Creamy Bacon Corn Chowder

Name: Creamy Bacon Corn Chowder (Slow Cooker)
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 16 oz frozen corn kernels; 1 medium onion, diced; 1.5 lbs small gold potatoes, chopped; 1 tbsp complete seasoning; 1 tbsp chicken bouillon powder; 1 tbsp minced garlic; 8 slices bacon; 2 tbsp reserved bacon grease; 4 cups chicken stock; black pepper, to taste; 1 stick (1/2 cup) butter, cubed; 8 oz cream cheese, softened; 1/4 cup green onions, sliced; Garlic bread, for serving

This creamy bacon corn chowder is a slow cooker recipe that combines frozen corn, gold potatoes, and crispy bacon for a savory, hands-off comfort meal. The bacon grease and chicken stock build depth while the slow cook method tenderizes potatoes and melds flavors without active cooking.

🌍American 🏷️Corn chowder 🏷️Chowder 🏷️Soup 🏷️Bacon Potato

🏷️

🏷️Creamy

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TikTok

Total

4h 15m

Servings

6

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

16 oz frozen corn kernels
1 medium onion, diced
1.5 lbs small gold potatoes, chopped
1 tbsp complete seasoning
1 tbsp chicken bouillon powder
1 tbsp minced garlic
8 slices bacon
2 tbsp reserved bacon grease
4 cups chicken stock
black pepper, to taste
1 stick (1/2 cup) butter, cubed
8 oz cream cheese, softened
1/4 cup green onions, slicedoptional
Garlic bread, for servingoptional

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Instructions

1
To a slow cooker, add the corn kernels, diced onion, and chopped potatoes.
2
Season with complete seasoning, chicken bouillon powder, and minced garlic.
3
In a separate pan, cook the bacon until crispy. Remove the bacon to a paper towel-lined plate, reserving about 2 tablespoons of the grease.
4
Pour the reserved bacon grease into the slow cooker, followed by the chicken stock. Season with black pepper.
5
Chop the cooked bacon into small pieces.
6
Add the cubed butter and the chopped bacon to the slow cooker.
7
Cover the slow cooker and cook on HIGH until the potatoes are fork-tender, about 3-4 hours.
8
Once the potatoes are soft, add the block of cream cheese.
9
Cover and set the slow cooker to LOW. Let it cook for another 20-30 minutes, or until the cream cheese has melted. Stir well to combine until the chowder is smooth and creamy.
10
Stir in the sliced green onions just before serving.
11
Serve hot, optionally with garlic bread for dipping.

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Tips & Notes

Pro tips

Reserve bacon grease before crumbling—it adds savory depth to the broth and prevents the soup from tasting one-dimensional.
Chop potatoes to uniform size (roughly ¾-inch) so they cook evenly in the slow cooker without breaking down.
Add frozen corn in the last 20–30 minutes to preserve texture and prevent mushiness; thawed corn cooks even faster.
Season in stages: add bouillon and complete seasoning early, then taste and adjust black pepper at the end when flavors have concentrated.

Substitutions

Frozen corn kernels → fresh corn (same amount) or canned corn, drained (note: reduce chicken stock slightly if using canned due to liquid content)
Gold potatoes → Yukon gold or red potatoes (note: keep skins on for rustic texture, or peel for a creamier finish)
Chicken stock → vegetable stock (note: reduces savory depth; compensate with extra bouillon or a bay leaf)
Complete seasoning → 1 tsp salt + ½ tsp garlic powder + ½ tsp paprika (note: adjust to taste)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally and adding chicken stock to reach desired consistency.

Equipment

slow cooker (4–6 quart) · skillet (for cooking bacon)

Common Questions

Can I make this on the stovetop instead of a slow cooker?

Yes. Sauté bacon and onion in a Dutch oven or large pot, add potatoes and stock, bring to a boil, then simmer 20–25 minutes until potatoes are tender. Add corn, seasonings, and bacon in the last 5 minutes.

How do I make this chowder creamier?

Stir in heavy cream or half-and-half during the last 30 minutes of cooking, or blend a portion of the cooked soup and return it to the pot for natural thickness without dairy.

Can I prep this the night before?

Yes. Chop potatoes, onion, and garlic; cook bacon and reserve. Store separately in the fridge, then add to the slow cooker in the morning along with stock and seasonings.

How long does leftover chowder keep?

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave; add a splash of stock if it thickens too much.

Can I freeze this chowder?

Yes, freeze up to 3 months in freezer-safe containers. Thaw overnight in the fridge and reheat on the stovetop. Texture may soften slightly after thawing.