Down East Corn Chowder Crock Pot
Warm, hearty, and irresistibly creamy, this Down East Corn Chowder Crock Pot recipe brings the comforting flavors of the coast straight to your kitchen. Featuring sweet corn, tender gold potatoes, and rich half-and-half, this slow-cooked chowder is elevated with smoky bacon, aromatic thyme, and a touch of garlic for depth of flavor. The crock pot does all the heavy lifting, allowing the ingredients to meld beautifully over hours of gentle cooking, while a homemade roux thickens the chowder to velvety perfection. Perfect for busy weeknights or chilly evenings, this one-pot wonder is easy to prepare, packed with wholesome ingredients, and ideal for serving with crusty bread. Don't forget the optional green onion or chive garnish for a vibrant finishing touch!
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Recipe Information
Ingredients
- 6 slices Bacon
- 1 large Yellow onion
- 3 small Garlic cloves
- 4 medium Gold potatoes
- 4 cups Corn kernels (fresh, frozen, or canned)
- 4 cups Chicken stock
- 2 cups Half-and-half
- 2 tablespoons Butter
- 1 teaspoon Thyme (dried)
- 1 whole Bay leaf
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Green onions or chives (optional)
Instructions
In a skillet over medium heat, cook the bacon until crispy. Remove the bacon, crumble, and set aside. Reserve 1 tablespoon of the bacon drippings.
Dice the yellow onion and mince the garlic cloves. Peel and dice the potatoes into bite-sized chunks.
In the same skillet with the bacon drippings, sauté the diced onion until translucent (about 3-4 minutes). Add the minced garlic and sauté for another 1 minute until fragrant.
Transfer the sautéed onion and garlic to the crock pot. Add the diced potatoes, corn kernels, chicken stock, thyme, bay leaf, salt, and black pepper. Stir to combine.
Cover and cook on low for 5-6 hours, or until the potatoes are tender.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to make a roux. Gradually whisk in the half-and-half until smooth and thickened.
After the vegetables in the crock pot are cooked, stir in the roux mixture. Cook on high for an additional 30 minutes to allow the chowder to thicken.
Remove the bay leaf. Taste the chowder and adjust the seasoning with additional salt or pepper if necessary.
Serve hot, garnished with crumbled bacon and chopped green onions or chives, if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 12.5 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
