Crock Pot Corn Chowder Recipe
Instructions
1. Prepare Ingredients:
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Cook the bacon until crispy, then crumble it and set it aside. Dice the potatoes, onion, and garlic.
2. Add Ingredients to Crock Pot:
In a large Crock Pot, combine the corn, diced potatoes, onion, garlic, crumbled bacon, chicken broth, thyme, smoked paprika, salt, and pepper.
3. Cook:
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
4. Blend for Creaminess (Optional):
For a thicker chowder, use an immersion blender to blend some of the soup (about half) directly in the Crock Pot. You can also transfer a few cups to a regular blender, blend until smooth, and return to the Crock Pot.
5. Add Cream:
Stir in the heavy cream (or half-and-half). If you’d like a thicker soup, stir in the cornstarch slurry and cook for an additional 20-30 minutes on high until the soup thickens.
6. Serve:
Ladle the soup into bowls, garnish with fresh parsley, and add extra crumbled bacon on top if desired. Serve with crusty bread for dipping.