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Corn Chowder for a Crowd

Rated as 4.5 out of 5 Stars

"This recipe makes a rich corn chowder that is easy to make in a large (5- to 6-qt) slow cooker. I like to enhance it with bacon, but depending on your taste, you could also add shrimp and/or jalapeno peppers. Garnish with shredded Cheddar cheese if you like."
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5 h 20 m servings 202
Original recipe yields 20 servings (5 quarts)


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  1. Combine corn, cream of potato soup, hash browns, onion, chicken broth, bacon, and jalapeno pepper in a large slow cooker.
  2. Cook on Low for 4 hours. Use an immersion blender to blend the soup to the desired degree. Add cream, shrimp, parsley, salt, and pepper.
  3. Cook on Low for 1 more hour. Serve with generous mugs or bowls.


  • Cook's Notes:
  • You can use 6 cups fresh corn, cut from the cobs, instead of frozen corn.
  • If you don't have an immersion blender, you could remove some of the soup, puree it in a blender, and return it to the slow cooker.

Nutrition Facts

Per Serving: 202 calories; 13.5 19.6 5.9 49 460 Full nutrition

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This recipe is good, but just doesn't have enough flavor for us. I added some yellow peppers and celery. And I added marjoram, garlic, turmeric and hot sauce. These additions definitely helped...

I omitted the shrimp and halved the amount of bacon. Delicious!