Crock Pot Corn Chowder
Crock Pot Corn Chowder is loaded with tender potatoes, corn, bacon and a creamy broth. This soup easily cooks in the slow cooker for a delicious meal.
Servings: 6
Cost: $10.63, $1.77 per Serving
Ingredients
- 1 can whole corn 15 oz can - drained
- 1 can cream style corn 15 oz can
- 2 Russet Potatoes peeled and diced into small pieces
- ½ onion finely diced
- 3 tbsp butter
- 1 tbsp minced garlic
- ½ tsp thyme
- 1 tsp salt
- 1 bay leaf
- 6 slices bacon cooked and crumbled
- 4 cups chicken broth
- 1 cup Heavy whipping cream
- 2 tbsp cornstarch
Instructions
- Place 1 can (15 oz) drained whole corn, 1 can (15 oz) cream style corn, 2 peeled and diced russet potatoes, ½ finely diced onion, 3 tablespoons butter, 1 tablespoon minced garlic, ½ teaspoon dried thyme, 1 teaspoon salt, 1 bay leaf, 6 slices cooked and crumbled bacon, and 4 cups chicken broth into a 6 quart crock pot. Stir to combine.
- Cover and cook on low for 8–9 hours or high for 5 hours until the potatoes are tender.
- In a small bowl, whisk together 1 cup heavy whipping cream and 2 tablespoons cornstarch.
- Remove the bay leaf and stir the cream mixture into the crock pot.
- Cover and cook on high for an additional 20–30 minutes until the chowder has thickened.
- Serve warm and enjoy!
Video
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 537kcal | Carbohydrates: 77g | Protein: 15g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 1329mg | Potassium: 1462mg | Fiber: 20g | Sugar: 5g | Vitamin A: 1044IU | Vitamin C: 9mg | Calcium: 365mg | Iron: 8mg
