Recipes and Cooking Slow Cooker Corn Chowder 3.6 (75) 4 Reviews This easy slow cooker corn chowder recipe is perfect for a cozy night in. Pair a bowl of warm corn chowder soup with a green salad and a dinner roll to round out the meal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 8, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Slow Cook Time: 4 hrs 10 mins Total Time: 4 hrs 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 tablespoon vegetable oil 1 cup finely chopped carrots (2 medium) ½ cup finely chopped celery (1 stalk) ⅓ cup finely chopped onion (1 small) 3 cup peeled and cubed russet potatoes (about 1 pound) 3 cup reduced-sodium chicken broth 1 bay leaf ¾ teaspoon salt ¾ teaspoon dried thyme, crushed ⅛ teaspoon paprika 4 cup frozen whole kernel corn 2 cup milk 3 tablespoon cornstarch 2 tablespoon dry white wine 1 tablespoon snipped fresh thyme 4 slices bacon, crisp-cooked, drained, and crumbled Cracked black pepper Directions 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. 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. 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. Using a potato masher, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper. Andy Lyons Rate it Print Nutrition Facts (per serving) 290 Calories 7g Fat 46g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 290 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 12mg 4% Sodium 724mg 31% Total Carbohydrate 46g 17% Total Sugars 12g Protein 11g Vitamin C 21.3mg 107% Calcium 135mg 10% Iron 1.4mg 8% Potassium 864mg 18% Folate, total 61.4mcg Vitamin B-12 0.6mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.