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**Slow Cooker Corn Chowder

Slow Cooker Corn Chowder

  • Cooking Time:

    8-9 hours
  • Servings:



6 slices bacon, fried crisp, chopped
5 c. red potatoes, peeled and cubed
1 bag (16 oz.) frozen whole kernel corn
1/4 c. dehydrated minced onion
2 cans (14.5 oz.) chicken broth
1 c. water
2 tsp. garlic salt
1 tsp. black pepper
1/4 tsp. turmeric
1 can (12 oz.) evaporated milk
8 oz. (2 cups) Monterey Jack OR white cheddar cheese, shredded

  1. Place bacon, potatoes, corn, onions, broth, water, garlic salt, pepper and turmeric in slow cooker.
  2. Cover. Cook on High for 8 to 9 hours, or until potatoes are tender.
  3. Stir in milk and cheese. Cover and heat until cheese melts, about 2 to 3 minutes. Serve hot.

Note: Garnish each bowl with dried chopped chives, if desired.

Variation: Crock Pot girl likes more bacon in this recipe, so I put in 9-12 strips of crisp bacon! Yum!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



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12 years ago

High for 8 or 9 hours? or do you mean low?

12 years ago

Did you thaw the corn first or put it in frozen?

11 years ago

Just curious how this ended up under vegetarian when it contains bacon and chicken broth?

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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