Slow Cooker Corn Chowder with Bacon
Slow Cooker Corn Chowder with Bacon requires minimum preparation time and effort. Just throw everything in the crock pot and let it simmer to perfection.
Servings 8 servings
- 1 large onion chopped
- 2 lbs potatoes chopped
- 3 tablespoons all-purpose flour
- 2 14-16oz cans of corn drained
- 2 14-16oz cans of creamed corn
- 4 cups chicken broth
- 2 cups water
- 1 lb bacon cooked and crumbled
- 1 teaspoon dried thyme
- 1 tablespoon dried parsley
- 1/2 tablespoon garlic powder
- salt and fresh ground black pepper to taste
- 3 tablespoons butter unsalted
- 1 cup heavy cream
Add chopped potatoes and chopped onion to a 6 or 7qt slow cooker. Add the flour and toss gently to cover the veggies.
Stir in both types of corn, followed by dried thyme, parsley, garlic powder, black pepper and salt.
Add the chicken broth and water, gently stir to combine. Lastly, stir in 1/2 of the cooked and crumbled bacon. Taste and adjust for sale and pepper if needed.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Once done, If not freezing the soup, stir in butter, heavy cream, and the remaining cooked bacon. Taste and adjust for salt and pepper.
Garnish with extra bacon and fresh thyme - optional.
Calories: 386kcal | Carbohydrates: 21g | Protein: 12g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 872mg | Potassium: 757mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 22.5mg | Calcium: 95mg | Iron: 4.7mg