Slow Cooker Potato Broccoli Corn Chowder With Bacon Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine diced potatoes, chopped broccoli florets, corn kernels, diced onion, minced garlic, and cooked bacon.
• STEP 2.In a separate bowl, whisk together chicken broth, milk, flour, salt, pepper, and dried thyme until well combined.
• STEP 3.Pour the mixture over the ingredients in the slow cooker and stir to combine.
• STEP 4.Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
• STEP 5.Before serving, use a potato masher or immersion blender to partially blend the soup, leaving some chunks for texture.
• STEP 6.Taste and adjust the seasoning if needed.
• STEP 7.Serve the chowder hot, garnished with additional cooked bacon, shredded cheese, and fresh herbs.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Feel free to add other vegetables like carrots or bell peppers for extra flavor and texture.
• If you prefer a thicker chowder, mix some cornstarch with water and stir it into the soup during the last 30 minutes of cooking.
• To make the chowder creamier, stir in some heavy cream or cream cheese before serving.

Storage and Serving

• This chowder can be stored in the refrigerator for up to 3 days.
• Reheat the leftovers on the stovetop over low heat, stirring occasionally.
• Serve the chowder with a side of crusty bread or a fresh salad for a complete meal.