Slow Cooker Corn Chowder with Bacon

I like to prepare this recipe when we are home on the weekends. This is a great dish on cold days when we have been cleaning and doing other chores around the house.

Slow Cooker Corn Chowder with Bacon

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Slow Cooker Corn Chowder with Bacon

This is a great weekend dish when you are bustling around the house doing chores.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Author Leandra Witchwood

Ingredients

  • 1 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1/3 cup finely chopped onion
  • 1 lb peeled and cubed russet potatoes
  • 2 ½ to 3 cups chicken broth
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried thyme crushed
  • ¾ C white wine
  • 1/8 teaspoon paprika
  • ½ lb bacon crisp-cooked, drained and crumbled
  • 4 cups frozen whole kernel corn
  • 2 cups milk
  • 1 tablespoon fresh thyme
  • Shredded Cheddar Cheese
  • Sour Cream opt
  • Cracked black pepper

Instructions

  1. Add ingredients up to paprika to a 4- to 6-quart slow cooker.
  2. Cover and cook on low-heat setting about 3 hours until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through. During this time you can prepare your bacon.
  3. Add the fresh thyme and half of the cooked bacon. Using a potato masher, gently mash potatoes until soup is slightly thickened.
  4. Sprinkle each serving with remaining crumbled bacon, sour cream, cheese, and pepper.

Recipe Notes

Start with 2 ½ cups of chicken broth. If you feel the soup needs more broth toward the end you can add the additional ½ cup.

Leandra Witchwood
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Leandra Witchwood

I just want good food and to live a Magickal life! Is that so much to ask?
Through persistence, I found the honest answer… I can have both! I realize that I could forge my own path using the skills and knowledge I gained, and the simplest of techniques.

I love food and everything that goes with it. I have spent more than 35 years in the kitchen, enjoying every minute. Okay… well, enjoying almost every minute of it.

In addition, I have disbursed nearly as many years studying Wicca, Witchcraft, and Paganism. Combining these two interests has created a Magickal path where I combine food and spirituality. To my delight they play brilliantly together.

My love of whole healthy foods, and unique recipes has also lead me to help run a local teen cooking program, where I teach kids valuable life skills in the kitchen. In addition, I teach a variety of cooking classes for adults and covens on subjects ranging from making the time spent in the kitchen more enjoyable, to cooking together as a group, and recipe-spell creation.

It only made sense that I would begin writing and sharing my experience. From this, The Magick Kitchen was born. My journey with you is about developing a spiritual experience with food, far beyond the dull habit of consumption. We have a marvelous opportunity here to take a most mundane task and make it Magickal!

The Magick Kitchen is about connecting to Divinity through food and the ritual of preparing and sharing food. It is about developing a sacred balance between nourishment, ritual, and spirit. Food has the power to heal, sooth, and bring us together as friends, families, and community.

I am so glad you joined me! Sharing knowledge, experience, and personal perspective with you is an honor. Thank you!
Leandra Witchwood
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