Crock Pot Corn Chowder
User Reviews
5
Crock Pot Corn Chowder
Description
The Crock Pot Corn Chowder recipe brings together two types of corn—whole kernel and cream-style—with tender diced potatoes and crisped bacon bits for added texture. The ingredients are cooked low and slow in a crock pot, which allows the flavors to meld and the potatoes to soften thoroughly. The finished chowder is thickened by stirring in a cornstarch and cream mixture near the end of cooking, producing a creamy consistency without using flour-based roux. The thyme and bay leaf add subtle herbal notes, while garlic enriches the base aroma. This chowder can be served as a satisfying main or a hearty side during colder months.
After cooking, the chowder should be enjoyed warm for the best flavor and texture. It pairs well with crusty bread or a simple salad for a balanced meal.
Leftovers keep well refrigerated for up to five days in an airtight container. Reheat gently to avoid curdling the cream. Removing the bay leaf before serving helps maintain a pleasant mouthfeel.
Ingredients
- 1 can corn 15 oz can - drained, whole
- 1 can cream style corn 15 oz can
- 2 russet potato peeled and diced into small pieces
- 1/2 onion finely diced
- 3 tbsp butter
- 1 tbsp garlic minced
- 1/2 tsp thyme
- 1 tsp salt
- 1 bay leaf
- 6 lices Bacon cooked and crumbled
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 2 tbsp cornstarch
Instructions
- Place all the ingredients except for the heavy whipping and cornstarch in a 6 quart crock pot. Stir to combine all the ingredients.
- Cover and cook on low for 8-9 hours or on high for 5 hours until the potatoes are tender.
- Whisk together the heavy whipping cream and cornstarch in a small bowl. Remove the bay leaf and stir this mixture into the crock pot. Cover and cook on high for 20-30 minutes the chowder has thickened.
- Serve immediately while warm and enjoy!
Notes
- Store any leftovers in an airtight container in the refrigerator and consume within five days.
- Remove the bay leaf before serving to avoid an overpowering herb taste.
- Reheat the chowder gently to prevent the cream from separating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 77g | 26% |
| Protein | 15g | 30% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 62mg | 21% |
| Sodium | 1329mg | 55% |
| Potassium | 1462mg | 31% |
| Fiber | 20g | 80% |
| Sugar | 5g | 10% |
| Vitamin A | 1044IU | 21% |
| Vitamin C | 9mg | 10% |
| Calcium | 365mg | 37% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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