There’s nothing like a bowl of Creamy Corn Chowder with Potatoes and Bacon to warm you up on a chilly day. This rich, flavorful chowder combines sweet corn, tender potatoes, smoky bacon, and a velvety broth for the ultimate winter comfort food. Whether served as a main dish or paired with crusty bread, this hearty soup is bound to be a family favorite!
Why You’ll Love This Recipe:
1. Easy to Make: Toss everything in the slow cooker, and let it do the work for you!
2. Comforting and Filling: The perfect balance of creamy texture, savory bacon, and hearty potatoes.
3. Customizable: Easily adaptable with variations and substitutions to suit your taste.
4. Meal Prep-Friendly: Stores well in the fridge or freezer, making it a great option for make-ahead meals.
Variations:
1. Add Protein:
• Stir in cooked shredded chicken or turkey for an even heartier soup.
2. Vegetarian Option:
• Skip the bacon and use vegetable broth instead of chicken broth. Add smoked paprika for a smoky flavor.
3. Cheesy Twist:
• Add 1-2 cups of shredded cheddar or Monterey Jack cheese for extra richness.
4. Spicy Kick:
• Include diced jalapeños or a pinch of cayenne pepper for heat.
5. Seafood Chowder:
• Add cooked shrimp, crab meat, or clams for a seafood-inspired chowder.
Substitutions:
1. Corn:
• Use canned corn if fresh or frozen isn’t available (drain and rinse first).
2. Potatoes:
• Substitute Yukon Gold or red potatoes if you don’t have russets.
3. Heavy Cream:
• Swap with half-and-half or coconut cream for a lighter or dairy-free alternative.
4. Bacon:
• Use turkey bacon or crispy pancetta for a different flavor.
Storage Instructions
• Refrigerator: Let the chowder cool completely and store in an airtight container in the fridge for up to 3-4 days.
• Freezer: Freeze the soup (without the cream added) in freezer-safe containers for up to 2 months. When ready to serve, thaw, reheat, and stir in the cream before serving.
Reheating Instructions
1. Stovetop:
• Reheat the chowder over low to medium heat, stirring occasionally. Add a splash of broth or cream if the soup has thickened too much.
2. Microwave:
• Heat individual portions in a microwave-safe bowl in 30-second intervals, stirring in between, until warm.
FAQs
1. Can I make this chowder on the stovetop instead of a slow cooker?
Yes! Sauté the onion, garlic, and thyme in a large pot with a bit of butter or oil. Add the corn, potatoes, and chicken broth, then simmer until the potatoes are tender. Blend, stir in the cream, and finish with bacon.
2. How can I thicken my chowder if it’s too thin?
Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the simmering soup. Repeat as needed until your desired consistency is reached.
3. What’s the best way to add more flavor to the chowder?
For extra flavor, add a dash of smoked paprika, a few sprigs of fresh thyme, or a splash of white wine while cooking. You can also use roasted corn for a deeper, slightly smoky taste.
Crockpot Corn Chowder
Ingredients
- 4 cups corn kernels fresh or frozen
- 4 cups chicken broth
- 4 large potatoes peeled and diced
- 1 onion finely diced
- 3 garlic cloves minced
- 1 cup heavy cream
- 4 slices bacon cooked and crumbled
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Step 1: Combine Ingredients in Slow Cooker
- Add the corn, chicken broth, potatoes, onion, garlic, thyme, salt, and pepper to your slow cooker.
Step 2: Slow Cook
- Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are soft and tender.
Step 3: Blend to Desired Consistency
- Use an immersion blender to blend the soup to your preferred texture, leaving it chunky or smooth as desired.
Step 4: Add Cream and Bacon
- Stir in the heavy cream and the crumbled bacon, mixing until well combined.
Step 5: Serve
- Serve the chowder hot, garnished with extra bacon or a sprinkle of fresh herbs, if desired.
