Slow Cooker Southern Corn Chowder

Slow Cooker Southern Corn Chowder is full of delicious vegetables like, potatoes, corn, and onion. The bacon, and cheese are a yummy addition.

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As one of my favorite soups, we make it often during the fall and winter. It is so delicious and so easy to make! You dump it in the crock pot, leave, come back and enjoy the best soup you have ever had! My whole family loved it and it’s perfect for these colder days.

Serve this soup with a favorite bread or roll. Soup is so comforting and warm. It sounds good right now!

Ingredients Needed for Slow Cooker Southern Corn Chowder:

Russet potatoes, peeled and cut into 1 inch pieces

Onion, chopped

Canned corn, drained

Chicken broth

Salt

Pepper

Butter

Flour

Heavy cream

Bacon, cooked and crumbled

Cheddar cheese, grated

Directions for Slow Cooker Southern Corn Chowder:

In a large greased (sprayed with cooking spray) Crockpot, combine diced potatoes, diced onion, drained corn, chicken broth, salt and pepper. Mix well and cover. Cook on low for 8 hours or high for 4 hours.

When the soup has finished cooking, melt butter in a sauce pan on the stove. When butter has melted, whisk in the flour to make roux. Cook for one minute. Then, slowly whisk in heavy cream until well combined and thick.

Pour the roux mixture into the slow cooker-stir it into the soup. Stir the bacon crumbles into the soup. Place the lid back on the slow cooker for about five minutes. Serve this yummy soup topped with grated cheddar cheese.

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5 from 1 vote

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Slow Cooker Southern Corn Chowder

A creamy chowder/soup filled with vegetables, bacon, and topped wtih cheese.

Course Appetizer, Main Course, Sides

Cuisine American

Keyword comfort food, Creamy Soup, Crockpot, Soup Recipes

Prep Time 20 minutes

Cook Time 7 hours

Total Time 7 hours 20 minutes

Servings 7 cups

Author Sweeter With Sugar

Ingredients

• 1 ½ pounds russet potatoes peeled and cut into 1 inch pieces
• ½ cup onion chopped
• 1 15 ounce can corn drained
• 3 cups chicken broth
• 1 ½ tsp salt
• 1 tsp pepper
• 6 tbsps butter
• 6 tbsps flour
• 1 1/4 cups heavy cream
• ½ cup bacon crumbles or cooked and crumbled bacon
• 1 cup cheddar cheese grated

Instructions

1. In a large greased slow cooker, combine diced potaotes, diced onion, corn, broth, salt, and pepper. Mix well. Cover and cook on low for 7-8 hours, until potatoes are tender.

2. After the soup has cooked, melt butter in a sauce pan on the stove.

3. When butter has melted, whisk in flour and cook while whisking for one minute.

4. Slowly add heavy cream to the butter and flour mixture and whisk to combine. This will be thick.

5. Pour butter mixture into the slow cooker and stir.

6. Add bacon crumbles and stir.

7. Cover and allow to cook for five more minutes.

8. Serve soup topped with grated cheese.

9. Enjoy!

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