Slow Cooker Bacon Corn Chowder

This Slow Cooker Bacon Corn Chowder is a rich, creamy, and hearty soup that’s perfect for a comforting meal. It’s loaded with tender potatoes, vegetables, and plenty of smoky bacon flavor, all slow-cooked to perfection. Finishing the chowder with evaporated milk and a cornstarch slurry ensures a thick, velvety texture.

Slow Cooker Bacon Corn Chowder

Ingredients:

How To Make Slow Cooker Bacon Corn Chowder:

1. Step 1: Preparing the Ingredients Gather and prepare your ingredients: Dice the carrots, celery, and onion; mince the garlic; chop the potatoes; measure the frozen corn. Cook the 1 lb. of bacon until crispy, then crumble it, reserving ¼ cup for garnish.
2. Step 2: Assembling the Chowder In a 6-quart slow cooker, combine the diced carrots, celery, onion, garlic, potatoes, corn, and most of the crumbled bacon. Sprinkle the dried thyme, oregano, salt, and pepper over the top. Toss everything together to ensure even distribution of the seasonings.
3. Step 3: Adding the Broth Pour in enough chicken broth to just cover the ingredients.
4. Step 4: Slow Cooking the Chowder Set your slow cooker to the LOW setting and cook the chowder for 7 ½ hours. The vegetables should be soft and the potatoes tender.
5. Step 5: Finishing Touches In a separate bowl, whisk 2 tablespoons of cornstarch into 1 can of evaporated milk until smooth. Pour this mixture into the slow cooker and stir to combine. If desired, also add 2 tablespoons of butter. Allow the chowder to cook for an additional 30 minutes, which will thicken the broth to the desired consistency.
6. Step 6: Taste and Serve Before serving, taste the chowder and adjust the seasoning if necessary. Ladle the chowder into bowls and garnish each serving with the reserved crumbled bacon.