Slow Cooker Corn And Potato Chowder

Ingredients

• 4 slices thick-cut bacon, diced (optional, but adds incredible smoky flavor)
• 2 lbs russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (Yukon Golds hold their shape better, while russets help thicken the soup naturally)
• 4 cups sweet corn kernels (fresh, frozen, or drained canned corn—fire-roasted corn adds a wonderful depth)
• 1 medium yellow onion, finely diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 3 tbsp all-purpose flour (optional, to help thicken the chowder base if desired)
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly cracked black pepper
• 1 cup heavy cream (or half-and-half for a slightly lighter version)
• 1 cup shredded sharp cheddar cheese (optional, for a cheesy variation)
• Fresh chives or green onions, chopped, for garnish

Step 1: Prep and Sauté the Base (Optional for Maximum Flavor)

1. If using bacon, cook the diced bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set aside for topping later, leaving about 2 tablespoons of bacon grease in the pan (or use 2 tablespoons of butter if skipping the bacon).
2. Add the diced onion and celery to the pan and sauté for 4 to 5 minutes until softened and translucent, then stir in the minced garlic for 1 minute until fragrant.
3. Time-saving shortcut: If you are in a rush, you can skip the stovetop step and dump the raw onions, celery, and garlic straight into the slow cooker, but sautéing unlocks a deeper flavor profile.

Step 2: Load the Slow Cooker

1. Transfer your sautéed onion mixture (or raw veggies) into the slow cooker.
2. Add the diced potatoes, corn kernels, bay leaf, dried thyme, salt, and pepper.
3. Pour in the 4 cups of broth, stirring everything together so the ingredients are well distributed.
4. Cover the slow cooker with its lid.

Step 3: Cook to Perfection

1. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are completely tender and easily pierced with a fork.

Step 4: Cream and Thicken

1. Remove the bay leaf.
2. For a creamier, thicker chowder texture, use a potato masher to mash about one-quarter to one-third of the soup directly inside the slow cooker, leaving the rest chunky.
3. Stir in the heavy cream and the shredded cheddar cheese (if using).
4. Cover and let it heat through on LOW for another 10 to 15 minutes until the cheese is fully melted and the chowder is steaming hot.

Step 5: Serve and Garnish