Fresh Slow Cooker Corn Chowder

Here is a wonderful recipe for Slow Cooker Corn Chowder. Not much could taste better than amplifying the taste of this chunky soup by using FRESH corn kernels straight off the cob. Use half and half instead of whole milk, good quality bacon, and you will have the richest, freshest, most satisfying corn chowder out there.


Fresh Slow Cooker Corn Chowder
Prep time
Cook time
Total time
Serves: 6-8
  • 1 lb. bacon slices
  • 1 large sweet onion, diced
  • 4 cups diced & peeled red potatoes
  • 2 small green peppers
  • kernels from 12 ears corn (about 6 cups)
  • 2 cups chicken broth
  • 2 heaping Tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 2 cups half & half
  • *mozzarella cheese, for topping
  1. In a large skillet, fry the bacon until crisp, remove bacon and set aside. Add the chopped onion and diced potatoes to the bacon drippings and saute for 5 minutes; drain well in colander.
  2. Combine all ingredients but the half and half in the slow cooker. Cook on LOW heat for 6-7 hours. (Or you can cook on HIGH heat for 3&1/2 hours).
  3. During the last half hour of cooking, add half & half.
  4. Serve in bowls topped with a handful of mozzarella cheese.

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