Corn chowder is a great summertime meal when corn and potatoes are in season. A slow cooker is the ideal way to make this soup so you don’t have to heat up your kitchen. This recipe has no cream or milk in it, but it thickens up nicely due to the pureed potatoes. I adapted this from a corn chowder recipe in Stephanie O’Dea’s cookbook, Make it Fast, Cook it Slow.
6 slices of bacon
½ cup chopped onions
1 cup chopped carrots
2 lbs. red potatoes, peeled and chopped
3 ears of corn, kernels removed
6 cups chicken broth
1 tsp. smoked paprika
Salt and pepper to taste
- Cook the 6 slices of bacon in the oven or in a frying pan. Pat the bacon dry, chop it into small pieces, and place it in a five or six quart slow cooker.
- Place all of the remaining ingredients in the slow cooker and stir.
- Cook on low for about 8 hours, or until the vegetables are all tender.
- Use an immersion blender to puree the chowder, leaving some chunks.
- Season with additional salt and pepper if necessary, and serve warm with croutons. This recipe yields 8 servings.
This soup costs $5.54 to make, or $.69 per serving. The children and adults in my house agree that this is one delicious soup. Put it together in the morning and you will come home to a delicious dinner waiting for you.
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Linking to Eat Make Grow.