Eat Soups + Mains

Fresh Corn Chowder

Fresh cut corn, bacon, potato, garlic, and thyme, pureed into creamy deliciousness!

A light and lovely crockpot soup! Fresh cut corn, bacon, potato, garlic, and thyme, topped with crisp bacon and chives, and pureed into creamy deliciousness!

Fresh Corn Chowder

Course Main Course, Soup
Cuisine American
Keyword corn, slow cooker, vegetarian
Prep Time 20 minutes
Cook Time 7 hours 20 minutes
Servings 8


  • 4 slices bacon, diced
  • 6 ears yellow corn, kernels removed (about 5-6 cups)
  • 1 large russet potato, peeled and diced
  • 6 slices bacon
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 sprigs fresh thyme leaves
  • 6 cups vegetable or chicken stock
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup light or heavy cream
  • 2 tbsp tablespoons chopped fresh chives or green onion


  1. 1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside. (Alternately, you can cook your bacon in the oven, which I did here.)

  2. 2. Place corn, potato, two full bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in stock; season with salt and pepper, to taste.

  3. 3. Cover and cook on low heat for 7 hours or high heat for 3-4 hours. Remove bacon.

  4. 4. Puree with an immersion blender until desired consistency is reached. Stir in cream; season with salt and pepper, to taste.

  5. 5. Sprinkle with additional bacon, diced, and snipped chives or green onion, if desired. Serve immediately.

Recipe Notes

I also added a bit of fresh corn for garnish, as well, just because it was pretty! This soup saves well in the fridge, covered tightly, for several days.

Bon Appétit!

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