Crock Pot Potato Corn Chowder
Crockpot Potato Corn Chowder is the perfect comfort food recipe. This hearty and tasty soup is loaded with potatoes and corn is easy to make.
Servings: 6
Cost: $7.32, $1.22 per Servings
Ingredients
- 2 slices Bacon cooked and crumbled
- 1 Small Onion diced
- 1 Rib Celery sliced
- 1 Carrot peeled and diced
- 1 Tablespoon Minced Garlic
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Paprika
- ¼ teaspoon Dried Thyme Leaves
- 3 cups Chicken Broth
- 4 Russet Potatoes peeled and diced
- 3 cups Frozen Corn
- 1 cup Light Cream
- 2 Tablespoons Cornstarch
- ½ cup Shredded Cheddar Cheese for serving
- Green Onions for serving
Instructions
- Place 4 diced russet potatoes, 3 cups frozen corn, 2 slices cooked and crumbled bacon, 1 diced small onion, 1 sliced rib celery, 1 peeled and diced carrot, and 1 tablespoon minced garlic into the crock pot.
- Pour 3 cups chicken broth over the ingredients. Season with 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon paprika, and ¼ teaspoon dried thyme leaves.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender and cooked through.
- In a separate bowl, whisk together 1 cup light cream and 2 tablespoons cornstarch. Stir this mixture into the crock pot. Cover and cook on low for 30 minutes to thicken the soup.
- Serve warm topped with ½ cup shredded cheddar cheese and green onions.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 363kcal | Carbohydrates: 52g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 961mg | Potassium: 951mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2183IU | Vitamin C: 17mg | Calcium: 119mg | Iron: 2mg
