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Slow Cooker Corn Chowder

Our hearty corn and bacon chowder is so easy to make, it's the perfect soup on a chilly day!
Course: Soup
Cuisine: American
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.