Corn Chowder has become one of my favorite soups of all time. This recipe just solidifies that fact and makes me love chowder even more. Corn, potatoes, chicken stock and bacon are the highlights of this soup and all mix together so perfectly. The best part is that this chowder only takes a few minutes to put together in a slow cooker. How can something that requires so little effort taste so good?!? Next time you are craving a hearty, soul warming soup, get this recipe out and get ready to eat something wonderful.

 

Ingredients:

2 1/2pounds potatoes, peeled and cut into 1-inch cubes

12ounces frozen corn

1small onion, chopped

4garlic cloves, finely chopped

4sprigs of fresh thyme

4 ½cups chicken stock, homemade or store bought

Salt and pepper to taste

1teaspoon ground chicken bouillon (optional)

½ to 1cup of heavy cream

12ounces bacon, cooked until crispy and chopped

 

Instructions:

Place the potatoes, the corn, onion, garlic, and thyme in the slow cooker. Pour the chicken broth over. Season generously with salt and pepper. Add the chicken bouillon (if using). Stir well.

Cover and cook on low for 6 – 7 hours or on high for 3 – 4 hours or until the potatoes are tender and cooked through.

Scoop out some of the potatoes onto a plate. Mash the potatoes with a fork and return to the crock pot, stirring them in to thicken the broth.

Stir in heavy cream cover, and cook on low for an additional 30 minutes.

Serve hot garnished with bacon

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Quick tip: Add some shredded chicken to the chowder for an even more complete meal.

Recipe and image courtesy of Lemon Blossoms