Slow Cooker Bacon Corn Chowder

Slow Cooker Bacon Corn Chowder is a creamy, satisfying soup perfect for a cozy meal. Packed with tender potatoes, fresh vegetables, and smoky bacon, it slowly simmers to develop rich flavors. The addition of evaporated milk and a cornstarch mixture at the end gives the chowder a luscious, thick texture.

Ingredients:

Ingredient	Amount
Carrots, diced	2 large
Celery, diced	2 stalks
Sweet onion, diced	1 small
Garlic, minced	2 cloves
Red potatoes, chopped	4 small
Frozen corn	4 cups (700 g)
Bacon, cooked & crumbled	1 lb (450 g)
Bacon, reserved for garnish	¼ cup
Dried thyme	1 teaspoon (1 g)
Dried oregano	½ teaspoon (0.5 g)
Salt	1 ½ teaspoons (10 g)
Black pepper	½ teaspoon (1 g)
Chicken broth	4 cups (960 ml)
Evaporated milk	1 (12 oz / 340 g) can
Cornstarch	2 tablespoons (16 g)
Butter (optional)	2 tablespoons (28 g)

Directions:

Step 1: Prep Your Ingredients
Chop the carrots, celery, and onion; mince the garlic; dice the potatoes; measure the corn. Cook the bacon until crisp, crumble it, and set aside ¼ cup for topping.

Step 2: Combine in Slow Cooker
Add the diced vegetables, potatoes, corn, and most of the bacon to a 6-quart slow cooker. Sprinkle in thyme, oregano, salt, and pepper. Mix well to evenly coat everything with the spices.

Step 3: Add Broth
Pour in chicken broth just until it covers the ingredients.

Step 4: Slow Cook
Set the slow cooker on LOW and cook for 7 ½ hours until vegetables are tender and potatoes are soft.

Step 5: Thicken the Chowder
In a bowl, whisk together cornstarch and evaporated milk until smooth. Stir this mixture into the chowder. If you like, add butter for extra richness. Let it cook for another 30 minutes to thicken.

Step 6: Serve
Taste and adjust seasoning if needed. Spoon the chowder into bowls and garnish with the reserved bacon crumbles.