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Butter (optional) 2 tablespoons (28 g)
Step-by-Step Guide to Making Slow Cooker Bacon Corn Chowder
1. Preparing the Ingredients
Before you start cooking, gather all your ingredients and prepare them as follows:
Dice 2 large carrots, 2 stalks of celery, and 1 small sweet onion.
Mince 2 cloves of garlic.
Chop 4 small red potatoes into bite-sized pieces.
Measure out 4 cups (700 g) of frozen corn.
Cook 1 lb. (450 g) of bacon until crispy, then crumble it, reserving 1/4 cup for garnish.
2. Assembling the Chowder
In a 6-quart slow cooker, combine the diced carrots, celery, onion, garlic, potatoes, corn, and most of the crumbled bacon. Sprinkle the dried thyme, oregano, salt, and pepper over the top. Toss everything together to ensure even distribution of the seasonings.
3. Adding the Broth
Pour in enough chicken broth to just cover the ingredients. This will ensure that all the vegetables are fully submerged, allowing them to cook evenly and absorb the flavors of the broth.
4. Slow Cooking the Chowder
Set your slow cooker to the low setting and cook the chowder for 7 1/2 hours. This slow cooking process allows the flavors to develop fully, resulting in a rich and satisfying soup. The vegetables should be soft, and the potatoes tender by the end of this cooking period.
5. Finishing Touches
In a separate bowl, whisk 2 tablespoons (16 g) of cornstarch into 1 can (12 oz./340 g) of evaporated milk until smooth. Pour this mixture into the slow cooker and stir to combine. If you prefer a richer chowder, you can also add 2 tablespoons (28 g) of butter at this stage. Allow the chowder to cook for an additional 30 minutes, which will thicken the broth to the desired consistency.
6. Taste and Serve
Before serving, taste the chowder and adjust the seasoning if necessary. Ladle the chowder into bowls and garnish each serving with the reserved crumbled bacon. The result is a deliciously creamy and flavorful chowder that’s perfect for a comforting meal.
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