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Steps
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.
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Need to store any leftover Slow-Cooker Bacon Corn Chowder? Let it cool completely before pouring it into freezer containers, leaving about 1/2 to 1 inch of room at the top of the container for expansion. Store it in the freezer for up to 3 months. Thaw your frozen soup in the refrigerator overnight, then either reheat on the stove over medium heat or in the microwave until hot.
This is a good recipe for smaller slow cooker crocks—you don’t need a larger one to make plenty of soup.
Garnish each bowl of slow-cooker bacon potato corn chowder with a spoonful of grated Parmesan cheese or cheddar and a sprinkle of fresh thyme leaves or dill. For something to serve alongside your soup, try making a baby kale salad, tossed with an orange vinaigrette and toasted pecans.
Look for bags of tender, bite-size potatoes in the grocery store. They can be red-skinned with a creamy interior or yellow-skinned with a golden interior.
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