Description
Slow Cooker Corn Chowder with Bacon is a rich, creamy, and comforting dish combining sweet fresh corn, smoky bacon, and tender potatoes. Perfect for cozy nights or casual gatherings, it is simple to prepare using basic ingredients and slow cooking to develop deep flavors, resulting in a hearty and satisfying meal.
Ingredients
Scale
Main Ingredients
- 4 cups fresh corn kernels (about 4–5 ears)
- 6 slices bacon, chopped (reserve some for garnish)
- 4 medium russet potatoes, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 2 bay leaves
- 1 cup heavy cream or half-and-half
- Salt and black pepper, to taste
Instructions
- Prepare the Bacon and Vegetables: Cook the bacon in a skillet until crispy. Remove and set aside, leaving the bacon drippings in the pan. In the same pan, sauté the diced onions and minced garlic in the bacon fat until fragrant and translucent to build a savory base.
- Combine Ingredients in Slow Cooker: Add the sautéed onions and garlic, cubed potatoes, fresh corn kernels, cooked bacon (reserving some for garnish), broth, thyme, and bay leaves into the slow cooker. Stir gently to combine all ingredients.
- Slow Cook for Flavors to Develop: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender and the flavors meld beautifully.
- Finish with Cream and Seasoning: Remove the bay leaves, then stir in the heavy cream or half-and-half. Season with salt and pepper to taste. Warm the chowder for an additional 15 minutes while stirring gently to keep it smooth.
- Serve and Enjoy: Ladle the chowder into bowls, top with crispy bacon and optional fresh herbs like chopped chives or parsley, and serve warm for maximum comfort.
Notes
- Use fresh, sweet corn for optimal brightness and natural sweetness.
- Don’t skip browning the bacon to render flavorful fat that enhances the chowder.
- Cut potatoes into uniform pieces to ensure even cooking.
- Slow cook on low heat to deepen flavors without overcooking potatoes.
- Add cream at the end to prevent curdling and maintain a silky texture.
- For thicker chowder, mash a few potatoes against the slow cooker side before adding cream or add a cornstarch slurry near the end.
- This chowder can be made dairy-free by substituting heavy cream with coconut milk or cashew cream.
- Variations include adding cheese, jalapeños for spice, or seafood like shrimp or crab at the end of cooking.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 2 months.
- Reheat gently on low heat, stirring occasionally to maintain creaminess.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (slow cooker low) or 3-4 hours (slow cooker high)
- Category: Appetizers
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 45 mg