One of my wife’s favorites, this hearty chowder will warm even the coldest of hearts. Rich, thick (probably not very good for you), but it tastes great! There is actually a lot you could do with this slow cooker potato bacon chowder provided you keep to the core ingredients: potatoes, cream of potato soup and milk.
Ingredients and Equipment
- Russet potatoes
- Cream of potato soup
- Canned cream corn
- Canned corn
- Cooked, crumbled bacon
- Chopped onion
- Black pepper
- Shredded Cheese
- Crock pot
The Kitchen Experiment:
- Add the cream of potato soup and milk to the crock pot. I, generally, use four of each for this recipe to make about five quarts of chowder. Keeping these in an even ratio will help keep your chowder from getting too thick.
- Add the corn and cream corn to the crock pot. I generally use one can of each. You can also use two cans of corn and eliminate the cream corn. Do not drain the corn, the liquid in it will help keep the chowder from becoming too thick.
- Chop your potatoes into small squares. The larger your potatoes are cut the longer you will have to let the chowder cook. I normally use about four potatoes, but it depends on the size of them. Add as many as you like, but be careful not to overdo it.
- Add your potatoes to the crock pot and stir well. I find that a wooden spoon works great for this.
- Chop some onion and add it to the crock pot. This is where the dish really becomes about your taste preferences. I generally use onion powder because my wife does not like onion much. Use what you think is appropriate for the amount of chowder you are making.
- Add garlic, oregano, salt and black pepper to taste. I usually use a decent amount of both garlic and oregano as the flavors work well with the base elements of the dish and push some taste boundaries.
- Add the crumbled bacon. I honestly use eight to twelve slices of bacon when making this. You do not need that much, but if you like bacon then go for it.
- Cook on high until potatoes are tender. My crock pot usually takes 4 to 6 hours for the potatoes to be fully cooked. Be careful not to overcook the potatoes, your chowder will become a mushy mess.
- Stir in shredded cheese. Do not turn off the crock pot quite yet, though. I normally use 2 cups of cheese when making 5 quarts of chowder. Cheeses that work well include Monterrey jack, colby jack mix or cheddar.
- Allow the cheese to melt with the lid off. You might want to stir it frequently. It normally takes about 5 to 10 minutes for the cheese to fully melt.
Tips and Tricks
- This chowder is about taste, not health. Use low-sodium canned corn and cream of potato soup to reduce the overall amount of sodium in this dish. Use 2% or lower milk and use low-fat cheese. This will help move this warming winter dish over to a more healthy meal…not necessarily healthy, though.
- The smaller you cut your potatoes the quicker your chowder will cook.
- Serve with wheat saltines or sourdough bread.
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