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Slow Cooker Corn Chowder

Slow Cooker Corn Chowder

Slow Cooker Corn Chowder

Delicious Slow Cooker Corn Chowder

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 9 Hours, 40 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 10 Servings

Ingredients

  • 6 slices crisp bacon, crumbled
  • 5 c. peeled and cubed, red potatoes
  • 1 bag (16 ounces) frozen whole kernel corn
  • ¼ c. Minced Onion
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 c. water
  • 2 tsp. Garlic Salt
  • 1 tsp. Fine Grind Black Pepper
  • ¼ tsp. Turmeric
  • 1 can (12 ounces) evaporated milk
  • 8 oz. (2 cups) Monterey Jack OR white cheddar cheese, shredded

Optional:

Directions

  1. Combine bacon, potatoes, corn, onions, broth, water, garlic salt, pepper and turmeric in slow cooker. Cover. Cook on HIGH for 8 to 9 hours, or until potatoes are tender.
  2. Stir in milk and cheese. Cover and heat until cheese melts, about 2 to 3 minutes. Serve hot. Garnish each bowl with chives, if desired.
  3. Place bacon, potatoes, corn, onions, broth, water, garlic salt, pepper and turmeric in stock pot. Cover and bring to a boil. Reduce heat and simmer 20 to 30 minutes or until potatoes are tender. (Add 1 additional cup of broth, if needed). Add milk and cheese, and stir until cheese is melted, about 5 minutes.