Crockpot Corn & Potato Chowder with Bacon
This chowder brings the creamy goodness of sweet corn and hearty potatoes, with crispy bacon and a pinch of smoked paprika to elevate it into full-on comfort food bliss. The crockpot does the work — you just show up hungry.
- Prep Time: 15 minutes
- Cook Time: 6 hrs (low) / 3 hrs (high)
- Total Time: 57 minute
- Yield: 6 1x
Ingredients
4 slices bacon, chopped
1 small onion, diced
3 cloves garlic, minced
4 cups potatoes, diced (Yukon Gold or russet)
3 cups corn (fresh, frozen, or canned & drained)
3 cups chicken or vegetable broth
1 cup half-and-half or whole milk
1 tsp thyme
½ tsp smoked paprika
Salt & pepper, to taste
Optional: chopped chives or shredded cheese for garnish
Instructions
In a skillet, cook bacon until crispy. Remove and set aside, leaving about 1 tbsp of bacon fat in the pan.
Sauté onion and garlic in the bacon fat until soft.
Transfer to the crockpot along with potatoes, corn, broth, thyme, paprika, salt, and pepper.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are fork-tender.
Stir in half-and-half and let warm through for 15–20 minutes.
Blend part of the soup for a creamier texture, if desired.
Serve topped with crispy bacon and your favorite garnishes.
Nutrition
- Calories: 320
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 11g