SLOW COOKER CORN CHOWDER

The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST.

Prep time: 20 MINUTES

Cook time: 8 HOURS

Total time: 8 HOURS 20 MINUTES

Ingredients:

• 4 slices bacon, diced
• 6 ears yellow corn, kernels removed (about 5-6 cups)
• 1 russet potato, peeled and diced
• 2 slices bacon
• 1 onion, diced
• 3 cloves garlic, minced
• 4 sprigs fresh thyme
• 6 cups chicken stock
• Kosher salt and freshly ground black pepper, to taste
• 1 cup heavy cream
• 2 tablespoons chopped fresh chives

Directions

1. Heat a large skillet over medium-high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.
2. Place corn, potato, bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.
3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.
4. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.
5. Serve immediately, sprinkled with bacon and garnished with chives, if desired.