Slow Cooker Corn Chowder
Slow Cooker Corn Chowder with Bacon (or without) is a delicious comfort food soup! Use fresh or frozen corn to make this yummy crock pot corn chowder recipe.
Servings: 8
Ingredients
- 1 (32 oz) pkg Frozen Corn Kernels (or 5 cups fresh)
- 1 sm Onion, diced
- 4 Potatoes, peeled and cubed
- 2 med Carrots, diced
- 3 Tbsp Butter
- 3 cloves Garlic, minced (or 2 tsp garlic powder)
- 1 Bay Leaf
- ½ tsp Dried Thyme Leaves (or 2 sprigs fresh)
- 1 ½ tsp Kosher Salt (or 1 tsp table salt)
- ¾ tsp Pepper
- ½ tsp Smoked Paprika
- 1 (15 oz) can Creamed Corn
- 4 cups Chicken Stock, low sodium
To Finish
- 5 Tbsp Flour
- 1 cup Half and Half
- 1 lb Bacon, cooked and chopped (optional)
- ½ Red Bell Pepper, chopped
- 2 Tbsp Parsley, fresh, chopped (or dried)
Instructions
- Add the corn, onion, potatoes, carrots, butter, garlic, bay leaf, thyme, salt, pepper, smoked paprika, creamed corn, and chicken stock to a 6 qt slow cooker. Stir well. Cook on high for 3 to 4 hours, or until vegetables are tender.
- 30 minutes before serving, whisk together the flour and half and half until flour is dissolved. Add this slurry to the soup and stir.
- Also stir in the bacon (if using), and bell pepper. Cover and cook 30 minutes.
- Just before serving, remove and discard the bay leaf, and stir in the parsley.
Nutrition
Calories: 375kcal
