Crockpot Corn Chowder Soup will keep you warm on cold days and full on hungry days. A simple recipe you can put in a crockpot and cook for a while. Only takes about 4 hours on low so no need to have a full day. You can get this badboy rolling after lunch and be ready by dinner time. Yes, it can be vegetarian, all you have to do is leave off the bacon at the end and don’t add chicken. Maybe you can even serve this soup with a tasty sandwich or some crunchy bread. Another option is adding some shredded chicken to make it a bit more hearty. Up to you but it is hard to beat warm soup on a cold day. And who doesn’t love some crunchy corn? Delicious.
- 1 tbsp canola oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped white onion
- 3 cups peeled and cubed potatoes I used russet
- 3 cups chicken stock
- 1 tsp garlic salt
- 1 tsp dried thyme
- ½ tsp paprika
- 1 bay leaf
- 1 tsp ground black pepper
- 4 cups frozen corn
- 2 cups whole milk
- 3 tbsp cornstarch
- 2 tbsp water
- 4 pieces bacon cooked and crumbled
- Chopped chives
- In a skillet over medium-high heat add canola oil and sauté carrots, celery, and onions until tender, about 5 minutes.
- Transfer to a crockpot and add potatoes, chicken stock, garlic salt, thyme, paprika, bay leaf, and pepper.
- Cover and cook on low 3 hours (high for 1.5 hours).
- Stir in corn, milk and (make a roux with cornstarch and water) cornstarch mixture. Stir and cook one more hour.
- Using a potato masher, mash potatoes and vegetables to thicken soup (you can mash as much or as little as desired).
- Top with crumbled bacon and chopped chives.
Like this Crockpot Corn Chowder Soup recipe? Check out some more soup recipes HERE.
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