Slow-Cooker Bacon Corn Chowder

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  • Prep 15 min
  • Total3 hr30 min
  • Ingredients9
  • Servings8

Hearty and creamy, this classic corn and potato soup gets extra oomph from our favorite ingredient—bacon. It only takes a few minutes to pull together, and then the slow cooker will do all the work.


lb small red potatoes, cut into 1-inch cubes
cup chopped onion
bags (12 oz each) frozen whole kernel corn
cups Progresso™ chicken broth (from 32-oz carton)
teaspoon salt
teaspoon ground pepper
cups half-and-half
tablespoons cornstarch
lb bacon, crisply cooked, crumbled


  • 1In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
  • 2Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
  • 3In 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.

Expert Tips

  • If you have leftover soup, cool completely before pourning into freezer containers, leaving 1/2 to 1 inch at the top of the container for expansion. Store in the freezer for up to 3 months. Thaw frozen soup in the refridgerator overnight, then reheat 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 hot soup with a spoonful of Cheddar or grated Parmesan cheese and a sprinkle of fresh thyme leaves or dill. Toss up a baby kale salad with an orange vinaigrette and toasted pecans to serve alongside.
  • Look for bags of tender bite-size potatoes—they can be red-skinned with a creamy interior or yellow-skinned with a golden interior.

More About This Recipe

  • Hearty and creamy, this classic corn chowder with bacon takes a few minutes to pull together, then spends the next few hours simmering itself into delicious perfection. When you’re looking for a satisfying soup, a corn chowder recipe like this one is a great idea. Food historians believe the term “chowder” comes from the French world for cauldron, chaudière. They believe French fishermen, who made hearty stews over an open campfire, originally introduced the dish to Newfoundland. After it grew popular there, it became a regional favorite in Nova Scotia, New Brunswick and New England. This corn chowder recipe is sure to become a classic with you, too. If you’re interested in trying more ideas and inspiration, check out Pillsbury’s best corn chowder recipes.

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