Slow-Cooker Corn Chowder with Bacon – Recipe!

Corn Chowder is a summer classic made with fresh sweet corn and this recipe is prepared in a slow-cooker, which makes it even easier.

Chowders are a little bigger than a soup and are usually served as a one-pot meal.  To start, bacon is crisped in a pan and then added to the chowder at the very end, just before serving.  I do like to leave a few tablespoons of bacon fat in the pot to saute the vegetables.  Several ears of fresh corn are cut from the cob and sauteed with onions and dried spices, then Yukon Gold potatoes are added for body and texture, while still leaving the corn as the star in this recipe.  I added chicken stock to thin the chowder before cooking on high for about four hours.

Before serving, I whisked cornstarch with heavy cream to add to the chower for a velvety texture.  The bacon is then added with fresh or dried sage for an aroma that almost brings you into the fall season.  I’d like to think of this recipe as a transitional dish, which takes you from summer to fall in just one bowl.

Ingredients

1/2 pound bacon, sliced crosswise

10 ears fresh corn

1 white onion

1 tablespoon salt

1 tablespoon onion powder

1 teaspoon black pepper

2 quarts chicken stock

1/4 cup cornstarch

1 1/4 cups heavy cream

2 tablespoons fresh sage, minced or 1 1/2 teaspoons dried sage

(Serves 8-10)

To Prepare:

1. In a slow-cooker insert or large pot over medium heat, add sliced bacon and cook for 7 minutes until crispy.  Remove and set aside.
2. Drain most of the fat, leaving 2 tablespoons.  Add onions and stir.  Cook for 3 minutes, then add salt, onion powder and pepper.
3. Slice corn off cobs and add corn to pot.  Stir and cook for 3 minutes.  Add stock and stir.  Cook for 4 hours on high or 6 on low.
4. Whisk cornstarch into cream and drizzle into soup when finished cooking.
5. Add bacon and sage, stir.  Ladle into bowls.  Enjoy!