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–+ servings
Over head, close up view of a ceramic bowl filled with thick potato and corn chowder topped with crispy bacon pieces and a couple of sprigs of thyme sitting next to a couple of slices of crispy bacon on a white wooden board.

Slow Cooker Potato Corn Chowder

Prep 15 minutes
Cook 4 hours
Total 4 hours 15 minutes
Makes 6 servings

Ingredients

  • 2 1/2 pounds potatoes, peeled and cut into 1-inch cubes
  • 12 ounces frozen corn*
  • 1 small onion, chopped
  • 4 garlic cloves, finely chopped
  • 4 sprigs of fresh thyme
  • 4 ½ cups chicken stock, homemade or store bought
  • Salt and pepper to taste
  • 1 teaspoon ground chicken bouillon (optional but highly recommended)
  • ½ to 1 cup heavy cream
  • 12 ounces bacon, cooked until crispy and chopped

Instructions

  1. Place the potatoes, the corn, onion, garlic, and thyme in the slow cooker. Pour the chicken broth over. Season generously with salt and pepper. Add the chicken bouillon (if using). Stir well. 
  2. Cover and cook on low for 6 - 7 hours or on high for 3 - 4 hours or until the potatoes are tender and cooked through.
  3. Scoop out some of the potatoes onto a plate. Mash the potatoes with a fork and return to the crock pot, stirring them in to thicken the broth. 
  4. Stir in heavy cream cover, and cook on low for an additional 30 minutes.
  5. Serve hot garnished with bacon

Notes

You can use fresh or canned corn.

Nutrition

Calories: 303 kcal, Carbohydrates: 16 g, Protein: 9 g, Fat: 23 g, Saturated Fat: 7 g, Cholesterol: 37 mg, Sodium: 458 mg, Potassium: 313 mg, Fiber: 2 g, Vitamin A: 55 IU, Vitamin C: 7.1 mg, Calcium: 16 mg, Iron: 0.8 mg
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