Slow Cooker Corn Chowder

There is nothing like a hot bowl of soup on a cold dreary day. I for one am a big soup lover. It’s an easy meal, that makes a good size portion that you can freeze and store on hand for a good number of days. If you’re family is also on a tight budget you can make some amazing soups for only a few dollars.


When the winter months approach, I pull out my slow cooker and am making some sort of soup almost every week. It’s a perfect accompaniment alongside a sandwich (hello grilled-cheese), a salad, or even as a starter for a nice family style dinner. For me a great go-to and even to serve when friends and family come over is a corn chowder. There is something so inviting about it, and you can classy it up, if need be.

The recipe I have been using is: Corn Chowder Recipe and I slightly make tweaks and adjustments as I see fit. Feel free to improvise but here are the directions and ingredients below for the standard version.


  • 1 lb. baby red potatoes, halved or quartered
  • 1/4 c. all-purpose flour
  • Salt & pepper to taste
  • 8 c. chicken broth
  • 2 cans of corn
  • Optional – a can of white beans
  • 2 sprigs thyme if fresh or 1 tsp. dried
  • 1 tsp. dried basil
  • 1 tsp. onion powder
  • Shredded chicken – I use whatever is on hand, generally two chicken breasts are good (already cooked)
  • 1 c. shredded Cheddar – I like using a Tex Mex blend
  • 1/4 c. whole milk
  • 2 tbsp. heavy cream
  • 6 slices bacon, cooked and crumbled – opt if you don’t want bacon or try turkey bacon. I’ve even tried a tofu version and it tasted quite nice.
  • chives, for garnish
  • Sour cream, tortilla chips, anything you want to add as a topper.


1. In your slow cooker add the potatoes and flour, salt and pepper. Stir till the potatoes are coated. Next, add in your chicken broth, corn, thyme, basil and onion powder. Cook on high for 3-4 hours, or until potatoes are tender. *Note – everyone’s slow cooker is differently, so gage yours accordingly.

2. Once the potatoes are tender add in your cooked chicken, cheese, milk, and cream. Stir this until the cheese is completely melted and incorporated. Continue to heat for another 10-15, or until the chicken is warm.

3. Serve the soup into the bowls and top with more pepper and salt, your choice of garnish. Serve and enjoy!

What is your go-to soup recipe? If you tried this one, we’d love to hear how it turned out!


Samantha is a proud single mom, who can be found “balancing” and juggling motherhood and working as a freelancer writer. As a writer and mental health advocate, she has been able to meet some amazing individuals who continue to inspire and uplift her. She only hopes to do the same for others. Whether it is sharing a personal story, struggle, or triumph, to parenting advice, she is always happy to connect, and learn from others. When she isn’t chasing after her sassy two year old son, or consumed by her laptop, she can be found in-front of her TV binge watching all the cheesy reality shows, reading, or dabbling in something artistic.

Follow her along on instagram: @snlenz or check out her website:

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