Description
A creamy and savory corn chowder made effortlessly in a slow cooker, perfect for cozy evenings.
Ingredients
Scale
- 1 small onion, diced
- 32 ounces frozen corn (or 8 cobs of corn, silk and husks removed, corn cut off the cob)
- 2 cloves garlic, minced
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, diced into 1/2 inch pieces
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 4 cups chicken stock
- 4 slices thick cut bacon, diced into small pieces
- 1/3 cup all-purpose flour
- 1 cup heavy cream
Instructions
- In a large slow cooker, combine the onion, corn, garlic, potatoes, thyme, bay leaves, salt, pepper, and chicken stock.
- Cook on low for 6 to 8 hours.
- Before serving, cook the bacon in a skillet until browned.
- Whisk in the flour until thick and gummy.
- Slowly add the heavy cream, a few tablespoons at a time.
- Whisk the heavy cream mixture into the slow cooker until well combined.
- Taste the chowder and adjust salt and pepper if needed.
- Serve hot and enjoy with crusty bread for dipping!
Notes
For a smoother chowder, use an immersion blender. Fresh corn is recommended for best flavor. Leftovers can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg