› Creamy Bacon Corn Chowder Soup

Creamy Bacon Corn Chowder

Corn Chowder is one of my all-time favorite soups from when I was a kid.  Now I've added bacon to it.  You really can't go wrong there.  If they make soup in heaven, I'm sure this one is there!  

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  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 4 medium potatoes, chopped
  • 10 ounces frozen corn (or one 16-oz can of corn)
  • 2 16-ounce cans creamed corn
  • 4 cups chicken broth
  • 1 pound bacon, cooked and chopped
  • 1 teaspoon thyme
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 12-ounce can evaporated milk
  • 2 tablespoons cornstarch
  • 3 tablespoons butter


Place the first 12 ingredients in the crockpot.  Cook on low for 4 -5 hours or high for 3 hours.  

Once your vegetables are tender, you want to thicken the soup.  In a small bowl, mix the evaporated milk and cornstarch.  Whisk well and pour into the crock.  Add the butter.  Cook for an additional 30 minutes.  

Serve and enjoy!   


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