2 tbsp flour (optional, for thickening)
2 tbsp butter (optional, for richness)
Chopped green onions or parsley, for garnish
Instructions
Cook bacon in a skillet until crisp. Drain on paper towels, reserving a little of the grease.
Sauté onion and garlic in the bacon drippings for 2–3 minutes until fragrant.
Add to slow cooker: potatoes, corn, onion mixture, broth, thyme, salt, and pepper. Stir.
Cook on LOW 6–7 hours or HIGH 3–4 hours, until potatoes are tender.
Finish: Stir in milk (or half-and-half). For a thicker chowder, whisk flour into melted butter, then stir into chowder. Cook an additional 20–30 minutes.
Serve hot, topped with crispy bacon and fresh herbs.
✨ Note: You can partially blend the chowder with an immersion blender for a creamier texture while still keeping some chunks of potato and corn.
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