Toss potatoes into slow cooker. Guests think that you’ve slaved over this meal all day

Slow Cooker Bacon Corn Chowder Recipe

Indulge in the comforting flavors of sweet corn and savory bacon with this easy-to-make slow cooker corn chowder. Perfect for a cozy meal, this recipe combines simple ingredients to create a rich and creamy soup that’s both satisfying and delicious.

Ingredients:

2 large carrots, diced
2 stalks celery, diced

1 small sweet onion, diced
2 cloves garlic, minced
4 small red potatoes, chopped

4 cups (700 g) frozen corn
1 lb. (450 g) bacon, cooked and crumbled, 1/4 cup reserved
1 teaspoon (1 g) dried thyme

1/2 teaspoon (.5 g) dried oregano
1 1/2 teaspoons (10 g) salt
1/2 teaspoon (1 g) pepper

4 cups (960 ml) chicken broth
1 can (12 oz. / 340 g) evaporated milk
2 tablespoons (16 g) cornstarch
2 tablespoons (28 g) butter (optional)

Directions:

Preparation: In a 6-quart slow cooker, combine diced carrots, celery, onion, garlic, potatoes, frozen corn, most of the crumbled bacon (reserve 1/4 cup for garnish), thyme, oregano, salt, and pepper. Toss to combine.
Cooking Phase: Add enough chicken broth to just cover the vegetables. Cook on low for about 7 1/2 hours or until the vegetables are tender.
Creamy Base: In a separate bowl, whisk together evaporated milk and cornstarch until smooth. Stir this mixture into the slow cooker along with butter (if using). Cook for an additional 30 minutes to thicken the chowder.
Final Touch: Taste and adjust seasoning if needed. Serve the chowder hot, garnished with the reserved bacon.

Pro Tips:

Enhance with Chicken: For a heartier meal, add 2 cups of chopped fully-cooked chicken during the last 30 minutes of cooking.
Fresh Corn Option: During summer, use fresh corn kernels instead of frozen for a vibrant, seasonal twist.