Are you ready for a slow cooker corn chowder recipe that you'll want to make again and again? This creamy crock pot chowder is loaded with sweet corn, tender potatoes and smoky ham, and it takes just five ingredients and about 10 minutes of hands-on time before the slow cooker does the rest.
Corn chowder is a thick, creamy soup with a milk base, and this version is a breeze to make. It uses basic, budget-friendly ingredients that let you cook a frugal meal and serve a crowd. Our recipe makes six servings, but it is easy to double or even triple.
Key Ingredients & Substitutions
- Frozen corn. A 10-ounce bag of frozen sweet corn goes straight into the pot, no thawing needed. You can swap in a drained 15-ounce can of whole kernel corn, or the kernels cut from 3 to 4 ears of fresh sweet corn in summer.
- Frozen hash browns with peppers and onions. Often sold as O'Brien potatoes, these bring potatoes, onion and bell pepper in one bag. Plain diced frozen hash browns work too; add ½ cup diced onion and bell pepper if you have them. You can also use 2 peeled Yukon Gold potatoes cut into small cubes so they cook through.
- Cooked ham. Dice leftover holiday ham or a ham steak. Crispy bacon, cooked chicken or leftover turkey all work in its place.
- Cream of mushroom soup. A can of condensed Campbell's Cream of Mushroom Soup is the shortcut that makes this chowder creamy without a roux. Cream of chicken or cream of celery soup are easy swaps.
- Milk. Whole milk gives the creamiest result, but 2% is fine. For a richer chowder, use half-and-half. If you plan to freeze the soup, use evaporated milk or heavy cream instead (more on that below).
- Salt and pepper. Season at the end. Ham and condensed soup are both salty, so taste before you add more.
We take frozen sweet corn, frozen hash browns with peppers, cooked diced ham, cream of mushroom soup and milk, add it all to the slow cooker, and that's it. If you can open a few packages, you can make this soup.
Helpful Tips
Whisk the soup and milk first. Condensed soup is thick and can stay in clumps if you dump everything in at once. Whisking it with the milk in the bottom of the crock before adding the frozen vegetables gives you a smooth, even base with no pockets of paste.
Low and slow gives the creamiest chowder. Cook on low for 5 to 7 hours, or on high for 3 to 4 hours if you start later in the day. Milk can separate if it simmers too hard for too long, so if you'll be gone longer than 7 hours, hold back the milk and stir it in during the last 30 to 60 minutes. Since this is a slow cooker meal, there's no need to stir constantly.
Thicken it your way. For a thicker chowder, stir a tablespoon of cornstarch into a few tablespoons of milk or broth until smooth, then stir it into the soup for the last 30 minutes. You can also add ½ cup of heavy cream for a richer, creamier soup, or puree a rinsed can of white beans with a splash of broth and stir that in for extra body and fiber.
Season at the end. Between the ham and the condensed soup, this chowder may not need much salt at all. Taste it once it's hot and add salt and a good grind of black pepper then.
Make cleanup easy. A slow cooker with a locking lid is one of the best investments for slow cooker cooking, especially if you take soup to potlucks. A slow cooker liner makes dinnertime cleanup even easier, since creamy soups tend to leave a ring around the crock.
Variations
- Chicken corn chowder. Swap the ham for cooked chicken breast or chopped rotisserie chicken. It's a great way to stretch one rotisserie chicken across two or three meals during the week.
- Turkey corn chowder. Use holiday leftovers: dice the turkey and add it in place of the ham.
- Bacon corn chowder. Top each bowl with crispy crumbled bacon, and add a bay leaf to the pot while it cooks (remove it before serving).
- Cheesy corn chowder. Stir a cup of shredded sharp cheddar into the hot soup just before serving, or sprinkle it on top of each bowl.
- Extra veggies. Add a diced bell pepper, a couple of sliced carrots or a rib of chopped celery at the start for a heartier soup that feeds more people.
- A little heat. Stir in a small can of diced green chiles or a pinch of cayenne for a gentle kick.
Serving Ideas
One of my favorite things to serve with soup is a batch of these Cheddar Biscuits. If you like the biscuits at Red Lobster, you will adore the homemade version. Easy Cornbread Muffins are another natural match for anything made with sweet corn.
