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Crockpot Corn Chowder

Crockpot Corn Chowder Recipe

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 6 strips bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1.5 lbs Yukon gold potatoes, peeled and diced into 1/2-inch cubes
  • 4 cups chicken broth
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 4 cups frozen sweet corn
  • 1 cup half-and-half
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (optional)
  • Chopped fresh chives or scallions, for serving

Method
 

  1. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Remove to a paper towel-lined plate, leaving 2 tbsp drippings. Add onion and a pinch of salt; cook 4 minutes until soft. Add garlic and cook 30 seconds.
  2. Transfer onion mixture to a 6-quart slow cooker. Add potatoes, frozen corn, chicken broth, salt, pepper, and smoked paprika. Stir to combine.
  3. Cover and cook on high for 4 hours, or low for 7 hours, until potatoes are fork-tender.
  4. Ladle 2 cups of the chowder into a blender. Remove center cap, cover with a kitchen towel, and blend until smooth. Stir purée back into the slow cooker. Stir in half-and-half. For a thicker chowder, whisk cornstarch with water, stir in, and cook on high 10 minutes more.
  5. Ladle into bowls, top with reserved bacon and chives, and serve.

Notes

For a smoky kick, add a diced jalapeño with the onion. This chowder thickens as it sits; thin with a little broth or milk when reheating. If using fresh corn, add it during the last hour of cooking.