Slow Cooker Potato Bacon Chowder

Slow Cooker Potato Bacon Chowder | Little Kitchen, Big Bites

This recipe started off as a yummy, relatively healthy crock pot recipe.  And then bacon happened.  And it turned into a not so healthy, totally delicious, knock your socks off kind of a recipe.  I’m glad that bacon happened.  I always am.  It’s not quite as simple as some of my other slow cooker recipes, but trust me, it’s worth it.

This soup is totally delicious with a fabulous depth of smokey bacon flavor and tons of herbs and spices.  And the thick potatoes will fill your tummy with warm happiness.  Which is perfect for those of you stuck in the icy tundra that is pretty much the entire country right now.  We’re still wearing flip flops in So Cal, but that doesn’t mean that we don’t still need our winter chowders to keep us warm and cozy at night.

So try this one.  It may not help you keep your new years resolutions, but you’ll sure be full and happy.  Because when bacon happens, you always are.

Slow Cooker Potato Bacon Chowder | Little Kitchen, Big Bites

Slow Cooker Potato Bacon Chowder
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 8 slices of smokey applewood bacon
  • 2 russet potatoes, cleaned and diced into 1 inch cubes
  • 1 onion, diced
  • 1 - 15 oz can corn
  • 1 T preminced garlic
  • 2 cups vegetable broth
  • 1 t basil
  • 1 t oregano
  • 1 t savory
  • 1 t thyme
  • 1 cup milk
  • ¼ cup low fat sour cream
  • ½ cup shredded cheddar cheese
  • 2 T flour
  • Salt and pepper to taste
Instructions
  1. Cook bacon on medium high heat in a large skillet, flipping frequently, until crispy.
  2. Remove bacon from the pan, crumble and set aside in the refrigerator
  3. Combine potatoes, onion, corn, and garlic in the pan and cook for about 5 minutes, so they are able to absorb the flavor
  4. Add the entire contents of the pan to the slow cooker
  5. Add vegetable broth, basil, oregano, savory, thyme, salt and pepper and stir to combine.
  6. Cook on low for 8 hours or on high for 4 hours.
  7. Stir in milk, sour cream, cheddar cheese, about half of the crumbled bacon and flour and allow it to combine and cheese to melt for about 10 minutes
  8. Use an immersion blender to partially blend the soup according to your taste. I prefer it to be mostly blended with a few potato chunks remaining.
  9. Stir in remaining crumbled bacon and serve hot, garnished with bacon and cheddar cheese.

Slow Cooker Potato Bacon Chowder | Little Kitchen, Big Bites

Related Posts Plugin for WordPress, Blogger...