Crock-Pot Corn Chowder
User Reviews
4.0
3 reviews
Good
Crock-Pot Corn Chowder
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Cozy up with creamy and savory Crock-Pot Corn Chowder—a golden, one-bowl feast.
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Ingredients
- 1 medium onion diced
- 4 cups frozen corn kernels
- 1 1/2 pounds Yukon gold potatoes diced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 4 1/4 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 2 1/2 tablespoons cornstarch
- kosher salt to taste
- 5 slices Bacon cooked and crumbled
- chopped chives for garnish
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Instructions
- In the Crock-Pot, combine onion, corn, potatoes, thyme, oregano, black pepper, and chicken broth. Stir to mix well.
- Cover and set the Crock-Pot to low. Cook for 6 hours or until the potatoes are tender.
- Whisk together the heavy cream and cornstarch until smooth. Stir into the Crock-Pot. Add salt and adjust other seasonings as needed.
- Add crumbled bacon. Cook on high for an additional 30 minutes until the chowder thickens. Serve topped with chopped chives.
Nutrition Information
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Calories
385kcal
(19%)
Carbohydrates
43g
(14%)
Protein
12g
(24%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
46mg
(15%)
Sodium
412mg
(17%)
Potassium
859mg
(25%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
499IU
(10%)
Vitamin C
26mg
(29%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 46mg | 15% |
| Sodium | 412mg | 17% |
| Potassium | 859mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 26mg | 29% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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