Slow Cooker Potato and Corn Chowder
Ingredients
- 24 ounces red potatoes diced
- 1 16- ounce package frozen corn
- 1 medium yellow onion diced
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 8 slices bacon cooked until crisp and chopped
Instructions
- Add the potatoes, corn, onion, flour, chicken broth, garlic powder, salt, and pepper to a 6-quart slow cooker. Stir to combine.
- Cover and cook on high for 4 hours or on low for 6-8 hours, until the potatoes are tender.
- In a small bowl, whisk together the heavy cream and 3 tablespoons of the hot liquid from the slow cooker until smooth. Pour the mixture into the slow cooker and stir to combine.
- Add the butter and stir until melted.
- Cook on high for an additional 30 minutes, or until the chowder has thickened to your liking.
- Stir in the chopped bacon.
- Serve hot, garnished with additional bacon, shredded cheese, and chopped green onions if desired.
Nutrition
Calories: 301kcalCarbohydrates: 18gProtein: 7gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 60mgSodium: 845mgPotassium: 505mgFiber: 2gSugar: 3gVitamin A: 544IUVitamin C: 8mgCalcium: 39mgIron: 1mg
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