Crockpot Corn Chowder
This corn chowder is a cinch to whip up since you put everything in a crockpot and let it slowly cook and develop flavor!
Servings: 8
Equipment
Ingredients
- 2 pounds large russet potatoes peeled and diced
- 14.75 ounce (418 ml) canned creamed corn
- 15.25 ounce (432 ml) can whole kernel corn
- 2 cups (473 ml) low sodium chicken broth
- 8 ounces (227 g) bacon chopped and divided
- 1 large onion diced
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 4 tablespoons (56 g) unsalted butter
- 2 cups (473 ml) half and half
- Green onions or chives for garnish
Instructions
- Place potatoes, cream of corn, corn kernels, chicken broth, 4 ounces of bacon, onion, salt, and pepper into the insert of your crockpot, stir to mix well.2 pounds large russet potatoes, 14.75 ounce canned creamed corn, 15.25 ounce can whole kernel corn, 2 cups low sodium chicken broth, 1 large onion, 2 teaspoons kosher salt, 2 teaspoons ground black pepper, 4 ounces bacon
- Cook on low for 7 hours or high for 5 hours, or until potatoes are fork tender.
- While the soup is cooking, cook the other 4 ounces of bacon in skillet until crispy and chop into fine pieces.4 ounces bacon
- Before serving, add in the butter, half and half, and the chopped bacon.4 tablespoons unsalted butter, 2 cups half and half
- Cover and cook for an additional 15 minutes then serve! Top with more bacon and green onions or chives.Green onions or chives
Nutrition
Serving: 1 serving | Calories: 330 kcal | Carbohydrates: 32 g | Protein: 10 g | Fat: 18 g | Fiber: 2 g | Sugar: 6 g
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