Slow Cooker Potato Corn Chowder
This creamy slow cooker potato corn chowder combines tender red potatoes, sweet corn, crispy bacon, and a rich half-and-half base for a comforting, hands-off soup that's perfect for cold days. Ready with minimal prep, it makes a satisfying family meal with cheesy, bacon-topped bowls.
Equipment
- slow cooker
- Measuring cup and whisk
- Immersion blender or potato masher
Ingredients
- 1/3 cup finely chopped onion about 1 medium
- 1 lb small red potatoes cut into cubes (450g)
- 24 oz frozen whole kernel corn
- 3 cups chicken broth 720 ml
- 2 cups half-and-half 480 ml
- 2 Tbsp cornstarch
- 1/2 tsp freshly ground black pepper
- 2 tsp fresh thyme chopped
- 3/4 cup crumbled crispy bacon divided (300g)
- salt to taste
- 1/2 cup shredded cheddar 70g
Instructions
- Place the chopped onion, cubed red potatoes, frozen corn, and chicken broth into the slow cooker and stir to combine.
- Cover and cook on High for 3–4 hours or on Low for 7–8 hours, until the potatoes are fork-tender.
- Whisk the half-and-half and cornstarch together in a measuring cup until completely smooth with no lumps.
- Pour the half-and-half mixture into the slow cooker and stir to incorporate.
- Set to High and cook for about 15 minutes to allow the chowder to thicken.
- For a creamier soup, mash some of the potatoes in the cooker with a spoon, or briefly pulse with an immersion blender until you reach your preferred texture.
- Stir in the black pepper, chopped thyme, and half of the crumbled bacon. Taste and add salt as needed.
- Serve hot, topped with the remaining bacon and shredded cheddar.