Slow Cooked Corn Chowder
Indulge in the ultimate comfort food with this Slow Cooked Corn Chowder, a rich and hearty blend of sweet corn, tender potatoes, and crispy bacon simmered to perfection. This recipe combines the ease of a slow cooker with the magic of a creamy homemade roux, creating a luxuriously smooth base that's enhanced with garlic, onion, and a hint of thyme. Perfect for cozy family dinners or make-ahead meal prep, this chowder delivers bold flavors and irresistible texture in every spoonful. Garnish with cheddar cheese and green onions for a vibrant finishing touch, or keep it simple with just the bacon for a smoky kick. Whether you’re hosting a gathering or looking for a soul-warming dish, this slow cooker corn chowder is the perfect way to savor comfort in a bowl.
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Recipe Information
Ingredients
- 6 cups Corn kernels (fresh, frozen, or canned)
- 4 cups Potatoes (peeled and diced)
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 6 slices Bacon (chopped)
- 1 large Yellow onion (diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Thyme (fresh or dried)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 stalks Green onions (sliced for garnish)
- 0.5 cup Cheddar cheese (shredded, optional)
Instructions
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve about 2 tablespoons of the bacon grease in the skillet.
Add the diced onion to the skillet with the bacon grease and sauté for 4–5 minutes, or until translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
Transfer the cooked onion and garlic to the slow cooker. Add the corn kernels, potatoes, chicken or vegetable broth, thyme, salt, and black pepper. Stir to combine.
Cover the slow cooker and cook on low for 6 hours, or on high for 3–4 hours, until the potatoes are tender.
About 30 minutes before the cooking time ends, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, creating a roux. Slowly whisk in the heavy cream and cook until the mixture thickens slightly, about 3–5 minutes.
Stir the cream mixture into the slow cooker. If you prefer a slightly smoother chowder, use an immersion blender to partially blend some of the soup, leaving it chunky.
Taste and adjust seasoning with additional salt and pepper, if needed. Let the chowder cook for an additional 15–20 minutes to meld the flavors.
Serve hot, garnished with the crispy bacon, sliced green onions, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
3682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 8023 mg | 349% | |
| Total Carbohydrate | 441.5 g | 161% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 96.4 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 644 mg | 50% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 7343 mg | 156% | |
*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.
