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.
Course Main Course
Cuisine American
Keyword slow cooker potato corn chowder
Prep Time 10 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours10 minutesminutes
Servings 6servings
Author Meg's Everyday Indulgence
Ingredients
1Tbsp.olive oil
1smallwhite onion, finely diced
2clovesgarlic, minced
1tsp.kosher salt
1/4tsp.black pepper
2 1/2cupschicken stock
16 oz.bag frozen sweet corn
1 1/2lbs.golden potatoes, diced in bite-size chunks
1(4 oz.) cangreen chiles
1cuphalf and half
2cupsshredded sharp white cheddar
1Tbsp.cornstarch
5 slicesthick-cut peppered bacon
Instructions
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.