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Slow Cooker Southern Corn Chowder
A creamy chowder/soup filled with vegetables, bacon, and topped wtih cheese.
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 7 cups
Ingredients
- 1 ½ pounds russet potatoes peeled and cut into 1 inch pieces
- ½ cup onion chopped
- 1 15 ounce can corn drained
- 3 cups chicken broth
- 1 ½ tsp salt
- 1 tsp pepper
- 6 tbsps butter
- 6 tbsps flour
- 1 1/4 cups heavy cream
- ½ cup bacon crumbles or cooked and crumbled bacon
- 1 cup cheddar cheese grated
Instructions
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In a large greased slow cooker, combine diced potaotes, diced onion, corn, broth, salt, and pepper. Mix well. Cover and cook on low for 7-8 hours, until potatoes are tender.
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After the soup has cooked, melt butter in a sauce pan on the stove.
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When butter has melted, whisk in flour and cook while whisking for one minute.
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Slowly add heavy cream to the butter and flour mixture and whisk to combine. This will be thick.
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Pour butter mixture into the slow cooker and stir.
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Add bacon crumbles and stir.
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Cover and allow to cook for five more minutes.
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Serve soup topped with grated cheese.
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Enjoy!
