Crockpot Corn Chowder is the perfect soup for keeping you warm, filling your up, and tasting delicious. Full of corn, potatoes, and vegetables and topped with crispy bacon each bite gets better and better.
Prep Time10 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs10 minutesmins
Course: Main Course
Cuisine: American
Servings: 5
Author: Shannon Johanson
Ingredients
1tablespoonvegetable oil
2carrotsdiced
2ribscelerydiced
1mediumoniondiced
3mediumrusset potatoespeeled and cut in ½-inch cubes
In a skillet over medium-high heat add canola oil and sauté carrots, celery, and onions until tender, about 5 minutes. Transfer to 6qt crockpot and add potatoes, chicken stock, garlic powder, salt, thyme, paprika, bay leaf, and pepper. Cover and cook on low 6-7 hours (high for 4-5 hours).
In a small bowl combine cornstarch and water to make a slurry. To the crockpot stir in corn, milk and the cornstarch slurry. Stir and cook one more hour on high.
Using a potato masher, mash potatoes and vegetables to thicken soup (you can mash as much or as little as desired). Top with crumbled bacon and chopped chives.