Go Back Email Link
+ servings
crockpot corn chowder with carrots and cheese in a white bowl

Crockpot Corn Chowder

Creamy Crockpot corn chowder is full of corn, carrots, potatoes, and cheese, making it a simple and easy meal for any night of the week. Let it cook all day in the slow cooker. Easy to make vegetarian and gluten-free.
5 from 5 votes
Prep Time 10 mins
Cook Time 5 mins
Crockpot time 8 hrs
Total Time 8 hrs 15 mins
Course Main Course, Main Dish
Servings 6 people
Calories 371 kcal



  • 2 tablespoons olive oil
  • 2 cups onion chopped
  • 2-3 Carrots chopped
  • 1 can diced green chili peppers
  • 28 ounces chicken broth fat-free reduced-sodium
  • 1 can cream of chicken soup
  • 3 cups potatoes peeled and cubed
  • 2 cups corn frozen
  • 2 cups skim milk
  • 1 cup Mexican-style Velveeta cubed


  • In large skillet, heat olive oil over medium high heat. Add onion, carrots, and green chiles. Cook and stir until tender, about 5 minutes.
  • In a 6-quart slow cooker, mix all vegetables (including those cooked above), chicken broth, cream of chicken soup, potatoes, and corn.
  • Cook 8-10 hours on low.
  • Add milk and Velveeta and cook another 20 minutes, stirring occasionally.
  • Top with chopped scallions, crumbled bacon, and shredded cheddar.


To make this soup vegetarian, simply swap out the chicken broth and use vegetable stock instead.


Calories: 371kcal | Carbohydrates: 49g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 1655mg | Potassium: 1046mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4205IU | Vitamin C: 35mg | Calcium: 378mg | Iron: 2mg
Keyword corn
Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!