Creamy Bacon Corn Chowder Slow Cooker Food

SLOW COOKER CORN CHOWDER

Steps:

• Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
• Add just enough water or chicken stock to cover the ingredients.
• Cook on high 5 hours or low 7-8 hours until vegetables are softened.
• Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
• Taste and adjust seasoning with salt and pepper to taste.

SLOW COOKER CORN CHOWDER RECIPE

Steps:

• In a slow cooker, add the potatoes, onions, carrots, celery, garlic, ham, corn kernels, parsley, thyme, and the chicken stock.
• Cook on low for 6-8 hours or until the potatoes are tender.
• In a separate bowl, mix 2 Tbsp of the evaporated milk with the cornstarch.
• Mix the cornstarch into the slow cooker. Once mixed in, stir in the rest of the evaporated milk.
• Cook for a further 15-30 minutes until heated and slightly thickened.
• Season to taste with salt and pepper.
• Serve & Enjoy

SLOW-COOKER CREAMED CORN WITH BACON

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions.

CLASSIC SLOW COOKER CORN CHOWDER

Steps:

• Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.

SLOW COOKER BACON & CORN CHOWDER RECIPE - (4.5/5)

Steps:

• Spray 6- to 7-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Discard drippings. Place bacon in slow cooker. Add remaining ingredients except milk; stir to combine. Cover; cook on Low heat setting 4 hours or until potatoes are tender. Stir in milk. Cover; cook about 30 minutes longer or until hot. Season to taste with salt and pepper. Garnish individual bowls of chowder with additional crumbled cooked bacon, if desired. If corn is in season, use fresh corn cut from the cob instead of frozen.

SLOW COOKER CREAMY BACON CORN CHOWDER RECIPE

Steps:

• Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
• Add just enough water or chicken stock to cover the ingredients.
• Cook on High 5 hours or Low 7 to 8 hours until vegetables are softened.
• Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
• Taste and adjust seasoning with salt and pepper to taste.

SLOW COOKER BACON CORN CHOWDER

Steps:

• In slow cooker, combine potatoes, onion, garlic, bacon, 2 cups of corn, paprika, thyme, salt, pepper, chicken broth and 2 cups of water. Cover and cook on low 6-8 hours or until potatoes are tender. When cooked, break up potatoes roughly using a potato masher.
• Whisk flour with 1/4 cup water until smooth. Stir into slow cooker.
• Add remaining corn, broccoli and cream. Cover and cook on high about 20 minutes, until slightly thickened and broccoli is tender. Serve, topping each bowl with a generous pinch of cheese.

SLOW-COOKER BACON CORN CHOWDER

Steps:

• In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
• Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
• In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook 10 to 15 minutes longer or until slightly thickened.

CREAMY CORN & BACON CHOWDER FOR TWO

Steps:

• Brown bacon and add onions. Sautee until onions are soft and translucent.
• Drain excess fat.
• Add the next three ingrediants and reduce heat.
• Cover and simmer for 15 minutes or until potatoes are tender, stirring often to prevent sticking or burning.
• Add the sugar and season with salt and fresh black pepper to your liking.

BACON-POTATO CORN CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

CORN-BACON CHOWDER

Steps:

• Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
• Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
• Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.