Crock Pot Corn and Potato Chowder with Turkey Bacon

Sweet corn, smoky turkey bacon and creamy potatoes come together in this easy Crock Pot Corn and Potato Chowder. It's rich, hearty and just a little sweet, and it works with fresh summer corn or frozen corn any time of year.

Sweet corn, smoky turkey bacon and creamy potatoes in a rich chowder that practically makes itself. Great year-round with frozen corn. Chowder is all about texture, and this one nails it. Some of the soup gets blended for a creamy base, while the rest stays chunky with whole corn kernels, tender potatoes and bits of red pepper. The turkey bacon adds a smoky depth that makes every bite irresistible.

Why You’ll Love This Recipe

• Sweet and smoky flavor combo
• Works with frozen corn year-round
• Naturally thick and creamy
• Feeds a crowd with minimal effort

Ingredients for Corn and Potato Chowder with Turkey Bacon

• 8 slices thick-cut turkey bacon, cooked and chopped (divided)
• 2 lbs (900 g) red potatoes, diced (skins on)
• 4 cups (600 g) frozen sweet corn (or fresh)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups (960 ml) chicken broth
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 tsp salt, 1/2 tsp black pepper
• 1 1/2 cups (360 ml) heavy cream
• 3 tbsp cornstarch mixed with 3 tbsp cold water
• 1 cup (100 g) white cheddar, shredded (optional)
• Toppings: chopped turkey bacon, fresh chives, cracked pepper

Ingredient Notes

• Corn: Frozen corn is picked at peak sweetness and works perfectly. In summer, use fresh corn cut from about 5 cobs.
• Red potatoes: Their thin skins add color and don't need peeling, which saves prep time.
• Turkey bacon: Thick-cut turkey bacon stays meatier and crispier as a topping.

Full measurements and printable instructions are in the recipe card below.

How to Make Corn and Potato Chowder with Turkey Bacon

Step 1

Add potatoes, corn, onion, bell pepper, celery, garlic, half the turkey bacon, broth and seasonings to the crock pot.

Step 2

Cover and cook on LOW 6-7 hours or HIGH 3-4 hours.

Step 3

Scoop out about 2 cups of the soup, blend until smooth, and return it to the pot for extra creaminess.

Step 4

Stir in the cream and the cornstarch slurry. Cover and cook on HIGH 20-30 minutes until thickened.

Step 5

Stir in the cheddar (if using) and adjust seasoning.

Step 6

Serve topped with the remaining turkey bacon and chives.

Tips for the Best Results

• Blending 2 cups of the soup makes it creamy without extra flour.
• Leave the red potato skins on for color and texture.
• Save half the turkey bacon for topping so it stays crispy.

Variations to Try

• Add cooked shrimp or crab in the last 15 minutes for a seafood chowder.
• Stir in diced green chiles for a Southwest version.
• Use smoked paprika and chipotle powder for extra smokiness.

What to Serve With It

This chowder is fantastic with oyster crackers, cornbread muffins or a slice of crusty French bread. A simple tomato and cucumber salad makes it a complete meal.

Storage and Reheating

For a little heat, add a diced jalapeño with the vegetables. Store leftovers in an airtight container in the fridge and reheat gently on the stove over medium-low heat, stirring often.

Frequently Asked Questions

Can I use canned corn?

Yes. Drain two 15-oz cans and add them with the potatoes.

Can I make it dairy-free?

Swap the heavy cream for full-fat coconut milk and skip the cheese.

How long does it keep?

Up to 4 days in the fridge in an airtight container.

Final Thoughts

Thick, creamy and loaded with sweet corn, this chowder is a bowl of comfort any season.

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