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Wednesday, October 18 2017

This easy slow cooker corn chowder dinner 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.


1 - tablespoon vegetable oil
1 - cup finely chopped carrots (2 medium)
1/2 - cup finely chopped celery (1 stalk)
1/3 - cup finely chopped onion (1 small)
3 - cups peeled and cubed russet potatoes (about 1 pound)
3 - cups reduced-sodium chicken broth
1 - bay leaf
3/4 - teaspoon salt
3/4 - teaspoon dried thyme, crushed
1/8 - teaspoon paprika
4 - cups frozen whole kernel corn
2 - cups milk
3 - tablespoons cornstarch
2 - tablespoons dry white wine
1 - tablespoon snipped fresh thyme
4 - slices bacon, crisp-cooked, drained, and crumbled
Cracked black pepper


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.

NUTRITION FACTS (Slow Cooker Corn Chowder)

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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