Slow Cooker Corn Chowder with Bacon
This is an incredible chowder for a chilly evening. Although the recipe makes 8 servings do not halve it because this chowder freezes really well, and you can freeze it in portions then thaw a couple out the night before you want to enjoy this. Served with soda bread, this chowder makes a hearty evening meal, and the whole family will love the rich flavors it offers.
We are using corn, potato and carrot, along with chicken stock, onion, garlic and herbs for flavor. Adding some butter and cream at the end is also a nice touch because it offers that luxurious flavor, and you can also add bacon. The meatiness of Canadian bacon makes it great for using here, or you might prefer to add some ham to the soup or even chopped chicken for a change. Do not add too much salt to this chowder. Remember the bacon is also salty. Just add a little and then taste the soup before serving to see whether it requires more or not.
This soup will be ready in 4 hours if you cook it on high, or 8 hours if you cook it on low. When it is almost done, you can fry up the bacon and then chop it and throw it into the soup along with the butter and cream. If you prefer to use streaky bacon, that would also work, but you might prefer to crumble it over the finished chowder rather than chopping it and stirring it in. Although this chowder makes an ideal evening meal, you might also want to take some to work with you in a thermos and enjoy it at lunchtime. You will find it soothing, comforting and warming. Feel free to swap the carrot for rutabaga or extra potatoes. You can also swap the garlic powder for a couple of minced garlic cloves.
- 16 oz canned or frozen corn
- 18 oz diced red potato
- 6 oz diced carrot
- 3 tablespoons all-purpose flour
- 6 cups chicken stock
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- 4 Canadian bacon strips
- Put the corn, potatoes and carrot in a crockpot.
- Stir in the flour and toss to combine.
- Add the chicken stock, onion and garlic powders, oregano, thyme, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours.
- Stir in the heavy cream and butter.
- Cook the bacon and chop it.
- Stir the bacon into the soup and serve immediately.
Chowder always a great comfort food and this potato and corn chowder is packed with wonderful flavors. Chicken stock is used for a meaty base and we are also adding bacon for a meaty, salty finish. This chowder is a great candidate for slow cooking, so throw all the ingredients in the crockpot and leave it for several hours. The kitchen will smell incredible and all the flavors will mellow beautifully. You can add cream, butter and cooked bacon at the end, then serve this, perhaps along with some soda bread for soaking up every last bit of the soup from your bowl.
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