Ingredients:

  • 4 slices bacon, diced (Optional)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth (Vegetable broth for vegetarian)
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups frozen or canned corn, drained
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • Fresh chives, chopped, for garnish (Optional)

Instructions:

  1. If using bacon, cook in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon grease in the skillet (Discard the rest of the grease if prefer).
  2. Add diced onion to the skillet (or directly to the slow cooker). Cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
  3. Transfer the onion mixture to the slow cooker (if cooked in a skillet). Add chicken broth, diced potatoes, thyme, salt, and pepper.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the potatoes are tender.
  5. In a small bowl, whisk together the heavy cream and flour until smooth. This creates a slurry that will thicken the chowder.
  6. Stir in the corn and the heavy cream/flour mixture to the slow cooker.
  7. Cover and cook for another 30 minutes on high, or until the chowder has thickened slightly.
  8. Stir in the cooked bacon (if using). Taste and adjust seasoning as needed. Garnish with fresh chives and serve hot.