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Fresh Corn Chowder

Course Main Course, Soup
Cuisine American
Keyword corn, slow cooker, vegetarian
Prep Time 20 minutes
Cook Time 7 hours 20 minutes
Servings 8

Ingredients

  • 4 slices bacon, diced
  • 6 ears yellow corn, kernels removed (about 5-6 cups)
  • 1 large russet potato, peeled and diced
  • 6 slices bacon
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 sprigs fresh thyme leaves
  • 6 cups vegetable or chicken stock
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup light or heavy cream
  • 2 tbsp tablespoons chopped fresh chives or green onion

Preparation

  1. 1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside. (Alternately, you can cook your bacon in the oven, which I did here.)

  2. 2. Place corn, potato, two full bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in stock; season with salt and pepper, to taste.

  3. 3. Cover and cook on low heat for 7 hours or high heat for 3-4 hours. Remove bacon.

  4. 4. Puree with an immersion blender until desired consistency is reached. Stir in cream; season with salt and pepper, to taste.

  5. 5. Sprinkle with additional bacon, diced, and snipped chives or green onion, if desired. Serve immediately.

Recipe Notes

I also added a bit of fresh corn for garnish, as well, just because it was pretty! This soup saves well in the fridge, covered tightly, for several days.