Rating: 3.5 stars
75 Ratings
  • 5 star values: 20
  • 4 star values: 25
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 6

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.

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
slow-cook:
4 hrs 10 mins
total:
4 hrs 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

290 calories; fat 7g; cholesterol 12mg; saturated fat 2g; carbohydrates 46g; mono fat 2g; poly fat 2g; insoluble fiber 3g; sugars 12g; protein 11g; vitamin a 3652.5IU; vitamin c 21.3mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 4.1mg; vitamin b6 0.5mg; folate 61.4mcg; vitamin b12 0.6mcg; sodium 724mg; potassium 864mg; calcium 135mg; iron 1.4mg.
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