Description
A creamy, corn-studded chowder that warms hearts and fills bellies, perfect for chilly evenings.
Ingredients
Scale
- 1 small onion, diced
- 32 ounces frozen corn (or 8 cobs of fresh corn, kernels removed)
- 2 cloves garlic, minced
- 1 1/2 pounds Yukon Gold potatoes, unpeeled and diced into 1/2 inch pieces
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 4 cups chicken stock
- 4 slices thick cut bacon, diced
- 1/3 cup all-purpose flour
- 1 cup heavy cream
Instructions
- In a large slow cooker, combine the onion, corn, garlic, potatoes, thyme, bay leaves, salt, pepper, and chicken stock.
- Cook on low for 6 to 8 hours, preferably aiming for the 8-hour mark.
- Before serving, cook the bacon in a skillet until browned.
- Whisk in the flour until thick and gummy, then gradually whisk in the heavy cream.
- Whisk the heavy cream mixture into the slow cooker until well combined. Taste and adjust seasoning if needed.
- Serve and enjoy, garnished with crispy bacon or fresh parsley if desired.
Notes
For a vegetarian option, substitute chicken stock with vegetable stock. For extra flavor, sauté the onions and garlic in butter before adding to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg