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
Ingredients
- 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
Instructions
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Add ingredients up to paprika to a 4- to 6-quart slow cooker.
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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.
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Add the fresh thyme and half of the cooked bacon. Using a potato masher, gently mash potatoes until soup is slightly thickened.
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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.
