, resulting in a rich and satisfying chowder that will warm your soul on a chilly day. Serve this classic comfort food with crusty bread or crackers for a complete and unforgettable dining experience.

In addition to the classic bacon corn chowder, the article also offers variations to cater to diverse preferences and dietary restrictions. For a vegetarian delight, the "Creamy Corn Chowder without Bacon" recipe provides a flavorful and satisfying alternative. If you're watching your waistline, the "Healthy Corn Chowder" recipe offers a lighter version without compromising on taste. And for those who love a touch of heat, the "Spicy Corn Chowder" recipe adds a kick of chili peppers to the creamy goodness.

No matter your preferences, this article has a corn chowder recipe that will tantalize your taste buds. So, gather your ingredients, set your slow cooker, and prepare to savor the ultimate comfort food experience.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BACON CORN CHOWDER - SLOW COOKER

Creamy Bacon Corn Chowder - Slow Cooker image

This soup is very rich but my friends and I hate to stop eating it because it is so good. Good dish on a cold, snowy day. Warms you up !!!

Provided by Donna Geuder

Categories Cream Soups

Time 6h20m

Number Of Ingredients 10

Ingredients

2 can(s) corn, 14-16 oz or 1 small bag frozen corn - 10-12 oz
2 can(s) cream corn, 14-16 oz
2 can(s) evaporated milk, 12 oz each
1 lb bacon, cooked and crumbled
2 large carrots, chopped
1 large onion, chopped
6 large potatoes, chopped
3 Tbsp butter or margarine
6 c water or chicken broth
salt and pepper to taste

Steps:

1. Place everything except for the evaporated milk and butter or margarine into the crockpot
2. Add just enough water or chicken stock to cover the ingredients.
3. Turn it on high for 6 hours, or on low for 8 hours, depending on your desired time-frame and crockpot settings.
4. When ready to serve, gently stir in the evaporated milk and butter, and allow it to heat through.
5. If Chowder is too thick for you, add a bit more water or chicken broth.
6. Taste and adjust seasoning with salt and pepper to taste. If desired, add a sprinkle of cheddar or parmesan cheese.
7. For a larger group, this recipe can be doubled.

SLOW-COOKER CREAMED CORN WITH BACON

Slow-Cooker Creamed Corn with Bacon image

Every time we take this super rich corn to a holiday potluck or work party, we leave with an empty slow cooker. It's decadent, homey and so worth the splurge. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 4h10m

Yield 20 servings.

Number Of Ingredients 10

Ingredients

10 cups frozen corn (about 50 ounces), thawed
3 packages (8 ounces each) cream cheese, cubed
1/2 cup 2% milk
1/2 cup heavy whipping cream
1/2 cup butter, melted
1/4 cup sugar
2 teaspoons salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
Chopped green onions

Steps:

In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions.

Nutrition Facts : Calories 259 calories, Fat 20g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 433mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.

SLOW COOKER BACON & CORN CHOWDER RECIPE - (4.5/5)

Slow Cooker Bacon & Corn Chowder Recipe - (4.5/5) image

Provided by carvalhohm

Number Of Ingredients 10

Ingredients

1/2 pound bacon, cut into 1-inch pieces
2 cups cubed peeled potatoes
2 cups frozen corn (from 12 ounce bag), thawed
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup red bell pepper, chopped
1 can (18 ounce) Progresso™ Recipe Starters™ creamy roasted garlic cooking sauce
1 can (14.75 ounce) cream style sweet corn
1 tablespoon sugar
1 cup milk

Steps:

Spray 6- to 7-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Discard drippings. Place bacon in slow cooker. Add remaining ingredients except milk; stir to combine. Cover; cook on Low heat setting 4 hours or until potatoes are tender. Stir in milk. Cover; cook about 30 minutes longer or until hot. Season to taste with salt and pepper. Garnish individual bowls of chowder with additional crumbled cooked bacon, if desired. If corn is in season, use fresh corn cut from the cob instead of frozen.

CREAMY CORN CHOWDER

Creamy Corn Chowder image

Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 5

Number Of Ingredients 18

Ingredients

4 slices thick-cut bacon
1/4 cup butter
1 large onion, finely chopped (1 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small carrot, finely chopped (1/3 cup)
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup dry white wine or chicken broth
3 cups frozen extra-sweet whole kernel corn (from 1-lb bag)
2 medium potatoes (Yukon Gold or other medium-starch potato), each cut into 8 chunks
3 cups half-and-half
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt or to taste
Freshly ground pepper, if desired
1 dried bay leaf
Dash of ground nutmeg
Chopped fresh parsley, if desired

Steps:

In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
Garnish with parsley if desired, and crumbled bacon.

Nutrition Facts : Calories 490, Carbohydrate 43 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 13 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 1 g

Tips:

Use high-quality ingredients for the best flavor. Look for fresh, organic vegetables and thick-cut bacon.
Don't overcrowd the slow cooker. If you're using a small slow cooker, you may need to cook the chowder in batches.
Cook the bacon until it's crispy. This will add a lot of flavor to the chowder.
Use a variety of vegetables. This will give the chowder a more complex flavor and texture.
Don't overcook the potatoes. They should be tender but still hold their shape.
Add the milk and cream slowly. Stir constantly to avoid curdling.
Season the chowder to taste. You may want to add more salt, pepper, or red pepper flakes.
Serve the chowder immediately. It's best when it's hot and fresh.

Conclusion:

Creamy bacon corn chowder is a delicious and easy-to-make soup that's perfect for a cold day. It's also a great way to use up leftover bacon and vegetables. With a few simple ingredients and a slow cooker, you can have a pot of creamy bacon corn chowder ready to enjoy in no time.