Slow-Cooker Corn Chowder

Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

I haven't tried this yet, but it looks like something my family would enjoy. I got the recipe from Family Circle magazine.

Ingredients Nutrition

Directions

  1. Place oil in a 4-6 quart stovetop-safe slow cooker bowl over medium-high heat on stovetop (use a skillet if your slow cooker bowl is not stovetop safe!).
  2. Cook carrot, celery and onion for 7 minutes or until softened.
  3. Transfer to a slow-cooker base and add potatoes to bowl.
  4. Pour broth over top and add bay leaf, dried thyme and paprika.
  5. Cover and cook on high for 1 1/2 hours or low for 3 hours, or until potatoes are cooked through.
  6. Stir in corn and milk; cover and cook for 1 hour or until heated through.
  7. In a small bowl, stir together cornstarch and wine and whisk into soup; cook an additional 10 minutes.
  8. Stir in fresh thyme and salt.
  9. Using a potato masher, gently mash the soup until slightly thickened.
  10. Sprinkle each serving with a generous 1/2 T crumbled bacon and serve immediately.
Most Helpful

4 5

This was really good! The bacon on top really makes it. I used less salt and 1.5 cups less liquid, and did not mash it (personal preference). We ate this as a meal, so it served 3. It was satisfying and hearty!

5 5

Made for Everyday is a holiday tag. Super simple and super yummy! My boys loved it and with the smoky bacon garnish it was delicious.

3 5

This was good but a bit too watery for us -- maybe I should have used more potatoes (I didn't weigh it - but I doubt it was 1 pound). Next time I will use less liquid, so it will be creamier. Thanks for sharing this very easy soup recipe!