Slow Cooker Corn Chowder with Turkey Bacon

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 150.6
  • Total Fat: 4.8 g
  • Cholesterol: 23.5 mg
  • Sodium: 414.7 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.2 g

View full nutritional breakdown of Slow Cooker Corn Chowder with Turkey Bacon calories by ingredient
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Number of Servings: 12


    1 tbsp Butter
    1 can Corn
    1 can Corn
    3 3/8 cup Whole Milk
    6 slices Turkey Bacon
    1/2 onion (chopped)
    4 cups Shredded Frozen Potatoes
    Salt/Pepper/Sprices to Taste


1 Can Corn/Butter can be replaced with a can of Creamed Corn
Milk can be replaced with 1 Can Evaporated Milk.
Frozen Shredded Potatoes work well too. For thinner chowder, do not defrost. For thicker chowder, defrost first.


Melt butter in saucepan. Add 1 can Corn. Mash Corn. Heat until thicken. (Makes Cream Corn) Cook Turkey Bacon in Non-Stick Frying pan. Crumble Turkey. Chop Onion. Heat Milk until reduced to 1.5 cups. (Makes Evaporated Milk) Add Shredded Potato, Creamed Corn, Turkey, Onion, Evaporated Milk, Salt/Pepper/Spices to Crockpot. Mix once. Set Crockpot to LOW for 6-8 hours (or 4-5 hours on HIGH)

Serving Size: 12 - 1 Cup Servings

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