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Slow-Cooker Bacon Corn Chowder

Prep 15 min
Total 3 hr 30 min
Ingredients 9
Servings 8

Hearty and creamy, this classic corn and potato soup gets extra oomph from our favorite ingredient—bacon. It only takes a few minutes to pull together, and then the slow cooker will do all the work. MORE+ LESS-

By Pillsbury Kitchens

Updated October 29, 2018

Make with

Progresso Broth

Ingredients

lb small red potatoes, cut into 1-inch cubes

1/2

cup chopped onion

bags (12 oz each) frozen whole kernel corn

cups Progresso™ chicken broth (from 32-oz carton)

teaspoon salt

1/2

teaspoon ground pepper

cups half-and-half

tablespoons cornstarch

1/2

lb bacon, crisply cooked, crumbled

Steps

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1

In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
2

Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
3

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.

Expert Tips

Look for bags of tender bite-size potatoes—they can be red-skinned with a creamy interior, yellow-skinned with a golden interior, or purple. They only need to be sliced in half for the soup.
This is a good recipe for smaller slow cooker crocks—you don’t need a larger one to make plenty of soup.
If you have leftover soup, cool it completely before spooning into small freezer containers for office lunches. Store in the freezer for up to 6 months. Thaw in the fridge, then reheat in the microwave. Pack a little packet of cheese, scrackers, and a handful of chopped spinach to stir into the soup during reheating.
Garnish each bowl of hot soup with a spoonful of Cheddar or grated Parmesan cheese and a sprinkle of fresh thyme leaves or dill. Toss up a baby kale salad with an orange vinaigrette and toasted pecans to serve alongside.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 27%
Saturated Fat 8g 39% Trans Fat 0g
Cholesterol: 50mg; 17%
Sodium: 1110mg; 46%
Potassium: 670mg; 19%
Total Carbohydrate: 32g; 11%
Dietary Fiber 3g 13% Sugars 7g
Protein: 15g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 8%; 8%
Calcium: 8%; 8%
Iron: 6%; 6%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Hearty and creamy, this classic corn chowder with bacon takes a few minutes to pull together, then spends the next few hours simmering itself into delicious perfection. When you’re looking for a satisfying soup, a corn chowder recipe like this one is a great idea. Food historians believe the term “chowder” comes from the French world for cauldron, chaudière. They believe French fishermen, who made hearty stews over an open campfire, originally introduced the dish to Newfoundland. After it grew popular there, it became a regional favorite in Nova Scotia, New Brunswick and New England. This corn chowder recipe is sure to become a classic with you, too. If you’re interested in trying more ideas and inspiration, check out Pillsbury’s best corn chowder recipes.