Go Back
+ servings
Slow Cooker Potato Bacon Corn Chowder | Creme de la Crumb

Slow Cooker Potato Bacon Corn Chowder

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Author Tiffany


  • 1 medium yellow onion, diced
  • 1 red pepper, chopped
  • 3 15-ounce cans yellow corn, drained
  • 3 cups heavy cream (see note)
  • 2 cups low sodium chicken broth
  • 1 pound baby red potatoes, chopped into 1 inch pieces
  • 2 teaspoons Italian seasoning
  • 1/4 cup flour
  • salt and pepper, to taste (I used about 1 teaspoon each)
  • 4-6 slices bacon, cooked and diced


  • Add onions, red pepper, corn, milk, chicken broth, potatoes, flour, and Italian seasoning to slow cooker and stir. Cover and cook on high 4 hours or low 6-8 hours. Potatoes should be easily pierced with a fork.
  • Stir in salt and pepper to taste and bacon. Garnish with fresh parsley if desired and serve.


For a lighter version you can sub out the heavy cream for a lighter milk such as fat free half and half. Note that this will make the soup slightly less creamy and less rich, but still delicious.