Slow Cooker Smoky Bacon and Corn Chowder, a delicious soup slow cooked with vegetables, potatoes, smoked bacon and sweetcorn. A perfect soup for lunch or dinner.
Chowder soups are always great to make, particularly in the colder weather. This chowder is packed full of flavor, using potatoes, smokey bacon and sweetcorn.
The convenience of making this in your slow cooker is ideal for those days when you're out all day and want to come home to dinner already cooked and waiting for you.
So we've elevated the classic corn soup into something really great, added bacon and all you need to do is spend just a matter of minutes adding the ingredients to your crockpot and let it do its magic and cook. It's certainly an easy recipe and uses regular ingredients which you may have in your pantry or are easy to get.
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This hearty soup is great served with some warm bread rolls. That's all you need!
Recipe from Peggy Mitchell
Prep Time
10 minutes
Cook Time
8 hrs
Yield
4 - 6 Persons
Ingredients
1 diced medium onion
6 large diced potatoes
1 can of cream of celery soup
2 cups of half and half
1 lb or 450 g of diced smokey bacon, cooked
4 cups or 1 litre of chicken or veggie broth
2 cans of whole Kernel corn rinsed very well to make creamed corn
3 Tablespoons butter
Optional garnish
Sprinkle some chopped chives, scallions, parsley or other fresh herbs on the tops just before serving
Instructions
1. Add the corn to a saucepan after rinsing then add 3 tablespoons of butter, heat the corn through then add 1 cup of half and half to the pan and puree the corn to a nice creamy texture leaving some corn intact.
2. Add the corn and remaining ingredients to the crockpot, combine and add salt and pepper to taste.
Cook on low for up to 8 hours in the Crockpot and serve with some lovely warm fresh bread rolls or try our popular Beer, Bacon and Cheddar Cornbread.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Ingredients
- 1 diced medium onion
- 6 large diced potatoes
- 1 can of cream of celery soup
- 2 cups of half and half
- 1 lb or 450 g of diced smokey bacon, cooked
- 4 cups or 1 litre of chicken or veggie broth
- 2 cans of whole Kernel corn rinsed very well to make creamed corn
- 3 Tablespoons butter
- Optional garnish
- Sprinkle some chopped chives, scallions, parsley or other fresh herbs on the tops just before serving
Instructions
- Add the corn to a saucepan after rinsing then add 3 tablespoons of butter , heat the corn through then add 1 cup of half and half to the pan and puree the corn to a nice creamy texture leaving some corn intact.
- Add the corn and remaining ingredients to the crockpot, combine and add salt and pepper to taste.
- Cook on low for up to 8 hours in the Crock pot and serve with some lovely warm fresh bread rolls.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1124Total Fat: 57gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 212mgSodium: 1824mgCarbohydrates: 89gFiber: 9gSugar: 12gProtein: 64g
Nutrition information isn’t always accurate
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