Slow Cooker Potato Corn Chowder
Slow Cooker Potato Corn Chowder is sure to become a fall favorite. Green chiles bring a little spice while the creamy potatoes and sweet corn bring the comfort. It all cooks up in the slow cooker for a simple dinner.
Servings 6 servings
- 1 Tbsp. olive oil
- 1 small white onion, finely diced
- 2 cloves garlic, minced
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 1/2 cups chicken stock
- 16 oz. bag frozen sweet corn
- 1 1/2 lbs. golden potatoes, diced in bite-size chunks
- 1 (4 oz.) can green chiles
- 1 cup half and half
- 2 cups shredded sharp white cheddar
- 1 Tbsp. cornstarch
- 5 slices thick-cut peppered bacon
In a skillet over medium heat, heat the olive oil. Saute the onions and garlic until soft and translucent, 3 to 5 minutes.
Dump onions and garlic, chicken stock, corn (no need to thaw), potatoes, green chiles with liquid and half and half into the slow cooker. Cook on low for 7 to 8 hours or high for 3 to 4 hours.
Toss shredded cheese with cornstarch and stir into the soup. Stir into the soup (after the 7-8 or 3-4 hours have passed) and cook another 30 minutes.
Meanwhile, cut the bacon into small pieces and cook until crisp. Ladle soup into bowls and top with a sprinkling of crispy bacon.