Slow Cooker Corn Chowder
User Reviews
5
Slow Cooker Corn Chowder
Description
This recipe combines diced Yukon potatoes, carrots, onion, frozen corn kernels, creamed corn, and bacon in a slow cooker. The chipotle pepper and thyme introduce gentle heat and herbal notes, while garlic powder adds depth. The soup is cooked until vegetables are tender, then thickened by whisking evaporated milk with cornstarch and stirring it in for a creamy consistency. Shredded rotisserie chicken and chopped crisp bacon are added before serving, enhancing flavor and heartiness. Parsley sprinkled on top adds freshness.
Slow cooking melds the vegetables and spices while preserving the distinct textures of corn and potatoes. The soup suits a chilly day or a casual family meal with its rich, layered flavor and satisfying texture.
The recipe notes that red potatoes freeze best, with Yukon Gold next and Russets last due to textural changes. Nutritional info excludes the chicken. The bacon can be cooked in a skillet or microwaved to render fat and crisp it before chopping.
Ingredients
- 6 lices Bacon
- 4 yukon potatoes peeled and chopped (See Note 1)
- 2 large carrot peeled and chopped
- 1 large onion chopped
- 16 oz corn frozen
- 16 oz creamed corn
- 1 chipotle pepper with adobo sauce
- 1 tsp thyme leaves
- 1 tsp garlic powder
- 1/2 tsp cumin optional, ground
- 1/2 tsp salt
- 4 cups chicken stock or broth
- 12 oz evaporated milk
- 2 tbsp cornstarch
- 1 tsp ground black pepper
- 1/4 cup parsley chopped, lightly packed
- 2 cups rotisserie chicken shredded (optional)
Instructions
- Either render bacon in skillet until crisp or wrap slices of bacon with several layers of paper towel and microwave for 4 minutes to render fat and get crisp. Chop and set aside.
- Dice potatoes, carrots and onion into 1/2 inch pieces, set aside.
- In a slow cooker add diced vegetables, frozen and creamed corn, chipotle pepper, seasonings and chicken broth. Cover and cook on high for 6 hours until vegetables are softened and cooked.
- Whisk together the evaporated milk and cornstarch. Stir into slow cooker and cook for another 30 minutes uncovered, stirring occasionally. Stir in chopped chicken and chopped bacon. Adjust seasoning if needed.
- Before serving add the parsley and ladle into bowls.
Notes
- Red potatoes maintain best texture when freezing, Yukon Golds are next best, and Russets may become mealy after freezing.
- Bacon can be cooked on the stovetop until crisp or microwaved using paper towels to render fat efficiently.
- Optional shredded rotisserie chicken adds protein and can be added before serving for a heartier chowder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 13mg | 4% |
| Sodium | 517mg | 22% |
| Potassium | 875mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2722IU | 54% |
| Vitamin C | 15mg | 17% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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