Crockpot Corn Chowder
 
 
Author:
Recipe type: Soup
Ingredients
  • Potatoes, peeled and cubed, about 5 Cups (5-6 potatoes)
  • Corn, I used frozen, 5 Cups
  • Chicken broth, 4 Cups
  • 3 Carrots, peeled and diced
  • 3 Celery stalks, diced
  • ½ Onion diced and sautéed in olive oil
  • 5-6 slices of cooked bacon
  • 2 Tablespoons butter
  • 1 teaspoon Thyme - Don’t leave this out, I think it really adds to the flavor.
  • ¼ teaspoon Garlic Powder - Or you could probably use fresh garlic, I was out. Maybe 1 -2 cloves, minced.
  • 1 Cup Heavy Cream (I used whipping cream because it’s what I had)
  • 1 Cup regular milk (I used 1% milk) - Or I think you could just substitute 2 Cups heavy cream
  • Salt and pepper to taste
  • Toppings: Shredded cheddar cheese and diced bacon if you like
Instructions
  1. Throw potatoes, corn, chicken broth, carrots, celery, onion, bacon, butter, thyme and garlic powder into crockpot (basically everything BUT the milk).
  2. Cook on high for 6 hours or low for 8-10 hours. Since the bacon and onions are pre-cooked you really only need to get the potatoes soft, the smaller you dice those, the quicker that happens.
  3. About 30 minutes before you serve, add your milk or heavy cream or whipping cream. Whatever you have to make it creamy.
  4. You can used an immersion blender if you wanted to thicken it up by pureeing some of the potatoes (be careful if it’s hot). I tried this, but frankly, I like it chunky so I didn’t mind.
  5. Serve with shredded cheese and bacon bits for toppings.
Recipe by A Happy Hive at https://ahappyhive.com/crockpot-corn-chowder/