Slow Cooker Potato Broccoli Corn Chowder with Bacon

4.27 from 46 votes

Tonight's dinner was perfect, so we couldn't wait to share this recipe for Slow Cooker Potato Broccoli Corn Chowder with Bacon!

Prep Time10

Cook Time4

Total Time4 10

Course: All Your Favorite Fall Recipes to Warm up to

Keyword: bacon, broccoli, chowder, corn, dinner, family, main dish, potatoes, slow cooker, soup

Servings:

Author: Sweet Basil

1/4 Cup Butter
1/4 Yellow Onion minced fine
1/4 Cup Flour
5 Pounds Russet Potatoes peeled then cubed into small chunks, about 6-8 potatoes
2 teaspoons Salt or to taste
1 teaspoon Fresh Ground Black Pepper
1 Tablespoon Honey
2 Small Crowns of Broccoli chopped small
3 Cups Frozen Corn
32 Ounces Chicken Broth 4 cups if you aren't using a big carton
3 Cups Heavy Cream
1 1/2 Cups Milk
A pinch of Nutmeg
6 Slices Bacon cooked and chopped
2 Cups Shredded Cheddar Cheese
Chives for garnish

In a pan over medium high heat, add the butter and as it's melting, add the onions, turning the pot to medium heat, stirring often until tender.
1/4 Cup Butter, 1/4 Yellow Onion
Add in the flour and whisk for one minute.
1/4 Cup Flour
Scoop this mixture into a crock pot or slow cooker.
Place potatoes in the slow cooker and season with salt and black pepper as well as the honey.
5 Pounds Russet Potatoes, 2 teaspoons Salt, 1 teaspoon Fresh Ground Black Pepper, 1 Tablespoon Honey
Add the broccoli and corn.
2 Small Crowns of Broccoli, 3 Cups Frozen Corn
Pour in chicken broth and dairy.
32 Ounces Chicken Broth, 3 Cups Heavy Cream, 1 1/2 Cups Milk
Stir in the nutmeg and cover with a lid.
A pinch of Nutmeg
Cook on low heat for 6 hours OR on high heat 4 hours.
Occasionally open the lid and give everything a stir.
Serve warm with bacon and cheese, enjoy!
6 Slices Bacon, 2 Cups Shredded Cheddar Cheese, Chives for garnish

This chowder can be placed in a container with a tight fitting lid, or in a freezer bag, and stored in the freezer for 2 months.