This slow cooker summer chowder turns late-summer corn, zucchini and tomatoes into a rich, velvety soup finished with crispy bacon and fresh basil.
Slow Cooker Summer Chowder is the perfect way to use an abundance of late-season produce and enjoy a comforting, slow-cooked meal. Sweet corn and tender potatoes form the base, while zucchini, fresh tomato and a sprinkle of basil brighten the finished bowl. It’s summer in a bowl with the cozy feel of fall slow-cooked flavor.
The recipe is straightforward: combine cubed potatoes, fresh corn cut from the cob (or canned/frozen if needed), diced onion, carrots and vegetable broth in your slow cooker with simple seasonings. After hours of gentle cooking, stir in sour cream and puree part or all of the chowder for a creamy texture. Finish by sautéing chopped bacon and sliced zucchini to spoon over each serving, then top with diced tomato and torn basil for freshness.
This makes a generous batch — perfect for feeding a crowd or enjoying leftovers. The chowder reheats beautifully for lunches. If you prefer, skip the bacon and zucchini topping and serve the chowder alongside a sandwich or grilled cheese for a satisfying meal.
Tips for making Slow Cooker Summer Chowder:
- Use a 6 to 8-quart slow cooker so there’s plenty of room for the chowder and blending.
- An immersion blender lets you puree the soup right in the slow cooker safely and easily; if using a countertop blender, cool the soup slightly and blend in small batches to avoid steam-related splatters.
- When cutting corn from the cob, hold the cob upright and cut downward with a sharp knife; frozen or canned corn also works well if fresh isn’t available.
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Slow Cooker Summer Chowder
Ingredients
- 4 cups vegetable broth
- 2 cups corn fresh off the cob
- 2 cups russet potato peeled and cubed
- 2 large carrots peeled and diced
- 1 sweet onion diced
- 1 tsp salt
- 1/2 tsp dried thyme
- 1 cup sour cream
- 8 slices bacon
- 4 small zucchini halved and sliced
- 3 tomatoes diced
- 1/2 cup fresh basil thinly sliced
Start Cooking
Instructions
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Set the slow cooker to low. Add the vegetable broth, corn, potatoes, carrots, onion, salt and thyme. Cook on low for 6–8 hours, until the vegetables are tender. Stir in the sour cream, then use an immersion blender to puree the chowder to your desired texture right in the slow cooker.
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While the chowder cooks, heat a large nonstick skillet over medium. Chop and cook the bacon until crisp; drain on paper towels. Pour off all but 1 tablespoon of the bacon fat. Add the zucchini to the pan and cook, stirring occasionally, 7–8 minutes until it begins to soften. Stir the cooked zucchini into the chowder.
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Ladle the chowder into bowls and top with diced tomato, torn basil and the crisp bacon. Serve warm.
Nutrition
More slow cooker recipes for summer:
- Slow Cooker Italian Chicken Sandwiches
- Slow Cooker Chile Verde
- Slow Cooker Moo Shu Pork