Slow Cooker Corn Chowder with Bacon
Wholesome ingredients added to the crockpot make corn chowder a delicious, comfort food classic! Sweet kernels of fresh corn, smoky green chilis, and a rich creamy broth simmer away without heating up the kitchen.
Servings: 8 servings
Calories: 88kcal
Ingredients
- 6 ears sweet corn husked, silks removed and cut off the cob (save the cobs for the soup!)
- 2 cups whole milk
- 2 cups chicken broth
- 7 oz canned chopped green chiles
- 2 large carrots chopped
- ½ onion chopped
- 2 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon cornstarch
- 2 slices cooked bacon chopped (for topping)
Instructions
- Remove the husks and silks from the corn. Cut the kernels from the corn and add to the slow cooker. Add the corn cobs.
- Add whole milk, broth, chopped green chiles, carrot, onion, butter, salt and pepper to the slow cooker.
- Cook on low for 7-8 hours.
- Remove ¼ cup of the liquid from the soup and place in a small bowl. Whisk reserved cornstarch into the reserved liquid and mix together. Add the cornstarch mixture back into the soup and allow to cook for 30 minutes.
- Use a ladle to spoon into bowls. Top with cooked chopped bacon if desired. Yes please!!
Notes
Substitutions:
Frozen or canned and drained sweet corn can be substituted if sweet corn is not in season. You'll need about 4 cups total.
Vegetable broth can be substituted for chicken broth
To make a creamier soup, use an immersion blender to chop some of the soup before serving.
**Calorie content does not include optional bacon. It's optional but highly recommended!
Nutrition
Serving: 1grams | Calories: 88kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 667mg | Fiber: 1g | Sugar: 4g