A salad is another great option when trying to figure out what to pair with this slow cooker corn chowder. There's a reason "soup and salad" is on so many restaurant menus, and this Italian-style salad is a favorite in my family. Set out sliced green onions, shredded cheddar and crumbled bacon so everyone can top their own bowl.
Storing & Freezing
Let leftover chowder cool, then store it in an airtight container in the refrigerator for 3 to 4 days. It thickens as it chills, so reheat it gently on the stove over medium-low heat or in the microwave, stirring in a splash of milk to loosen it back up.
To freeze, ladle cooled chowder into freezer-safe glass containers, which are handy for lunch-size portions, or a set of glass meal-prep containers if you'd like a few sizes on hand. Freezer bags laid flat on a shelf also work well and stack neatly once frozen. Freeze for up to 3 months, thaw overnight in the refrigerator, and reheat slowly over low heat, stirring often. See the FAQ below for how to keep a milk-based chowder smooth after freezing.
Corn Chowder FAQ
Can you freeze corn chowder made with heavy cream or milk?
Yes, but heavy cream freezes much better than milk. Chowder made with heavy cream or evaporated milk usually thaws smooth and creamy, while chowder made with regular milk tends to separate and turn a little grainy once it's frozen and reheated. If you know you'll freeze this recipe, swap the milk for evaporated milk, heavy cream or a mix of the two. Or freeze the chowder before adding any dairy, then stir in fresh milk while you reheat it. If a milk-based batch does separate, reheat it slowly and whisk well; it will still taste good even if the texture isn't quite as silky. The potatoes can also soften a bit after freezing, which is another reason to reheat gently.
How long does corn chowder last in the refrigerator?
This corn chowder will last 3 to 4 days in the refrigerator in a covered container. Frozen, it keeps its best quality for up to 3 months.
Can I cook corn chowder on high in the slow cooker?
Yes. Cook it on high for 3 to 4 hours, until the potatoes are tender. Low is gentler on the milk, though, so choose low if you have the time.
How many calories are in this corn chowder?
With six servings, this crock pot corn chowder comes in at about 182 calories per serving, before any toppings like cheese or bacon. See the recipe card below for the full nutrition estimate.
More Slow Cooker Recipes
If you loved this recipe, here are a few more slow cooker favorites you might enjoy:
- Copycat Popeyes Red Beans and Rice (Slow Cooker)
- Crock Pot Ham and White Beans
- Easy Slow Cooker Chicken Stew
- Slow Cooker Pot Roast
Recipe
Slow Cooker Corn Chowder
Equipment
- slow cooker (crock pot) 4-quart or larger
Ingredients
- 1 cup frozen hash browns with peppers and onions
- 1 cup cooked ham diced
- 1 10 oz package frozen corn
- 1 10 oz can cream of mushroom soup
- 2 to 2 ½ cups milk
- Salt and pepper to taste
Instructions
- In the slow cooker, whisk the cream of mushroom soup with 2 cups of the milk until smooth.
- Stir in the frozen hash browns, frozen corn and diced ham. There's no need to thaw the frozen vegetables first.
- Cover and cook on LOW for 5 to 7 hours (or on HIGH for 3 to 4 hours), until the potatoes are tender and the chowder is hot. Stir once or twice if you're home.
- Stir in up to ½ cup more milk if you'd like a thinner chowder, then season with salt and pepper to taste. Serve topped with green onions, shredded cheddar or crumbled bacon if desired.
Notes
- If cooking on high, cook for 3 to 4 hours.
- For the creamiest texture, cook on low. If you'll be gone longer than 7 hours, hold back the milk and stir it in during the last 30 to 60 minutes.
- To make a thicker soup, stir in ½ cup heavy cream, or mix 1 tablespoon cornstarch with 2 tablespoons milk or broth and stir it in during the last 30 minutes.
- Add chopped cooked chicken or turkey for a variation of this recipe. Leftovers from chicken, turkey or ham dinners all work.
- To freeze, swap the milk for evaporated milk or heavy cream (or freeze before adding the milk). Freeze up to 3 months, thaw overnight in the fridge and reheat gently, stirring often.
Nutrition
Nutrition details are an estimate, per serving.
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