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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Crockpot Corn Chowder with Potatoes and Bacon

Crockpot Corn Chowder is the perfect soup for keeping you warm, filling you up, and tasting delicious. Full of corn, potatoes, and vegetables and topped with crispy bacon and chives, each bite gets better and better.

PREP TIME: 10 minutes

COOK TIME: 4 hours

TOTAL TIME: 4 hours 10 minutes



1 tablespoon Vegetable Oil

2 Carrots, sliced

2 Ribs Celery, sliced

1 medium Onion, diced

3 medium Red Skin Potatoes, cut into 1-inch cubes

3 cups Chicken Stock

1 teaspoon Garlic Powder

1 teaspoon Dried Thyme

1/2 teaspoon Paprika

1 Bay Leaf

1 teaspoon Ground Black Pepper

1 teaspoon Salt, or to taste

4 cups Frozen Corn

2 cups Whole Milk

3 tablespoons Cornstarch

2 tablespoons Cold Water

4 pieces Bacon, cooked crisp and crumbled

Chives, finely diced, to taste


1. In a skillet over medium-high heat add the Vegetable Oil and sauté the Carrots, Celery, and Onions until tender, about 5 minutes. Transfer to a 6-quart Crockpot and add the Potatoes, Salt, Thyme, Paprika, Bay Leaf, and Pepper. Cover and cook on LOW for 6-7 hours (or HIGH for 4-5 hours).

2. In a small bowl combine cornstarch and water to make a slurry. To the Crockpot stir in the Corn, Milk and the Cornstarch Slurry. Stir and cook for another 1 hour on HIGH.

3. Using a potato masher, mash the potatoes and vegetables to thicken the soup (you can mash as much or as little as you desire). Top with crumbled Bacon and chopped Chives.

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