Savory Crock-Pot Corn Chowder that will you fill you up and is tasty too! You and your family will really enjoy this delicious soup for dinner or lunch!
Slow Cooker Corn Chowder
You can cozy up to a big bowl of this lovely corn chowder any time of the year. This creamy soup is actually pretty healthy because instead of thickening up the soup with cream this Weight Watchers friendly soup is thickened up using a can of creamed corn (also known as cream style corn).
Most major brands of cream style corn in the US use cornstarch to thicken the corn so you get a nice creamy soup without a ton of fat from added cream.
I used frozen corn, canned creamed corn and frozen diced hash brown potatoes to make this soup super simple to make. But, if you want to use fresh corn that you cut off the cob yourself and potatoes that you peeled and diced yourself you absolutely can do that!
For flavor I cooked up some center cut bacon (this bacon tends to be a little leaner) and added it near the end of the cooking time.
To garnish each bowl some crispy bacon and chives are so pretty!
Equipment Needed For Crock-Pot Corn Chowder Recipe:
- 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Can Opener
- Liquid Measuring Cup
- Cutting Board
- Measuring Spoons
- Large Skillet
- Wooden Spoon
Gluten Free | Low Calorie | Low Fat | Low Sugar
This recipe for Crock-Pot Corn Chowder is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
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Crock-Pot Corn Chowder Recipe
- 20 Ounces Frozen Corn
- 2 Cups Frozen Diced Hash Brown Potatoes
- 14.5 Ounces Canned Cream Corn ((See Note If You Are On A Gluten Free Diet))
- 1 Cup Water
- 1 Medium Yellow Onion (Finely Minced)
- 1 Tablespoon Granulated Sugar
- 1 Teaspoon Worcestershire Sauce
- 1 Teaspoon Seasoned Salt
- ½ Pound Center Cut Bacon (Diced)
- Add all ingredients except the bacon to a 6 quart or larger slow cooker and stir to combine.
- Cover and cook on LOW for 5 hours, stirring every hour or so to prevent the soup from scorching.
- Cook the diced bacon in a large skillet on the stove-top until crispy. Drain off any excess bacon fat and stir in the cooked bacon (reserving a little bit of the bacon if you wish to garnish bowls with additional bacon) to the slow cooker.
- Recover slow cooker and continue cooking for an additional 1 hour.
- Ladle hot chowder into bowls and garnish with reserved bacon and chives if desired.
The recipe says 10 servings, but how much is 1 serving? I cup?
Crock-Pot Ladies says
A serving size is 1/10th of this recipe.
Is the nutritional information listed for 1 serving or the whole recipe?
Crock-Pot Ladies says
For one serving.
Patrick Williamson says
What about adding heavy cream like a cup?
Crock-Pot Ladies says
You can add heavy cream if you want Patrick. I think that would be lovely.
I’m not sure if anything is missing from this recipe but mine did not come out like the picture or like a chowder. It was also initially too sweet for me so I’ll probably omit the sugar next time. To counter the sweetness this time though I just added more salt and maybe a few tablespoons more Worcestershire to it. Since my broth was more clear and thin than anticipated, I added milk (probably about a cup as I had no cream on hand) and then for thickening 4oz cheddar and 8oz mozzarella. It was not so much that it tasted cheesy but just enough to thicken and add creaminess. With those alterations I liked it. My husband had it for dinner later and told me it was his favorite soup so far this season! So I guess the small changes will be kept for me for future meals.