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Corn Chowder with Bacon
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 2 medium russet potatoes, peeled and diced
  • 3 cups frozen corn kernels
  • 3 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving 1 tablespoon of the drippings in the pan.
  • Add the diced onion to the skillet and cook in the bacon drippings for 3 minutes until softened.
  • Place the potatoes, corn, chicken broth, thyme, salt, and black pepper in the slow cooker. Add the cooked onion and half of the crisp bacon.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
  • Stir in the heavy cream and let the chowder cook for 15 more minutes on low.
  • Ladle into bowls and top with the remaining bacon and fresh parsley.

Notes

For a thicker chowder, mash a few potato pieces against the side of the slow cooker before adding the cream. If you prefer a lighter version, replace the heavy cream with half-and-half, though the broth will be slightly thinner. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet