Slow Cooker Corn Chowder with Bacon

I like to prepare this recipe when we are home on the weekends. This is a great dish on cold days when we have been cleaning and doing other chores around the house.

Slow Cooker Corn Chowder with Bacon

Slow Cooker Corn Chowder with Bacon

This is a great weekend dish when you are bustling around the house doing chores.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Author Leandra Witchwood


  • 1 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1/3 cup finely chopped onion
  • 1 lb peeled and cubed russet potatoes
  • 2 ½ to 3 cups chicken broth
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried thyme crushed
  • ¾ C white wine
  • 1/8 teaspoon paprika
  • ½ lb bacon crisp-cooked, drained and crumbled
  • 4 cups frozen whole kernel corn
  • 2 cups milk
  • 1 tablespoon fresh thyme
  • Shredded Cheddar Cheese
  • Sour Cream opt
  • Cracked black pepper


  1. Add ingredients up to paprika to a 4- to 6-quart slow cooker.
  2. Cover and cook on low-heat setting about 3 hours until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through. During this time you can prepare your bacon.
  3. Add the fresh thyme and half of the cooked bacon. Using a potato masher, gently mash potatoes until soup is slightly thickened.
  4. Sprinkle each serving with remaining crumbled bacon, sour cream, cheese, and pepper.

Recipe Notes

Start with 2 ½ cups of chicken broth. If you feel the soup needs more broth toward the end you can add the additional ½ cup.

Follow Me!

Leandra Witchwood

I just want good food and to live a Magickal life! Is that so much to ask?
Through persistence, I found the honest answer… I can have both! I realize that I could forge my own path using the skills and knowledge I gained, and the simplest of techniques.

I love food and everything that goes with it. I have spent more than 35 years in the kitchen, enjoying every minute. Okay… well, enjoying almost every minute of it.

In addition, I have disbursed nearly as many years studying Wicca, Witchcraft, and Paganism. Combining these two interests has created a Magickal path where I combine food and spirituality. To my delight they play brilliantly together.

My love of whole healthy foods, and unique recipes has also lead me to help run a local teen cooking program, where I teach kids valuable life skills in the kitchen. In addition, I teach a variety of cooking classes for adults and covens on subjects ranging from making the time spent in the kitchen more enjoyable, to cooking together as a group, and recipe-spell creation.

It only made sense that I would begin writing and sharing my experience. From this, The Magick Kitchen was born. My journey with you is about developing a spiritual experience with food, far beyond the dull habit of consumption. We have a marvelous opportunity here to take a most mundane task and make it Magickal!

The Magick Kitchen is about connecting to Divinity through food and the ritual of preparing and sharing food. It is about developing a sacred balance between nourishment, ritual, and spirit. Food has the power to heal, sooth, and bring us together as friends, families, and community.

I am so glad you joined me! Sharing knowledge, experience, and personal perspective with you is an honor. Thank you!
Leandra Witchwood
Follow Me!

Latest posts by Leandra Witchwood (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *