Corn Chowder in the Slow Cooker

Corn Chowder in the Slow Cooker

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup onion, chopped

  • 1-½

    cup carrots, sliced

  • 4

    cups potatoes, peeled and diced

  • 1

    cup frozen corn, or you can use fresh off the cob

  • 4

    cups vegetable broth, you can substitute chicken broth

  • 1

    can creamed corn

  • ¼

    lb bacon, cooked crispy (you can cook a little more if you love bacon, RESERVE some for topping)

  • 2

    cups evaporated milk

  • Tbsp-2 Tbsp corn starch (before adding to slow cooker, mix with same amount of cold water and stir well)

  • 2

    Tbsp Soup Seasonings:

  • 1

    Tbsp thyme

  • 1

    Tbsp oregano

  • 1

    Tbsp + 1 Tsp garlic powder OR granulated garlic

  • 1

    Tbsp onion powder OR granulated onion

  • 1

    Tbsp salt

  • 1

    Tbsp pepper

Directions

1. Place all of the spices in a small bowl and mix well. Set aside 2 Tbsp of the mixed spices for the soup (give the soup a taste before starting the slow cooker and add more if desired). Cook the bacon until it is nice and crispy. Prep the onion, carrots and potatoes. 2. Place the ingredients into the slow cooker in this order: Onions, then carrots, then the potatoes, frozen corn, broth, seasonings, creamed corn, and finally the bacon. 3. Cook on low for 5 hours. after 5 hours, stir the soup and give it a slight mash. Add the evaporated milk and the corn starch (mixed with same amount of cold water). Cook on HIGH for 10 minutes. 4. Top with bacon and fresh parsley


Nutrition

Facebook Conversations