Slow Cooker Corn Chowder
Our hearty corn and bacon chowder is so easy to make, it's the perfect soup on a chilly day!
Servings: 8
Ingredients
- 4 lg. Red or Yukon gold potatoes chopped
- 2 lg. carrots chopped
- 1 lg. onion chopped
- 2 (14 oz.) cans corn OR one (10-12 oz.) bag frozen corn
- 2 (14 oz.) cans creamed corn
- 4 c. chicken broth or water
- 1 lb. bacon cooked, crumbled, divided
- 1/2 tsp. thyme
- 1 tsp. dried parsley
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 (12 oz.) can evaporated milk
- 2 T. cornstarch
- 3 T. butter
Instructions
- Place potatoes, carrots, onion, corn, cream corn, chicken broth, half of the bacon, thyme, parsley, garlic powder, salt and pepper into the slow cooker; stir to combine.
- Cook on HIGH for 4-5 hours or on LOW for 7-8 hours until vegetables are tender.
- Whisk together cornstarch and evaporated milk. Stir milk mixture and butter into the slow cooker 30 minutes before serving.
- Just before serving, season with salt and pepper to taste. Ladle chowder into bowls and garnish with more parsley and reserved bacon.
Speak Your Mind