Creamy Bacon Corn Chowder - Slow Cooker

Donna Geuder

By
@angelmee

This soup is very rich but my friends and I hate to stop eating it because it is so good. Good dish on a cold, snowy day. Warms you up !!!


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Comments:

Serves:

6 (Recipe doubles easily)

Prep:

20 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

2 can(s)
corn, 14-16 oz or 1 small bag frozen corn - 10-12 oz
2 can(s)
cream corn, 14-16 oz
2 can(s)
evaporated milk, 12 oz each
1 lb
bacon, cooked and crumbled
2 large
carrots, chopped
1 large
onion, chopped
6 large
potatoes, chopped
3 Tbsp
butter or margarine
6 c
water or chicken broth
salt and pepper to taste

Directions Step-By-Step

1
Place everything except for the evaporated milk and butter or margarine into the crockpot
2
Add just enough water or chicken stock to cover the ingredients.
3
Turn it on high for 6 hours, or on low for 8 hours, depending on your desired time-frame and crockpot settings.
4
When ready to serve, gently stir in the evaporated milk and butter, and allow it to heat through.
5
If Chowder is too thick for you, add a bit more water or chicken broth.
6
Taste and adjust seasoning with salt and pepper to taste. If desired, add a sprinkle of cheddar or parmesan cheese.
7
For a larger group, this recipe can be doubled.

About this Recipe

Course/Dish: Chowders, Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy