Name: Creamy Bacon Corn Chowder
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 16 oz frozen corn kernels; 1 medium onion, diced; 1.5 lbs small gold potatoes, chopped; 1 tbsp complete seasoning; 1 tbsp chicken bouillon powder; 1 tbsp minced garlic; 8 slices bacon; 2 tbsp reserved bacon grease; 4 cups chicken stock; black pepper, to taste; 1 stick (1/2 cup) butter, cubed; 8 oz cream cheese, softened; 1/4 cup green onions, sliced; Garlic bread, for serving

1

To a slow cooker, add the corn kernels, diced onion, and chopped potatoes.

2

Season with complete seasoning, chicken bouillon powder, and minced garlic.

3

In a separate pan, cook the bacon until crispy. Remove the bacon to a paper towel-lined plate, reserving about 2 tablespoons of the grease.

4

Pour the reserved bacon grease into the slow cooker, followed by the chicken stock. Season with black pepper.

5

Chop the cooked bacon into small pieces.

6

Add the cubed butter and the chopped bacon to the slow cooker.

7

Cover the slow cooker and cook on HIGH until the potatoes are fork-tender, about 3-4 hours.

8

Once the potatoes are soft, add the block of cream cheese.

9

Cover and set the slow cooker to LOW. Let it cook for another 20-30 minutes, or until the cream cheese has melted. Stir well to combine until the chowder is smooth and creamy.

10

Stir in the sliced green onions just before serving.

11

Serve hot, optionally with garlic bread for dipping.

Creamy Bacon Corn Chowder

Ingredients

14 Ingredients

Instructions

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