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Slow Cooker Bacon Corn Chowder

Featured in the Honolulu Star-Advertiser on September 23, 2020.

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Ingredients:

Slow Cooker Bacon Corn Chowder

  • 1 pound small red potatoes, cut into 1-inch cubes
  • 1/2 cup chopped onion
  • 2 (12-ounce) bags frozen whole kernel corn
  • 3 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 cups half-and-half
  • 1/2 pound bacon, cooked crispy and crumbled
  • 2 tablespoons cornstarch
  • Optional garnishes: grated cheese, fresh thyme or dill

Directions:

  1. In 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
  2. Cover; cook 3 to 4 hours on high or until potatoes are tender.
  3. In small bowl, whisk half-and-half and cornstarch until smooth.
  4. Stir half-and-half mixture and bacon into mixture in slow-cooker.
  5. Cover; cook 10 to 15 minutes longer or until slightly thickened.
  6. Garnish with optional cheese, fresh thyme or dill.

Serves 8.

Approximate Nutrient Analysis per serving (not including salt to taste ingredients):
250 calories, 11 g fat, 5 g saturated fat, 30 mg cholesterol, 700 mg sodium, 28 g carbohydrate, 1 g fiber, 10 g sugar, 9 g protein

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