Slow Cooker Corn Chowder with Creamed Corn
A creamy slow cooker chowder with corn, creamed corn, potatoes, and carrots, thickened with flour and half and half at the end.
Ingredients
Main Ingredients
- 32 oz frozen corn kernels or 5 cups fresh
- 1 small onion diced
- 4 medium potatoes peeled and cubed
- 2 medium carrots diced
- 3 tbsp butter
- 3 cloves garlic minced
- 1 bay leaf
- ½ tsp dried thyme
- 1 tsp kosher salt
- ¾ tsp black pepper
- ½ tsp smoked paprika
- 1 can (15 oz) creamed corn
- 4 cup low-sodium chicken stock
- 5 tbsp all-purpose flour
- 1 cup half and half
- ½ lb bacon cooked and chopped, optional
- ½ red bell pepper chopped
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Add the corn, onion, potatoes, carrots, butter, garlic, bay leaf, thyme, salt, pepper, paprika, creamed corn, and stock to a 6 quart slow cooker and stir.
- Cover and cook on high for 3 to 4 hours until the vegetables are tender.
- About 30 minutes before serving, whisk the flour and half and half together until smooth and stir into the soup.
- Stir in the bacon and bell pepper, cover, and cook 30 more minutes.
- Remove the bay leaf, stir in the parsley, and season to taste.
Notes
Store leftovers in the refrigerator for up to 3 days and reheat on the stove, not in the slow cooker. Nutrition is an estimate and includes the bacon.