Slow Cooker Corn Chowder

Ingredients

• 1/2 pound of bacon, diced
• 1/2 cup of diced onion
• 1/2 cup of diced celery
• 2 cloves of garlic, minced
• 4 cups of potatoes, peeled and diced
• 1 (14.5-ounce) can of diced tomatoes
• 2 cups of frozen corn
• 2 cups of chicken broth
• 1 teaspoon of dried thyme
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of ground black pepper
• 1/2 cup of heavy cream

Directions

1. In a large skillet, cook the bacon over medium heat until it’s crisp. Remove the bacon from the skillet and set aside.
2. Add the onion, celery, and garlic to the skillet and cook for 5 minutes or until the vegetables are tender. Remove the vegetables from the skillet and set aside.
3. Add the potatoes, tomatoes, corn, chicken broth, thyme, smoked paprika, and pepper to the slow cooker and stir to combine.
4. Add the bacon, onion, celery, and garlic to the slow cooker and stir to combine.
5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
6. Stir in the heavy cream and cook for an additional 30 minutes.
7. Serve the soup hot.

Interesting Facts

• Corn chowder is a classic American dish that dates back to the late 1800s.
• Corn chowder is a great way to use up leftover vegetables from the fridge.
• This slow cooker version of corn chowder is easy to make and requires minimal work.