Slow Cooker Corn Chowder with Bacon offers a blend of convenience and comfort, perfect for chilly days. With just a few minutes of preparation, you can transform simple ingredients into a hearty, creamy soup that highlights the sweetness of corn and the smokiness of bacon.

• Cuisine: American
• Prep Time: 10 minutes
• Cook Time: 4-8 hours
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Servings: 6

Why You’ll Love This Recipe

• The slow cooker does all the work for you with minimal hands-on time.
• Combines rich, creamy soup texture with crispy bacon for satisfying bites.
• Uses pantry staples, making it easy to prepare any day of the week.
• Customizable for different preferences, like spice level or added veggies.

Ingredients

• 1/3 cup finely chopped onion (about 1 medium): Adds depth and savory flavor. Use shallots if you prefer a milder taste.
• 1 lb small red potatoes (cut into cubes (450g)): For a creamy texture, with the skin providing additional nutrients.
• 24 oz frozen whole kernel corn: Sweetness and texture; canned corn works in a pinch.
• 3 cups chicken broth ((720ml)): Forms the base of the soup, adding moisture and flavor.
• 2 cups half-and-half ((480ml)): Contributes to the creamy texture. Substitute with whole milk for a lighter version.
• 2 Tbsp cornstarch: Thickens the chowder without affecting flavor.
• 1/2 tsp freshly ground black pepper: Provides a subtle heat and depth.
• 2 tsp fresh thyme (chopped): Herbal notes that complement the soup. Dried thyme can be used if necessary.
• 3/4 cup crumbled crispy bacon (divided (300g)): Smoky crunch in every bite. Use turkey bacon if preferred.
• Salt: To taste. Enhances and balances flavors.
• 1/2 cup shredded cheddar ((70g)): Adds a sharp, cheesy finish. You can use any melting cheese.

How to Make It

Step 1: Combine Base Ingredients

Place chopped onion, cubed potatoes, frozen corn, and chicken broth into the slow cooker. Stir to combine, ensuring each piece is submerged in liquid. This blend forms the foundation of the chowder, slowly imparting its flavors as it cooks.

Step 2: Slow Cook the Chowder

Cover and set your slow cooker to high for 3-4 hours or low for 7-8 hours. Cook until potatoes are tender when pierced with a fork. This gentle cooking method ensures a rich mingling of flavors.

Step 3: Thicken the Chowder

Whisk the half-and-half with cornstarch in a measuring cup until smooth, with no lumps. Stir this mixture into the slow cooker, which thickens the chowder, giving it a luscious consistency.

Step 4: Adjust Texture

Allow the chowder to cook on high for an additional 15 minutes to activate the cornstarch. If desired, mash some potatoes or use an immersion blender briefly to achieve the ideal texture, ensuring a balance between smooth and chunky.

Step 5: Final Seasoning and Serve

Stir in black pepper, fresh thyme, and half of the bacon, distributing evenly. Adjust salt as needed to taste. Serve hot, garnished with the remaining bacon and shredded cheddar, adding a perfect contrasting finish to the creamy chowder.

Recipe FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn can be used. Simply cut the kernels off the cob and follow the recipe as written, adjusting cooking times if needed for your slow cooker.

How can I make this soup vegetarian?

Omit the bacon and use vegetable broth instead of chicken broth. You might consider adding smoked paprika or liquid smoke for a hint of smokiness often provided by bacon.

What’s the best way to store leftovers?

Allow the chowder to cool completely, then store in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the creamy texture.