Ingredients
- 1 medium onion diced
- 4 cups frozen corn kernels
- 1 1/2 pounds Yukon Gold potatoes diced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 4 1/4 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 2 1/2 tablespoons cornstarch
- Kosher salt to taste
- 5 slices bacon cooked and crumbled
- Chopped chives for garnish
Instructions
- In the Crock-Pot, combine onion, corn, potatoes, thyme, oregano, black pepper, and chicken broth. Stir to mix well.
- Cover and set the Crock-Pot to low. Cook for 6 hours or until the potatoes are tender.
- Whisk together the heavy cream and cornstarch until smooth. Stir into the Crock-Pot. Add salt and adjust other seasonings as needed.
- Add crumbled bacon. Cook on high for an additional 30 minutes until the chowder thickens. Serve topped with chopped chives.
