Crock Pot Corn Chowder
Crock Pot Corn Chowder is full of fresh corn, carrots, potatoes, and bacon. Super creamy!
- 10 ears fresh corn
- 2 1/2 cups chicken broth
- 1 carrot, peeled and diced
- 2 medium russet potatoes, peeled and chopped
- 1 sweet onion, peeled and chopped
- 3 garlic cloves, smashed
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3 thyme sprigs or 1/2 teaspoon dried thyme
- 2 tablespoons butter, cut into slivers
- 1 cup heavy cream
- 4 slices thick cut bacon, cooked and crumbled
- sliced green onions
Cut corn kernels from cob and place in a 6-quart crock pot. use the back of a knife to scrape the cobs to get the milk. Place milk in crock pot.
Add broth, carrots, potatoes, onion, garlic, salt, pepper, red pepper flakes, and thyme to crock pot.
Scatter butter pieces on top.
Cover and cook on LOW for 6 hours.
Remove half of chowder and place in a blender. Let cool some and then blend until smooth. Return to crock pot. (Alternately, you can use an immersion blender. But only use it until about half the chowder is pureed.)
Stir in heavy cream.
Ladle into bowls and top with bacon and green onions.