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    Slow Cooker Bacon Corn Chowder

    Le Gourmet TV

    by Le Gourmet TV

    2 Yukon Gold potatoes, peeled and diced
    2 onions, diced
    1 clove garlic, minced
    3 -5 strips bacon, chopped
    2½ cups (625 mL) corn kernels
    1 tsp (5 mL) smoked (or sweet) paprika
    ½ tsp (2 mL) dried thyme
    ½ tsp (2 mL) each salt & pepper
    2 cups (500 mL) chicken broth
    2 cups (500 mL) water
    4 tsp (18 mL) AP flour
    2 cups (500 mL) broccoli florets
    ⅓ cup (75 mL) 35% whipping cream
    ½ cup (125 mL) shredded old Cheddar cheese

    In slow cooker, combine potatoes, onion, garlic, bacon, 2 cups of the corn, paprika, thyme, salt & pepper, broth and water. Stir to fully combine.
    Cover and cook on low until potatoes are tender, 6 to 8 hours. Using potato masher or hand blender, mash several times to break up the potatoes.
    Whisk flour with ¼ cup water until smooth; stir into slow cooker. Add remaining corn, broccoli and cream. Cover & cook on high until slightly thickened and broccoli is tender, around 20 minutes. Sprinkle each serving with cheese.