Here’s a comforting Slow Cooker Hearty Potato Bacon Chowder recipe—rich, creamy, and perfect for chilly days.
Ingredients (serves 4–6)
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 4–5 medium potatoes, peeled and diced (Yukon Gold or russet work well)
- 2 cups chicken or vegetable broth
- 1 cup frozen corn (optional)
- 1 cup shredded carrots or celery (optional for extra veggies)
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 cup heavy cream or half-and-half
- 2 tbsp flour (optional, for thicker chowder)
- 1 cup shredded cheese (cheddar works well)
- Optional garnish: chopped green onions, extra bacon bits, or parsley
Instructions
- Cook bacon: In a skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels. Leave a little bacon fat for flavor if desired.
- Prep slow cooker: Add potatoes, onion, garlic, corn, carrots/celery, thyme, salt, and pepper to the slow cooker. Pour in the broth.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until potatoes are tender.
- Thicken chowder (optional): In a small bowl, whisk flour into the cream until smooth. Stir into the slow cooker and cook an additional 15–20 minutes on high.
- Add cheese and bacon: Stir in shredded cheese until melted. Mix in most of the cooked bacon, reserving some for garnish.
- Serve: Ladle into bowls and garnish with remaining bacon and chopped green onions or parsley.
Tips for extra heartiness:
- Use red potatoes for a chunkier chowder or russet potatoes for a creamier texture.
- Add frozen or cooked ham for even more protein.
- For a smoother chowder, mash some of the potatoes with a potato masher before adding cream.
If you want, I can also give a one-step dump-and-go slow cooker version that doesn’t require pre-cooking the bacon but still comes out flavorful.
Do you want me to provide that version?
