Crockpot Corn Chowder

Crockpot Corn chowder is easy and yummy. It can be served for lunch or dinner for the family. It also makes great leftovers to have around, incase you need a quick meal. With simple ingredients this makes a nice warm meal.

Prep 15- 20mins

Total 6-7 Hours

Cook 6-7 Hours

Ingredients

• 3 Cups frozen corn

• 3 Yukon potatoes

• 1/2 onion

• 1 teaspoon garlic powder

• 1/2 teaspoon salt (or to taste)

• 1/2 teaspoon pepper (or to taste

• 4 cups chicken broth

• 1 cup heavy cream

• 3 tablespoons cornstarch

• 1 package of bacon ( cooked until crispy)

• 1 Jalapeno (optional)

Instructions

1. Start by cupping your potatoes, onion, and jalapeno.

2. Add frozen corn, chopped potatoes, onion, jalapeno, garlic powder, salt, pepper, and chicken broth into a crockpot. Stir to combine.

3. Cover, cook on high for 4 hours or on low for about 7 hours.

4. After the soup has been cooked for at least 4 hours, whisk heavy cream and cornstarch together in a small bowl, then add it to the crockpot with the rest of the soup.

5. Cook on high for another hour or until the potatoes are cooked through ( should be able to stick a fork through easily). Or until the broth has thickened to your liking.

6. Cook bacon until crispy.

7. Serve and add bacon as a topping.