Name: Slow Cooker Corn Chowder
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8
Ingredients: 4 slices bacon, diced; 6 ears yellow corn, kernels removed (about 5-6 cups); 1 russet potato, peeled and diced; 2 slices bacon; 1 onion, diced; 3 cloves garlic, minced; 4 sprigs fresh thyme; 6 cups chicken stock; Kosher salt and freshly ground black pepper, to taste; 1 cup heavy cream; 2 tablespoons chopped fresh chives

Instructions

5 steps

Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.

Place corn, potato, bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.

Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.

Serve immediately, sprinkled with bacon and garnished with chives, if desired.

Progress

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