Slow Cooker Corn Chowder

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Slow Cooker Corn Chowder

Reviews (0)

3.5 by 66 people

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  • Makes: 6 servings
  • Prep: 15 mins
  • Slow Cook: 4 hrs 10 mins (low) or 2 hours 40 minutes (high)

Slow Cooker Corn Chowder

Directions

  1. In a medium saucepan heat oil over medium-high heat. Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally. Transfer mixture to a 4- to 6-quart slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.
  2. Cover and cook on low-heat setting about 3 hours or on high-heat setting about 1-1/2 hours or until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through.
  3. In a small bowl stir together cornstarch and wine; stir into mixture in cooker. Cover and cook for 10 minutes more. Stir in fresh thyme.
  4. Using a potato masher, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper.
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Nutrition Facts (Slow Cooker Corn Chowder)

  • Per serving:
  • 290 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 12 mg chol.,
  • 724 mg sodium,
  • 46 g carb.,
  • 3 g fiber,
  • 12 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (3)

66 Ratings
863 Days Ago
3.0
3 stars, really good & a nice change from my spicier corn chowders! Thyme was nice but not overpowering; double the salt. My potatoes, diced under 1" cube took 2-1/2 hours on high. Mash them before adding corn so you don't mash that, too, but most thickening is from cornstarch. Cook veggies in the bacon grease for extra flavor, and 6 slices would have been nice. Microwave corn till at least thawed before adding to speed that step.
452 Days Ago
Made this for a work lunch and everyone loved it!
923 Days Ago
This was amazing!

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