Crockpot Corn Chowder With Potatoes And Bacon Recipe

The slow-cooked sweetness of corn, the heartiness of potatoes, and the rich flavour of bacon unite in Crockpot Corn Chowder with Potatoes and Bacon.

Crockpot Corn Chowder with Potatoes and Bacon

Warm up your kitchen with the comforting and hearty Crockpot Corn Chowder with Potatoes and Bacon. This easy-to-make recipe creates a delightful blend of creamy corn, soft potatoes, and crispy bacon, all slow-cooked to perfection. Every spoonful envelops you in the richness of savoury flavours, making it the perfect dish for chilly days or cozy evenings at home.

Ingredients

• • 2 tablespoons canola oil
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 large onion, chopped
  • 4 large potatoes, peeled and diced
  • 6 cups chicken stock
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1 cup corn (frozen or canned, drained if canned)
  • 1 cup milk
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Crumbled bacon (for topping)
  • Chopped chives (for topping)

Directions

Step 1: Sauté Vegetables

1. Heat 2 tablespoons of canola oil in a skillet over medium-high heat.
2. Add the diced carrots, celery, and chopped onions to the skillet.
3. Sauté the vegetables until they are tender, about 5 minutes. Stir occasionally to prevent burning.

Step 2: Transfer to Crockpot

1. Once the vegetables are tender, transfer them to a 6-quart crockpot.
2. Add the peeled and diced potatoes to the crockpot.
3. Pour in 6 cups of chicken stock.
4. Season with 1 teaspoon each of garlic powder, salt, thyme, and paprika.
5. Add 1 bay leaf and 1/2 teaspoon black pepper to the mixture.
6. Stir the ingredients to combine.

Step 3: Cook the Soup

1. Cover the crockpot with the lid.
2. Cook on low for 6-7 hours or on high for 4-5 hours, until the potatoes are tender.

Step 4: Make the Cornstarch Slurry

1. In a small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of water.
2. Stir until the cornstarch is completely dissolved and the mixture is smooth. This will be used to thicken the soup.

Step 5: Add Corn, Milk, and Slurry

1. After the initial cooking time, stir in 1 cup of corn and 1 cup of milk into the crockpot.
2. Pour the cornstarch slurry into the crockpot while stirring continuously.
3. Increase the heat to high (if cooking on low) and continue to cook for an additional hour. This allows the soup to thicken.

Step 6: Mash for Desired Consistency

1. Once the soup has thickened, use a potato masher to mash the potatoes and vegetables directly in the crockpot.
2. Mash according to your preference, either leaving some chunks for texture or mashing thoroughly for a smoother soup.

Step 7: Serve

1. Ladle the thickened soup into bowls.
2. Top each serving with crumbled bacon and chopped chives for added flavor.

Enjoy your hearty and delicious Crockpot Potato and Vegetable Soup!

Serving Suggestions

• Cornbread or Corn Muffins
• Classic Green Salad
• Cheesy Garlic Bread or Cheese Biscuits
• Bread Bowl

Tips and Tricks

• If you desire a thicker chowder, mix a slurry of cornstarch and water as the recipe suggests and stir it in during the last hour of cooking.
• Lightly sautéing the vegetables as described will help develop a deeper flavor in your chowder.
• Doing this on the day of cooking ensures the best flavor.
• Feel free to add other ingredients like shredded chicken, ham, or seafood to turn this soup into an even heartier meal.