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SLOW COOKER RECIPE: Corn Chowder with Bacon and Cheddar

4-slices of bacon, chopped
2-medium onions, chopped
2-stalks celery, chopped
2-medium potatoes, chopped
4-cups corn kernels, fresh or frozen
4-cups chicken stock
1-bay leaf
1-tsp salt
1/2-tsp black pepper
2-tbsp butter or margarine
2-tbsp all-purpose flour
1-13oz can evaporated milk
1-cup grated cheddar cheese
Cheddar cheese
Chopped fresh parsley

In a large nonstick skillet over medium heat, cook bacon, onions, and celery for 5 minutes or until onions are translucent
With a slotted spoon, transfer mixture to slow cooker
Add potatoes, corn, stock, bay leaf, salt, and pepper to slow cooker; stir to combine
Cook and cover on low for 8-10 hours or on high for 4-6 hours, until vegetables are tender and soup is bubbling
Remove bay leaf and discard
Ina saucepan over medium-high heat, melt butter
Add flour and stir to make a smooth paste
Slowly add milk, whisking constantly to combine
Bring to a boil, whisking constantly until thickened
Remove from heat and stir in cheese until completely melted
Gradually stir milk sauce mixture into slow cooker
Cover and cook on high for 20-30 minutes
Serve garnished with additional cheddar cheese and chopped parsley