Crock Pot Corn Chowder will without a doubt become one of your family’s favorite cold-weather dinners as soon as you try it! It’s bursting with so many great flavors, from whole and creamed corn to tender onions and the perfect balance of seasonings to the holy grail of soup toppings—bacon. Each bite is something new and exciting for your tastebuds.

And what makes it even better is besides a little bit of chopping your crock pot does all the heavy lifting for you. Less work and dishes to do make any dish a winner and my book. And if it so happens to come out this delicious it’s even better!

 

Ingredients

1 yellow onion , chopped

2 large carrots , chopped

4 potatoes , chopped

2 16 oz cans of corn (drained)

2 16 oz cans of creamed corn

4 cups of water

1 lb bacon , cooked and crumbled

1 teaspoon dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon thyme

salt & pepper to taste

1 12 oz can of evaporated milk

2 tablespoons cornstarch

2-3 tablespoons of butter (optional)

 

Instructions

Place all ingredients EXCEPT for the evaporated milk, cornstarch and butter or margarine into the crock pot.

Add water or chicken stock, just enough to cover the ingredients.

Cook on high 5 hours or low 7-8 hours until vegetables are softened.

Combine evaporated milk and cornstarch. Stir into slow cooker along with butter 30 minutes before serving,

Adjust seasoning to taste and serve.

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Quick tip: For some protein add some thawed boneless skinless chicken breasts to the crock pot with the rest of the ingredients and cook. Shred chicken and add back in before adding cornstarch and milk mixture.

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