Crockpot Corn Chowder
INGREDIENTS:
4 slices bacon chopped
1 tablespoon butter
1 medium yellow onion finely chopped
3 cloves garlic minced
3 cups diced potatoes
4 cups corn kernels
4 cups chicken broth or vegetable broth
1 red bell pepper diced
2 medium carrots diced small
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon dried thyme
1 bay leaf
1 cup whole milk
1 cup half-and-half or heavy cream
2 tablespoons cornstarch + 2 tablespoons cold water
DIRECTIONS:
Cook the bacon (if using). Heat a skillet over medium heat and add the chopped bacon. Cook until crisp, 6–8 minutes, stirring now and then. Transfer the bacon to a paper towel–lined plate and reserve 1 tablespoon of the bacon drippings in the pan. If you’re making a crockpot vegetarian corn chowder, skip this step and use olive oil or butter in the next one.
Sauté the aromatics. Add the butter to the skillet with the bacon drippings (or 1 tablespoon olive oil if no bacon). Stir in the chopped onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Tip: This quick sauté adds richer flavor than tossing the onions in raw, but if you’re in a rush, you can skip it—your chowder will still be tasty.
Load the slow cooker. To your crockpot, add: diced potatoes, corn, carrots, bell pepper, sautéed onion and garlic (plus any pan juices), salt, pepper, smoked paprika, thyme, bay leaf, and broth. Stir everything together so the seasonings are evenly distributed.
Slow cook until tender. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours , until the potatoes are very tender and the flavors have melded. You should be able to easily mash a potato cube with the back of a spoon against the side of the pot.
Thicken and cream the chowder. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the slurry into the chowder. Pour in the milk and half-and-half (or cream) and stir again. Cover and cook on HIGH for about 20–30 more minutes , until the chowder thickens slightly and becomes creamy.
Mash a bit for extra creaminess. For that classic hearty corn and potato chowder texture, use a potato masher or the back of a ladle to gently mash some of the potatoes and corn right in the crock. You can also use an immersion blender and give it just a few quick pulses. Don’t over-blend—you still want plenty of whole kernels and potato chunks.
Taste and adjust. Remove the bay leaf. Taste the chowder and add more salt and pepper if needed. If you used unsalted broth, you’ll almost certainly want another ½ teaspoon of salt.
Serve with toppings. Ladle your slow cooker sweet corn chowder into bowls. Top with shredded cheddar, crispy bacon, green onions, and a sprinkle of smoked paprika or black pepper. Add a hunk of crusty bread or a simple green salad, and you’ve got a complete meal.