Vegetarian Slow Cooker Corn Chowder

Total time4 hr 20 min

Prep time20 min

Cook time0 min

This creamy chowder practically builds itself in the slow cooker, letting sweet corn and tender Yukon Gold potatoes simmer low and slow with onion, garlic, smoked paprika, and thyme until everything turns soft and deeply flavorful. A quick pass with an immersion blender purées just enough of the mixture to give the broth that classic thick, chunky texture without losing the bite of whole corn kernels and potato cubes. Heavy cream and butter get stirred in near the end, along with a cornstarch slurry, for a glossy, spoon-coating finish that feels indulgent but comes together with minimal effort. A shower of fresh chives and shredded cheddar on top adds brightness and a little sharp bite to every bowl. It's a cozy, hands-off dinner that fits neatly into a vegetarian lineup, especially on a chilly night when all you want is a big bowl of something warm and comforting.

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Ingredients

6 servings

6 slices bacon, cut into ½-inch pieces
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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