Slow Cooker Corn and Potato Chowder



Corn and Potato Chowder Recipe for the Crock Pot Slow Cooker. Easy, gluten-free and DELICIOUS potato soup!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes


8 ounces 1/2 pound bacon, cooked until crispy and crumbled

2 1/2 pounds Russet potatoes approximately 5 medium sized potatoes, NOT peeled, diced in 1/4 inch cubes

8 cups about 2 pounds kernel corn (I used frozen)

1 medium/large sweet yellow onion finely chopped

1 cup chopped celery

6 – 8 garlic cloves crushed

1/2 teaspoon seasoned salt

32 ounces 4 cups chicken stock

16 ounces 2 cups half and half or heavy cream

salt and pepper


  1. Combine all ingredients EXCEPT half & half in the slow cooker.
  2. Cook on low for 10 hours or high for 6 hours.
  3. Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
  4. Add half and half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
  5. Serve and enjoy!