Crockpot Corn Chowder with Potatoes & Bacon
This comforting chowder is rich and creamy, featuring corn, potatoes, and crispy bacon, perfect for cozy nights.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 4 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups corn (fresh, frozen, or canned)
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 6 slices of bacon, cooked and crumbled
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or fresh thyme)
Instructions
- Prepare the vegetables: Wash and dice the potatoes into 1-inch cubes. Chop the onion and mince the garlic.
- Layer ingredients in the crockpot: Add the diced potatoes, chopped onion, minced garlic, and corn into the crockpot.
- Add broth and seasoning: Pour in the chicken broth. Sprinkle the salt, pepper, and thyme over the top. Stir to combine.
- Cook on low: Cover the crockpot with the lid. Cook on low for 6-8 hours, or until the potatoes are tender.
- Incorporate cream and bacon: Once the cooking time is done, stir in the heavy cream and crumbled bacon. Allow the chowder to heat through for an additional 15-20 minutes.
- Serve: Ladle the chowder into bowls and enjoy it warm.
Notes
For a crispier texture, cook the bacon separately and add it at the end. Always taste and adjust the seasoning before serving.