Red Meat Allergy Friendly Slow Cooker Corn Chowder
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Learn more →Ingredients
6 servings
- 6 slices bacon, cut into ½-inch pieces
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ lb yukon gold potatoes, cut into ½-inch cubes
- 4 cups frozen corn kernels (or kernels cut from about 5 ears fresh corn)
- 3 cups low-sodium chicken broth
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- shredded cheddar cheese, for serving (optional)
Instructions
- 1
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 7–8 minutes. Transfer the bacon to a paper-towel-lined plate and set aside. Pour off all but 1 tablespoon of the drippings from the skillet.
- 2
Add the onion to the skillet with the reserved drippings and cook over medium heat, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer the onion and garlic to the slow cooker.
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