Description
A cozy and creamy corn chowder made in the slow cooker with bacon, potatoes, and a hint of paprika. This comforting soup is perfect for chilly days and is rich in flavor, making it a crowd-pleaser!
Ingredients
Scale
- 6 slices bacon, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups frozen corn
- 3 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Instructions
- In a skillet, cook the bacon until crispy. Remove and set aside.
- In the same skillet, sauté the onion and garlic until softened.
- Transfer the onion and garlic to the slow cooker. Add the bacon, corn, potatoes, chicken broth, thyme, and paprika. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with chopped parsley.
Notes
- You can use fresh corn off the cob if preferred, but frozen corn works well for convenience.
- For a thicker chowder, you can mash some of the potatoes with a potato masher before adding the cream.
- If you prefer a smoky flavor, try using smoked paprika or adding a dash of liquid smoke.
- Prep Time: 15 minutes
- Cook Time: 6 hours