Slow Cooker Bacon Corn Chowder
Prepare to indulge in pure comfort with the rich and hearty flavors of Slow Cooker Bacon Corn Chowder—an easy yet impressive dish that’s guaranteed to satisfy on chilly days. This recipe combines crispy, smoky bacon with tender russet potatoes, sweet corn kernels, and a creamy broth, all infused with aromatic garlic, onion, and dried thyme. The magic happens in your slow cooker, making it a low-effort meal perfect for busy schedules or casual gatherings. Thickened with a luxurious butter-and-flour roux and finished with heavy cream, this chowder has an irresistible velvety texture that’s balanced by savory bites of bacon. Serve it with a sprinkle of fresh parsley and extra crumbled bacon for a beautiful garnish that enhances both flavor and presentation. Perfect as a cozy dinner or a starter for special occasions, this dish celebrates classic comfort food with a contemporary twist.
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Recipe Information
Ingredients
- 8 slices bacon
- 4 medium russet potatoes
- 4 cups frozen corn kernels
- 4 cups chicken broth
- 1 large yellow onion
- 3 cloves garlic
- 1.5 cups heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon from the skillet, let it cool, and crumble it into pieces. Set aside. Reserve 1 tablespoon of bacon drippings in the skillet.
Peel and dice the russet potatoes into small cubes. Finely chop the yellow onion and mince the garlic cloves.
In the same skillet with bacon drippings, sauté the onions for 2-3 minutes until softened. Add minced garlic and cook for 1 additional minute.
Transfer the sautéed onions and garlic to your slow cooker. Add the diced potatoes, frozen corn, chicken broth, salt, black pepper, and dried thyme to the slow cooker. Stir to combine.
Cover the slow cooker with the lid and cook on low for 4-5 hours, or on high for 2-3 hours, until the potatoes are tender.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Slowly whisk in the heavy cream until smooth and thickened. Remove from heat.
Stir the cream mixture into the slow cooker and mix well. Continue cooking on low heat for 30-40 minutes to allow the chowder to thicken.
Once the chowder reaches your desired consistency, stir in the crumbled bacon (reserve some for garnish, if desired). Taste and adjust seasoning with additional salt or pepper, if needed.
Ladle the chowder into bowls, garnish with fresh parsley and reserved bacon, and serve hot. Enjoy!
Nutrition Facts
Calories |
3277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.3 g | 226% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 5999 mg | 261% | |
| Total Carbohydrate | 341.4 g | 124% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 66.7 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 255 mg | 20% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 7445 mg | 158% | |
*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.
